Fresh- and lean-pork intake in relation to functional limitations among US older adults, 2005–2016

Background: Pork consumption, in particular fresh/lean-pork consumption, provides protein and other essential micronutrients that older adults need daily and may hold the potential to prevent functional limitations resulting from sub-optimal nutrition. Aim: Assess fresh/lean-pork intake in relation to functional limitations among older adults in the USA. Methods: Individual-level data came from the National Health and Nutrition Examination Survey (NHANES) 2005–2016 waves. Nineteen validated questions assessed five functional limitation domains: activities of daily living (ADLs); instrumental activities of daily living (IADLs); leisure and social activities (LSAs); lower extremity mobility (LEM); and general physical activities (GPAs). Logistic regressions were performed to examine pork, fresh-pork and fresh lean-pork intake in relation to functional limitations among NHANES older adults ( n = 6135). Results: Approximately 21, 18 and 16% of older adults consumed pork, fresh pork and fresh lean pork, respectively. An increase in pork consumption by 1 oz-equivalent/day was associated with a reduced odds of ADLs by 12%, IADLs by 10% and any functional limitation by 7%. An increase in fresh-pork consumption by 1 oz-equivalent/day was associated with a reduced odds of ADLs by 13%, IADLs by 10%, GPAs by 8%, and any functional limitation by 8%. Similar effects were found for fresh lean-pork consumption on ADLs, IADLs, GPAs and any functional limitation. Conclusion: This study found some preliminary evidence linking fresh/lean-pork consumption to a reduced risk of functional limitations. Future studies with longitudinal/experimental designs are warranted to examine the influence of fresh/lean-pork consumption on functional limitations.

Gastrointestinal digestion and cecal fermentation of a mixed gel of lean pork meat and resistant starch in mice

A mixed gel of lean meat and RS promoted gastrointestinal digestion and cecalfermentation in mice.

Fresh and Lean Pork Consumption in Relation to Nutrient Intakes and Diet Quality among US Adults, NHANES 2005-2016

Objective: In this study, we assessed the influence of pork consumption on nutrient intakes and diet quality among US adults. Methods: We used a nationally-representative sample (N=27,117) from the National Health and Nutrition Examination Survey (NHANES) 2005–2016 waves for analysis. First-difference estimator addressed confounding bias from time-invariant non-observables (eg, eating habits, taste preferences) by using within-individual variations in pork consumption between 2 nonconsecutive 24-hour dietary recalls. Results: Approximately 19.4%, 16.5%, and 16.1% of US adults consumed pork, fresh pork, and fresh lean pork, respectively. Prevalence of pork, fresh pork, and fresh lean pork consumption differed by sex, race/ethnicity, and education level. Increased fresh and lean pork rather than total pork intake was related to marginally improved nutritional intakes (ie, protein, magnesium, potassium, selenium, zinc, phosphorus, and vitamins B1, B2, B3, and B6) with lesser increases in daily total energy, saturated fat, and sodium intakes. Pork, fresh pork, and fresh lean pork consumption was not found to be associated with the Healthy Eating Index (HEI)-2015 score. Conclusion: US adult pork consumers may increase their share of fresh and fresh lean pork over total pork consumption in an effort to increase their daily intakes of beneficial nutrients while minimizing intakes of energy, saturated fat, and sodium.

Effects of Mediterranean diet supplemented with lean pork on blood pressure and markers of cardiovascular risk: findings from the MedPork trial

The Mediterranean diet offers a range of health benefits. However, previous studies indicate that the restricted consumption of red meat in the diet may affect long-term sustainability in non-Mediterranean countries. A 24-week randomised controlled parallel cross-over design compared a Mediterranean diet supplemented with 2–3 serves per week of fresh, lean pork (MedPork) with a low-fat control diet (LF). Thirty-three participants at risk of CVD followed each intervention for 8 weeks, with an 8-week washout period separating interventions. The primary outcome was home-measured systolic blood pressure. Secondary outcomes included diastolic blood pressure, fasting lipids, glucose, insulin, C-reactive protein (CRP), body composition and dietary adherence. During the MedPork intervention, participants achieved high adherence to dietary guidelines. Compared with the MedPork intervention, the LF intervention led to greater reductions in weight (Δ = −0·65; 95 % CI −0·04, −1·25 kg, P = 0·04), BMI (Δ = −0·25; 95 % CI −0·03, −0·47 kg/m2, P = 0·01) and waist circumference (Δ = −1·40; 95 % CI −0·45, −2·34 cm, P < 0·01). No significant differences were observed for blood pressure, lipids, glucose, insulin or CRP. These findings indicate that Australians are capable of adhering to a Mediterranean diet with 2–3 weekly serves of fresh, lean pork. Larger intervention studies are now required to demonstrate clinical efficacy of the diet in populations with elevated blood pressure.

