Commercial fresh lean pork products are free from harmful parasites. Humans can contract food-borne parasites through contaminated meat, water, or food. A common misconception is that pork is the only meat that may carry a parasite called trichinosis. Trichinosis is a parasitic disease resulting from consuming raw or undercooked pork, wild game, or rodents like bears, wolves, seals, wild boars, and rats. Although pork was historically associated with Trichinellosis, advances in modern pork production systems and rigorous slaughter inspection programs have significantly reduced or eliminated this risk in many countries. In South Africa, the SAPPO (South African Pork Producers' Organisation) has implemented the Pork360 quality assurance scheme to address such concerns effectively.
Commercial fresh lean pork products do not cause parasitic infections. Humans can acquire food-borne parasites through contaminated meat, water, or food. A widespread myth suggests that pork is the only meat that may contain a parasite known as trichinosis. Trichinosis is a parasitic disease caused by eating raw or undercooked pork, wild game, or rodents such as bears, wolves, seals, wild boars, and rats. Historically, pork was linked to Trichinellosis, but modern pork production systems and stringent slaughter inspection programs have significantly diminished or eradicated pork as a source of this disease in many regions. SAPPO (South African Pork Producers' Organisation) established the Pork360 quality assurance program to tackle these issues comprehensively in South Africa.
Commercial fresh lean pork products do not have to be cooked well done. While the human risk for harmful parasites has historically been linked to pork, modern pork production systems and slaughter inspection programs, have reduced or eliminated pork as a source of harmful parasites in many countries. South Africa has its own inspection program, which was created by SAPPO (The South African Pork Producers' Organisation). It is known as Pork360, a quality assurance scheme that addresses issues such as these. The USDA recommends cooking ground pork patties and ground pork mixtures, such as meatloaf, at 71°C. Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 63 °C (Medium) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. Consumers may choose to cook meat at higher temperatures for personal preference.
Humans do not get the flu or a common cold by eating pork. Pigs can be infected with their own influenza virus, which is different from human flu viruses. Human influenza, commonly called the flu, is an infection of the nose, throat, and lungs, part of the respiratory system. There are four types of human influenza viruses: A, B, C, and D. Influenza A and B viruses cause seasonal disease epidemics in people. Influenza C virus infections generally cause mild illness and are not thought to cause human outbreaks. Influenza D viruses primarily affect cattle and other animals but are not known to infect people and cause illness.
Enjoying pork does not cause tonsillitis. Tonsillitis is inflammation of the tonsils, usually caused by a viral infection or, less commonly, a bacterial infection. A viral infection, including rhinoviruses, the influenza virus, parainfluenza virus, enteroviruses, adenovirus, and the rubeola virus, causes most cases of tonsillitis. Bacterial tonsillitis is often due to group A streptococcus bacteria. There is no risk of getting tonsillitis by eating pork meat.
Pork is healthy and the most affordable red meat in South Africa. Discussions on food inflation, hunger, and nutrition insecurity are at an all-time high. Low-income families are challenged to keep nutritious meals on the table. This is a tremendous and concerning problem that impacts the most vulnerable in our communities. Studies have shown that fresh pork is a high-quality, nutrient-dense protein that fits into the lowest-cost healthy diet, meeting all the nutrient requirements and dietary guidelines. Research has also revealed that pork can fit into a nutritious diet at a lower cost.
Pork is classified as red meat. The classification of pork as red meat stems from its higher myoglobin content than chicken or fish. Myoglobin and haemoglobin are the pigments responsible for the red colour of meat. Red meat, including pork, is a valuable source of proteins with high biological value and essential micronutrients such as B vitamins, iron (including free and haem iron), and zinc. Pork is a commonly consumed red meat that provides substantial amounts of energy, macronutrients, and micronutrients to the diet.
Lean Pork, consumed in moderation (560g per week), can make a great addition to a healthy diet. The South African Food-Based Dietary Guidelines recommend consuming no more than 560g of red meat per week, preferably opting for low-fat cuts and cooking methods. Meat and meat products are nutrient-dense foods that provide valuable proteins, fats, vitamins, minerals, and micronutrients necessary for good health.
Lean Pork is nutrient-dense, containing valuable proteins, fats, vitamins, minerals, and micronutrients. The South African Food-Based Dietary Guidelines recommend consuming no more than 560g of red meat per week, preferably opting for low-fat cuts and cooking methods. Meat and meat products are nutrient-dense foods that provide valuable proteins, fats, vitamins, minerals, and micronutrients necessary for good health.
Pork is a rich source of many vitamins and minerals, including Thiamine. Thiamine plays a critical role in energy metabolism and, therefore, in cell growth, development, and functioning. Pork has been shown to have different nutritional characteristics than other meat sources and to be, for fresh pork consumers, an essential source of protein, selenium, thiamine, and vitamin B6.
Pork is a rich source of many vitamins and minerals, including Niacin. Niacin is a coenzyme in the body, and more than 400 enzymes depend on it for various reactions. It helps convert nutrients into energy, create cholesterol and fats, create and repair DNA, and exert antioxidant effects.
