Health risks of eating pork

Health risks of eating Pork

Pork refers to meat from the domestic pig or hog and is the most popular type of meat consumed worldwide. Pigs were raised as animals as long back as 70,000 years ago, and humans have consumed pork for millennia.

Regardless of your spiritual inclinations, there are valid arguments against consuming pork on a regular basis. Due to its distinct flavour, pork happens to be one of the meats that is most frequently consumed worldwide. 

However, incorrect slaughter procedures, exposed meat in stores, and poor pig upbringing can all lead to contamination of pork. Including undercooked or insufficiently cooked pork in your diet may well open the door to a host of unexpected health issues. It’s critical to comprehend the dangers of eating pork and how to prevent them.

Bacterial Infection Risk 

Untreated or improperly cooked pork may contain hazardous bacteria and increase the risk of infection. This also holds true for cooked pig items that have been exposed to air for a long time. Listeria, E. coli, Salmonella, and Staphylococcus aureus are a few pathogens that are frequently found in pork flesh. The Centres for Disease Control and Prevention (CDC) state that the majority of these infections can be eliminated with appropriate cooking, although these germs are primarily prevalent in raw pork. To put it another way, the beef should cook until it reaches an internal temperature of 71 degrees Celsius. To be fair, the majority of these diseases can also be found in other meats and poultry that have not been cooked properly. 

Yersinia enterocolitica is another bacterium that causes a gastroenteritis-type of infection, which most commonly occurs as a result of eating raw or undercooked pork products. The bacteria can even survive when the meat is kept refrigerated, but it cannot survive the heat.

Parasitic Infections Risk 

The possibility of parasite diseases should make you tremble, even though gastroenteritis and other bacterial infections may seem unimportant. Numerous parasites, most notably roundworms, hookworms, tapeworms, and pinworms, are known to be carried by pigs. A tapeworm called Taenia solium, which is often found in pigs, has the ability to switch species and establish itself in the human intestine. Consuming pork that isn’t fully cooked causes this. 

Another parasite illness brought on by consuming undercooked pork is trichinosis, sometimes known as trichomoniasis. This occurs when roundworm larvae of the Trichinella spiralis species, which is present in the meat, infect it.This was a common infection in the past but has now become quite uncommon in most developed countries. Most reported cases today can be traced back to the consumption of wild game.

Cancer and pork consumption 

Red meat is probably harmful to humans, according to a 2015 report by the International Agency for Research on Cancer. Pork has been connected to a number of cancers. For instance, a 2011 investigation indicated that the risk of colon cancer rises by 17% for every additional 100 grams of red meat (beef or pork) consumed daily. Although the relationships were not as substantial, correlations were also seen for pancreatic and prostate cancer. 

The study came to the conclusion that “high diet of red and processed meat is related with significantly elevated risk of colorectal, colon, and rectal malignancies.” 

Another study indicated that even a moderate diet of pork can raise the chance of developing cancer. The 2019 study discovered that even red meat consumption in accordance with existing guidelines leads to an increased bowel cancer risk: 20% with each extra slice of ham or rasher of bacon per day. This is particularly significant because it shows that the risk has remained significant even as people’s diets may have changed over the years.

Pork slows down the digestion process as even one serving of lean pork can take up to six hours to digest, causing the other foods in your stomach to ferment, which generally leads to gastrointestinal problems.

Pork contains toxins. Pigs digest their food within four hours, so most of the toxins that should have been eliminated get stored in their fatty tissues instead. They also don’t have any sweat glands, which means that they don’t have a way to get rid of the toxins in their bodies.

Pork is high in polyunsaturated fats, which can react with fructose or alcohol and lead to liver diseases.

Pork should be eaten in moderation and should be avoided as much as possible. If you still choose to eat pork, you should follow these safe eating guidelines:

• Make sure that you cook pork at a minimum of 145-160° F (60-70°C) in order to kill potentially harmful bacteria. Never eat it uncooked. 

• Wash your hands properly after handling pork and make sure you use a hand sanitizer to protect yourself from bacteria and viruses.

Don’t mix the juice of pork with any other food items, especially foods that are to be consumed raw, like salads.

• Buy only certified organic pork; make sure that you only eat meat products that were raised without any drugs or antibiotics.

• Remember that when it comes to the consumption of pork, moderation is key. A 3Oz (85 grams) serving twice a week can help you stay healthy if you handle it properly.

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