ReviewFoods (Basel, Switzerland)2024
Pork Meat Composition and Health: A Review of the Evidence.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
25 citing papers in PubMed.
- Dietary Green Alfalfa Supplementation Reduces Backfat Thickness and Improves Muscle Water-Holding Capacity in Diqing Tibetan Pigs.Foods (Basel, Switzerland) · 2026Article
- Genes Involved in Lipid, Carbohydrate, and Protein Metabolism as Candidates Affecting Beef Flavor.Animals : an open access journal from MDPI · 2026Article
- Prevalence ofVeterinary sciences · 2026Article
- A Heatmap-Based Risk-Benefit Assessment of Traditional and Processed Meat Products.Foods (Basel, Switzerland) · 2026Review
- Genes and Gene Functions Associated with Morphological, Productive, Reproductive, and Carcass Quality Traits in Pigs: A Functional Bioinformatics Approach.Current issues in molecular biology · 2026Article
- Integrated analysis of DNA methylome and transcriptome of the backfat and longissimus dorsi muscle of Chinese-European hybrid pigs.BMC genomics · 2026Article
- Multi-Omics Integration Reveals Key Genes, Metabolites and Pathways Underlying Meat Quality and Intramuscular Fat Deposition Differences Between Tibetan Pigs and Duroc × Tibetan Crossbred Pigs.Animals : an open access journal from MDPI · 2026Article
- The Influence of Polysaccharides on the Textural Properties and Water Retention Capacity of Animal-Plant Dual-Protein Gels.Gels (Basel, Switzerland) · 2025Article
- Comprehensive multi-omics characterization of different cuts of Dezhou donkey meat.Food chemistry. Molecular sciences · 2025Article
- Proteins Extraction and Characterization in Spirulina Biomass: A Comparative Study of High-Pressure Homogenization and Alkaline Methods.Foods (Basel, Switzerland) · 2025Article
- Mercury Levels in Hair of Domestic and Wild Animals.Biology · 2025Article
- Incorporation of Pork Meat and Blood Plasma Proteins into a Cocoa Cream Matrix: Characterization, Comparison of Functional Properties, and In Vitro Simulated Digestion.Foods (Basel, Switzerland) · 2025Article
- Integrated Transcriptome and Metabolome Analysis of the Porcine Small Intestine During Weaning.Genes · 2025Article
- Causal Relationship Between Diet, Lipids, Immune Cells, and Chronic Fatigue Syndrome: A Two-Mediation Mendelian Randomization Study.Food science & nutrition · 2025Article
- Nutritional Value and Health Implications of Meat from Monogastric Animals Exposed to Heat Stress.Nutrients · 2025Review
- Edible Insects from the Perspective of Sustainability-A Review of the Hazards and Benefits.Foods (Basel, Switzerland) · 2025Review
- Application of Omics in Donkey Meat Research: A Review.Animals : an open access journal from MDPI · 2025Review
- Exploring the Potential of Olive By-Products in Bísaro Pig Feed: Effects on the Chemical Compositions and Fatty Acid Profiles of Three Different Muscles.Foods (Basel, Switzerland) · 2025Article
- Considering the nutritional benefits and health implications of red meat in the era of meatless initiatives.Frontiers in nutrition · 2025Article
- Addition of monosodium glutamate can reduce the oxidative stability of lipids in pork burger patties via early-stage Maillard reaction products formation.Current research in food science · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat has been part of the human diet for centuries and it is a recognizable source of high-biologic-value protein and several micronutrients; however, its consumption has been associated with an increased risk of non-communicable diseases (e.g., cardiovascular diseases, cancer). These concerns are mostly related to red meat. However, meat composition is quite variable within species and meat cuts. The present study explores the composition of pork meat, and the differences among different pork meat cuts and it reviews the evidence on the influence of its consumption on health outcomes. Pork meat contributes to 30% of all meat consumed worldwide and it offers a distinct nutrient profile; it is rich in high-quality protein, B-complex vitamins, and essential minerals such as zinc and iron, though it contains moderate levels of saturated fat compared to beef. Additionally, research on sustainability points out advantages from pork meat consumption considering that it is a non-ruminant animal and is included in one of the five more sustainable dietary patterns. In what concerns the data on the influence of pork meat consumption on health outcomes, a few clinical studies have shown no harmful effects on cardiovascular risk factors, specifically blood lipids. Several arguments can justify that pork meat can be an option in a healthy and sustainable diet.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.