Pork is a rich source of vitamins and minerals, including Vitamin B6. Vitamin B6 in coenzyme forms is highly versatile and performs a wide variety of functions in the body. It is involved in more than 100 enzyme reactions, primarily concerned with protein metabolism. Vitamin B6 also plays a role in cognitive development through the biosynthesis of neurotransmitters and in maintaining normal levels of homocysteine, an amino acid in the blood. Vitamin B6 is involved in gluconeogenesis and glycogenolysis, immune function (for example, it promotes lymphocyte and interleukin-2 production), and haemoglobin formation.
Pork is a rich source of many vitamins and minerals, including Selenium. Selenium is an essential trace element and an essential micronutrient that plays a crucial role in the development and a wide variety of physiological processes, including its effect on immune responses. The immune system relies on adequate dietary selenium intake, and this nutrient exerts its biological effects mainly through its incorporation into selenoproteins. Compared to other meats such as beef or lamb, pork is richer in several B vitamins, such as selenium, phosphorous, and potassium, and it has a comparable or lower fat content than lamb.
Lean pork meat is nutritious and a good choice of animal protein in a varied diet. Pork is an excellent source of nutrients required for good health. Lean fresh pork is a high-protein, low-fat, nutrient-packed choice for the family and compares favourably with the fat, energy, and cholesterol content of many other meats and poultry. Pork provides iron, zinc, selenium, magnesium, phosphorus, potassium, thiamine, riboflavin, niacin, pantothenic acid, choline, and vitamins B6 and B12 to the diet.
High-quality fresh Pork contributes to muscle function and physical performance. Pork is a frequently consumed red meat that provides substantial amounts of energy, macronutrients, and micronutrients to the diet. An increased intake of lean pork has been associated with improved nutrient intakes of protein, magnesium, potassium, selenium, zinc, phosphorus, thiamine, riboflavin, niacin, and vitamin B6, with lesser increases in total daily energy, saturated fat, and sodium intakes. Meat consumption is beneficial for maintaining muscle mass and may improve muscle function and physical performance.
Eating high-quality fresh pork as part of a healthy lifestyle that includes exercise can help maintain healthy muscle tissue. Pork is a frequently consumed red meat that provides substantial amounts of energy, macronutrients, and micronutrients to the diet. An increased intake of lean pork was recently associated with improved nutrient intakes of protein, magnesium, potassium, selenium, zinc, phosphorus, thiamine, riboflavin, niacin, and vitamin B6, with lesser increases in total daily energy, saturated fat, and sodium intakes. Meat consumption is beneficial for maintaining muscle mass and may improve muscle function and physical performance.
Lean fresh Pork is a healthy protein source to incorporate into a weight loss diet. Eating more pork may help those working to reduce their weight. A study of 164 overweight adults found that those who increased the number of servings of pork weekly lost weight and reduced their waist circumference and % body fat compared to those who ate more chicken and beef. After three months, the pork group experienced significant reductions in weight, BMI, waist circumference, % body fat, fat mass, and abdominal fat relative to controls, which persisted for six months. There was no change in lean mass, indicating that the weight reduction was due to fat mass loss. There were no significant effects on other metabolic parameters. Regular consumption of lean fresh pork may improve body composition.
Moderate intake of lean fresh pork meat as part of a healthy varied diet does not increase heart disease risk. It has been observed that consuming a healthy diet with pork meat resulted in the most significant benefits to cardiovascular disease risk by improving the lipid profile, down-regulating TGs and ceramide lipid species, and upregulating ether lipids, especially plasmalogens, compared to the other test diets. They found a beneficial impact on the lipoprotein profile after the pork diet. LDL cholesterol and LDL-TG, as well as total TGs in lipoproteins, non-HDL cholesterol, VLDL and IDL-cholesterol, VLDL-TG, IDL-TG, HDL-TG, VLDL-P, small VLDL-P, large VLDL-P, LDL-P, and non-HDL-P, were significantly reduced after the pork diet, resulting in a better overall cardiovascular risk profile.
A moderate intake of lean, fresh pork meat as part of a healthy, varied diet does not increase the risk of diabetes. Lean pork, consumed in moderation, can make an excellent addition to a healthy diet. The South African Food-Based Dietary Guidelines recommends no more than 560 g of red meat per week (approximately 80 - 90 g per day), preferably low-fat types and cuts, and cooking methods are preferable options. Lean fresh pork can be enjoyed in a healthy, varied diet. Total fat intake should not exceed 30% of total energy intake, and saturated fat intake should be limited to less than 10% of total energy intake. Lean meats such as fresh lean pork are nutrient-dense protein sources and several other nutrients.
Lean fresh Pork, consumed in moderation, can make a great addition to a healthy diabetic diet. The impact of pork intake compared with other protein sources on early markers for the development of diabetes, i.e., insulin resistance, glucose intolerance, and the components of the metabolic syndrome. They concluded that the glucose-insulin response following the pork meals did not differ from beef, shrimp, or mixed sources of proteins.
