Nutrient Data on Pork Updated
By Rosalie Marion
Bliss June 26, 2006
The Agricultural Research Service (ARS) has launched a database that lists
newly analyzed nutrient data for nine cuts of raw and cooked fresh pork.
The new data show significant changes in nutrient content of some of
the pork cuts over time. Eight of the nine raw cuts were found to be leaner
than those previously analyzed, while protein content remained unchanged.
The resource provides public and private researchers, health
professionals and policy makers with key information for establishing
nutritional recommendations concerning porks role in a healthful diet. It
will also be used as the basis for nutrition labeling of pork products in the
ARS is the U.S. Department of
Agriculture's chief scientific research agency.
The nutrient analyses and evaluation were collaborative efforts by
scientists at the ARS Beltsville (Md.) Human Nutrition Research Center (BHNRC;
University of Wisconsin-Madison;
University of Maryland-College Park; and the
Des Moines, Iowa-based National Pork Board (NPB). The database was produced by lead
C. Howe and visiting scientist Juhi Williams, both with the BHNRCs
Nutrient Data Laboratory (NDL),
also in Beltsville. The research was funded in part by the NPB.
Researchers collected samples of nine common cuts of fresh pork from
retail stores in a dozen different markets around the country, as outlined in
Food and Nutrient Analysis Program sampling plan. Using the same methods
for trimming and sample preparation as in past analyses of pork products,
researchers at the University of Wisconsin-Madison and other sites then
analyzed the cuts of pork for total fat, saturated fat, trans fat, cholesterol,
vitamins and minerals.
The findings provide researchers with updated nutrient profiles for a
variety of fresh pork cuts for the first time since 1991. The new pork nutrient
values will also be added to the flagship USDA
Database for Standard Reference (SR)--which is managed by the
Data Laboratory--in 2007.
The Revised USDA
Nutrient Data Set for Fresh Pork is available to view online from the
NDL website. The database will come up as a PDF file, which can be studied
online or printed.