紅肉:修订间差异
小 使用HotCat已添加Category:IARC第2A类致癌物质 |
补救8个来源,并将0个来源标记为失效。) #IABot (v2.0.8.8 |
||
第14行: | 第14行: | ||
紅肉含有的[[血紅素鐵]]攝取“過多”,會導致過多[[自由基]]的產生及N-[[亞硝基化合物]]的形成,進而促進發炎、動脈硬化、癌症等。 |
紅肉含有的[[血紅素鐵]]攝取“過多”,會導致過多[[自由基]]的產生及N-[[亞硝基化合物]]的形成,進而促進發炎、動脈硬化、癌症等。 |
||
在2012年,[[哈佛大學]]最新的統計數據顯示,為了減少癌症及心血管疾病的風險,每人每天的紅肉攝取量應該低於42g,其原因是高量的[[飽和脂肪]]與[[膽固醇]],而加工肉品(包含由白肉為原料的加工肉品)的攝取量則要更低,因為加工肉品高[[盐 (化学)|鹽]]高脂肪又有[[硝]]等致癌物質。<ref>[https://news.ltn.com.tw/news/world/paper/567997 每天吃紅肉 增加早死風險]{{Unreliable medical source}}</ref> |
在2012年,[[哈佛大學]]最新的統計數據顯示,為了減少癌症及心血管疾病的風險,每人每天的紅肉攝取量應該低於42g,其原因是高量的[[飽和脂肪]]與[[膽固醇]],而加工肉品(包含由白肉為原料的加工肉品)的攝取量則要更低,因為加工肉品高[[盐 (化学)|鹽]]高脂肪又有[[硝]]等致癌物質。<ref>[https://news.ltn.com.tw/news/world/paper/567997 每天吃紅肉 增加早死風險] {{Wayback|url=https://news.ltn.com.tw/news/world/paper/567997 |date=20211114083331 }}{{Unreliable medical source}}</ref> |
||
紅肉的主要[[健康]]風險被認為是來自於飽和脂肪與膽固醇(主要出現在肥肉)、加工(高鹽及添加致癌物質)、[[燒烤]]、及缺乏[[ω-3脂肪酸]](可以另外補充);而紅肉生產商一直表示,去除可見脂肪的精瘦紅肉,其膽固醇與飽和脂肪含量只會略高於精瘦的白肉,因此精瘦的紅肉及白肉在控制心血管疾病上幾乎無差別;美國心臟協會前會長也表示,控制[[心血管疾病]]的飲食中可以包含精瘦紅肉,而且其安全攝取量是高於哈佛大學的統計數據。因此,相較於白肉,紅肉目前沒有足夠證據顯示有明顯的[[健康]]風險。 |
紅肉的主要[[健康]]風險被認為是來自於飽和脂肪與膽固醇(主要出現在肥肉)、加工(高鹽及添加致癌物質)、[[燒烤]]、及缺乏[[ω-3脂肪酸]](可以另外補充);而紅肉生產商一直表示,去除可見脂肪的精瘦紅肉,其膽固醇與飽和脂肪含量只會略高於精瘦的白肉,因此精瘦的紅肉及白肉在控制心血管疾病上幾乎無差別;美國心臟協會前會長也表示,控制[[心血管疾病]]的飲食中可以包含精瘦紅肉,而且其安全攝取量是高於哈佛大學的統計數據。因此,相較於白肉,紅肉目前沒有足夠證據顯示有明顯的[[健康]]風險。 |
||
對於精瘦紅肉是否健康的問題,美國「自然—醫學期刊」的文章中指出,紅肉的瘦肉中所含[[左旋肉鹼]]被腸道中的細菌分解後產生[[三甲胺]],接著被肝臟轉化為[[氧化三甲胺]](TMAO),此氧化物會促進巨噬細胞堆積在血管壁、抑制膽固醇回收路徑、增強血小板凝集活性,可能進而導致粥狀動脈硬化與栓塞的形成,增加罹患[[心臟病]]的風險;因此,食用“過量”紅肉對健康有害。<ref>https://pubmed.ncbi.nlm.nih.gov/23563705/</ref> |
對於精瘦紅肉是否健康的問題,美國「自然—醫學期刊」的文章中指出,紅肉的瘦肉中所含[[左旋肉鹼]]被腸道中的細菌分解後產生[[三甲胺]],接著被肝臟轉化為[[氧化三甲胺]](TMAO),此氧化物會促進巨噬細胞堆積在血管壁、抑制膽固醇回收路徑、增強血小板凝集活性,可能進而導致粥狀動脈硬化與栓塞的形成,增加罹患[[心臟病]]的風險;因此,食用“過量”紅肉對健康有害。<ref>{{Cite web |url=https://pubmed.ncbi.nlm.nih.gov/23563705/ |title=存档副本 |access-date=2021-03-15 |archive-date=2021-03-02 |archive-url=https://web.archive.org/web/20210302215109/https://pubmed.ncbi.nlm.nih.gov/23563705/ }}</ref> |
||
由于脂肪含量、加工处理上的差异,不同的红肉对健康也有不同的影响<ref>[https://topick.hket.com/article/1499533?lcc=at 一幅圖睇晒患癌風險 多食腸仔火腿最危險?],香港經濟日報,2016-09-09</ref>。食用加工红肉与死亡率增加有很强的关联性,其中,心血管疾病及癌症是主要死因。