PDF(Pubmed)
Abstract：
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.
摘要：
几个世纪以来，肉类一直是人类饮食的一部分，它是高生物价值蛋白质和几种微量营养素的可识别来源；然而，其消费与非传染性疾病风险增加有关(例如，心血管疾病,cancer).这些问题主要与红肉有关。然而,肉类成分在物种和肉类切割中是相当可变的。本研究探讨了猪肉的成分，以及不同猪肉切块之间的差异，并回顾了其消费对健康结果影响的证据。猪肉占全球所有肉类消费的30％，它提供了独特的营养特征;它含有丰富的优质蛋白质，复合维生素B,以及锌和铁等必需矿物质，尽管与牛肉相比，它含有中等水平的饱和脂肪。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，并且被纳入五种更可持续的饮食模式之一，因此猪肉消费具有优势。关于猪肉消费对健康结果影响的数据，一些临床研究表明对心血管危险因素没有有害影响，特别是血脂。有几个论点可以证明猪肉可以成为健康和可持续饮食的一种选择。
