擔(dān)心牛肉短缺和價(jià)格上漲?如果你少吃肉會(huì)發(fā)生什么

擔(dān)心牛肉短缺和價(jià)格上漲?如果你少吃肉會(huì)發(fā)生什么

Coronavirus came for Americans' hamburgers in early May.

5月初，冠狀病毒波及到美國的漢堡店。

On May 5, the fast-food chain Wendy's announced that some menu items were unavailable; an analyst estimated that nearly one in five Wendy's franchises was out of beef.

5月5日，溫迪快餐連鎖店宣布，部分菜單項(xiàng)已無法供應(yīng);一名分析師估計(jì)，近五分之一的溫迪快餐連鎖店的牛肉已經(jīng)售罄。

That followed news that some meat processing plants across the US had temporarily closed due to coronavirus.

此前有消息稱，由于冠狀病毒，美國各地的一些肉類加工廠已暫時(shí)關(guān)閉。

The health benefits of eating less red meat

少吃紅肉對(duì)健康的好處

Americans eat a lot of meat. The average adult ate between three and four servings a week from 2015 to 2016, according to the National Health and Nutrition Examination Survey.

美國人吃很多肉。根據(jù)全國健康和營養(yǎng)檢查調(diào)查，從2015年到2016年，成年人平均每周吃三到四次肉類。

That's not too far off the maximum of three servings a week recommended by the World Cancer Research Fund International/American Institute for Cancer Research in a 2018 report. But at least a third of American adults eat at least one serving of red meat each day, far exceeding the limit.

這與世界癌癥研究基金會(huì)國際/美國癌癥研究機(jī)構(gòu)在2018年的一份報(bào)告中建議的每周最多三次的攝入量相差不大。但至少有三分之一的美國成年人每天至少吃一份紅肉，遠(yuǎn)遠(yuǎn)超過了上限。

Reducing intake of beef and pork is good for you, said Lilian Cheung, director of health promotion and communication at the Harvard T.H. Chan School of Public Health's department of nutrition.

減少牛肉和豬肉的攝入對(duì)你有好處，哈佛大學(xué)公共衛(wèi)生學(xué)院營養(yǎng)學(xué)系健康促進(jìn)和交流主任莉蓮·張說。

"An optimally healthy diet should be low in red meat," said Cheung, who has a doctorate in nutrition. "There's plenty of data that [meat] increases the risk of colorectal cancer, other types of cancers, heart disease, diabetes and the higher risk of dying from these things."

“最健康的飲食應(yīng)該是少吃紅肉，”擁有營養(yǎng)學(xué)博士學(xué)位的張說。“有大量數(shù)據(jù)表明，(肉類)會(huì)增加結(jié)腸直腸癌、其他癌癥、心臟病、糖尿病的風(fēng)險(xiǎn)，以及死于這些疾病的更高風(fēng)險(xiǎn)。”

Some of these health conditions are especially serious during the pandemic.

在大流行期間，其中一些健康狀況特別嚴(yán)重。

"With Covid-19, the underlying conditions of heart disease and diabetes increase the risk," Cheung said. "You become much more vulnerable and increase the risk of dying and complications."

“對(duì)于Covid-19，心臟病和糖尿病的潛在情況增加了風(fēng)險(xiǎn)，”張說。“你會(huì)變得更加脆弱，增加死亡和并發(fā)癥的風(fēng)險(xiǎn)。”

But if you're considering reducing your meat consumption, Cheung noted that it's important to be careful about what you eat instead. Ensuring you get enough protein and vitamins and minerals is key.

但如果你正在考慮減少肉類消費(fèi)，張指出，注意你吃的東西是很重要的。確保你獲得足夠的蛋白質(zhì)、維生素和礦物質(zhì)是關(guān)鍵。

Can you get enough protein without eating meat?

不吃肉你能獲得足夠的蛋白質(zhì)嗎?

While many consumers wonder if they'd get adequate protein without eating meat, Cheung said that for most Americans, it shouldn't be a concern.

雖然很多消費(fèi)者都想知道不吃肉是否能獲得足夠的蛋白質(zhì)，但張說，對(duì)大多數(shù)美國人來說，這不應(yīng)該是一個(gè)問題。

(A lack of protein is a serious threat in some developing countries or during times of famine, Cheung noted, as severe protein malnutrition can cause a nutritional disorder called kwashiorkor. It is very rare in the United States.)

(缺乏蛋白質(zhì)在一些發(fā)展中國家或饑荒時(shí)期是一個(gè)嚴(yán)重的威脅，張指出，因?yàn)閲?yán)重的蛋白質(zhì)營養(yǎng)不良會(huì)導(dǎo)致營養(yǎng)失調(diào)，稱為營養(yǎng)不良。在美國非常罕見。)

The National Academy of Medicine recommends eating a little over 7 grams of protein for every 20 pounds of body weight. If you weigh 140 pounds, that translates to roughly 50 grams of protein a day.

美國國家醫(yī)學(xué)院建議，人體體重每增加20磅，應(yīng)攝入7克多一點(diǎn)的蛋白質(zhì)。如果你的體重是140磅，也就是每天攝入大約50克蛋白質(zhì)。

Cheung said it's easy to hit that target even without red meat.

張說，即使不吃紅肉，也很容易達(dá)到這個(gè)目標(biāo)。

Instead of red meats or processed meats, Cheung recommended eating fish, legumes, nuts and seeds, all of which are healthy and high in protein. Poultry, including turkey and chicken, is another good option.

張建議吃魚、豆類、堅(jiān)果和種子，而不是紅肉或加工肉類，這些都是健康的，富含蛋白質(zhì)。家禽，包括火雞和雞肉，是另一個(gè)不錯(cuò)的選擇。

Getting enough vitamins and minerals

獲得足夠的維生素和礦物質(zhì)

While most Americans are getting plenty of protein, Cheung said there are other key vitamins and minerals found in red meat that consumers should replace when cutting back, especially vitamin B12 and iron.

雖然大多數(shù)美國人攝取了大量的蛋白質(zhì)，但張說，在紅肉中還發(fā)現(xiàn)了其他一些重要的維生素和礦物質(zhì)，消費(fèi)者應(yīng)該在減少食用紅肉時(shí)加以補(bǔ)充，尤其是維生素B12和鐵。

"Iron can be a problem because other foods don't contain as much iron as red meat," she said, adding that the mineral is easily replaced with supplements. "Taking a multiple vitamin that contains iron is easy and not very expensive." Bumping up your intake of iron-rich foods such as dark, leafy greens, oysters, lentils and soybeans is another good option.

她說:“鐵可能是個(gè)問題，因?yàn)槠渌澄锼蔫F不如紅肉多。”她補(bǔ)充說，鐵很容易被補(bǔ)充劑取代。“服用一種含有鐵的復(fù)合維生素既簡單又不貴。”增加攝入富含鐵的食物，如深色綠葉蔬菜，牡蠣，扁豆和大豆是另一個(gè)不錯(cuò)的選擇。