Nutrition and dietetics nurses recommend the consumption of pork
In her presentation, Miguel Atanes pointed out that, due to its nutritional composition, "pork meets the needs of proteins and other micronutrients that are less present in other foods, such as iron and vitamin B 12". Hence, "it can be included in the framework of a healthy diet and, for the general population, with an intake between two and four servings per week".
The ADENYD secretary also referred to specific groups. "Pork is especially beneficial during pregnancy and lactation because during these periods the iron needs to increase and daily protein intake should be increased".
Regarding childhood and adolescence, Miguel Atanes highlighted the importance of this food to meet the needs of the youngest in this period of rapid growth.
Finally, she referred to the benefits it brings to elderly people due to the loss of muscle mass associated with age. Although in this case she specified that "the ideal is to cook pork products in a way that makes them easier to chew and swallow, such as, for example, baked, stewed, in sauce or prepared with minced meat, such as meatballs".
Miguel Atanes closed her presentation by recalling the health benefits of the Mediterranean diet, of which pork has always been a part.
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