Lean pork can play a central role in plant-forward diets for aging adults, according to a recently published study out of South Dakota State University. The research suggests offering the high-quality protein has broad acceptability and alignment with current dietary guidance.
The PRODMED study, which was funded by the National Pork Board (NPB), compared diets centered on lean pork with those using plant proteins, such as lentils and chickpeas, for older adults living on their own. The two diets matched for total protein, fiber and macronutrient content — but the study revealed striking differences in both protein quality and food acceptability, according to a release.
Pork Meals Had Higher Protein Quality and Meal Acceptability
Despite containing similar grams of protein, the pork-centered diet delivered a significantly higher protein quality score compared to the meals with protein from pulses, the study concluded. Pork had a Digestible Indispensable Amino Acid Score (DIAAS) of 122.7 compared to a score of 82 in the plant-based protein source underscoring important differences in essential amino acid content and digestibility for older adults.
Study participants ranked the pork diet higher for satisfaction, satiety and willingness to adopt after the trial.
“We found that meals that combined pork and plants were highly acceptable to participants,” says lead study author Moul Dey, Ph.D. “In fact, twice as many participants expressed interest in following meals that combined pork and plants long-term.”
A World of Flavor in Pork and Plants
With these findings, researchers believe that pork does not have to compete with plants, but rather complements them and adds a familiar, well-accepted flavor to meals that resonate with older adults.
“Pork was paired with vegetables, grains and familiar global flavors, from pork fajita bowls to chipotle-maple roasted pork with butternut squash, creating a menu that balanced taste, nutrition and simplicity,” explains Dey.
A recent sensory analysis of pork demonstrates more than 110 unique flavor nuances that illustrate why it embraced cross-cultural tastes and brought more plants to the plate in this recent study.
Taste What Pork Can Do™
The National Pork Board (NPB) recently launched a campaign to ensure pork remains on the plate. This recent study provides additional evidence that pork works in modern meals with a focus on flavor, versatility and scientific rigor.
“The PRODMED study brings clinical weight to what our new campaign is all about — meeting consumers where they are with real, flavorful, nutritious pork-based meals that fit today’s plant-forward lifestyles,” says David Newman, Ph.D., senior vice president of market growth at NPB.
A unique element of the study was its real-world approach as all the meals were pre-portioned, ready-to-eat and developed by chefs in collaboration with clinical researchers. The pork-based meals featured lean cuts and familiar flavors, helping participants stick to the protocol and enabling a scalable model for future dietary interventions.
“This research isn’t just academic. It’s practical,” adds Kristen Hicks-Roof, Ph.D., RDN, LDN, FAND, FNAP, director of human nutrition at NPB.
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