Percentage of energy intake from protein up in all age groups
By Kaitlynn Anderson
Farms.com
Recent shifts in consumer diets may be a boon for Canada’s pork producers.
More calories are coming from protein and fat, while fewer are coming from carbohydrates, according to a Thursday release from the Canadian Meat Council. The findings are from Statistics Canada’s Canadian Community Health Survey.
And Ontario Pork recognizes the contributions of producers in this change.
“In recent years, Ontario Pork producers have worked hard to respond to growing consumer appetites for lean, healthy and affordable meat options – while maintaining high standards of animal and environmental stewardship,” says Stacey Ash, manager of communications and consumer marketing at Ontario Pork.
“Through improved genetics and animal nutrition, pork has become a meal of choice for many consumers seeking to balance great flavour, local food and healthy lifestyle choices.”
While there are many other great proteins to choose from in Canada, Ash notes that pork is an excellent source of protein, vitamin B12, vitamin B6, thiamin, niacin, selenium, zinc and phosphorous.
“Pork tenderloin, for example, is lower in fat and higher in iron, zinc and vitamin B12 than boneless, skinless chicken, and lower in cholesterol than beef,” she says.
Looking for some creative ways to increase your pork consumption? Try these Apple Bacon and Feta Stuffed Pork Chops!
Ontario Pork