Nicklas T A, Farris R P, Myers L, Berenson G S
Tulane Center for Cardiovascular Health, Tulane School of Public Health and Tropical Medicine, New Orleans, LA 70112-2824, USA.
J Am Diet Assoc. 1995 Aug;95(8):887-92. doi: 10.1016/S0002-8223(95)00246-4.
To document the contribution of meat consumption to the overall nutritional quality of the diet and assess its impact on cardiovascular risk factors in young adults.
A cross-sectional survey of young adults in Bogalusa, La.
We collected 24-hour dietary recalls from 504 19- to 28-year-olds from 1988 through 1991.
We examined dietary composition by meat consumption quartiles. Analysis of variance and Newman-Keuls range tests were performed.
Young adults consume an average of 6.5 oz meat daily; whites most often consumed beef and blacks most often consumed pork and poultry. Persons in the < 25th percentile for meat consumption consumed a diet closest to recommended levels--with 11% of energy from protein, 55% from carbohydrate, 32% from fat, 11% from saturated fatty acids, and 264 mg dietary cholesterol. In contrast, persons in the > 75th percentile for meat consumption consumed a diet with 18% of energy from protein, 40% from carbohydrate, 41% from fat, 13% from saturated fatty acids, and 372 mg dietary cholesterol. Intakes of heme iron and phosphorus were lower and calcium intake higher in persons in the < 25th percentile compared with those in the > 75th percentile for meat consumption. The percent of persons meeting two thirds of the Recommended Dietary Allowances for vitamin B-12, niacin, and zinc was greater in the > 75th percentile for meat consumption compared with the < 25th percentile for meat consumption. We noted no differences across meat consumption quartiles in blood lipids and lipoproteins, anthropometric measurements, and hemoglobin levels.
APPLICATIONS/CONCLUSIONS: Consumption of moderate amounts of lean meat, along with healthier choices in other food groups, may be necessary to meet the current dietary recommendations.
记录肉类消费对饮食总体营养质量的贡献，并评估其对年轻成人心血管危险因素的影响。
对路易斯安那州博加卢萨的年轻成年人进行的横断面调查。
我们收集了1988年至1991年期间504名19至28岁年轻人的24小时饮食回忆。
我们按肉类消费四分位数检查饮食组成。进行了方差分析和纽曼-基尔斯范围检验。
年轻成年人平均每天食用6.5盎司肉类；白人最常食用牛肉，黑人最常食用猪肉和家禽。肉类消费处于第25百分位数以下的人群所摄入的饮食最接近推荐水平，蛋白质提供11%的能量，碳水化合物提供55%，脂肪提供32%，饱和脂肪酸提供11%，膳食胆固醇为264毫克。相比之下，肉类消费处于第75百分位数以上的人群所摄入的饮食中，蛋白质提供18%的能量，碳水化合物提供40%，脂肪提供41%，饱和脂肪酸提供13%，膳食胆固醇为372毫克。与肉类消费处于第75百分位数以上的人群相比，肉类消费处于第25百分位数以下的人群血红素铁和磷的摄入量较低，钙的摄入量较高。肉类消费处于第75百分位数以上的人群中，满足维生素B-12、烟酸和锌推荐膳食摄入量三分之二的人群比例高于肉类消费处于第25百分位数以下的人群。我们注意到，在血脂和脂蛋白、人体测量指标以及血红蛋白水平方面，各肉类消费四分位数之间没有差异。
应用/结论：食用适量的瘦肉，以及在其他食物组中做出更健康的选择，可能是满足当前饮食建议的必要条件。