<ref name="BMC03713">{{cite journal |author1=Sabine Rohrmann |author2=Kim Overvad |title=Meat consumption and mortality – results from the European Prospective Investigation into Cancer and Nutrition |journal=BMC Medicine |date=7 March 2013 |volume=11:63 |doi=10.1186/1741-7015-11-63 |url=https://www.biomedcentral.com/1741-7015/11/63/abstract |accessdate=March 7, 2013 |author3=European Prospective Investigation into Cancer and Nutrition |author3link=European Prospective Investigation into Cancer and Nutrition |quote=The results of our analysis support a moderate positive association between processed meat consumption and mortality, in particular due to cardiovascular diseases, but also to cancer. |issue=1 |pages=63 |display-authors=etal |archive-date=2013-03-09 |archive-url=https://web.archive.org/web/20130309181210/http://www.biomedcentral.com/1741-7015/11/63/abstract |dead-url=no }}</ref> 亦有证据表明食用未加工红肉可能对人体[[健康]]造成负面影响。<ref name="Larsson">{{cite journal |author=Larsson SC, Orsini N |title=Red meat and processed meat consumption and all-cause mortality: a meta-analysis |journal=Am. J. Epidemiol. |volume=179 |issue=3 |pages=282–9 | date=February 2014 |pmid=24148709 |doi=10.1093/aje/kwt261 |type=Meta-analysis}}</ref> |
由于脂肪含量、加工处理上的差异,不同的红肉对健康也有不同的影响<ref>[https://topick.hket.com/article/1499533?lcc=at 一幅圖睇晒患癌風險 多食腸仔火腿最危險?] {{Wayback|url=https://topick.hket.com/article/1499533?lcc=at |date=20210118051249 }},香港經濟日報,2016-09-09</ref>。食用加工红肉与死亡率增加有很强的关联性,其中,心血管疾病及癌症是主要死因。<ref name="BMC03713">{{cite journal |author1=Sabine Rohrmann |author2=Kim Overvad |title=Meat consumption and mortality – results from the European Prospective Investigation into Cancer and Nutrition |journal=BMC Medicine |date=7 March 2013 |volume=11:63 |doi=10.1186/1741-7015-11-63 |url=https://www.biomedcentral.com/1741-7015/11/63/abstract |accessdate=March 7, 2013 |author3=European Prospective Investigation into Cancer and Nutrition |author3link=European Prospective Investigation into Cancer and Nutrition |quote=The results of our analysis support a moderate positive association between processed meat consumption and mortality, in particular due to cardiovascular diseases, but also to cancer. |issue=1 |pages=63 |display-authors=etal |archive-date=2013-03-09 |archive-url=https://web.archive.org/web/20130309181210/http://www.biomedcentral.com/1741-7015/11/63/abstract |dead-url=no }}</ref> 亦有证据表明食用未加工红肉可能对人体[[健康]]造成负面影响。<ref name="Larsson">{{cite journal |author=Larsson SC, Orsini N |title=Red meat and processed meat consumption and all-cause mortality: a meta-analysis |journal=Am. J. Epidemiol. |volume=179 |issue=3 |pages=282–9 | date=February 2014 |pmid=24148709 |doi=10.1093/aje/kwt261 |type=Meta-analysis}}</ref> |
||
== 與癌症的相關性 == |
== 與癌症的相關性 == |
||
