A Comparison of Regular Consumption of Fresh Lean Pork, Beef and Chicken on Body Composition: A Randomized Cross-Over Trial

Karen Murphy,Jonathan Buckley,Courtney Davis,Peter Howe,Alison Coates,Kathryn Dyer,Barbara Parker

doi:10.3390/nu6020682

Karen Murphy, Jonathan Buckley + Show 5 more

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https://doi.org/10.3390/nu6020682

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Abstract

Pork is the most widely eaten meat in the world and recent evidence shows that diets high in pork protein, with and without energy restriction, may have favourable effects on body composition. However, it is unclear whether these effects on body composition are specific to pork or whether consumption of other high protein meat diets may have the same benefit. Therefore we aimed to compare regular consumption of pork, beef and chicken on indices of adiposity. In a nine month randomised open-labelled cross-over intervention trial, 49 overweight or obese adults were randomly assigned to consume up to 1 kg/week of pork, chicken or beef, in an otherwise unrestricted diet for three months, followed by two further three month periods consuming each of the alternative meat options. BMI and waist/hip circumference were measured and body composition was determined using dual energy x-ray absorptiometry. Dietary intake was assessed using three day weighed food diaries. Energy expenditure was estimated from activity diaries. There was no difference in BMI or any other marker of adiposity between consumption of pork, beef and chicken diets. Similarly there were no differences in energy or nutrient intakes between diets. After three months, regular consumption of lean pork meat as compared to that of beef and chicken results in similar changes in markers of adiposity of overweight and obese Australian middle-aged men and women.

Highlights

The global prevalence of obesity is increasing [1,2,3]
49 participants completed the full 9-month intervention period with characteristics presented in with waist circumferences (WC) above the recommended cut off point (103 ± 11 cm) [5,24]. 49% of the population was obese and 51% overweight
Previous research has focused on relationships between the consumption of lean beef and increased satiety and weight loss [25] several of these studies have utilised hypocaloric, high protein diets designed for weight loss

Summary

Introduction

The global prevalence of obesity is increasing [1,2,3]. In Australia 63% of the population is overweight or obese [4]; this poses a major health concern as obesity clusters with other cardiovascular (CV) risk factors including type 2 diabetes, hypertension, hypercholesterolemia, poor mental health and physical disability, increasing risk of mortality [5]. Particular dietary strategies shown to be effective for weight loss include energy restricted high protein diets [6,7,8,9] and using lean beef as the major protein source [8]. Until recently there has been an almost complete absence of research examining the consumption of pork and potential health benefits. This is surprising given it is the most widely eaten meat in the world [10]. Pork is a good source of protein and recent evidence has shown that lean pork may provide CV and metabolic health benefits [13,14]

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