Pork for Better Health

US - The Centers for Disease Control and Prevention projects that by 2050 the prevalence of diabetes will have increased by 165 percent.
calendar icon 25 September 2003
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A new Checkoff-funded program from the Pork Information Bureau (PIB) of the National Pork Board is addressing this epidemic health problem, showing Americans how pork can play in role in preventing diabetes.

“The Checkoff-funded program emphasizes the importance of high-quality protein to stabilize blood glucose levels during weight loss,“ says Mark Reding, a pork producer from Howardstown, Ky.

Recent research shows that through a combination of weight loss and physical activity, the risk of type 2 diabetes can be dramatically reduced. Lean, high-quality protein, including pork, can play an important role in a healthful lifestyle that prevents or manages diabetes. Pork can be a positive part of an eating plan that promotes weight loss. For example, a serving of pork tenderloin has 24 grams of protein and only 4 grams of fat.

To spread the good news about the value of lean pork in a diabetes-prevention eating plan, the PIB surveyed Americans on their knowledge regarding diabetes and pork. Although about two-thirds of Americans are overweight and therefore at risk for developing diabetes, the Checkoff-funded survey found that Americans do not realize their risk for developing this devastating disease.

The Checkoff diabetes campaign is partnering with diabetes expert Anne Daly, a registered dietitian and coauthor of American Diabetes Association’s 101 Weight Loss Tips for Preventing and Controlling Diabetes. Together, the Checkoff’s Pork Information Bureau and Daly have developed physical activity and nutrition tips that can help reduce the risk of developing type 2 diabetes. Materials also include delicious and nutritious menus with two new pork recipes, Herbed Pork Chops and Roasted Pork Tenderloin with Oregano-Coriander Rub.

Pork producers can view the Checkoff-funded type 2 diabetes health professional materials on www.porkandhealth.org under “Nutrition Resources.“

Source: National Pork Board - 23rd September 2003

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