This analytical survey on key cuts of pork sold in the UK was commissioned by Agriculture and Horticultural Development Board (AHDB) and Public Health England (PHE) with support from Quadram Institute Bioscience’s Food Databanks National Capability (funded by BBSRC BB/CCG1860/1)

This survey analysed the nutrient content of commonly consumed pork cuts and leaner cuts of pork that are becoming more popular

Sample design and preparation was led and undertaken by QIB’s researchers

Samples were analysed for a range of nutrients, including fat, fatty acids, protein, cholesterol and a full range of vitamins and minerals

The analysis found lower fat levels in the lean only portion, compared to previous analysis carried out in 1992. Other changes noted were lower and higher levels of some nutrients (iodine and vitamin B12; and vitamin E and niacin respectively). Taking into account these changes, 100g cooked pork still provides a good proportion of an adult’s daily thiamin, niacin, selenium and vitamin B12 requirements. Some cuts of pork now contain less than 3g of fat per 100g. A claim that a food is low in fat may be made where it contains no more than 3g of fat per 100g.

The results from this survey will be incorporated into PHE’s nutrient databank which supports the National Diet and Nutrition Survey (NDNS). They will also be incorporated into the 2020 update of the UK Composition of Foods Integrated Dataset (CoFID) which can be found in Excel format and on a searchable website (