吃肉增加多种疾病风险及致病机理
Journal: Basic Medical Theory Research DOI: 10.32629/bmtr.v8i3.20463
Abstract
多种疾病发生率与当前全球肉类摄入量的增长同步上升。大量证据表明，食用过多肉类会增加患心脏病、胃肠道疾病、脂肪肝、肾病、糖尿病、胆结石、女性健康疾病以及多种癌症的风险。按肉类划分，国际癌症研究机构（IARC）将加工肉类列为1类致癌物；将猪肉、牛肉、羊肉等红肉列为2A类致癌物；鸡肉和鸭肉等白肉胆固醇含量高，容易导致胆结石；鱼类海鲜由于胆固醇和嘌呤含量高，会增加肾脏疾病和痛风的风险。为了改善人类健康，本文提出了一些切实可行的措施，例如对肉类生产商和销售商增税以减少肉类消费；鼓励人们关注食物卡路里，减肥期间少吃一两顿饭，适当多喝水并养成素食（或植物肉类）和低脂饮食习惯。
Keywords
肉类；疾病；癌症；减肥
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