小型综述：加工红肉的摄入与神经退行性疾病的风险。

IF 4 2区农林科学 Q2 NUTRITION & DIETETICS

Frontiers in Nutrition Pub Date : 2025-09-11 eCollection Date: 2025-01-01 DOI:10.3389/fnut.2025.1663647

Ke-Qian Chen, Wen-Jin Cao, Zheng Liu, Ren-Zhu Liu

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引用次数: 0

摘要

神经退行性疾病（ndd）是一组以中枢神经系统特定区域的神经元进行性丧失为特征的疾病。近年来，越来越多的研究关注饮食对ndd的影响。作为一种常见的食品，加工红肉在世界范围内被广泛食用。许多研究表明，加工过的红肉可能会增加患癌症、糖尿病和心血管疾病的风险。不幸的是，目前尚不清楚加工红肉是否会影响ndd。因此，我们回顾了有关加工肉类在ndd中的作用的现有文献。我们的结论是，摄入加工肉类可能对ndd有不利影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Mini-review: Processed red meat intake and risk of neurodegenerative diseases.

Neurodegenerative diseases (NDDs) are a group of disorders characterized by the progressive loss of neurons in specific areas of the central nervous system. In recent years, more and more research has focused on the influence of diet on NDDs. As a common food, processed red meat is widely consumed worldwide. Many studies have shown that processed red meat may increase the risk of cancer, diabetes and cardiovascular disease. Unfortunately, it is unclear whether processed red meat affects NDDs. Therefore, we reviewed the existing literature on the role of processed meats in NDDs. We concluded that intake of processed meat may have an adverse effect on NDDs.

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来源期刊

Frontiers in Nutrition Agricultural and Biological Sciences-Food Science

CiteScore

5.20

自引率

8.00%

发文量

2891

审稿时长

12 weeks

期刊介绍： No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Through the recognized open-access Frontiers platform we welcome manuscripts to our dedicated sections relating to different areas in the field of nutrition with a focus on human health. Specialty sections in Frontiers in Nutrition include, for example, Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology. Based on the publication of rigorous scientific research, we thrive to achieve a visible impact on the global nutrition agenda addressing the grand challenges of our time, including obesity, malnutrition, hunger, food waste, sustainability and consumer health.