Consumption of Pork by Australians – A Secondary Analysis of the 2011- 2013 Australian Health Survey 3B-109 Report prepared for the Co-operative Research Centre for High Integrity Australian Pork By Dr Deborah Nolan-Clark1, Dr Elizabeth Neale1, Assoc. Prof. Karen Charlton2 1Landmark Nutrition Pty Ltd. P.O Box 70, Wollongong, NSW, 2500 Ph: +61 405008242, Email:
[email protected] 2School of Medicine, University of Wollongong, NSW, 2522 Ph: +61 2 4221 4754, Email:
[email protected] June 2015 Executive Summary Rationale for undertaking the Project There is a lack of current research exploring the consumption of pork and its associated nutritional benefits for Australian adults. The rapidly changing nature of the food supply and consumer preferences requires the analysis of more recent and nationally representative dietary surveys to gain a clear understanding of current pork consumption and related health outcomes in the Australian diet. The 2011-2013 Australian Health Survey is the first representative nutrition survey to be conducted in Australia since 1995. Nutrition data from this survey provides the most up-to-date data available on the dietary intakes and eating habits of Australians. Outcomes from the analysis of this survey provide both insights valuable for the strategic marketing of pork products and further evidence relating to the important nutrition contribution of pork to the diet of Australians. Outcomes of the project This study identified that just over a third (37.4%) of Australians reported eating pork on the survey day evaluated, with the vast majority consuming processed pork rather than fresh pork. Ham was the pork product consumed in the greatest quantity, followed by bacon.