很多營養專家都認為其他肉類比紅肉要[[健康]],因為紅肉中含有很高的[[飽和脂肪]]。有一些研究表明紅肉在[[直腸癌]]的形成中起了很大作用。{{請求來源}} |
很多營養專家都認為其他肉類比紅肉要[[健康]],因為紅肉中含有很高的[[飽和脂肪]]。有一些研究表明紅肉在[[直腸癌]]的形成中起了很大作用。{{請求來源}} |
||
流行病学研究发现,随着加工红肉摄入量的增加,患大肠癌的风险也增加。而白肉(如鸡肉)则没有表现出这种关联。<ref>{{cite web|last1=Cross|first1=Amanda|title=Meat-related mutagens/carcinogens in the etiology of colorectal cancer. (2004)|url=http://onlinelibrary.wiley.com/doi/10.1002/em.20030/abstract|publisher=Environ. Mol. Mutagen}}</ref><ref>{{cite web|last1=Figueiredo|first1=Jane|title=Genome-Wide Diet-Gene Interaction Analyses for Risk of Colorectal Cancer.|url=http://www.plosgenetics.org/article/info%3Adoi%2F10.1371%2Fjournal.pgen.1004228|publisher=PLOS Genetics}}</ref> [[世界癌症研究基金会]](WCRF)和[[美国癌症研究协会]](AICR)认定食用红肉可增加患[[大肠癌]]的风险。<ref name=cruk-bowel/>在[[英国]],约21%的大肠癌都与食用红肉有关。<ref name=cruk-bowel>{{cite web |publisher=[[Cancer Research UK]] |title=Bowel cancer risk factors |date=17 December 2013 |accessdate=September 2014 |url=http://www.cancerresearchuk.org/cancer-info/cancerstats/types/bowel/riskfactors/bowel-cancer-risk-factors}}</ref>WCRF建议每周摄入的红肉不超过300克(烹煮后的质量),其中“加工红肉应尽可能少”。<ref>{{cite web|url=http://www.dietandcancerreport.org/?p=recommendation_05|title=WCRF-AICR Diet and Cancer Report|work=dietandcancerreport.org|accessdate=6 May 2015|archive-date=2015-10-18|archive-url=https://web.archive.org/web/20151018115754/http://www.dietandcancerreport.org/?p=recommendation_05|dead-url=no}}</ref> |
流行病学研究发现,随着加工红肉摄入量的增加,患大肠癌的风险也增加。而白肉(如鸡肉)则没有表现出这种关联。<ref>{{cite web|last1=Cross|first1=Amanda|title=Meat-related mutagens/carcinogens in the etiology of colorectal cancer. (2004)|url=http://onlinelibrary.wiley.com/doi/10.1002/em.20030/abstract|publisher=Environ. Mol. Mutagen|access-date=2015-10-27|archive-date=2017-12-02|archive-url=https://web.archive.org/web/20171202055600/http://onlinelibrary.wiley.com/doi/10.1002/em.20030/abstract}}</ref><ref>{{cite web|last1=Figueiredo|first1=Jane|title=Genome-Wide Diet-Gene Interaction Analyses for Risk of Colorectal Cancer.|url=http://www.plosgenetics.org/article/info%3Adoi%2F10.1371%2Fjournal.pgen.1004228|publisher=PLOS Genetics|access-date=2015-10-27|archive-date=2014-12-25|archive-url=https://web.archive.org/web/20141225011537/http://www.plosgenetics.org/article/info%3Adoi%2F10.1371%2Fjournal.pgen.1004228}}</ref> [[世界癌症研究基金会]](WCRF)和[[美国癌症研究协会]](AICR)认定食用红肉可增加患[[大肠癌]]的风险。<ref name=cruk-bowel/>在[[英国]],约21%的大肠癌都与食用红肉有关。