Vicente Filipa, Pereira Paula C
Applied Nutrition Research Group (GENA), Nutrition Lab, CIIEM-Egas Moniz School of Health & Science, Caparica, 2829-511 Almada, Portugal.
Foods. 2024 Jun 17;13(12):1905. doi: 10.3390/foods13121905.
Meat has been part of the human diet for centuries and it is a recognizable source of high-biologic-value protein and several micronutrients; however, its consumption has been associated with an increased risk of non-communicable diseases (e.g., cardiovascular diseases, cancer). These concerns are mostly related to red meat. However, meat composition is quite variable within species and meat cuts. The present study explores the composition of pork meat, and the differences among different pork meat cuts and it reviews the evidence on the influence of its consumption on health outcomes. Pork meat contributes to 30% of all meat consumed worldwide and it offers a distinct nutrient profile; it is rich in high-quality protein, B-complex vitamins, and essential minerals such as zinc and iron, though it contains moderate levels of saturated fat compared to beef. Additionally, research on sustainability points out advantages from pork meat consumption considering that it is a non-ruminant animal and is included in one of the five more sustainable dietary patterns. In what concerns the data on the influence of pork meat consumption on health outcomes, a few clinical studies have shown no harmful effects on cardiovascular risk factors, specifically blood lipids. Several arguments can justify that pork meat can be an option in a healthy and sustainable diet.
几个世纪以来，肉类一直是人类饮食的一部分，它是一种公认的高生物价值蛋白质和多种微量营养素的来源；然而，肉类消费与非传染性疾病（如心血管疾病、癌症）风险增加有关。这些担忧主要与红肉有关。然而，不同物种和不同肉块之间的肉成分差异很大。本研究探讨了猪肉的成分，以及不同猪肉块之间的差异，并回顾了有关猪肉消费对健康结果影响的证据。猪肉占全球肉类消费总量的30%，具有独特的营养成分；它富含优质蛋白质、B族维生素以及锌和铁等必需矿物质，不过与牛肉相比，其饱和脂肪含量适中。此外，关于可持续性的研究指出，考虑到猪肉是一种非反刍动物，且属于五种更具可持续性的饮食模式之一，食用猪肉具有优势。关于猪肉消费对健康结果影响的数据，一些临床研究表明，猪肉对心血管危险因素，特别是血脂没有有害影响。有几个理由可以证明猪肉可以成为健康和可持续饮食中的一个选择。
