Increased Risk of Cardiovascular Diseases
Pork is classified as red meat, and its excessive consumption may elevate the risk of cardiovascular and arterial diseases. This is primarily due to its high content of saturated fats, which can promote the accumulation of harmful cholesterol, leading to the buildup of plaque on the walls of blood vessels.
Potential for Foodborne Illness or Food Poisoning
Pork can harbor numerous parasites and viruses, which can pose a risk to human health when consumed. This increases the likelihood of diseases and food poisoning. Some notable pathogens include:
- Hepatitis E Virus (HEV),
This risk is particularly significant when consuming raw or undercooked pork.
- Trichinella spiralis (the pork roundworm),
This parasite can cause trichinosis, especially when raw or improperly cooked pork is ingested. Infection from this roundworm may lead to a variety of symptoms, including diarrhea, constipation, abdominal pain, headaches, swelling of the eyes, fever, and muscle aches.
- Taenia solium (the pork tapeworm).
- Viruses belonging to the Paramyxoviridae family.
- Nipah virus.
Increased Risk of Liver Cancer and Cirrhosis
Researchers have long established a correlation between pork consumption and liver diseases such as cirrhosis and cancer. This is often attributed to the presence of compounds known as nitrosamines in pork, particularly in processed or high-temperature cooked varieties.
Higher Toxicity Accumulation Compared to Other Meats
This phenomenon can be attributed to two main factors:
- Pigs do not sweat,
Generally, sweating is one of the ways toxins are expelled from the body. Since pigs lack this ability, toxins tend to accumulate within their bodies.
- Shorter digestion time compared to other animals,
Pigs have a rapid digestive process, taking only about four hours to digest food regardless of its nature. In contrast, cows may require over a day to fully digest their intake. This abbreviated digestion period does not allow sufficient time for the digestive system to eliminate toxins, resulting in their potential accumulation in the pig’s fatty tissues.
High Sodium Content
Individuals on low-sodium diets or those suffering from cardiovascular issues or hypertension should be cautious regarding the type and quantity of pork they consume. As previously noted, pork is also rich in saturated fats, contributing further to health risks.