[ASC-media] THERE'S SOMETHING ABOUT PORK: Pork CRC Media Release
brendon at iinet.net.au
Thu Jun 24 07:57:24 CEST 2010
Pork CRC Media Release -- June 24, 2010
THERES SOMETHING ABOUT PORK
Dr Roger Campbell, CEO of Australias Pork Cooperative Research Centre
(CRC), is increasingly convinced that fresh Australian pork has a range of
largely untapped health and nutrition attributes.
Theres just something about pork, he said, after welcoming almost 500
people to the 2010 Pan Pacific Pork Expo (PPPE) on Queenslands Gold Coast.
The Pork CRC supports research into such pork qualities as its role in
improving thiamine status and reducing heart disease and type two diabetes,
plus the possible benefits of its selenium content and its effect on
These are just some of the things were studying, researching and
reviewing, particularly as part of Pork CRC Program Three, which is managed
by Heather Channon of APL, Dr Campbell said.
Everything we do is really about health, as we need a healthy animal to
feed nutritious pork to enhance human health, while maintaining a healthy
environment and a healthy economic platform to support investment and
capture value for stakeholders up and down the chain, from producers to
A central theme of the Pork CRCs bid for a second term is a commitment to
refine and focus its attention on motivating and up-skilling Australias
pork industry to produce pork more efficiently, more ethically, more
sustainably and more economically.
We would do this while keeping the health of our pigs, our people and the
environment top of mind, Dr Campbell said.
In keeping with the 2010 PPPE theme, Next Generation Pork Finding the
Balance, the Pork CRC sponsored Pork Power a day two concurrent session
which analysed the importance of maintaining healthy pork for a healthy
Associate Professor Karen Charlton, School of Health Sciences, Wollongong
University, NSW, revealed that pork had a more positive effect on PYY, one
of the human hormones controlling appetite, than chicken and a similar
effect on satiety, or feeling of fullness, as lean beef and chicken.
With two thirds of adult Australians obese and childhood obesity increasing,
this represented a new marketing opportunity for the pork industry in the
context of consumer demand for foods to improve health and wellbeing.
Professor Peter Howe and Dr Karen Murphy, both of the University of South
Australia, presented on the possible cardiometabolic health benefits of
eating fresh pork during the Pork CRC supported Pork Power concurrent
With high protein, meat-based diets commonly promoted for weight loss and
pork being the worlds most eaten meat, their early stage research studied
the health impact on overweight/obese individuals of increased pork
Initial results showed subjects on pork-based diets actually lost weight, in
the form of body fat, during the study, but subjects on control diets gained
According to Dr Campbell, this was put into perspective by Dr Murphy, who
concluded that the outcome meant those including pork in their diet could
pull their belts in one or two notches at the end of the study.
Theres something about pork and the University of South Australia, with
Pork CRC support, will now compare the effect on body composition of regular
consumption of lean pork versus chicken and beef, Dr Campbell said.
CSIRO nutritional and exercise scientist Thomas Wycherley revealed that a
higher intake of lean pork as part of a high protein, lower carbohydrate
diet plan, combined with resistance exercise training, provided advantages
for optimising weight and fat loss in overweight and obese patients with
type 2 diabetes.
His research confirmed that pork contained up to 10 times the thiamine level
as other meats and while the thiamine status of subjects on the control diet
and exercise program declined over time, the thiamine status of subjects on
the pork diet was maintained throughout the study.
Several Pork CRC supported students participated in the 2010 PPPE Day One
Plenary Session, titled Next Generation Scientists, where they showcased
their undergraduate and post-graduate studies and research.
They included University of Queensland PhD student Mitchell Groves, who is
developing techniques to detect and characterise zoonotic bacteria in pigs.
His research aims to improve pig disease diagnostics and worker safety,
while boosting consumer perceptions of the quality and safety of pork
Dr William van Wettere, awarded a Pork CRC post-doctoral fellowship in 2006,
now manages six Pork CRC supported students while also lecturing at the
University of Adelaide, outlined his experiences in the pork industry and
where he believes he can contribute.
According to Dr Campbell, the Pork CRC eagerly anticipates developing the
platforms required to make the changes Australian pork producers need.
While our farmers produce pork with similar efficiency and cost
effectiveness as their peers overseas, change is inevitable and the Pork CRC
commits to work alongside producers to innovate to meet the challenges for
next generation pork.
Dr Campbell described the 2010 PPPE as an outstanding success and he
congratulated the organisers, attendees and sponsors, in particular APL and
2010 PPPE Chairman and Pork CRC Board Member, Dr Robert van Barneveld.
Authorised by Pork CRC and issued on its behalf by
Brendon Cant & Associates, Tel 08 9384 1122.
MEDIA CONTACT: Dr Roger Campbell, Mobile 0407 774 714.
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