Meat for healthy nutrition | Meso za zdravo prehrano
2010
Zlender, B., Ljubljana Univ. (Slovenia). Biotechnical Fac. | Gasperlin, L.
The main ingredients of meat, proteins, lipids and some minerals, in terms of healthy nutrition are described in this article. Lack of proteins in the diet can lead to disturbances in growth, weakened immune system, heart and respiratory system failures and even death. Excessive meat protein intake nutritionists associated with an increased risk of many diseases such as allergies, cardiovascular disease, cancer, osteoporosis, dysfunction of kidneys and obesity. Increased risk of atherosclerosis and related cardiovascular and other diseases can be attributed to presumably higher degree of saturation in meat lipids. Fatty acid (FA) composition of lipids is important from nutritional view, especially the ratio between polyunsaturated and saturated FA (P/S), ratio between bad and good FA (atherogenic index) and the ratio n-6/n-3 FA. Good or protective lipids in meat are long chain n-3 FA and conjugated linoleic acid (CLA) in meat of ruminants. It seems that presence of cholesterol oxidation products in meat and meat products is more harmful to human health than amount of cholesterol. Hem iron from meat is a very important trace element in healthy diet (prevent anaemia), although some researchers tried to prove demonstrate its procancerogenic effect. It can be proposed that in healthy diet lean meat combined with plant foods which containing enough protective components should be used.
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