Source: Rita Jane Gabbett, MEATINGPLACE, 6/11/15


Adults following the health-promoting DASH (Dietary Approaches to Stop Hypertension) eating plan to help lower blood pressure can also include lean pork as the primary source of protein in their diets, according to new research published in The American Journal of Clinical Nutrition.

Purdue University researchers found that when adults ate lean pork instead of the typical chicken and fish as their main protein source in the health-promoting DASH diet they had the same blood pressure benefits regardless of protein source — with systolic blood pressure decreasing around 7 to 8 points and diastolic around 4 to 5 points after six weeks based on a 24-hour blood pressure monitoring system.

"Many Americans enjoy red meat so the recommendation to limit red meat in the typical DASH diet could be a potential barrier to adapting this eating plan. Swapping in lean pork could help more people follow this healthful eating plan," said Nutrition Science Professor at Purdue University Wayne Campbell, lead author of the study.

The DASH diet, one of the best-studied eating approaches, has been recognized by government and health organizations as an eating pattern that can improve health and help lower the risk of chronic diseases. The 2015 Dietary Guidelines Advisory Committee recently included research showing the DASH Diet may have favorable effects on cholesterol and may help reduce the risk of heart disease in addition to helping lower blood pressure which impacts nearly 30 percent of Americans.

This study included 19 overweight or obese older adults — 13 women and 6 men —with elevated blood pressure who were randomly assigned to follow the DASH diet for two six-week periods with either chicken and fish or lean pork as the major protein source (about 55 percent of their protein intake). The DASH diet emphasizes increased consumption of fruits and vegetables whole grains low fat dairy and typically fish and chicken along with reduced intakes of sodium and red meats.

According to the National Pork Board, today's pork is 16 percent leaner and 27 percent lower in saturated fat compared to 20 years ago. 

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