A Mediterranean Diet with Fresh, Lean Pork Improves Processing Speed and Mood: Cognitive Findings from the MedPork Randomised Controlled Trial

Background: The Mediterranean diet may be capable of improving cognitive function. However, the red meat restrictions of the diet could impact long-term adherence in Western populations. The current study therefore examined the cognitive effects of a Mediterranean diet with additional red meat. Methods: A 24-week parallel crossover design compared a Mediterranean diet with 2–3 weekly servings of fresh, lean pork (MedPork) and a low-fat (LF) control diet. Thirty-five participants aged between 45 and 80 years and at risk of cardiovascular disease followed each intervention for 8 weeks, separated by an 8-week washout period. Cognitive function was assessed using the Cambridge Neuropsychological Test Automated Battery. Psychological well-being was measured through the SF-36 Health Survey and mood was measured using the Profile of Mood States (POMS). Results: During the MedPork intervention, participants consumed an average of 3 weekly servings of fresh pork. Compared to LF, the MedPork intervention led to higher processing speed performance (p = 0.01) and emotional role functioning (p = 0.03). No other significant differences were observed between diets. Conclusion: Our findings indicate that a Mediterranean diet inclusive of fresh, lean pork can be adhered to by an older non-Mediterranean population while leading to positive cognitive outcomes.

Fresh and Lean Pork Intake in Relation to Functional Limitations Among U.S. Older Adults, 2005–2016 (P18-002-19)

Objectives This study assessed fresh and lean pork intake in relation to functional limitations among U.S. older adults 65 years and older. Methods Nationally-representative sample (N = 27,117) from 2005–2016 National Health and Nutrition Examination Survey (NHANES) were analyzed. Logistic regressions were performed to estimate the odds ratios of activities of daily living limitation (ADLs), instrumental activities of daily living limitation (IADLs), leisure and social activities limitation (LSAs), lower extremity mobility limitation (LEM), general physical activities limitation (GPAs), and any functional limitation with respect to daily pork, fresh pork, and fresh lean pork consumption, adjusting for individual charteristics including sex, age, race/ethnicity, education, marital status, obesity, smoking, self-rated health, chronic conditions, and survey wave. Results Approximately 21%, 18%, and 16% of older adults consumed pork, fresh pork, and fresh lean pork, respectively. The rates of ADL, IADLs, LSAs, LEM, GPAs, and any functional limitations were 22%, 32%, 23%, 22%, 66%, and 70% among NHANES older adults, respectively. A daily increase in pork consumption by 1 ounce-equivalent was associated with a reduction in the odds of ADLs by 12% (OR = 0.88; 95% CI = 0.78, 0.98), IADLs by 10% (OR = 0.90, 95% CI = 0.82, 0.99), and any functional limitation by 7% (OR = 0.93, 95% CI = 0.86, 0.99). A daily increase in fresh pork consumption by 1 ounce-equivalent was associated with a reduction in the odds of ADLs by 13% (OR = 0.87; 95% CI = 0.78, 0.97), IADLs by 10% (OR = 0.90, 95% CI = 0.82, 0.99), GPAs by 8% (OR = 0.92; 95% CI = 0.85, 0.99), and any functional limitation by 8% (OR = 0.92, 95% CI = 0.85, 0.99). Similar effects were found for fresh lean pork consumption on ADLs, IADLs, GPAs, and any functional limitation. No association between pork consumption and LSAs or LEM was identified. Conclusions This study found some preliminary evidence linking fresh and fresh lean pork consumption to reduced risk of functional limitations. This study has limitations pertaining to measurement errors and cross-sectional study design. Future studies with longitudinal/experimental designs are warranted to examine the influence of fresh and lean pork consumption on functional limitations among older adults. Funding Sources National Pork Board.

Assessment of organoleptic and functional-technological indices of truncated semi-finished products

Manufacturing of chopped products of poultry meat and lentils is one of the promising areas of meat food production. The combination of animal and plant components allows to supplement the products with lacking biologically active substances and to obtain food products with a required chemical composition. In this respect, issues related to the investigation of the possibility to use lentil flour, maize grits in prefabricated poultry meat products, and the improvement of their technology are relevant. An analytical review of the literature was conducted, meat for processing was selected, new recipes of truncated semi-finished products using lentil flour, maize grits were developed, organoleptic parameters of truncated semi-finished products were determined, physicochemical and functional-technological properties of minced meat products of semi-finished raw and finished products were investigated. The main raw material for the production of semi-finished products is semi-lean pork, goose meat, chicken meat, sprouted lentil flour, maize grits for pre-dust and other components according to the developed formulation. Cutlets were taken as a control sample, its recipe include first grade beef, semi-lean pork, wheat flour bread, wheat bread wheat bread and other ingredients. According to the organoleptic evaluation of new types of minced semi-finished products, it was found that the best organoleptic properties had samples that included semi-lean pork and chicken meat, with addition of 8% of sprouted lentil flour and chicken meat, with the addition of 12% of lentil flour. It was revealed that meat and lentil flour cause the increase of the weight fraction of protein (16.91, 18.04%) in specimens number 1 and number 3. The moisture- and grease-retention capacity of the products is improved by the use of lentil flour and maize grits for pre-dust in samples No. 2 and No. 3