A clinical study from South Dakota State University has found that lean pork can play a key role in plant-forward diets for aging adults, offering high-quality protein and broad acceptability. The 18-week PRODMED study, published in Current Developments in Nutrition, compared diets based on lean pork and plant proteins like lentils and chickpeas in older adults. The results showed significant differences in protein quality and food satisfaction.
While both diets provided similar amounts of protein, the pork-based diet scored significantly higher for protein quality. Pork had a Digestible Indispensable Amino Acid Score of 122.7, compared to 82 for plant proteins. Additionally, participants rated the pork-based diet higher for satisfaction and satiety.
“Meals combining pork and plants were highly accepted by participants,” said Dr. Moul Dey, the study’s lead author. “Twice as many participants were interested in continuing with these combined meals long-term.”
The study emphasizes that taste plays a crucial role in diet choices. Kris Sollid, from the International Food Information Council, noted that flavor often outweighs price, healthfulness, and convenience in food decisions. The study paired pork with vegetables, grains, and global flavors to create enjoyable meals such as pork fajita bowls and chipotle-maple roasted pork with butternut squash.
The meals also included vegetables like carrots, broccoli, and bell peppers, and grains like brown rice, quinoa, and whole wheat pasta. The combination of pork and plant-based ingredients helped balance taste, nutrition, and simplicity.
The findings highlight that pork complements, rather than competes with, plant-based foods, offering a familiar and flavorful addition to meals for older adults. This research aligns with the National Pork Board’s new campaign to promote pork as a versatile, flavorful, and nutritious ingredient in plant-forward diets.
“The PRODMED study supports our campaign to make pork a key part of modern meals,” said David Newman, senior vice president of market growth at the National Pork Board. “It shows that pork can enhance plant-forward diets while providing high-quality protein for healthy aging.”
The study’s real-world approach, with pre-portioned, chef-prepared meals, provides a model that health care professionals and long-term care facilities can use to support healthy aging.
“This research is practical and can be applied to everyday diets,” added Kristen Hicks-Roof, director of human nutrition at the National Pork Board. “It demonstrates that pork can be a flavorful, clinically-supported part of a healthy aging plan.”
As the National Pork Board continues to innovate and meet growing demand, studies like PRODMED are reshaping the role of pork in modern diets.
Note: This research was funded by the National Pork Board.
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