The National Pork Board is working to show that pork is part of a healthy diet for the 17 million Americans who have been diagnosed with diabetes and nearly the same number who have been told they have "pre-diabetes," which puts them at high risk for developing diabetes. 

"Pork is part of a healthful diet," explains Ceci Snyder, a registered dietitian and NPB's assistant vice president of consumer marketing.  "Some exciting new research supports the importance of lean, high-quality protein as part of weight loss plans.  Research with moderate protein levels shows that protein is critical to stabilize blood sugar, which is the underlying problem in diabetes."

Health professionals recomend including lean protein such as pork in meals and snacks to maintain stable blood sugar levels. America's pork producers are providing the information to ensure physicians and other health professionals know they can include pork as a healthy option.

National Centers for Disease Control officials project that by 2050 the prevalence of diabetes will increase by 165 percent. Obesity is a significant reason for this epidemic.  Research shows that changes in eating and physical activity can prevent type 2 diabetes– the most common type. 

According to data in USDA's Handbook 8, eight cuts of pork have less fat than a boneless, skinless chicken thigh.  A three-ounce portion of the chicken has 9.3 grams of fat.  The pork cuts for comparison:

  • Pork boneless rib roast, 8.6 grams
  • Pork rib chop, 8.3 grams
  • Pork boneless sirloin roast, 7.0 grams
  • Pork loin chop, 6.9 grams
  • Pork boneless top loin chop, 6.6 grams
  • Pork boneless loin roast, 6.1 grams
  • Pork boneless sirloin chop, 5.7 grams
  • Pork tenderloin, 4.1 grams

This information is part of "The Pork Kitchen Companion," which is available from NPB.  The brochure includes details on six cuts of fresh pork and a recipe for each cut.  Cooking advice addresses chops, roast, tenderloin, ribs, ham and shoulder.  You can find the "Companion" at

National Pork Board