Abstract：Meat and meat products are an important source of proteins, vitamins, minerals and other nutritional components for humans. Recently, the World Health Organization released a report stating that processed meat products (bacon, ham and sausage) and red meat (beef, mutton and pork) are classified as a Group 1 carcinogen and a Group 2A carcinogen, respectively. This has not only aroused consumer concerns about the safety of meat and meat products, but also has triggered widespread debate among researchers about the authority of the report. To clarify it, this paper reviews the recent advances in our knowledge of the nutritional components in meat and meat products and their functions, the relationship between meat products consumption and cancer incidence, and the carcinogenic factors in meat products and the methods used to inhibit the factors. The paper is expected to be helpful for consumers to comprehensively and objectively understand the nutritive value and safety of meat and meat products.
李诗义，诸晓旭，陈从贵，周存六. 肉和肉制品的营养价值及致癌风险研究进展[J]. 肉类研究, 2015, 29(12): 41-47.
LI Shiyi, ZHU Xiaoxu, CHEN Conggui, ZHOU Cunliu. Progress in Research on Nutritive Value and Carcinogenic Risks of Meat and Meat Products. Meat Research, 2015, 29(12): 41-47.
