Pork Consumption in Relation to Body Weight and Composition: A Systematic Review and Meta-analysis

Objectives: In this study, we systematically synthesized scientific evidence on pork consumption in relation to body weight and composition among adults. Methods: We performed a keyword search using Cochrane Library, PubMed, Web of Science, CINAHL, and Google Scholar. We conducted a meta-analysis to estimate the pooled effect size of pork consumption on body weight and composition. Results: Overall, 12 studies met the eligibility criteria for inclusion in the review. Among the experimental studies without daily total energy intake restrictions, pork intake was associated with a reduction in body weight by 0.86 kg (95% CI = 0.17-1.55) and body fat percentage by 0.77% (95% CI = 0.11%-1.43%); pork intake was not associated with change in lean mass. Among the experimental studies with energy restrictions, pork intake was associated with a reduction in body weight by 5.56 kg (95% CI = 0.55-10.59), lean mass by 1.50 kg (95% CI = 1.39-1.62), and fat mass by 6.60 kg (95% CI = 6.42-6.79). Among the observational studies, pork intake was not associated with overweight/obesity. Conclusions: Findings on pork consumption in relation to body weight/composition differed by study design. Future experimental studies using representative samples are warranted to examine the effect of fresh/lean pork consumption on body weight and composition in the general population and by subgroups.