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Ambivalence towards pork belly: exploring its significance and contradictions from the perspectives of the food industry and nutritional science

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Abstract

Pork is the most consumed meat in South Korea, and pork belly is the preferred cut. However, pork production cannot meet the demand, leading to a heavy reliance on imports, particularly for pork bellies. In contrast, low-fat cuts face oversupply problems owing to low demand and export challenges. Pork belly fat content varies with breed, sex, growth rate, and fatty acid composition. Western countries favor higher fat saturation for processed products, whereas South Koreans prefer grilled or roasted bellies. Excessive consumption of high-fat pork cuts like pork belly, which is rich in saturated fatty acids, can increase the risk of severe diseases, highlighting the importance of reducing saturated fat intake and increasing the consumption of monounsaturated fatty acids and polyunsaturated fatty acids to mitigate these risks. The pork industry and public health sector should diversify production, promote leaner pork, and raise awareness about the implications of excessive pork consumption.

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  1. Sumin Kang and Gyoungok Gang have contributed equally to this work.

Authors and Affiliations

  1. Department of Food and Nutrition, Hanyang University, Seoul, 04763, Republic of Korea

    Sumin Kang & Gwang-woong Go

  2. Department of Food Science and Nutrition, Pukyong National University, Busan, 48513, Republic of Korea

    Gyoungok Gang

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Kang, S., Gang, G. & Go, Gw. Ambivalence towards pork belly: exploring its significance and contradictions from the perspectives of the food industry and nutritional science. Food Sci Biotechnol 33, 23–31 (2024). https://doi.org/10.1007/s10068-023-01429-4

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