<ref name=cruk-bowel>{{cite web |publisher=[[Cancer Research UK]] |title=Bowel cancer risk factors |date=17 December 2013 |accessdate=September 2014 |url=http://www.cancerresearchuk.org/cancer-info/cancerstats/types/bowel/riskfactors/bowel-cancer-risk-factors |archive-date=2015-05-12 |archive-url=https://web.archive.org/web/20150512082305/http://www.cancerresearchuk.org/cancer-info/cancerstats/types/bowel/riskfactors/bowel-cancer-risk-factors }}</ref>WCRF建议每周摄入的红肉不超过300克(烹煮后的质量),其中“加工红肉应尽可能少”。<ref>{{cite web|url=http://www.dietandcancerreport.org/?p=recommendation_05|title=WCRF-AICR Diet and Cancer Report|work=dietandcancerreport.org|accessdate=6 May 2015|archive-date=2015-10-18|archive-url=https://web.archive.org/web/20151018115754/http://www.dietandcancerreport.org/?p=recommendation_05|dead-url=no}}</ref> |
||
已有证据显示,摄入红肉可能增加罹患以下癌症的风险:[[食道癌]]、[[胰腺癌]]、[[胃癌]]、[[子宫内膜癌]]、[[肺癌]]、[[膀胱癌]]。<ref name="aicr">{{cite book|isbn=978-0-9722522-2-5 | page=116|title=Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective}}</ref><ref>{{cite journal |vauthors=Song P, Lu M, Yin Q, etal |title=Red meat consumption and stomach cancer risk: a meta-analysis |journal=J. Cancer Res. Clin. Oncol. |volume=140 |issue=6 |pages=979–92 |date=June 2014 |pmid=24682372 |doi=10.1007/s00432-014-1637-z |type=Meta-analysis}}</ref><ref>{{cite journal |author=Bandera EV, Kushi LH, Moore DF, Gifkins DM, McCullough ML |title=Consumption of animal foods and endometrial cancer risk: a systematic literature review and meta-analysis |journal=Cancer Causes Control |volume=18 |issue=9 |pages=967–88 |date=November 2007 |pmid=17638104 |pmc=2592095 |doi=10.1007/s10552-007-9038-0 |type=Systematic review & meta-analysis}}</ref><ref>{{cite journal |author=Ferrís J, Berbel O, Alonso-López J, Garcia J, Ortega JA |title=Environmental non-occupational risk factors associated with bladder cancer |journal=Actas Urol Esp |volume=37 |issue=9 |pages=579–86 |date=October 2013 |pmid=23618510 |doi=10.1016/j.acuro.2013.02.004 |type=Review}}</ref><ref>{{cite journal |author=Xue XJ, Gao Q, Qiao JH, Zhang J, Xu CP, Liu J |title=Red and processed meat consumption and the risk of lung cancer: a dose-response meta-analysis of 33 published studies |journal=Int J Clin Exp Med |volume=7 |issue=6 |pages=1542–53 |year=2014 |pmid=25035778 |pmc=4100964 |type=Meta-analysis}}</ref> |
