蔬菜的营养意义与寄生虫污染综述

Zuhair Dardona, Mounia Amane, Ayman Dardona, Mohammed Albayoumi, Samia Boussaa
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摘要

蔬菜是全部或部分食用的植物。此外,它们长期以来一直被认为是重要的食物来源。目前的研究回顾了蔬菜的营养属性和健康益处。本文还概述了蔬菜污染的主要寄生虫。此外,蔬菜的成分,如叶、茎、根、球茎、种子和果实,都可以用来喂养人类。此外,他们需要经常摄入的卡路里相对较少。它还含有大量的水和纤维。世界卫生组织建议每天食用400克非淀粉类蔬菜,以增强整体健康。蔬菜在预防和治疗疾病方面具有重要作用。食用它们可以降低患多种癌症的风险,调节血压和心脏病,避免动脉阻塞,对抗肥胖,改善心血管健康,改善皮肤健康,促进消化系统健康。然而,蔬菜是人类和动物食源性疾病的主要原因。例如,它可以构成许多寄生虫感染的传播途径。例如,它们可能是各种寄生病原体的传播途径。一些调查和研究项目已经记录了多种蔬菜被可能传播疾病的寄生虫污染的情况,包括溶组织内阿米巴原虫、兰第鞭毛虫、隐孢子虫、圆形线虫、类蚓蛔虫、蛭状肠虫、毛线虫、弓形虫、刚地弓形虫和许多其他寄生虫。人们提出了许多假说来解释这些寄生虫对蔬菜的污染。其中包括使用受污染的水进行灌溉、土壤污染、暴露于雨和风等环境因素、作为寄生虫媒介的动物和昆虫传播、收获、加工和储存期间以及蔬菜运往市场期间的污染。为了减轻这些风险,必须加强卫生习惯,促进教育和意识,并培养清洁文化。此外,建议使用干净的水和合适的工具。食用蔬菜前彻底清洗可减少与寄生虫有关的感染。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Nutritional Significance and Parasitic Contamination of Vegetables: A Comprehensive Review
Vegetables are plants consumed whole or in parts. Furthermore, they have long been recognized as a significant source of sustenance. The current study reviews vegetables' nutritional attributes and health benefits. This paper also outlines the main parasites that cause vegetable contamination. Moreover, vegetable components, such as leaves, stems, roots, bulbs, seeds, and fruits, can be used to feed humans. In addition, they have relatively few calories to consume regularly. It also contains a lot of water and fiber. The World Health Organization advises consuming 400 grams of non-starchy veggies daily to enhance general health. Vegetables have an essential role in disease prevention and therapy. Their consumption lowers the risk of many cancers, regulates blood pressure and heart disease, avoids blocked arteries, fights obesity, improves cardiovascular health, improves skin health, and promotes digestive health. Nonetheless, vegetables are a major cause of foodborne diseases in both people and animals. It can, for example, constitute a route for the transmission of numerous parasites infections. For instance, they may be a route of transmission for various parasitic pathogens. Several investigations and study projects have documented the contamination of numerous kinds of vegetables with parasites that are liable for transmitting diseases, including Entamoeba histolytica, Giardia lamblia, Cryptosporidium spp., Strongyloides spp., Ascaris lumbricoides, Enterobius vermicularis, Trichuris trichiura, Toxocara spp., Toxoplasma gondii, and plenty of others. Numerous hypotheses have been proposed to explain vegetable contamination with these parasites. Some of these include the use of contaminated water for irrigation, contamination from the soil, exposure to environmental factors like rain and wind, transmission by animals and insects acting as vectors for parasites, contamination during harvesting, processing, and storage, as well as during transportation of vegetables to markets. To mitigate these risks, it is crucial to enhance hygiene practices, promote education and awareness, and foster a clean culture. Additionally, using clean water and proper tools is recommended. Washing vegetables thoroughly before consumption reduces parasite-related infections.
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