The Relationship of Pork Meat Consumption with Nutrient Intakes, Diet Quality, and Biomarkers of Health Status in Korean Older Adults.

Autor:	Jung AJ; Department of Food and Nutrition, Gachon University, Seongnam-si 13120, Republic of Korea.; Institute for Aging and Clinical Nutrition Research, Gachon University, Seongnam-si 13120, Republic of Korea., Sharma A; Department of Food and Nutrition, Gachon University, Seongnam-si 13120, Republic of Korea.; Institute for Aging and Clinical Nutrition Research, Gachon University, Seongnam-si 13120, Republic of Korea., Chung M; Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA., Wallace TC; Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA.; Think Health Group, LLC., Washington, DC 20001, USA.; School of Medicine and Health Sciences, George Washington University, Washington, DC 20052, USA., Lee HJ; Department of Food and Nutrition, Gachon University, Seongnam-si 13120, Republic of Korea.; Institute for Aging and Clinical Nutrition Research, Gachon University, Seongnam-si 13120, Republic of Korea.; Department of Health Sciences and Technology, GAIHST, Gachon University, Incheon 21999, Republic of Korea.; Clinical Research Center, Gachon University Gil Medical Center, Incheon 21565, Republic of Korea.
Jazyk:	angličtina
Zdroj:	Nutrients [Nutrients] 2024 Dec 04; Vol. 16 (23). Date of Electronic Publication: 2024 Dec 04.
DOI:	10.3390/nu16234188
Abstrakt:	Background: Pork meat is a widely consumed protein food with the potential to differentially affect health and nutritional status across social and cultural contexts. Objectives: We evaluated the association between pork meat consumption and nutrient intake, diet quality, and biomarkers of health among older adults (age ≥ 65 years) in Korea. Methods: Our analyses utilized dietary and health examination data from the 2016-2020 Korean National Health and Nutrition Examination Survey ( n = 2068). Comparisons between variables derived from the nutrition survey and health examination by pork consumption (consumers vs. non-consumers) were assessed using regression analyses for survey data. Results: Pork consumption was found to be associated with younger age, greater educational attainment, and lower likelihood of living in a rural area. Consumption was also associated with a higher intake of energy and all nutrients except vitamin B6, retinol, ⍵3, and zinc in males and vitamin B6 in females. Diet quality was modestly higher among male (67.91 ± 0.93 vs. 65.74 ± 0.74; p = 0.0308) and female (70.88 ± 0.96 vs. 67.00 ± 0.73; p < 0.0001) pork consumers. Differences in biomarkers were clinically irrelevant, with inconsistencies between genders. Handgrip strength was slightly higher among male (33.84 ± 0.52 vs. 31.91 ± 0.40; p < 0.0001) and female (20.76 ± 0.34 vs. 19.99 ± 0.22; p < 0.0001) pork consumers. Conclusions: In Korean older adults, pork consumption may contribute to a higher intake of energy and most nutrients, improved diet quality scores, higher vegetable intake, and small improvements in health biomarkers. Further well-designed studies are needed to confirm these findings.
Databáze:	MEDLINE
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