Uticaj svinjskog mesa i masti na zdravlje ljudi / The impact of pork meat and lard on human health
2015
Bošković, Marija (Fakultet veterinarske medicine, Beograd (Srbija)) | Baltić, Milan Ž. (Fakultet veterinarske medicine, Beograd (Srbija)) | Ivanović, Jelena (Fakultet veterinarske medicine, Beograd (Srbija)) | Đurić, Jelena (Fakultet veterinarske medicine, Beograd (Srbija)) | Dokmanović, Marija (Fakultet veterinarske medicine, Beograd (Srbija)) | Marković, Radmila (Fakultet veterinarske medicine, Beograd (Srbija)) | Šarčević, Danijela (Institut za higijenu i tehnologiju mesa, Beograd, (Srbija)) | Baltić, Tatjana (Institut za higijenu i tehnologiju mesa, Beograd, (Srbija))
Meat has a significant role in human evolution and is essential for proper growth and development, primarily because it represents a valuable source of proteins, as well as vitamins B, folic acid and vitamins A and D. Red meat also contains large amounts of iron, zinc, and other mineral substances and their bioavailability is much higher from meat then from plant sources. In recent years, red meat, especially pork meat and lard are associated with a negative health image, and their consumption is associ- ated with a number of diseases including cardiovascular disease, cancer and diabetes. Fat is most often mentioned as cause of these conditions, which is why the meat industry tends to reduce levels of fat in meat and meat products. However, fat is an important source of fatty acids, and according to recommendations, in order to improve human health, it is more important to balance the ratio between saturated and unsaturated fatty acids, rather than exclude fat from the diet. Despite the negative image that has been created in the public, pork still represents the type of meat with the highest production and consumption globally.
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