Consumption Patterns and the Nutritional Contribution of Total, Processed, Fresh, and Fresh-Lean Pork to the U.S. Diet.
Level 4 - case-series / case-control
Cross-sectional population survey analysis (NHANES).
PubMed 37299558 · doi:10.3390/nu15112595
What was done
Researchers analyzed dietary data from participants aged 2 years and older in the National Health and Nutrition Examination Survey (NHANES) 2007–2018 cycles. The National Cancer Institute method was applied to disaggregate fresh and processed pork intake using the USDA Food Patterns Equivalents Database to assess consumption patterns, nutrient contributions, Healthy Eating Index-2015 (HEI-2015) scores, and nutritional biomarkers.
What was found
Mean total pork intake among consumers was 79.5 ± 0.82 g/d in men, 54.2 ± 0.69 g/d in women, 54.6 ± 0.93 g/d in boys, and 45.9 ± 0.73 g/d in girls. Total pork intake subtly increased total energy and several macro- and micronutrient intakes, decreased HEI-2015 diet quality scores in adults, and decreased intake of other healthful food groups. Biomarker effects were reported as subtle and clinically insignificant, with observed negative dietary patterns largely driven by processed pork and co-consumed items like condiments.
Why it matters
By isolating fresh and fresh-lean pork from processed pork, this study shows that adverse diet quality associations are predominantly attributable to processed pork and co-consumed foods rather than lean cuts.
Limits
The cross-sectional design cannot establish causality. Dietary intake was self-reported, and the abstract does not report the total sample size (n), confidence intervals, or specific numerical changes for nutrient intakes and biomarkers.
Cited by
- contradicts When measured as fat per calorie across all different cuts of meat, the fat content is between 25% and 30%, meaning there is no truly lean meat.