Next Article in Journal
An Ethyl Acetate Fraction of Moringa oleifera Lam. Inhibits Human Macrophage Cytokine Production Induced by Cigarette Smoke
Previous Article in Journal
Nutritional Strategies for the Preservation of Fat Free Mass at High Altitude
Article Menu

Export Article

Open AccessArticle
Nutrients 2014, 6(2), 682-696; doi:10.3390/nu6020682

A Comparison of Regular Consumption of Fresh Lean Pork, Beef and Chicken on Body Composition: A Randomized Cross-Over Trial

1
Nutritional Physiology Research Centre, University of South Australia, GPO Box 2471 Adelaide, South Australia 5001, Australia
2
School of Nursing and Midwifery, University of South Australia, GPO Box 2471 Adelaide, South Australia 5001, Australia
3
Clinical Nutrition Research Centre, University of Newcastle, Callaghan, NSW 2308, Australia
*
Author to whom correspondence should be addressed.
Received: 15 January 2014 / Revised: 7 February 2014 / Accepted: 7 February 2014 / Published: 14 February 2014
View Full-Text   |   Download PDF [338 KB, uploaded 14 February 2014]   |  

Abstract

Pork is the most widely eaten meat in the world and recent evidence shows that diets high in pork protein, with and without energy restriction, may have favourable effects on body composition. However, it is unclear whether these effects on body composition are specific to pork or whether consumption of other high protein meat diets may have the same benefit. Therefore we aimed to compare regular consumption of pork, beef and chicken on indices of adiposity. In a nine month randomised open-labelled cross-over intervention trial, 49 overweight or obese adults were randomly assigned to consume up to 1 kg/week of pork, chicken or beef, in an otherwise unrestricted diet for three months, followed by two further three month periods consuming each of the alternative meat options. BMI and waist/hip circumference were measured and body composition was determined using dual energy x-ray absorptiometry. Dietary intake was assessed using three day weighed food diaries. Energy expenditure was estimated from activity diaries. There was no difference in BMI or any other marker of adiposity between consumption of pork, beef and chicken diets. Similarly there were no differences in energy or nutrient intakes between diets. After three months, regular consumption of lean pork meat as compared to that of beef and chicken results in similar changes in markers of adiposity of overweight and obese Australian middle-aged men and women.
Keywords: pork; beef; chicken; body composition; energy intake; DEXA pork; beef; chicken; body composition; energy intake; DEXA
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Murphy, K.J.; Parker, B.; Dyer, K.A.; Davis, C.R.; Coates, A.M.; Buckley, J.D.; Howe, P.R.C. A Comparison of Regular Consumption of Fresh Lean Pork, Beef and Chicken on Body Composition: A Randomized Cross-Over Trial. Nutrients 2014, 6, 682-696.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top