Study finds eating pork may help lower cholesterol and maintain muscle mass in elderly

Red meats like beef and pork have long been associated with conditions like dementia, obesity, and diabetes, with processed meats considered to increase cancer risk. However, a new study suggests pork might be classified as a health-beneficial meat. Particularly for the elderly, eating more pork may not only help maintain muscle mass but also benefit metabolic health, protect cognitive function, and prevent heart disease. How should those pursuing longevity and avoiding physical decline consume pork?

American research has found that introducing minimally processed red meat into a primarily plant-based diet may positively impact maintaining cognition and slowing aging. The findings were published in the journal Nutrition.

The Study Details

• 36 healthy seniors aged 65+ participated in an 8-week experiment.
• They were randomly assigned to one of two dietary plans:
  1. Minimally processed lean pork, seasoned only with olive oil and salt, and cooked on a rotisserie to allow excess fat to drip away.
  2. Plant-based protein sources: primarily chickpeas, lentils, peas, and black beans.
• All participants' meals included plant-based foods along with moderate amounts of eggs, dairy, and plant oils.
• During the study, they avoided non-study foods including soy, beef, poultry, seafood, artificial sweeteners, alcohol, and supplements.
• An 8-week intervention period was followed by a 2-week "washout" period for normal eating.

What Are the Potential Health & Longevity Benefits of Eating Pork?

Researchers analyzed participants' blood markers (cholesterol, blood sugar, ferritin, etc.) to assess the diets' effects on cognition, neurological function, cardiovascular health, and body composition.

Key Findings:

1. Improved Insulin Sensitivity: Both diets had a favorable impact, aligning with the view that high-protein diets can improve insulin resistance—a condition that raises blood sugar and diabetes risk.
2. Weight Loss & Muscle Mass: Both groups lost weight. However, the pork group had a smaller decline in lean body mass, suggesting that lean red meat like pork may be more helpful than legumes for older adults in preserving muscle mass.
3. Cholesterol Improvement: Total cholesterol levels decreased in both groups, beneficial for reducing heart disease and stroke risk. Notably, the pork group had higher levels of HDL ("good") cholesterol, which may be more helpful in preventing plaque formation in arteries.
4. Cognitive & Neurological Markers: Regardless of diet, participants showed improved concentrations of neurometabolites and bioactive amino acids, substances responsible for maintaining cognition, mood regulation, immune function, and gut health.

Expert Insight:

Saba Vaezi, a clinical nutrition expert and the study's lead author, stated: "These biomarkers have significant implications for heart disease, insulin resistance, iron storage, neuroinflammation, and neuroplasticity. They are not only related to seniors' health but are increasingly proven to be factors associated with cognitive aging."

Conclusion:

The researchers concluded that these results support the view that regularly consuming lean, minimally processed red meat within a healthy, primarily plant-based dietary pattern does not adversely affect cognition-related metabolism. Moreover, incorporating familiar foods like minimally processed pork into a healthy daily eating pattern may not only offer health benefits but also potentially improve adherence to a plant-predominant diet among older adults.