The two objectives of the project are to (1) assess the influence of fresh and lean pork consumption on diet quality among U.S. adults 18 years and older and (2) functional limitations in U.S. older adults 65 years and above, using data from the National Health and Nutrition Examination Survey (NHANES) 2005-2016 waves.

Approximately 19.4%, 16.5%, and 16.1% of U.S. adults 18 years and older consumed pork, fresh pork, and fresh lean pork, respectively. Prevalence of pork, fresh pork, and fresh lean pork consumption differed by sex, race/ethnicity, and education level. Increased fresh and lean pork rather than total pork intake was related to marginally improved nutritional intakes (i.e., protein, magnesium, potassium, selenium, zinc, phosphorus, and vitamins B1, B2, B3, and B6) with lesser increases in daily total energy, saturated fat, and sodium intakes. Pork, fresh pork, and fresh lean pork consumption was not found to be associated with the Healthy Eating Index (HEI)-2015 score.

Approximately 21%, 18%, and 16% of older adults 65 years and older consumed pork, fresh pork, and fresh lean pork, respectively. An increase in pork consumption by one ounce-equivalent/day was associated with a reduced odds of activities of daily living (ADLs) by 12%, instrumental activities of daily living (IADLs) by 10%, and any functional limitation by 7%. An increase in fresh pork consumption by one ounce-equivalent/day was associated with a reduced odds of ADLs by 13%, IADLs by 10%, general physical activities (GPAs) by 8%, and any functional limitation by 8%. Similar effects were found for fresh lean pork consumption on ADLs, IADLs, GPAs, and any functional limitation.

In conclusion, U.S. adult pork consumers may increase their share of fresh and fresh lean pork over total pork consumption in an effort to increase their daily intakes of beneficial nutrients while minimizing intakes of energy, saturated fat, and sodium. In addition, there is some preliminary evidence linking fresh/lean pork consumption to a reduced risk of functional limitations among U.S. older adults.

Key Findings

  • Prevalence of pork, fresh pork, and fresh lean pork consumption among U.S. adults 18 years and older differed by sex, race/ethnicity, and education level.
  • Increased fresh and lean pork rather than total pork intake was related to marginally improved nutritional intakes with lesser increases in daily total energy, saturated fat, and sodium intakes.
  • An increase in pork consumption by one ounce-equivalent/day among U.S. older adults 65 years and older was associated with a reduced odds of activities of daily living (ADLs) by 12%, instrumental activities of daily living (IADLs) by 10%, and any functional limitation by 7%.
  • An increase in fresh pork consumption among U.S. older adults 65 years and older by one ounce-equivalent/day was associated with a reduced odds of ADLs by 13%, IADLs by 10%, general physical activities (GPAs) by 8%, and any functional limitation by 8%.