Author/Editor		Turk, Josip
Title		Kardiolog o mesu
Translated title		The cardiologist about the meat
Type		članek
Source		In: Žlender B, Gašperlin L, editors. Meso v prehrani in zdravje: posvet posvečen 50. obletnici Biotehniške fakultete; 1997 nov 20-21; Radenci. Ljubljana: Biotehniška fakulteta, Oddelek za živilstvo,
Publication year		1997
Volume		str. 41-7
Language		slo
Abstract		With regard to the cardiovascular diseases the nutrition is important because of its influence on the following risk factors: hypertension, hyperlipidemia, obesity, diabetes and physical inactivity. Meat, also as the muscle contains cholesterol. In association with the fat presents an important, often exaggerated impute of energy, of to the health uncounvenient saturated fatty acids, of cholesterol, (mostly in LDL form) and of triglycerides. Meat of poultry, rabbits, young cattle and game because here fat can easily be removed is more suitable for nutrition. Fish is also health protective due to large amounts of polyunsaturated fatty acids. Omega-3 fatty acids, that are in higher percentage present in fish from colder than in fish from warmer waters protect from atherosclerosis. The food, prepared from meat is less suitable for health if lard, butter, cream or the excess of salt is added. Certain atherogenicety of meat can be reduced with fibers (vegetables and fruits) added to meat food as well as with sufficient physical activity. Two or three days in week without meat are recommended as well. Undersuch conditions remains the meat regarding its containment of essential aminoacids, vitamins and minerals for the man an indispensable part of his nutrition.
Descriptors		MEAT CARDIOVASCULAR DISEASES ATHEROSCLEROSIS RISK FACTORS DIETARY FATS CHOLESTEROL FOOD HANDLING FOOD HABITS