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Nutritional composition and the value of pig meat

Name: Nutritional composition and the value of pig meat
SKU: 9781838794989
Price: 25.00 GBP
Availability: InStock

Code: 9781838794989

Lauren E. O’Connor and Wayne W. Campbell, Purdue University, USA

Chapter synopsis: Pork is a commonly consumed protein source which contributes various macro- and micronutrients to the diet of people living in the United States, some positively and negatively influencing indices of human health. This book chapter provides data about the nutritional content and current intakes of pork and pork products by people living in the United States as well as the effects of consuming pork on weight control, body composition, cardiometabolic health, cancer and sleep health. Pork, as part of a higher protein diet, can aid in weight control, have a favourable effect on body composition, and may improve sleep health. Cardiometabolic risk is not influenced by the consumption of pork as part of total red meat in human clinical trials, inconsistent with the observational evidence. Strong associations exist between processed red meats, inclusive of pork, and cardiometabolic morbidities and mortalities as well as cancer. More research is needed pertaining to the consumption of processed pork products on indices of human health.

DOI: 10.19103/AS.2017.0030.08

£25.00

Table of contents 1 Introduction 2 Nutritional content of pork 3 Pork consumption and dietary guidance in the US 4 Studying the influence of nutrition on human health 5 Effects of pork consumption on weight control and body composition 6 Effects of pork consumption on cardiometabolic health 7 Effects of pork consumption on other indices of human health 8 Summary and conclusions 9 Where to look for further information 10 References