少紅肉、多堅果 掃癌活久久
<p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt; BACKGROUND: white; WORD-BREAK: break-all; mso-pagination: widow-orphan" class="MsoNormal"><font size="3"><span style="LINE-HEIGHT: 150%; FONT-FAMILY: '新細明體','serif'; mso-bidi-font-size: 12.0pt; mso-ascii-font-family: Arial; mso-hansi-font-family: Arial; mso-bidi-font-family: Arial; mso-font-kerning: 0pt">【聯合報</span><span style="LINE-HEIGHT: 150%; FONT-FAMILY: 細明體; mso-bidi-font-size: 12.0pt; mso-bidi-font-family: 細明體; mso-font-kerning: 0pt" lang="EN-US">╱</span><span style="LINE-HEIGHT: 150%; FONT-FAMILY: '新細明體','serif'; mso-bidi-font-size: 12.0pt; mso-ascii-font-family: Arial; mso-hansi-font-family: Arial; mso-bidi-font-family: Arial; mso-font-kerning: 0pt">編譯朱小明／綜合報導】</span><span style="LINE-HEIGHT: 150%; FONT-FAMILY: 'Arial','sans-serif'; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt; mso-fareast-font-family: 新細明體" lang="EN-US"><o:p></o:p></span></font></p>
<p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt; BACKGROUND: white; WORD-BREAK: break-all; mso-pagination: widow-orphan" class="MsoNormal"><font size="3"><span style="LINE-HEIGHT: 150%; FONT-FAMILY: '新細明體','serif'; mso-bidi-font-size: 12.0pt; mso-ascii-font-family: Arial; mso-hansi-font-family: Arial; mso-bidi-font-family: Arial; mso-font-kerning: 0pt">哈佛大學針對十二萬人進行的長期研究顯示，每天吃一份約八十五公克的紅肉，因心臟病而死亡的風險增加百分之十八、因癌症而死亡的風險增加百分之十。而比紅肉更危險的是加工紅肉，每天吃一根熱狗或兩片培根，因心臟病而死亡的風險更攀升至百分之廿一、罹癌風險提高百分之十六。</span><span style="LINE-HEIGHT: 150%; FONT-FAMILY: 'Arial','sans-serif'; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt; mso-fareast-font-family: 新細明體"> <span lang="EN-US"><o:p></o:p></span></span></font></p>
<p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt; BACKGROUND: white; WORD-BREAK: break-all; mso-pagination: widow-orphan; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><font size="3"><span style="LINE-HEIGHT: 150%; FONT-FAMILY: '新細明體','serif'; mso-bidi-font-size: 12.0pt; mso-ascii-font-family: Arial; mso-hansi-font-family: Arial; mso-bidi-font-family: Arial; mso-font-kerning: 0pt">哈佛公衛學院營養和流行病學教授胡丙長說，這項研究提供明確證據，顯示經常吃紅肉，尤其加工紅肉，大大提高死亡風險。想多活幾年，應把紅肉攝取量減半，用禽肉、魚類、堅果、全穀等食物取代。</span><span style="LINE-HEIGHT: 150%; FONT-FAMILY: 'Arial','sans-serif'; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt; mso-fareast-font-family: 新細明體"> <span lang="EN-US"><o:p></o:p></span></span></font></p>
<p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt; BACKGROUND: white; WORD-BREAK: break-all; mso-pagination: widow-orphan; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><font size="3"><span style="LINE-HEIGHT: 150%; FONT-FAMILY: '新細明體','serif'; mso-bidi-font-size: 12.0pt; mso-ascii-font-family: Arial; mso-hansi-font-family: Arial; mso-bidi-font-family: Arial; mso-font-kerning: 0pt">胡丙長說：「目前美國政府建議紅肉攝取量為每天七十公克，太多了。紅肉應該偶爾吃，不能餐餐吃。」</span><span style="LINE-HEIGHT: 150%; FONT-FAMILY: 'Arial','sans-serif'; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt; mso-fareast-font-family: 新細明體"> <span lang="EN-US"><o:p></o:p></span></span></font></p>
<p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt; BACKGROUND: white; WORD-BREAK: break-all; mso-pagination: widow-orphan; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><font size="3"><span style="LINE-HEIGHT: 150%; FONT-FAMILY: '新細明體','serif'; mso-bidi-font-size: 12.0pt; mso-ascii-font-family: Arial; mso-hansi-font-family: Arial; mso-bidi-font-family: Arial; mso-font-kerning: 0pt">哈佛研究小組追蹤約四萬名男性廿二年，追蹤八萬多名女性廿八年，研究對象每四年接受一次飲食習慣調查，研究結果發表在最新一期「內科醫學檔案」。</span><span style="LINE-HEIGHT: 150%; FONT-FAMILY: 'Arial','sans-serif'; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt; mso-fareast-font-family: 新細明體"> <span lang="EN-US"><o:p></o:p></span></span></font></p>
<p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt; BACKGROUND: white; WORD-BREAK: break-all; mso-pagination: widow-orphan; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><font size="3"><span style="LINE-HEIGHT: 150%; FONT-FAMILY: '新細明體','serif'; mso-bidi-font-size: 12.0pt; mso-ascii-font-family: Arial; mso-hansi-font-family: Arial; mso-bidi-font-family: Arial; mso-font-kerning: 0pt">調查顯示，每天攝取約一副撲克牌大小的未加工紅肉，死亡風險比攝取頻率較低者平均增加百分之十三。</span><span style="LINE-HEIGHT: 150%; FONT-FAMILY: 'Arial','sans-serif'; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt; mso-fareast-font-family: 新細明體"> <span lang="EN-US"><o:p></o:p></span></span></font></p>
<p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt; BACKGROUND: white; WORD-BREAK: break-all; mso-pagination: widow-orphan; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><font size="3"><span style="LINE-HEIGHT: 150%; FONT-FAMILY: '新細明體','serif'; mso-bidi-font-size: 12.0pt; mso-ascii-font-family: Arial; mso-hansi-font-family: Arial; mso-bidi-font-family: Arial; mso-font-kerning: 0pt">而每天紅肉攝取量減半到四十二公克（相當於每周一塊牛排的量），男性每十人有一、女性每十三人有一人可避免早死。以堅果取代紅肉，死亡風險可降百分之十九；改吃禽肉品或全穀類食品可降百分之十四；以魚肉取代則降百分之七。</span><span style="LINE-HEIGHT: 150%; FONT-FAMILY: 'Arial','sans-serif'; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt; mso-fareast-font-family: 新細明體"> <span lang="EN-US"><o:p></o:p></span></span></font></p>
<p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt; BACKGROUND: white; WORD-BREAK: break-all; mso-pagination: widow-orphan; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="LINE-HEIGHT: 150%; FONT-FAMILY: '新細明體','serif'; mso-bidi-font-size: 12.0pt; mso-ascii-font-family: Arial; mso-hansi-font-family: Arial; mso-bidi-font-family: Arial; mso-font-kerning: 0pt"><font size="3">研究人員並且指出，紅肉含飽和脂肪，而加工紅肉更添加高量鹽份、亞硝酸鹽和一些致癌物質，這些成分都與心臟病和癌症等有關。</font></span><span style="LINE-HEIGHT: 150%; FONT-FAMILY: 'Arial','sans-serif'; mso-bidi-font-size: 12.0pt; mso-font-kerning: 0pt; mso-fareast-font-family: 新細明體" lang="EN-US"><o:p></o:p></span></p>