Abstract：Red meat is an important dietary source of protein and essential nutrients. There were lots of reports on red meat consumption and human health, but the conclusions were different. This article reviewed the recent studies on association between red meat consumption and the risk of cancer and cardiovascular disease (CVD) as well as the benefit effect of long chain (LC) n-3 PUFAs, conjugated linoleic acid (CLA) and other essential nutrients of red meat on human health and analyzed the risks and benefits of red meat consumption.
戴瑞彤；刘毅. 红肉消费的弊与利[J]. 肉类研究, 2010, 24(2): 3-6 https://doi.org/10.7506/rlyj1001-8123-201002001
DAI Ruitong;LIU Yi. The Risks and Benefits of Red Meat Consumption. Meat Research, 2010, 24(2): 3-6 https://doi.org/10.7506/rlyj1001-8123-201002001
2010, Vol. 24 
