Characteristics of pork belly consumption in South Korea and their health implication

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Abstract

Fresh pork belly is a highly popular meat in South Korea, accounting for 59 % of the approximately 100 g of meat per capita that is consumed daily. Fresh pork belly offers not only high-quality protein from the lean cuts but also substantial micronutrients including fat-soluble vitamins and minerals. However, fresh pork belly generally consists of about 30 % fat, with saturated fatty acids representing half of this value. Excessive consumption of saturated fatty acids increases total cholesterol, low-density lipoprotein-cholesterol, and triglycerides while decreasing high-density lipoprotein-cholesterol, raising concerns about an increased risk of hyperlipidemia, followed by cardiovascular diseases. In this review, we discuss the consumption and production trends in South Korea, the general characteristics, and health issues related to fresh pork belly to delineate the features of pork production and consumer welfare.

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Most cited references 46

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Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies.

Marianne U. Jakobsen, Eilis J O'Reilly, Berit L. Heitmann … (2009)

Saturated fatty acid (SFA) intake increases plasma LDL-cholesterol concentrations; therefore, intake should be reduced to prevent coronary heart disease (CHD). Lower habitual intakes of SFAs, however, require substitution of other macronutrients to maintain energy balance. We investigated associations between energy intake from monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and carbohydrates and risk of CHD while assessing the potential effect-modifying role of sex and age. Using substitution models, our aim was to clarify whether energy from unsaturated fatty acids or carbohydrates should replace energy from SFAs to prevent CHD. This was a follow-up study in which data from 11 American and European cohort studies were pooled. The outcome measure was incident CHD. During 4-10 y of follow-up, 5249 coronary events and 2155 coronary deaths occurred among 344,696 persons. For a 5% lower energy intake from SFAs and a concomitant higher energy intake from PUFAs, there was a significant inverse association between PUFAs and risk of coronary events (hazard ratio: 0.87; 95% CI: 0.77, 0.97); the hazard ratio for coronary deaths was 0.74 (95% CI: 0.61, 0.89). For a 5% lower energy intake from SFAs and a concomitant higher energy intake from carbohydrates, there was a modest significant direct association between carbohydrates and coronary events (hazard ratio: 1.07; 95% CI: 1.01, 1.14); the hazard ratio for coronary deaths was 0.96 (95% CI: 0.82, 1.13). MUFA intake was not associated with CHD. No effect modification by sex or age was found. The associations suggest that replacing SFAs with PUFAs rather than MUFAs or carbohydrates prevents CHD over a wide range of intakes.

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The impact of dietary and lifestyle risk factors on risk of colorectal cancer: a quantitative overview of the epidemiological evidence.

Rachel Huxley, Alireza Ansary-Moghaddam, Peter G. Clifton … (2009)

Colorectal cancer is a major cause of cancer mortality and is considered to be largely attributable to inappropriate lifestyle and behavior patterns. The purpose of this review was to undertake a comparison of the strength of the associations between known and putative risk factors for colorectal cancer by conducting 10 independent meta-analyses of prospective cohort studies. Studies published between 1966 and January 2008 were identified through EMBASE and MEDLINE, using a combined text word and MESH heading search strategy. Studies were eligible if they reported estimates of the relative risk for colorectal cancer with any of the following: alcohol, smoking, diabetes, physical activity, meat, fish, poultry, fruits and vegetables. Studies were excluded if the estimates were not adjusted at least for age. Overall, data from 103 cohort studies were included. The risk of colorectal cancer was significantly associated with alcohol: individuals consuming the most alcohol had 60% greater risk of colorectal cancer compared with non- or light drinkers (relative risk 1.56, 95% CI 1.42-1.70). Smoking, diabetes, obesity and high meat intakes were each associated with a significant 20% increased risk of colorectal cancer (compared with individuals in the lowest categories for each) with little evidence of between-study heterogeneity or publication bias. Physical activity was protective against colorectal cancer. Public-health strategies that promote modest alcohol consumption, smoking cessation, weight loss, increased physical activity and moderate consumption of red and processed meat are likely to have significant benefits at the population level for reducing the incidence of colorectal cancer.

