Pork as a functional food

Document Type

Article

Publication Date

2005

Conference Title

Tenth Biennial Conference of the Australasian Pig Science Association (Inc.)

Place of Publication

Christchurch, New Zealand

ISBN

978-0-9806880-4-7

ISSN

1324-9177

Keywords

pigs, swine, pork

Disciplines

Animal Sciences | Meat Science

Abstract

There is increasing concern about the health status of the human population in many developed countries, in particular the proportion of the population that are classed as being overweight, having metabolic diseases or being at higher risk of developing cancers and cardiovascular disease. There is a misconception among many in the community that consuming meats such as pork is part of the reason for these problems. However, there is growing evidence that a diet high in protein and low in carbohydrate and fat, in conjunction with regular exercise, can actually reduce the incidence of obesity in humans. Pork that is available to consumers today is leaner and contains an excellent balance of essential nutrients for the health and well being of consumers. In addition, with the growth of the functional food sector, there are several opportunities to develop and market pork products with enhanced nutritional value and with a higher bioavailability of nutrients. Nutritionally enhanced pork as part of our everyday diet may also have a far greater impact on the general health of the population than the alternative approach of using dietary supplements.

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