Start search


Search in web contents
Adding value to spanish exports


11 DE noviembre DE 2015

First Scientific Symposium on Pork

Wiki Spanish Food editorial team

The First Scientific Symposium on Pork from White Pigs was held at Madrid's Fine Arts Center on October 20th. At the event, Dr. Gregorio Varela Moreiras, Dr. José V. Sorlí and Dr. Susana Monereo Megías presented the Recommendation Guide for Pork from White Pigs, a scientific document which highlights its nutritional properties, suitability for consumption by people of all ages and situations, and consumption in Spain.

This Guide aims to raise awareness about the properties and benefits of pork from white pigs among healthcare professionals and to position it as a product that forms part of a healthy diet.

Dr. Susana Monereo Megías, Head of Endocrinology and Nutrition at Gregorio Marañón General University Hospital and General Secretary of the Spanish Society for the Study of Obesity (SEEDO) discussed pork's nutritional properties and nutrients. According to Dr. Monereo, “Pork contains proteins with high biological value; minerals such as potassium, phosphorus, zinc; and B group vitamins—B1, B3, B6 y B12—which are nutrients involved in various necessary functions such as maintaining the circulatory system, bones, cognitive development, heart functioning, and the immune system”.

Pork from white pigs and pork by products should be eaten because they are highly nutritional, have a pleasant flavor, are easily digestible, and also because of the many ways they can be prepared and adapted to all tastes and ages. She also highlighted pork's outstanding lipid content, as its fat is mainly monosaturated, which makes it recommendable to eat as part of a balanced diet.

Dr. Gregorio Varela Moreiras, Professor of Nutrition and Bromatology at CEU San Pablo University and President of the Spanish Nutrition Foundation (FEN), spoke about eating pork during different stages of life and physiological situations with special requirements. "Lean cuts of pork are low in fat and provide children with proteins and amino acids", said Dr. Varela. "They are also high in phosphorous, which bones need to grow and develop; iron, which contributes to cognitive development in children; and potassium, which helps the immune system function", he added.

Pork from white pigs and byproducts have a high density of nutrients needed by adults and the elderly, pregnant women and, in particular, children. Lean cuts are low in fat, which makes them advisable as part of a varied, balanced diet.

Dr. José V. Sorlí, Specialist in Family and Community Medicine and a Researcher with the Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERobn), spoke about pork consumption in Spain and its longstanding tradition and culture. He said, "Pork is one of the top 20 most-consumed foods in Spain, with numbers reaching 11 kg per person per year, according to the 2014 Report on Food Consumption in Spain". Dr. Sorlí also noted that "Pork from white pigs is considered to be a typical product of the Mediterranean Diet".

Wikispanishfood does not take responsibility or necessarily identify with the opinions expressed by its collaborators, limiting itself to becoming a transmitting channel of the same