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肉类食物的营养价值很高,味美可口又容易消化吸收,一直受到人们喜爱。 然而中国人的食肉结构却不尽合理,长期以来,猪肉占总肉类消费量的85％以上,个别地区达95％,形成单一的食肉结构。 从营养学角度分析,畜(牛、羊、猪等)肉中,猪肉蛋白质含量最低,脂肪却最高,即使是瘦肉,其隐性脂肪也占28％。因此那些需要限制脂肪摄入量的心血管病、高血脂患者,亦要严格控制“瘦猪肉”的摄入量。
The nutritional value of meat is high, delicious and easy to digest and absorb, has been loved by people. However, the Chinese people’s meat structure is not reasonable. For a long time, pork has accounted for over 85% of the total meat consumption and 95% in some areas, forming a single carnivorous structure. From the nutritional point of view, livestock (cattle, sheep, pigs, etc.) meat, the lowest protein content of pork, but the highest fat, lean even, its recessive fat also accounted for 28%. Therefore, those who need to limit fat intake of cardiovascular disease, hyperlipidemia, we must also strictly control the “lean pork” intake.