研究表明，紅肉和加工過(guò)的肉對(duì)健康沒(méi)有好處

研究表明，紅肉和加工過(guò)的肉對(duì)健康沒(méi)有好處

If you've been swayed by recent reports that red and processed meat isn't harmful to your health, put down that bacon -- there's bad news.

如果你被最近的報(bào)道所影響，紅肉和加工肉類(lèi)對(duì)你的健康無(wú)害，那么放下培根——有個(gè)壞消息。

New analysis of long term data on nearly 30,000 people found a small but significant risk of death from any cause tied to eating two servings of processed meat or unprocessed red meat each week.

一項(xiàng)針對(duì)近3萬(wàn)人的長(zhǎng)期數(shù)據(jù)的新分析發(fā)現(xiàn)，每周食用兩份加工肉類(lèi)或未加工紅肉，會(huì)導(dǎo)致微小但顯著的死亡風(fēng)險(xiǎn)。

Similar risks for cardiovascular disease were found for those eating two servings a week of processed meat, unprocessed red meat or poultry, researchers said.

研究人員稱(chēng)，每周食用兩份加工肉類(lèi)、未加工紅肉或家禽的人患心血管疾病的風(fēng)險(xiǎn)也類(lèi)似。

There was no association for eating fish, the study found.

研究發(fā)現(xiàn)，這與吃魚(yú)沒(méi)有關(guān)系。

One serving of processed meat equaled two slices of bacon, two small sausages or one hot dog. One serving of unprocessed red meat was equivalent to 4 ounces of red meat or poultry, or 3 ounces of fish.

一份加工肉類(lèi)相當(dāng)于兩片培根，兩根小香腸或一個(gè)熱狗。一份未經(jīng)加工的紅肉相當(dāng)于4盎司紅肉或家禽，或3盎司魚(yú)。

The new findings arrive just months after a controversial analysis claiming there's no need to reduce your red and processed meat intake for good health.

在這項(xiàng)新發(fā)現(xiàn)公布的幾個(gè)月前，一項(xiàng)有爭(zhēng)議的分析稱(chēng)，沒(méi)有必要為了健康而減少紅肉和加工肉類(lèi)的攝入量。

"Everyone interpreted that it was OK to eat red meat, but I don't think that is what the science supports," said senior study author Norrina Allen, associate professor of preventive medicine at Northwestern University Feinberg School of Medicine, in a statement.

西北大學(xué)范伯格醫(yī)學(xué)院預(yù)防醫(yī)學(xué)副教授、資深研究作者諾麗娜·艾倫在一份聲明中說(shuō):“每個(gè)人都認(rèn)為可以吃紅肉，但我不認(rèn)為這是有科學(xué)依據(jù)的。”

"It's a small difference, but it's worth trying to reduce red meat and processed meat like pepperoni, bologna and deli meats," Allen said, adding that prior research has also shown an association with other major health risks such as cancer.

艾倫說(shuō):“雖然差別不大，但減少紅肉和加工肉類(lèi)值得試一試，如意大利辣香腸、臘腸和熟食肉。”他補(bǔ)充說(shuō)，此前的研究也表明紅肉和癌癥等其他主要健康風(fēng)險(xiǎn)有關(guān)聯(lián)。

Large public health impact

對(duì)公眾健康的巨大影響

The new analysis, published Monday in the journal JAMA Internal Medicine, found a 3% to 7% higher risk of cardiovascular disease and premature death for people who ate two servings of red meat and processed meat each week. That may seem small for an individual, but when extrapolated to a population level, the impact looms large.

周一發(fā)表在《美國(guó)醫(yī)學(xué)會(huì)內(nèi)科雜志》上的這項(xiàng)新分析發(fā)現(xiàn)，每周食用兩份紅肉和加工肉制品的人患心血管疾病和過(guò)早死亡的風(fēng)險(xiǎn)要高出3%至7%。這對(duì)個(gè)人來(lái)說(shuō)似乎很小，但如果推到人口水平上，影響就大了。

A risk for chicken?

雞肉有風(fēng)險(xiǎn)嗎?

The study also found a 4% higher risk of cardiovascular disease for people who ate two servings per week of poultry. But since the study didn't ask if the chicken was skinless, fried or breaded, the researchers say the findings are not clear enough for any recommendation about levels of poultry intake.

研究還發(fā)現(xiàn)，每周吃?xún)纱渭仪莸娜嘶夹难芗膊〉娘L(fēng)險(xiǎn)要高4%。但由于這項(xiàng)研究并沒(méi)有詢(xún)問(wèn)雞肉是去皮的、油炸的還是裹上面包屑的，研究人員說(shuō)，這些發(fā)現(xiàn)還不夠清楚，不足以對(duì)家禽的攝入量提出任何建議。

However, the researchers stressed that fried foods, including chicken and fish, should be avoided because deep fat-frying can contribute trans-fatty acids, and fried fish intake have been positively linked to chronic diseases.

然而，研究人員強(qiáng)調(diào)，應(yīng)該避免油炸食品，包括雞和魚(yú)，因?yàn)橛驼〞?huì)增加反式脂肪酸，而且吃油炸魚(yú)與慢性疾病有直接關(guān)系。