5. SONUÇLAR VE ÖNERĠLER
5.2. Öneriler
5.2.3. Sağlıklı beslenme konusunda toplumsal bilincin arttırılması
Son yıllarda kırmızı et tüketiminin insan sağlığı üzerinde olumsuz etkileri olduğu yönünde çıkan medya haberleri ve bilimsel çevrelerden yapılan bazı açıklamalar toplumda kırmızı et tüketimine karĢı ciddi bir ön yargı oluĢturmuĢtur.
Kırmızı et tüketimiyle ilgili bu ön yargıyı kaldırmak için tüketicilerin kırmızı et tüketimiyle ilgili doğru bilgilendirilmesi gerekmektedir. Kırmızı et vücudun ihtiyacı olan esansiyel amino asitler, demir, çinko, B12 vitamini ve vücutta kolayca emilimi sağlanan fosfor ve kalsiyumca zengin bir hayvansal besindir (Anonim, 2012b). Esansiyel amino asitler vücüt tarafından sentezlenemeyen ve mutlaka dıĢardan diyetle alınması gereken amino asitler olarak tanımlanmaktadır (Türkmen, 2003). Esansiyel amino asitler arasında arginin, histidin, izolösin, lösin, lizin, metiyonin, fenilalanin, treonin, triptofan ve valin amino asitleri bulunmaktadır. Hayvansal protein kaynağı olarak kırmızı et bütün bu esansiyel amino asitleri içermektedir (Anonim, 2013d).
YetiĢkin bir insanın ihtiyacı olan esansiyel amino asit miktarları Çizelge 5.1’de gösterilmektedir (Kaya, 1996).
Çizelge 5.1. YetiĢkin bir insanın ihtiyacı olan esansiyel amino asit miktarları (Kaya, 1996) Esansiyel amino asidi Miktar (g/gün) Lysine 0.8 Tryptophan 1.4 Phenylalanine 1.1 Threonine 0.5 Valine 0.8 Methionine 1.1 Leucine 1.1 Isolecine 0.7
Normal koĢullarda sağlıklı beslenen bir insanın her 1 kg canlı ağırlığına karĢılık 1g protein tüketmesi gerektiği ifade edilmektedir. Tüketilmesi gereken 1g protein’in % 42-50’lik kısmının hayvansal proteinden karĢılanması önem arz etmektedir. Kırmızı etin esansiyel aminoasit içeriği ve yetiĢkin bir insanın günlük ihtiyaçları göz önünde bulundurulduğunda günlük 150 g kırmızı et tüketimiyle günlük hayvansal protein ihtiyacının karĢılanabileceği bildirilmektedir (Kaya, 1996).
Ne yazıkki kırmızı et son yıllarda biyolojik öneminden daha çok kolesterol, kalp hastalıkları, obezite, hipertansiyon gibi rahatsızlıklara neden olduğu ile ilgili yapılan haberlerle gündemde bulunmaktadır. Bu durum tüm dünya genelinde kırmızı et tüketiminde azalmalara yol açmaktadır. Burada dikkat çekilmesi gereken esas nokta dengeli beslenme olmalıdır. Vücut homeostazisinin korunması için bitkisel ve hayvansal proteinlerin yeterli miktarda alınması gerekmektedir. Tek yönlü beslenmenin önemli sağlık problemlerini getireceği göz ardı edilmemelidir. Öyleki çocuklarda sadece tahıla dayalı beslenmenin kwashiorkor olarak bilinen bir protein eksikliğine bağlı büyüme gecikmesi, apati, ödem, saç ağarması ve dökülmesi gibi sağlık sorunlarına neden olduğu belirtilmektedir (Anonim, 2013d).
Üzerinde durulması gereken bir diğer konu ise kolesterol, kalp hastalıkları, obezite, hipertansiyon gibi rahatsızlıklara neden olan etmenlerdir. Söz konusu hastalıkların ortaya çıkmasında genetik yapı, dengesiz beslenme ve hareketsiz yaĢam gibi etkili bir çok faktör bulunmaktadır. Kırmızı et tüketimiyle ilgili esas öne çıkarılması gereken konu aĢırı yağlı kırmızı et tüketiminin sınırlandırılmasıdır. Az önce ifade edilen kolesterol, kalp hastalıkları, obezite, hipertansiyon gibi rahatsızlıkların
oluĢumunda diğer faktörlerle birlikte yağ dokunun önemli etkisi vardır. Sonuç itibariyle aĢırı yağlı kırmızı et tüketiminin söz konusu rahatsızlıklara neden olan faktörlerden biri olduğu; bununla birlikte kırmızı etin diyette yeterli alınması durumunda herhangi bir sağlık problemine neden olmadığı aksine vücut ihtiyaçlarının karĢılanması açısından önem taĢıdığıyla ilgili toplumsal bilincin arttırılmasında fayda görülmektedir.
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