Research is at the heart of the National Pork Board’s mission and is funded by your Pork Checkoff dollars. Research is administered in all areas of pork production, processing, and human nutrition to develop a higher quality and more profitable product in the competitive meat protein market.
Learn more about how you can help advance the pork industry through ongoing research.
Analysis of intake of pork, its association with diet and health markers using NHANES 2001-2018, and modeling the nutritional impact of removing/adding servings to the 2020-2025 Dietary Guidelines for Americans recommended healthy dietary patterns.
Lean pork consumption is linked with functional efficiency within the visual and ventral attentional networks of the brain, as well as favorable brain age, motivating the design of randomized controlled trials to establish the role of lean pork consumption in cognitive performance and brain health.
This modeling study, published in Nutrients, is the first of its kind to look at the nutritional value and affordability of the Thrifty Food Plan featuring fresh pork as one of the only meat sources.
Effects of adding lean red meat to a U.S.-Style Healthy Vegetarian Dietary Pattern on gut microbiota and cardiovascular risk factors in young adults: a crossover randomized-controlled trial.
A quadratic programming optimization of dietary guidance, nutrient density, and cost.
Influence of lean, unprocessed, pork on human gut microbiome and microbiome mediated production of trimethylamine-N-oxide: implications for cardiometabolic wellbeing.
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