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Meat consumption and risk of colorectal cancer: a meta-analysis of prospective studies.

Susanna C Larsson, Alicja Wolk (2006)

Accumulating epidemiologic evidence indicates that high consumption of red meat and of processed meat may increase the risk of colorectal cancer. We quantitatively assessed the association between red meat and processed meat consumption and the risk of colorectal cancer in a meta-analysis of prospective studies published through March 2006. Random-effects models were used to pool study results and to assess dose-response relationships. We identified 15 prospective studies on red meat (involving 7,367 cases) and 14 prospective studies on processed meat consumption (7,903 cases). The summary relative risks (RRs) of colorectal cancer for the highest vs. the lowest intake categories were 1.28 (95% confidence interval (CI) = 1.15-1.42) for red meat and 1.20 (95% CI = 1.11-1.31) for processed meat. The estimated summary RRs were 1.28 (95% CI = 1.18-1.39) for an increase of 120 g/day of red meat and 1.09 (95% CI = 1.05-1.13) for an increase of 30 g/day of processed meat. Consumption of red meat and processed meat was positively associated with risk of both colon and rectal cancer, although the association with red meat appeared to be stronger for rectal cancer. In 3 studies that reported results for subsites in the colon, high consumption of processed meat was associated with an increased risk of distal colon cancer but not of proximal colon cancer. The results of this meta-analysis of prospective studies support the hypothesis that high consumption of red meat and of processed meat is associated with an increased risk of colorectal cancer.

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Author and article information

Contributors

Jee-Hwan Choe: jetztmensch@korea.ac.kr

Han-Sul Yang: hsyang@gnu.ac.kr

Sang-Hoon Lee: sanghoonlee@ewha.ac.kr

Gwang-Woong Go: +82-2-910-5780 , gwgo@kookmin.ac.kr

Journal

Journal ID (nlm-ta): J Anim Sci Technol

Journal ID (iso-abbrev): J Anim Sci Technol

Title: Journal of Animal Science and Technology

Publisher: BioMed Central (London )

ISSN (Electronic): 2055-0391

Publication date (Electronic): 9 June 2015

Publication date PMC-release: 9 June 2015

Publication date Collection: 2015

Volume: 57

Electronic Location Identifier: 22

Affiliations

[ ]Department of Food Bioscience and Technology, Korea University, Seoul, 136-701 South Korea

[ ]Division of Applied Life Science Graduate School (BK21 plus), Gyoungsang National University, Jinju, 660-701 South Korea

[ ]Department of Nutritional Science and Food Management, Ewha Womans University, Seoul, 120-750 South Korea

[ ]Department of Food and Nutrition, Kookmin University, Seoul, 136-702 South Korea

Article

Publisher ID: 57

DOI: 10.1186/s40781-015-0057-1

PMC ID: 4540268

PubMed ID: 26290742

SO-VID: 5824aa8b-727a-491d-bd48-9ff6f1e3dc57

License:

This is an Open Access article distributed under the terms of the Creative Commons Attribution License ( http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. The Creative Commons Public Domain Dedication waiver ( http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

History

Date received : 8 April 2015

Date accepted : 28 May 2015

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Keywords: pork belly,pork preference,pork belly production,saturated fatty acids,dyslipidemia,cardiovascular disease

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Keywords: pork belly, pork preference, pork belly production, saturated fatty acids, dyslipidemia, cardiovascular disease

Characteristics of pork belly consumption in South Korea and their health implication

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Cardiovascular Innovations and Applications

Most cited references 46

Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies.

The impact of dietary and lifestyle risk factors on risk of colorectal cancer: a quantitative overview of the epidemiological evidence.

Meat consumption and risk of colorectal cancer: a meta-analysis of prospective studies.

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