Meat, including fish and shellfish, represents a valuable constituent of most balanced diets. Consumption of different types of meat and fish has been associated with both beneficial and adverse health effects. While white meats and fish are generally associated with positive health outcomes, red and especially processed meats have been associated with colorectal cancer and other diseases. The contribution of these foods to the development or prevention of chronic diseases is still not fully elucidated. One of the main problems is the difficulty in properly evaluating meat intake, as the existing self-reporting tools for dietary assessment may be imprecise and therefore affected by systematic and random errors. Dietary biomarkers measured in biological fluids have been proposed as possible objective measurements of the actual intake of specific foods and as a support for classical assessment methods. Good biomarkers for meat intake should reflect total dietary intake of meat, independent of source or processing and should be able to differentiate meat consumption from that of other protein-rich foods; alternatively, meat intake biomarkers should be specific to each of the different meat sources (e.g., red vs. white; fish, bird, or mammal) and/or cooking methods. In this paper, we present a systematic investigation of the scientific literature while providing a comprehensive overview of the possible biomarker(s) for the intake of different types of meat, including fish and shellfish, and processed and heated meats according to published guidelines for biomarker reviews (BFIrev). The most promising biomarkers are further validated for their usefulness for dietary assessment by published validation criteria.

中文翻译：

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肉类和海鲜摄入量的生物标志物：广泛的文献综述


肉类，包括鱼类和贝类，是最均衡饮食的重要组成部分。食用不同类型的肉类和鱼类会对健康产生有益和不利的影响。虽然白肉和鱼通常与积极的健康结果相关，但红肉和特别是加工肉类与结直肠癌和其他疾病有关。这些食物对慢性病的发生或预防的贡献尚未完全阐明。主要问题之一是难以正确评估肉类摄入量，因为现有的饮食评估自我报告工具可能不精确，因此受到系统和随机误差的影响。已提出在生物体液中测量的饮食生物标志物作为特定食物实际摄入量的可能客观测量，并作为经典评估方法的支持。良好的肉类摄入生物标志物应反映肉类的膳食总摄入量，与来源或加工无关，并应能够将肉类消费与其他富含蛋白质的食物区分开来；或者，肉类摄入生物标志物应针对每种不同的肉类来源（例如红肉与白肉；鱼、鸟或哺乳动物）和/或烹饪方法。在本文中，我们对科学文献进行了系统调查，同时根据已发布的生物标志物指南，全面概述了不同类型肉类（包括鱼类和贝类）以及加工和加热肉类摄入的可能生物标志物评论（BFRev）。通过公布的验证标准，进一步验证最有前途的生物标志物对饮食评估的有用性。