已有证据显示,摄入红肉可能增加罹患以下癌症的风险:[[食道癌]]、[[胰腺癌]]、[[胃癌]]、[[子宫内膜癌]]、[[肺癌]]、[[膀胱癌]]。<ref name="aicr">{{cite book|isbn=978-0-9722522-2-5 | page=116|title=Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective}}</ref><ref>{{cite journal |vauthors=Song P, Lu M, Yin Q, etal |title=Red meat consumption and stomach cancer risk: a meta-analysis |journal=J. Cancer Res. Clin. Oncol. |volume=140 |issue=6 |pages=979–92 |date=June 2014 |pmid=24682372 |doi=10.1007/s00432-014-1637-z |type=Meta-analysis}}</ref><ref>{{cite journal |author=Bandera EV, Kushi LH, Moore DF, Gifkins DM, McCullough ML |title=Consumption of animal foods and endometrial cancer risk: a systematic literature review and meta-analysis |journal=Cancer Causes Control |volume=18 |issue=9 |pages=967–88 |date=November 2007 |pmid=17638104 |pmc=2592095 |doi=10.1007/s10552-007-9038-0 |type=Systematic review & meta-analysis}}</ref><ref>{{cite journal |author=Ferrís J, Berbel O, Alonso-López J, Garcia J, Ortega JA |title=Environmental non-occupational risk factors associated with bladder cancer |journal=Actas Urol Esp |volume=37 |issue=9 |pages=579–86 |date=October 2013 |pmid=23618510 |doi=10.1016/j.acuro.2013.02.004 |type=Review}}</ref><ref>{{cite journal |author=Xue XJ, Gao Q, Qiao JH, Zhang J, Xu CP, Liu J |title=Red and processed meat consumption and the risk of lung cancer: a dose-response meta-analysis of 33 published studies |journal=Int J Clin Exp Med |volume=7 |issue=6 |pages=1542–53 |year=2014 |pmid=25035778 |pmc=4100964 |type=Meta-analysis}}</ref> |
||
第31行: | 第31行: | ||
2010年的一项研究显示,没有充分证据能够表明食用红肉会增加[[乳癌]]及[[前列腺癌]]的风险。<ref>{{cite journal |author=Alexander DD, Morimoto LM, Mink PJ, Cushing CA |title=A review and meta-analysis of red and processed meat consumption and breast cancer |journal=Nutr Res Rev |volume=23 |issue=2 |pages=349–65 |date=December 2010 |pmid=21110906 |doi=10.1017/S0954422410000235 |type=Review & meta-analysis}}</ref><ref>{{cite journal |author=Alexander DD, Mink PJ, Cushing CA, Sceurman B |title=A review and meta-analysis of prospective studies of red and processed meat intake and prostate cancer |journal=Nutr J |volume=9 |issue= 1|pages=50 |year=2010 |pmid=21044319 |pmc=2987772 |doi=10.1186/1475-2891-9-50 |type=Review & meta-analysis}}</ref> |
2010年的一项研究显示,没有充分证据能够表明食用红肉会增加[[乳癌]]及[[前列腺癌]]的风险。<ref>{{cite journal |author=Alexander DD, Morimoto LM, Mink PJ, Cushing CA |title=A review and meta-analysis of red and processed meat consumption and breast cancer |journal=Nutr Res Rev |volume=23 |issue=2 |pages=349–65 |date=December 2010 |pmid=21110906 |doi=10.1017/S0954422410000235 |type=Review & meta-analysis}}</ref><ref>{{cite journal |author=Alexander DD, Mink PJ, Cushing CA, Sceurman B |title=A review and meta-analysis of prospective studies of red and processed meat intake and prostate cancer |journal=Nutr J |volume=9 |issue= 1|pages=50 |year=2010 |pmid=21044319 |pmc=2987772 |doi=10.1186/1475-2891-9-50 |type=Review & meta-analysis}}</ref> |
