Human Nutrition Archives - Page 6 of 6 - 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
Long-Term, Randomized Clinical Trial of Two Diets in the Metabolic Syndrome and Type 2 Diabetes
Abstract The best dietary balance of fatty acids, protein, and carbohydrate in patients with both glucose and lipid metabolism disorders remains unclear (1). Substitution of carbohydrates for...
Human Nutrition
Replacing 40% of Dietary Animal Fat with Vegetable Oil Is Associated with Lower HDL Cholesterol and Higher Cholesterol Ester Transfer Protein in Cynomolgus Monkeys Fed Sufficient Linoleic Acid
Abstract This study was designed to evaluate whether replacing ∼40 g/100 g dietary animal fat with vegetable oil would improve plasma lipids and lipoproteins when diets contained prudent levels of...
Human Nutrition
Protein Intake in Potentially Insulin Resistant Adults: Impact on Glycemic and Lipoprotein Profiles
Abstract Adults who are insulin resistant may improve their blood sugar control without elevating blood lipids if they consume a high protein diet, such as lean pork. To address this hypothesis, we...
Human Nutrition
Cooking Method and Endpoint Temperature Effects on Sensory and Color Characteristics of Pumped Pork Loin Chops
Abstract The objective of this study was to evaluate the effects of pumping, cooking method and endpoint temperature on quality of fresh pork chops. The longissimus was removed from 30 paired pork...
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