Nutritional Contributions of Pork to the Diets of the US Population

Abstract

A typical 3‐oz serving of pork is an excellent source of protein, and a good or excellent source of several vitamins and minerals. Many cuts of pork, including several cuts of chops and ham, meet the USDA criteria for lean meat. Data from the 2003–06 NHANES were used to estimate pork consumption by the US population age 2 years and older and the nutritional contributions of pork to the diet. More than 50% of the US population reported eating pork, either alone or in a mixed dish. Processed pork was most commonly consumed, with 58% of the population consuming it, while 16% of the population reported eating fresh pork. Lean (fresh or processed) pork was consumed by 28% of the population. Two‐day mean intakes by consumers were 38 g for lean (fresh or processed) pork, 38 g for all fresh pork and 45 g for all processed pork. Analyses of usual intake (using C‐Side) of nutrients from pork indicate that pork provides on average 11 to 18% of the total daily intake of protein, thiamin, selenium, vit B6, vit B12, niacin, zinc and phosphorus on the days people consume pork. Analyses of 2‐day intake data show that lean pork cuts account for 10% of total protein and 3% of total energy, fat and saturated fat in the diets of lean pork consumers, along with 7 to 14% of consumers’ daily intake of phosphorus, zinc, selenium, thiamin, niacin and vit B6. These results indicate that pork is an important source of several key nutrients. Supported by the National Pork Board.