Milk and meat in our diet: good or bad for health?
Milk and meat in our diet: good or bad for health?
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DOI：
10.1017/s1751731110001503
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发表时间：
2010-12-01
期刊：
影响因子：
3.6
通讯作者：
Givens, D. I.
中科院分区：
文献类型：
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作者：
Givens, D. I.
动物源性食物是饮食中重要的营养来源，但这些食物是否会增加患各种慢性疾病的风险还存在相当大的不确定性。特别是牛奶，各权威机构对牛奶/乳制品食品的建议和公众对牛奶和乳制品消费危害的看法与长期前瞻性队列研究的证据之间似乎存在巨大的不匹配。这些研究提供了令人信服的证据，即增加牛奶的消费可以导致血管疾病和可能的某些癌症的风险降低，以及牛奶消费的总体生存优势，尽管奶制品的相对影响尚不清楚。因此，简单地减少牛奶消费以减少饱和脂肪酸（SFA）摄入量不太可能产生整体效益，尽管生产具有降低SFA含量的乳制品可能会有所帮助。对于红肉，没有证据表明血管疾病的风险增加，尽管加工肉类似乎会大大增加风险。关于红肉消费与结直肠癌发展之间的关系，仍然存在相互矛盾和不一致的证据，但这个话题不应被忽视。同样，禽肉及其制品作为膳食脂肪和脂肪酸来源的作用也不完全清楚。人们担心痴呆症的患病率可能会增加，但很少有关于牛奶和肉类消费可能带来的好处或风险的数据。动物营养在创造更接近人类长期健康最佳成分的食品方面的未来作用将越来越重要。总的来说，增加牛奶消费的理由似乎令人信服，尽管高脂肪乳制品和红肉的理由并不令人信服。加工肉制品似乎确实对长期健康有负面影响，尽管需要更多的研究，但这些影响确实需要纳入其他长期健康风险因素的背景下，如肥胖，吸烟和饮酒。
Foods derived from animals are an important source of nutrients in the diet but there is considerable uncertainty about whether or not these foods contribute to increased risk of various chronic diseases. For milk in particular there appears to be an enormous mismatch between both the advice given on milk/dairy foods items by various authorities and public perceptions of harm from the consumption of milk and dairy products, and the evidence from long-term prospective cohort studies. Such studies provide convincing evidence that increased consumption of milk can lead to reductions in the risk of vascular disease and possibly some cancers and of an overall survival advantage from the consumption of milk, although the relative effect of milk products is unclear. Accordingly, simply reducing milk consumption in order to reduce saturated fatty acid (SFA) intake is not likely to produce benefits overall though the production of dairy products with reduced SFA contents is likely to be helpful. For red meat there is no evidence of increased risk of vascular diseases though processed meat appears to increase the risk substantially. There is still conflicting and inconsistent evidence on the relationship between consumption of red meat and the development of colorectal cancer, but this topic should not be ignored. Likewise, the role of poultry meat and its products as sources of dietary fat and fatty acids is not fully clear. There is concern about the likely increase in the prevalence of dementia but there are few data on the possible benefits or risks from milk and meat consumption. The future role of animal nutrition in creating foods closer to the optimum composition for long-term human health will be increasingly important. Overall, the case for increased milk consumption seems convincing, although the case for high-fat dairy products and red meat is not. Processed meat products do seem to have negative effects on long-term health and although more research is required, these effects do need to be put into the context of other risk factors to long-term health such as obesity, smoking and alcohol consumption.