Exponent, Inc, Center for Chemical Regulation and Food Safety, Washington, DC 20036, USA.
Nutr Res. 2011 Oct;31(10):776-83. doi: 10.1016/j.nutres.2011.09.006.
Many fresh pork products, in particular, fresh lean pork products, are nutrient-dense sources of protein and several other nutrients. The purpose of this study was to estimate nutritional contributions of fresh and fresh lean pork to adults' diets in the United States. Mean total nutrient intakes by fresh and fresh lean pork consumers on a day of recall were compared with intakes by nonconsumers to test the hypothesis that overall nutrient intakes by consumers were comparable with or better as compared with intakes by nonconsumers. Intakes were assessed using the National Health and Nutrition Examination Survey 2003 to 2006. Based on 1 day of dietary intake, 10% of adults consumed fresh pork, and 4% consumed fresh lean pork. Among consumers, fresh and fresh lean pork contributed 16% and 9%, respectively, of total fat and accounted for 23% to 31% of total protein, cholesterol, selenium, and thiamin intake. Fresh and fresh lean pork also accounted for 11% to 19% of total saturated fat, phosphorus, potassium, riboflavin, niacin, vitamin B(6), and vitamin B(12) in the diets of consumers and contributed 21% and 16%, respectively, of total zinc. Diets including fresh or fresh lean pork provided higher energy-adjusted amounts of protein, selenium, thiamin, and vitamin B(6) as compared with diets of adults not consuming fresh pork (P < .05) and provided comparable amounts of fat and saturated fat. Consumption of lean cuts of fresh pork is consistent with dietary guidance, and selection of fresh lean pork products by current nonconsumers could increase dietary variety without adversely affecting nutrient intake.
许多新鲜猪肉产品，特别是新鲜瘦肉产品，是蛋白质和其他几种营养素的丰富来源。本研究旨在估计新鲜和新鲜瘦肉猪肉对美国成年人饮食的营养贡献。通过回忆日，比较新鲜和新鲜瘦肉猪肉消费者的平均总营养素摄入量与非消费者的摄入量，以检验消费者的总营养素摄入量与非消费者的摄入量相当或更好的假设。摄入量是使用 2003 年至 2006 年全国健康和营养调查进行评估的。基于 1 天的饮食摄入量，10%的成年人消费新鲜猪肉，4%的成年人消费新鲜瘦肉猪肉。在消费者中，新鲜猪肉和新鲜瘦肉猪肉分别贡献了总脂肪的 16%和 9%，占总蛋白质、胆固醇、硒和硫胺素摄入量的 23%至 31%。新鲜猪肉和新鲜瘦肉猪肉还分别占消费者饮食中总饱和脂肪、磷、钾、核黄素、烟酸、维生素 B(6)和维生素 B(12)的 11%至 19%，并分别占总锌的 21%和 16%。包含新鲜或新鲜瘦肉的饮食提供了更高的能量调整后的蛋白质、硒、硫胺素和维生素 B(6)摄入量，与不食用新鲜猪肉的成年人饮食相比（P<0.05），并提供了相当数量的脂肪和饱和脂肪。食用瘦肉新鲜猪肉符合饮食指导原则，当前非消费者选择新鲜瘦肉猪肉产品可以增加饮食的多样性，而不会对营养素的摄入产生不利影响。