||
2015年10月26日,[[世界卫生组织]]的[[国际癌症研究机构]]发表报告称,食用[[加工肉类]](如[[培根]]、[[香肠]]、[[火腿]]、[[热狗]])和红肉与某些[[癌症]]存在关联。<ref name="WHO-20151026">{{cite news |author=Staff |title=World Health Organization - IARC Monographs evaluate consumption of red meat and processed meat |url=http://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf |format=[[PDF]] |date=October 26, 2015 |work=[[International Agency for Research on Cancer]] |accessdate=October 26, 2015 |archive-date=2018-10-28 |archive-url=https://web.archive.org/web/20181028055602/https://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf |dead-url=no }}</ref><ref name="NYT-20151026">{{cite news |last=Hauser |first=Christine |title=W.H.O. Report Links Some Cancers With Processed or Red Meat |url=http://www.nytimes.com/2015/10/27/health/report-links-some-types-of-cancer-with-processed-or-red-meat.html |date=October 26, 2015 |work=[[New York Times]] |accessdate=October 26, 2015 }}</ref><ref name="BBC-20151026">{{cite news |author=Staff |title=Processed meats do cause cancer - WHO |url=http://www.bbc.co.uk/news/health-34615621 |date=October 26, 2015 |work=[[BBC News]] |accessdate=October 26, 2015 }}</ref> |
2015年10月26日,[[世界卫生组织]]的[[国际癌症研究机构]]发表报告称,食用[[加工肉类]](如[[培根]]、[[香肠]]、[[火腿]]、[[热狗]])和红肉与某些[[癌症]]存在关联。<ref name="WHO-20151026">{{cite news |author=Staff |title=World Health Organization - IARC Monographs evaluate consumption of red meat and processed meat |url=http://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf |format=[[PDF]] |date=October 26, 2015 |work=[[International Agency for Research on Cancer]] |accessdate=October 26, 2015 |archive-date=2018-10-28 |archive-url=https://web.archive.org/web/20181028055602/https://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf |dead-url=no }}</ref><ref name="NYT-20151026">{{cite news |last=Hauser |first=Christine |title=W.H.O. Report Links Some Cancers With Processed or Red Meat |url=http://www.nytimes.com/2015/10/27/health/report-links-some-types-of-cancer-with-processed-or-red-meat.html |date=October 26, 2015 |work=[[New York Times]] |accessdate=October 26, 2015 |archive-date=2021-04-14 |archive-url=https://web.archive.org/web/20210414030215/https://www.nytimes.com/2015/10/27/health/report-links-some-types-of-cancer-with-processed-or-red-meat.html }}</ref><ref name="BBC-20151026">{{cite news |author=Staff |title=Processed meats do cause cancer - WHO |url=http://www.bbc.co.uk/news/health-34615621 |date=October 26, 2015 |work=[[BBC News]] |accessdate=October 26, 2015 |archive-date=2021-02-14 |archive-url=https://web.archive.org/web/20210214095349/https://www.bbc.co.uk/news/health-34615621 }}</ref> |
||
== 参考文献 == |
== 参考文献 == |
2022年7月13日 (三) 01:49的版本
红肉作为营养学名词,指的是在烹飪前呈現岀紅色的肉,具體來說,牛肉、豬肉、羊肉、鹿肉、兔肉等哺乳動物的肉都是紅肉,不包括禽類和魚類。根据这个定义,有些肉類如豬肉,在營養學中分类为紅肉,只有在营养学外,因其他如烹調的因素才会称之为白肉(如:蒜泥白肉)。
肉色的成因與歸類
紅肉的顔色來自於哺乳動物肉中含有的肌紅蛋白;肌紅蛋白是一種蛋白質,能夠將氧儲存於動物的肌肉中。烹飪好後的食物的顔色不能作為判斷是否紅肉的標準。不管牛肉做成什麼顔色都是紅肉;同樣,豬肉雖在烹飪時變為白色,仍然是紅肉。相反地,鳥類(雞、鴨、鵝、火雞等)、魚、爬行動物、兩棲動物、甲殼類動物(蝦蟹等)或雙殼類動物(牡蠣、蛤蜊等)等非哺乳動物的肉都不是紅肉(可以算作白肉);儘管如鮭魚肉是紅色,也不能算作紅肉,因為其為蝦紅素的呈色,而非肌紅蛋白的顏色;實際上鳥類的肌肉是含有微量肌紅蛋白,而鳥類翅膀和腿部及鵝、鴨、鴕鳥、鴯鶓等肌肉上含有較多的肌紅蛋白,但卻也不算是紅肉,而被稱為深色肉(dark meat)。
名詞區別
紅肉(red meat)與紅肌(red muscle)的概念是不同的;後者是骨骼肌根據肌纖維顏色不同而作的“過時”分類,現在已知其成分大略是慢縮肌纖維Type I 與快縮肌纖維 Type IIA 的籠統合稱,因具較多的微血管、肌紅蛋白及粒腺體,而有高的有氧呼吸能力及抗疲勞能力。
營養與人體健康
紅肉中有豐富的鐵,素食主義者和不進食紅肉的人應該多吃含鐵豐富的食物。紅肉中也含有豐富的蛋白質、鋅、煙酸、維生素B12、硫胺、核黃素和磷等。
目前一些研究懷疑红肉具有對人體的壞處:
紅肉含有的血紅素鐵攝取“過多”,會導致過多自由基的產生及N-亞硝基化合物的形成,進而促進發炎、動脈硬化、癌症等。
在2012年,哈佛大學最新的統計數據顯示,為了減少癌症及心血管疾病的風險,每人每天的紅肉攝取量應該低於42g,其原因是高量的飽和脂肪與膽固醇,而加工肉品(包含由白肉為原料的加工肉品)的攝取量則要更低,因為加工肉品高鹽高脂肪又有硝等致癌物質。[1]
紅肉的主要健康風險被認為是來自於飽和脂肪與膽固醇(主要出現在肥肉)、加工(高鹽及添加致癌物質)、燒烤、及缺乏ω-3脂肪酸(可以另外補充);而紅肉生產商一直表示,去除可見脂肪的精瘦紅肉,其膽固醇與飽和脂肪含量只會略高於精瘦的白肉,因此精瘦的紅肉及白肉在控制心血管疾病上幾乎無差別;美國心臟協會前會長也表示,控制心血管疾病的飲食中可以包含精瘦紅肉,而且其安全攝取量是高於哈佛大學的統計數據。因此,相較於白肉,紅肉目前沒有足夠證據顯示有明顯的健康風險。
對於精瘦紅肉是否健康的問題,美國「自然—醫學期刊」的文章中指出,紅肉的瘦肉中所含左旋肉鹼被腸道中的細菌分解後產生三甲胺,接著被肝臟轉化為氧化三甲胺(TMAO),此氧化物會促進巨噬細胞堆積在血管壁、抑制膽固醇回收路徑、增強血小板凝集活性,可能進而導致粥狀動脈硬化與栓塞的形成,增加罹患心臟病的風險;因此,食用“過量”紅肉對健康有害。[2]
由于脂肪含量、加工处理上的差异,不同的红肉对健康也有不同的影响[3]。食用加工红肉与死亡率增加有很强的关联性,其中,心血管疾病及癌症是主要死因。[4] 亦有证据表明食用未加工红肉可能对人体健康造成负面影响。[5]
與癌症的相關性
很多營養專家都認為其他肉類比紅肉要健康,因為紅肉中含有很高的飽和脂肪。有一些研究表明紅肉在直腸癌的形成中起了很大作用。[來源請求]
流行病学研究发现,随着加工红肉摄入量的增加,患大肠癌的风险也增加。而白肉(如鸡肉)则没有表现出这种关联。[6][7] 世界癌症研究基金会(WCRF)和美国癌症研究协会(AICR)认定食用红肉可增加患大肠癌的风险。[8]在英国,约21%的大肠癌都与食用红肉有关。[8]WCRF建议每周摄入的红肉不超过300克(烹煮后的质量),其中“加工红肉应尽可能少”。[9]
已有证据显示,摄入红肉可能增加罹患以下癌症的风险:食道癌、胰腺癌、胃癌、子宫内膜癌、肺癌、膀胱癌。[10][11][12][13][14]
2010年的一项研究显示,没有充分证据能够表明食用红肉会增加乳癌及前列腺癌的风险。[15][16]
2015年10月26日,世界卫生组织的国际癌症研究机构发表报告称,食用加工肉类(如培根、香肠、火腿、热狗)和红肉与某些癌症存在关联。[17][18][19]
参考文献
- ^ 每天吃紅肉 增加早死風險 (页面存档备份,存于互联网档案馆)[不可靠的醫學來源?]
- ^ 存档副本. [2021-03-15]. (原始内容存档于2021-03-02).
