食品科学
动物脂肪
牛羊肉
瘦肉精
油酸
反式脂肪
饱和脂肪酸
胆固醇
饱和脂肪
生物
化学
脂肪酸
生物化学
作者
L. Valsta,Heli Tapanainen,Satu Männistö
出处
期刊:Meat Science
[Elsevier]
日期:2005-07-01
卷期号:70 (3): 525-530
被引量:212
标识
DOI:10.1016/j.meatsci.2004.12.016
摘要
This article reviews the fat content and fatty acid composition of meats in the human diet and discusses nutritional facts related to meat, meat products and other meat-containing foods as sources of dietary fats. Meat is an increasingly important source of high-value animal protein worldwide. Meat fat comprises mostly monounsaturated and saturated fatty acids, with oleic (C18:1), palmitic (C16:0), and stearic acid (C18:0) being the most ubiquitous. Meat and meat products are considerable sources of cholesterol in the diet. In most industrialized countries, a high meat intake contributes to a higher than recommended total and saturated fat and cholesterol intake. Another concern is that meat may replace sources of other important nutrients in the diet. Therefore, the advice to consumers is to prefer lean meats and low-fat meat products and use meat in moderation only.
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