Pork Delivers Where it Counts
Nutrition, Flavor and Satisfaction to Support Health and Wellness Goals
As healthcare professionals, you know this truth well: Patients stick with what tastes good. That’s why pork’s role as a nutrient-dense, flavor-forward protein is gaining momentum in today’s dietary landscape.
Backed by clinical trials and national dietary guidelines, the Taste What Pork Can Do™ campaign highlights how pork delivers where it matters most: nutrition, flavor, and satisfaction.
Clinically Relevant, Nutritionally Sound
Pork tenderloin, sirloin chops, and sirloin roasts meet the American Heart Association Heart-Check standards as heart-healthy choices.[1] In fact, today’s pork is leaner than ever—with 16% less total fat and 27% less saturated fat than 30 years ago.[2]
Lean pork fits into DASH and Mediterranean diets, supporting healthy blood pressure and cholesterol.[3],[4]
High-protein meals with pork improve post-meal blood sugar in adults with prediabetes and do not negatively impact insulin or glucose levels, helping debunk outdated myths about red meat and diabetes.[5],[6],[7]
Pork-based diets have been shown to reduce body fat and enhance physical function—especially in older adults.[8][9][10]
Pork’s high-quality protein boosts satiety, curbs cravings, and supports sustainable weight management.[11]
A Whole Food with Whole-Body Benefits
Fresh pork is naturally low in sodium and provides:[12]
22 g of high-quality protein per 3-ounce serving
Key micronutrients like B6, niacin, thiamin, selenium, and choline
Bioavailable heme iron and complete amino acids—especially valuable for aging adults and those with higher nutrient needs[13]
And it delivers 110+ natural flavor notes from umami to floral—because nutrition that tastes good is nutrition that lasts.[14] In fact, a recent clinical trial in older adults found pork outperformed other proteins on protein quality, meal enjoyment, and willingness to continue eating it post-study.[15]
“Flavor drives behavior,” says Dr. Kristen Hicks-Roof, Director of Human Nutrition at the National Pork Board. “When food tastes good, people stick with it.”
Healthcare professionals are taking note:
2,900+ dietitians and medical professionals now engage with the Pork & Partners network
71% of nutrition experts say they plan to recommend pork as part of their guidance[16]
Learn more and access patient resources: https://pork.org/porkandpartners/
#TasteWhatPorkCanDo | @tastewhatporkcando
[1] Heart-Check Certification. AHA website. https://www.heart.org/en/healthy-living/company-collaboration/heart-check-certification. Accessed July 30, 2025.
[2] USDA Nutrient Data Set for Fresh Pork (Derived from SR), Release 1.1. USDA website. https://www.ars.usda.gov/ARSUserFiles/80400525/Data/Pork/Pork1-1.pdf . Accessed July 30, 2025.
[3] Am J Clin Nutr. 2015;102(2):302-8.
[4] Am J Clin Nutr. 2018;108(1):33-40.
[5] J Am Coll Nutr. 2018;37(4):293-301.
[6] Eur J Clin Nutr. 2023;77(2):156-165.
[7] Adv Nutr. 2021;12(1):115-127.
[8] J Clin Lipidol. 2019;13(6):920-931.
[9] Am J Health Behav. 2020;44(4):513-525.
[10] Am J Clin Nutr. 2017;106(5):1190-1196.
[11] Obesity. 2011;19(4):818-24.
[12] Pork, fresh, loin, tenderloin, separable lean only, cooked, roasted. USDA FDC website. https://fdc.nal.usda.gov/food-details/168250/nutrients. Accessed July 30, 2025.
[13] J Nutr. 2023;153(2):409-425.
[14] Comprehensive Sensory and Flavor Nuances of Pork Protein and Fat. Porkcheckoff.org website. https://www.porkcheckoff.org/research/comprehensive-sensory-and-flavor-nuances-of-pork-protein-and-fat/. Accessed July 30, 2025.
[15] Curr Dev Nutr. 2025;9(5):104588.
[16] Post-event survey occurred following a sponsored satellite session at Nutrition 2025 in Orlando, Florida, “Rethinking the Plate: Leveraging Food Traditions and Flavor for Dietary Guidance Adherence.”