Eating lean pork could help people live longer

US scientists found that adding lean pork - as part of a plant-forward diet - to meals produced health benefits similar to those seen with chickpeas, lentils and beans, including improvements linked to healthier ageing.
The findings challenge the idea that all red meat is harmful and suggest preparation and processing matter more than the meat itself.
Publishing their findings in Current Developments in Nutrition, researchers tracked 36 healthy adults aged 65 over two eight-week diet phases.
Participants were randomly assigned either lean pork or plant proteins as their main source of protein, alongside vegetables, whole grains, eggs, dairy and plant oils.
Alcohol, supplements and ultra-processed foods were banned.
Blood tests showed that both diets improved insulin sensitivity, a key factor in reducing the risk of type 2 diabetes, heart disease and dementia.
But the pork-based diet stood out for helping older adults preserve muscle mass - crucial for maintaining strength and independence later in life.
Study co-author Saba Vaezi said: "Given these interconnections, lifestyle interventions that target metabolic health hold great promise for preserving both cognitive and physical function in older adults."
Total cholesterol levels fell on both diets, lowering heart attack and stroke risk.
Notably, the pork diet caused a smaller drop in HDL - the so-called "good" cholesterol that helps protect arteries from plaque build-up.
Both diets also improved circulating amino acids, which play roles in mood, immune function and gut health.
The pork used in the study was roasted simply with olive oil and salt, allowing excess fat to drain away - a far cry from the heavily processed meats linked to cancer.
Last year, scientists warned that more than 5,400 bowel cancer cases annually in the UK are caused by processed meats, a concern echoed by the World Health Organization, which classifies processed meat as a Group 1 carcinogen.
The researchers stressed that their findings do not apply to bacon, sausages or ham.
Instead, they concluded: "Lean, minimally processed red meat can be consumed regularly without adverse cognitive-related metabolic consequences."
While the study was small and short-term, it adds to growing evidence that moderate portions of well-prepared pork may support healthy ageing - especially in cultures where red meat is a dietary staple.

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