Adults who continued to eat pork while participating in a 6-month digital weight management program lost a clinically significant 5.3% of starting body weight and improved their overall diet quality scores by 4.3 points. This study challenges the notion that pork is automatically off-limits within a healthier eating plan.
A new paper by over 20 protein experts examines widely held propositions about dietary protein, concluding that some science is insufficient or not robust enough to support certain claims. Key findings include the importance of protein quality, individual essential amino acids, and nuance in high-protein intake during weight loss.
An 18-week study found that maintaining grip strength and chair-rise performance alongside weight loss was possible without a prescribed strength-training program, alongside improvements in biomarkers linked to metabolic and cognitive aging. A plant-forward diet featuring fresh lean pork supported healthy-aging markers in older adults.
A clinical trial found that pork-based meals supported better recovery, mood and anabolic status in military cadets compared to plant-based meals. Cadets who consumed lean pork-based meals showed reduced muscle soreness and inflammation, while improving testosterone levels.
A new study suggests that including pork in plant-forward diets makes meals more appealing and just as healthy, offering a higher protein quality score compared to plant-based proteins. The study found that meals with lean pork delivered significantly better results for satisfaction, satiety, and willingness to adopt post-trial.
A new study finds that pork can play a beneficial role in sustainable diets, performing similarly to poultry, seafood, eggs, and legumes across key sustainability indicators. Substituting pork in place of beef results in significant reductions in greenhouse gas emissions and environmental impact.
A recent study from Purdue University reveals that adopting a consistent dietary pattern featuring lean red meat can contribute to gut microbiota balance and support cardiovascular health. The study found that maintaining a balanced diet with lean red meat is more effective in sustaining long-term health benefits.
A study of over 2,000 Korean older adults found that eating pork was positively correlated with nutrient intake, diet quality, and handgrip strength. The researchers suggest that pork can act as a carrier food to promote the consumption of other healthful components of the Korean diet.
A recent study published in JSFA Reports confirms that various pork cuts, Italian hams, and sausages offer excellent protein quality. The study found that all tested pork products achieved a Digestible Indispensable Amino Acid Score (DIAAS) greater than 100.
The new Hispanic Thrifty Food Plan (H-TFP) is a cost-neutral alternative to the USDA's Thrifty Food Plan, respecting traditional Hispanic eating patterns while adhering to established nutritional guidelines. The H-TFP aims to preserve cultural food preferences while promoting healthy eating at the same cost.
A new food systems perspective study from the University of Washington shows that pork meat is a high-quality protein source, affordable, and associated with lower greenhouse gas emissions. The study highlights the importance of separating pork from other red meats in nutrition and epidemiology research.
A novel study found that consuming two oz-eq portions of animal-based versus plant-based protein foods results in different EAA bioavailability. The study, conducted by scientists at Purdue University, included young and older adults, with no differences in EAA bioavailability between age groups.
A new study found that including protein from lean sources of pork in your diet can help retain more lean body mass, which includes muscle, while losing weight. The study, conducted by Dr. Wayne Campbell and his colleagues, evaluated the weight loss of 46 overweight or obese women who followed one of two reduced-calorie diets.
A new study by the National Pork Board and the US Department of Agriculture found that six common cuts of pork are 16 percent leaner than 15 years ago, with saturated fat dropping 27 percent. Pork tenderloin is just as lean as skinless chicken breast, containing only 2.98 grams of fat per 3-ounce serving.