The diets react (see scores below)
Diet Ratings
Zero carbs, high-quality protein (25g per 3oz), and variable fat content depending on cut. Excellent keto staple.
Pork is meat from pigs, a clear animal product explicitly excluded from the vegan diet.
Pork is unprocessed meat from a domesticated animal. Excellent source of protein, fat, and micronutrients. Preferred if from pasture-raised or heritage breeds.
Pork is red/processed meat, which Mediterranean diet limits to a few times per month. While some Mediterranean regions consume pork (Spain, Italy), it should be occasional and lean cuts preferred. Processed pork products (bacon, sausage) should be avoided.
Pork is a high-quality animal meat that is a staple of the carnivore diet. It is nutrient-dense, provides complete protein and fat, and is minimally processed when purchased as whole cuts. Pork is widely accepted across all carnivore protocols.
Pork is a whole meat protein with no added ingredients. Meat is explicitly allowed and encouraged on Whole30.
Plain pork (unprocessed, unseasoned) is low-FODMAP. Meat contains no fructans, GOS, lactose, excess fructose, or polyols. Standard serving (100-150g) is safe during elimination phase. Monash rates all plain meats as low-FODMAP.
Red meat category that DASH limits due to saturated fat content. Lean cuts (loin, tenderloin) are acceptable in moderation (≤2 servings/week). Fattier cuts like shoulder and brisket are higher in saturated fat. Rating reflects average pork; specific cuts vary significantly.
Pork quality and fat content vary significantly by cut. Lean cuts (loin, tenderloin) are Zone-favorable protein sources (~25g protein, ~5–7g fat per 3 oz). Fattier cuts (shoulder, belly) contain higher saturated fat (~15–20g per 3 oz), making them less ideal but still usable in moderation. Dr. Sears prefers lean protein; fattier pork requires careful portioning to maintain 40/30/30 ratio.
Pork is a red meat with higher saturated fat and arachidonic acid content compared to poultry, promoting inflammatory responses. The anti-inflammatory diet emphasizes lean poultry over red meat. However, lean cuts of pork (loin, tenderloin) are more acceptable than fatty cuts. Pork should be consumed less frequently than fish or poultry.
Pork is a broad category with highly variable fat content. Lean cuts (pork loin, tenderloin) provide excellent protein (26g per 3 oz) with moderate fat and should score higher. Fatty cuts (pork belly, ribs) are high in saturated fat and worsen GLP-1 side effects. Rating reflects average pork; specific cuts vary significantly.
Some GLP-1 RDs recommend pork as an acceptable protein source if lean cuts are chosen, while others suggest limiting all red/pink meats due to higher saturated fat profiles compared to poultry or fish, even in lean cuts.
Controversy Index
Score range: 1–10/10. Higher controversy = more disagreement between diets.