Table 8.

Randomized clinical trials on pork meat consumption and its effect on body weight and/or body fat or BMI.

Reference	Study Features	Result Summary
Mikkelsen et al. [67]	N = 12, only men RCT BMI 26–32 4-day isoenergetic intervention 3-way crossover (1) Low-fat, high pork-meat protein diet (pork diet); (2) Low-fat, high-soy-protein diet (soy diet); (3) Low-fat, high-carbohydrate diet (carbohydrate diet)	There were no differences in body weight between the three protocols
Campbell W. & Tang, M. [63]	N = 28, only women 12-week 750 kcal/d energy-deficit diet containing higher or normal protein In the high protein group, 40% was from pork meat Normal diet was egg-lacto-vegetarian	Postmenopausal women in both NP and HP (40% pork) energy restriction diet groups showed decreases in BMI, fat mass and lean mass (p < 0.001); however, no difference was found between normal protein and higher protein diet on BMI, fat mass and lean mass
Murphy et al. [62]	N = 49, adults 140 g/day chicken, 150 g pork or beef Crossover design: 3 months, 1-week washout	There was no difference in BMI, body fat percentage, fat mass, abdominal fat, lean mass, WC and HC when comparing pork group with beef or chicken diet group (p > 0.05); WHR was lower in pork group than beef and chicken group (p = 0.046)

BMI: body mass index; WC: waist circumference; HC: hip circumference; WHR: waist-to-hip ratio.