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A review of the most recent nutritional evidence on pork shows that, debunking some popular beliefs, its fat and protein profiles bring it closer to lean cuts recommended in dietary guidelines. Specialists highlight the place it can occupy in balanced diets.
Pork meat was historically associated with fatty products of lower nutritional value. However, changes in animal genetics, feeding and processing substantially modified the profile of the final product.
Recent evidence allows reviewing those preconceptions and placing pork among the recommended lean meats.
According to consulted nutritionists, lean pork cuts have fat contents comparable to chicken and provide proteins of high biological value. They also highlight contributions of B vitamins and minerals such as zinc and iron.
The study emphasizes the importance of choosing fresh cuts and avoiding ultra-processed products where excess sodium and fat are indeed concentrated.
The evidence opens an opportunity to reposition pork meat in nutritional recommendations and in sector communications. For integrated producers, it could translate into more effective promotion campaigns.
On the regulatory front, it could facilitate the inclusion of pork in healthy eating programs and public purchases.
