Lean Pork Helps Reduce Risk of Chronic Disease; New Research Confirms Lean Porks Role in a Healthful Diet.

DES MOINES, Iowa--(BW HealthWire)--July 23, 1997--What lowers blood cholesterol and is leaner than ever before? According to new research presented today at the Society for Nutrition Education's (SNE) annual meeting, its none other than pork.

Researchers at Duke University's Sarah Stedman Nutrition Center found that people with high blood levels of cholesterol (hypercholesterolemia) were able to lower total and LDL cholesterol by following a meal plan that included substantial amounts of lean pork.

In the study, individuals consumed up to 10 ounces of lean pork or skinless chicken on a daily basis as part of a low-fat diet. The effects on total and LDL cholesterol did not differ between the pork and chicken diets.

Results showed that those who consumed the lean pork diet had a 6.8% and 7.1% decrease in total and LDL cholesterol, respectively. Total and LDL cholesterol dropped 7.6% and 8.0%, respectively, among individuals consuming only chicken. These results show that lean pork can be used as successfully as chicken in reduced-fat diets to lower total and LDL cholesterol.

"This is great news for consumers who think they must give up the flavor of pork to reduce total and saturated fat intakes," says Connie Bales, registered dietitian and study coordinator. "Our research confirms that there are plenty of heart-healthy options for consumers in the meat case." In fact, there are eight cuts of lean pork which consumers can easily identify by looking for the word loin on packages, such as pork tenderloin or pork loin chop.

Yet due to misperceptions, many consumers tend to shy away from choosing lean pork as part of a heart-healthy diet. In fact, a recent survey of 1,000 Americans revealed that only 15% of consumers would choose pork as part of a heart-healthy diet, while 66% would choose chicken.

WHITE MEAT TRENDS

Additional research presented at the conference confirmed lean porks parity with skinless chicken. "Pork has maintained its lean composition for more than 20 years -- with a slight trend toward being even leaner," said Eric Hentges, head of consumer nutrition and health research for the National Pork Producers Council (NPPC).

According to research at the University of Wisconsin in Madison, when the average fat content of eight cuts of lean pork were compared to the average fat content of skinless chicken, pork had only one more gram of fat. Additionally, the fat content of skinless chicken is slightly higher today than reported in the United States Department of Agricultures (USDA) current database.

A summary of white meat trends unveiled by the study include:

-- Fresh retail pork has maintained its lean composition

established 20 years ago, with a slight trend toward

being even leaner.

-- Pork cuts contain about a third less cholesterol

than chicken.

-- On average, there is only one gram of fat

difference between the trimmed pork and the

skinless chicken.

-- The fat content of skinless chicken is higher than

reported in the United States Department of Agriculture's

(USDA) current database.

For more information on lean porks role in a healthful diet, visit the NPPC Web site (http://www.nppc.org/).

CONTACT: National Pork Producers Council

Ceci Snyder, RD, LD, 515/223-3526

or

Bozell Public Relations

Ann Charlton, MPH, RD, LD, 312/988-2414