Human Nutrition Archives - Pork Checkoff

Pork Checkoff Research

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.

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Human Nutrition
The place of pork in sustainable healthy diets

The present goal was to examine the sustainability of pork meat protein with reference to nutrition, affordability, environmental impact, and future food demand.

Human Nutrition
Comprehensive Sensory and Flavor Nuances of Pork Protein and Fat

The study highlights the versatile flavor nuances and textures of pork and demonstrate the possibilities of the various traditional and untraditional cuts and the effect of various preparation methods on flavor and texture.

Human Nutrition
An analysis of pork intake, its association with diet, and modeling its nutritional impact on the 2020-2025 Dietary Guidelines for Americans

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.

Human Nutrition
Investigating the Role of Pork Consumption on Cognition and Brain Health through Innovation in Nutritional Cognitive Neuroscience

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.

Human Nutrition
Effects of Consuming Ounce Equivalent Portions of Fresh Pork Versus Nuts, Beans and Eggs, as Defined by the Dietary Guidelines for Americans on Essential Amino Acid Substrate Availability for Protein Anabolism
Introduction The Dietary Guidelines for Americans (DGA) recommends consuming avariety of “Protein Foods” based on “ounce-equivalent” (oz-eq) portions. No study has assessed the same oz-eq...
Human Nutrition
Fresh Pork as Protein Source in the USDA Thrifty Food Plan 2021

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.

Human Nutrition
Effects of Lean Red Meat Consumption on Gut Microbiota in Young Adults

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.

Human Nutrition
The place of fresh pork in the 2021 USDA Thrifty Food Plan:

A quadratic programming optimization of dietary guidance, nutrient density, and cost.

Human Nutrition
Influence of Fresh and Lean Pork Consumption on Diet Quality and Functional Limitations Among American Older Adults, 1999-2016
The two objectives of the project are to (1) assess the influence of fresh and lean pork consumption on diet quality among U.S. adults 18 years and older and (2) functional limitations in U.S. older...
Human Nutrition
Determination of DIAAS and PDCAAS for Pork Burger, Plant-Based Burgers, and the Combined Meal of Burger Bun and Burgers
Plant-based meat is available in human nutrition and has become more popular. Therefore, there has been an interest in the development of plant-based alternative proteins such as plant-based burgers....
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