Cargando…

Consumption Patterns and the Nutritional Contribution of Total, Processed, Fresh, and Fresh-Lean Pork to the U.S. Diet

Pork has the potential to provide several macro and micronutrients to the diet, as it is a commonly consumed protein in the United States and across many cultures worldwide. There is an absence of clinical and observational studies that isolate the nutritional contribution of various types of pork i...

Descripción completa

Detalles Bibliográficos
Autores principales: Datlow, Lindsay Y., Leventhal, Mark, King, Jay, Wallace, Taylor C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10255245/
https://www.ncbi.nlm.nih.gov/pubmed/37299558
http://dx.doi.org/10.3390/nu15112595
_version_ 1785056824772263936
author Datlow, Lindsay Y.
Leventhal, Mark
King, Jay
Wallace, Taylor C.
author_facet Datlow, Lindsay Y.
Leventhal, Mark
King, Jay
Wallace, Taylor C.
author_sort Datlow, Lindsay Y.
collection PubMed
description Pork has the potential to provide several macro and micronutrients to the diet, as it is a commonly consumed protein in the United States and across many cultures worldwide. There is an absence of clinical and observational studies that isolate the nutritional contribution of various types of pork intake from that of other red and/or processed meats. The objective of this study was to assess consumption patterns and the nutritional contribution of total, processed, fresh, and fresh-lean pork to the diets of participants aged 2+ years enrolled in the National Health and Nutrition Examination Survey (NHANES) 2007–2018 data cycles. The recent National Cancer Institute method was used to disaggregate fresh and processed pork intake from the USDA Food Patterns Equivalents Database. The mean intake of total pork among consumers was estimated to be 79.5 ± 0.82, 54.2 ± 0.69, 54.6 ± 0.93, and 45.9 ± 0.73, g/d for men, women, boys, and girls, respectively. Total pork consumption subtly increased intakes of total energy and several macro and micronutrients, decreased diet quality (HEI-2015) scores (adults only), and consumption of other “healthful” food groups. Only subtle but clinically insignificant effects of pork intake on biomarkers of nutritional status were shown. These trends were largely driven by processed pork consumption and the co-consumption of foods such as condiments. Increasing the availability and education around fresh-lean cuts may help to increase intake of protein and other key nutrients across certain subpopulations, without adversely affecting diet quality and biomarkers of health status.
format Online
Article
Text
id pubmed-10255245
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-102552452023-06-10 Consumption Patterns and the Nutritional Contribution of Total, Processed, Fresh, and Fresh-Lean Pork to the U.S. Diet Datlow, Lindsay Y. Leventhal, Mark King, Jay Wallace, Taylor C. Nutrients Article Pork has the potential to provide several macro and micronutrients to the diet, as it is a commonly consumed protein in the United States and across many cultures worldwide. There is an absence of clinical and observational studies that isolate the nutritional contribution of various types of pork intake from that of other red and/or processed meats. The objective of this study was to assess consumption patterns and the nutritional contribution of total, processed, fresh, and fresh-lean pork to the diets of participants aged 2+ years enrolled in the National Health and Nutrition Examination Survey (NHANES) 2007–2018 data cycles. The recent National Cancer Institute method was used to disaggregate fresh and processed pork intake from the USDA Food Patterns Equivalents Database. The mean intake of total pork among consumers was estimated to be 79.5 ± 0.82, 54.2 ± 0.69, 54.6 ± 0.93, and 45.9 ± 0.73, g/d for men, women, boys, and girls, respectively. Total pork consumption subtly increased intakes of total energy and several macro and micronutrients, decreased diet quality (HEI-2015) scores (adults only), and consumption of other “healthful” food groups. Only subtle but clinically insignificant effects of pork intake on biomarkers of nutritional status were shown. These trends were largely driven by processed pork consumption and the co-consumption of foods such as condiments. Increasing the availability and education around fresh-lean cuts may help to increase intake of protein and other key nutrients across certain subpopulations, without adversely affecting diet quality and biomarkers of health status. MDPI 2023-06-01 /pmc/articles/PMC10255245/ /pubmed/37299558 http://dx.doi.org/10.3390/nu15112595 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Datlow, Lindsay Y.
Leventhal, Mark
King, Jay
Wallace, Taylor C.
Consumption Patterns and the Nutritional Contribution of Total, Processed, Fresh, and Fresh-Lean Pork to the U.S. Diet
title Consumption Patterns and the Nutritional Contribution of Total, Processed, Fresh, and Fresh-Lean Pork to the U.S. Diet
title_full Consumption Patterns and the Nutritional Contribution of Total, Processed, Fresh, and Fresh-Lean Pork to the U.S. Diet
title_fullStr Consumption Patterns and the Nutritional Contribution of Total, Processed, Fresh, and Fresh-Lean Pork to the U.S. Diet
title_full_unstemmed Consumption Patterns and the Nutritional Contribution of Total, Processed, Fresh, and Fresh-Lean Pork to the U.S. Diet
title_short Consumption Patterns and the Nutritional Contribution of Total, Processed, Fresh, and Fresh-Lean Pork to the U.S. Diet
title_sort consumption patterns and the nutritional contribution of total, processed, fresh, and fresh-lean pork to the u.s. diet
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10255245/
https://www.ncbi.nlm.nih.gov/pubmed/37299558
http://dx.doi.org/10.3390/nu15112595
work_keys_str_mv AT datlowlindsayy consumptionpatternsandthenutritionalcontributionoftotalprocessedfreshandfreshleanporktotheusdiet
AT leventhalmark consumptionpatternsandthenutritionalcontributionoftotalprocessedfreshandfreshleanporktotheusdiet
AT kingjay consumptionpatternsandthenutritionalcontributionoftotalprocessedfreshandfreshleanporktotheusdiet
AT wallacetaylorc consumptionpatternsandthenutritionalcontributionoftotalprocessedfreshandfreshleanporktotheusdiet