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A carne vermelha tem muitos benefícios para a saúde humana, nomeadamente em períodos
específicos do desenvolvimento e em determinadas faixas etárias, dado o seu teor de
proteínas de elevado valor biológico e vitaminas essenciais. Porém tem sido associada a
vários efeitos deletérios na saúde humana, nomeadamente certos tipos de cancro e doenças
cardiometabólicas. Além disso, o seu consumo excessivo está associado a mortalidade
prematura.
Os mecanismos associados aos possíveis malefícios do consumo de carnes vermelhas não
são totalmente conhecidos. No entanto, tem sido sugerido que compostos formados durante
a sua preparação e adicionados durante o seu processamento podem contribuir para o
aumento do risco de determinadas doenças.
Por outro lado, também existe a possibilidade da ocorrência de xenobióticos na carne
vermelha que consumimos, decorrente da utilização de substâncias promotoras do
crescimento na indústria da pecuária.
Assim, esta monografia procura avaliar a relação risco-benefício do consumo de carne
vermelha, bem como elucidar os possíveis mecanismos por trás dos malefícios associados.
Além de uma breve referência à ocorrência de xenobióticos que podem adicionalmente
contribuir com efeitos nefastos.
Red meat has many benefits for human health, particularly in specific periods of development and in certain age groups, given its high biological value protein content and essential vitamins. However, they have been associated with several deleterious effects on human health, including certain types of cancer and cardiometabolic diseases. The mechanisms associated with the possible harm of consuming red meat are not fully known. However, it has been suggested that compounds formed during their preparation and added during their processing may contribute to an increased risk of certain diseases. On the other hand, there is also the possibility of the occurrence of xenobiotics in the red meat we consume, resulting from the use of growth-promoting substances in the livestock industry. Thus, this monograph seeks to assess the risk-benefit ratio of red meat consumption, as well as to elucidate the possible mechanisms behind the associated harm. In addition to a brief reference to the occurrence of xenobiotics that may additionally contribute to harmful effects.
Red meat has many benefits for human health, particularly in specific periods of development and in certain age groups, given its high biological value protein content and essential vitamins. However, they have been associated with several deleterious effects on human health, including certain types of cancer and cardiometabolic diseases. The mechanisms associated with the possible harm of consuming red meat are not fully known. However, it has been suggested that compounds formed during their preparation and added during their processing may contribute to an increased risk of certain diseases. On the other hand, there is also the possibility of the occurrence of xenobiotics in the red meat we consume, resulting from the use of growth-promoting substances in the livestock industry. Thus, this monograph seeks to assess the risk-benefit ratio of red meat consumption, as well as to elucidate the possible mechanisms behind the associated harm. In addition to a brief reference to the occurrence of xenobiotics that may additionally contribute to harmful effects.
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Palavras-chave
Cancro Carnes Vermelhas Doenças Cardiometabólicas Saúde Humana Xenobióticos