- ^ 一幅圖睇晒患癌風險 多食腸仔火腿最危險? (页面存档备份,存于互联网档案馆),香港經濟日報,2016-09-09
- ^ Sabine Rohrmann; Kim Overvad; European Prospective Investigation into Cancer and Nutrition; et al. Meat consumption and mortality – results from the European Prospective Investigation into Cancer and Nutrition. BMC Medicine. 7 March 2013, 11:63 (1): 63 [March 7, 2013]. doi:10.1186/1741-7015-11-63. (原始内容存档于2013-03-09).
The results of our analysis support a moderate positive association between processed meat consumption and mortality, in particular due to cardiovascular diseases, but also to cancer.
- ^ Larsson SC, Orsini N. Red meat and processed meat consumption and all-cause mortality: a meta-analysis. Am. J. Epidemiol. (Meta-analysis). February 2014, 179 (3): 282–9. PMID 24148709. doi:10.1093/aje/kwt261.
- ^ Cross, Amanda. Meat-related mutagens/carcinogens in the etiology of colorectal cancer. (2004). Environ. Mol. Mutagen. [2015-10-27]. (原始内容存档于2017-12-02).
- ^ Figueiredo, Jane. Genome-Wide Diet-Gene Interaction Analyses for Risk of Colorectal Cancer.. PLOS Genetics. [2015-10-27]. (原始内容存档于2014-12-25).
- ^ 8.0 8.1 Bowel cancer risk factors. Cancer Research UK. 17 December 2013 [September 2014]. (原始内容存档于2015-05-12).
- ^ WCRF-AICR Diet and Cancer Report. dietandcancerreport.org. [6 May 2015]. (原始内容存档于2015-10-18).
- ^ Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective. : 116. ISBN 978-0-9722522-2-5.
- ^ Song P, Lu M, Yin Q, et al. Red meat consumption and stomach cancer risk: a meta-analysis. J. Cancer Res. Clin. Oncol. (Meta-analysis). June 2014, 140 (6): 979–92. PMID 24682372. doi:10.1007/s00432-014-1637-z.
- ^ Bandera EV, Kushi LH, Moore DF, Gifkins DM, McCullough ML. Consumption of animal foods and endometrial cancer risk: a systematic literature review and meta-analysis. Cancer Causes Control (Systematic review & meta-analysis). November 2007, 18 (9): 967–88. PMC 2592095 . PMID 17638104. doi:10.1007/s10552-007-9038-0.
- ^ Ferrís J, Berbel O, Alonso-López J, Garcia J, Ortega JA. Environmental non-occupational risk factors associated with bladder cancer. Actas Urol Esp (Review). October 2013, 37 (9): 579–86. PMID 23618510. doi:10.1016/j.acuro.2013.02.004.
- ^ Xue XJ, Gao Q, Qiao JH, Zhang J, Xu CP, Liu J. Red and processed meat consumption and the risk of lung cancer: a dose-response meta-analysis of 33 published studies. Int J Clin Exp Med (Meta-analysis). 2014, 7 (6): 1542–53. PMC 4100964 . PMID 25035778.
- ^ Alexander DD, Morimoto LM, Mink PJ, Cushing CA. A review and meta-analysis of red and processed meat consumption and breast cancer. Nutr Res Rev (Review & meta-analysis). December 2010, 23 (2): 349–65. PMID 21110906. doi:10.1017/S0954422410000235.
- ^ Alexander DD, Mink PJ, Cushing CA, Sceurman B. A review and meta-analysis of prospective studies of red and processed meat intake and prostate cancer. Nutr J (Review & meta-analysis). 2010, 9 (1): 50. PMC 2987772 . PMID 21044319. doi:10.1186/1475-2891-9-50.
- ^ Staff. World Health Organization - IARC Monographs evaluate consumption of red meat and processed meat (PDF). International Agency for Research on Cancer. October 26, 2015 [October 26, 2015]. (原始内容存档 (PDF)于2018-10-28).
- ^ Hauser, Christine. W.H.O. Report Links Some Cancers With Processed or Red Meat. New York Times. October 26, 2015 [October 26, 2015]. (原始内容存档于2021-04-14).
- ^ Staff. Processed meats do cause cancer - WHO. BBC News. October 26, 2015 [October 26, 2015]. (原始内容存档于2021-02-14).