The Pork Checkoff has initiated two nutrition research projects to support pork's role in a healthful diet. The research will support ongoing communication efforts with health professionals and consumers and provide scientific evidence for pork's inclusion in nutrition recommendations, such as the Dietary Guidelines for Americans.



"The Checkoff's nutrition research is important because recommendations such as the Dietary Guidelines influence the school lunch program and what health professionals tell their patients," said Mark Reding, pork producer from Howardstown, Ky. and National Pork Board member. "We want to make sure consumers and health professionals recognize that pork can easily be part of a healthful diet."



Anticipating the continued interest in obesity, the Pork Checkoff has started a two-year study looking at how pork can help in moderately-high protein weight loss diets. The study at Purdue University will specifically examine the role pork's protein plays in providing a feeling of fullness, which prevents overeating.



A second Checkoff study will analyze the nutritional content of pork available in the marketplace. Samples will be picked up across the country at grocery stores and sent to labs to test for nutritional values. The nutrients for a variety of cuts will eventually be available in the USDA database, which is accessed by a wide audience.



Source: Association Release