Scripps Howard News Service Pork will never be as "thin" as fish, but today's cuts have almost a third less fat than the average chop or roast on the butcher's shelf in 1983, according to a new study.
The study, by the University of Wisconsin-Madison, also found that the removable surface fat on pork cuts now averages one-eighth of an inch, compared with one-quarter inch in the early 1980s.Johanna Dwyer, director of the Nutrition Center at the New England Medical Center Hospitals, said that most fresh pork cuts now have fewer than 180 calories in a cooked, trimmed 3-ounce serving.
"There are more fresh pork cuts available in the supermarket that fit into a healthy diet than there used to be," she said. "Carefully select the leanest meat - loin cuts are lowest in fat. Trim any removable fat that is left, control portion sizes to 4 to 6 ounces cooked, and roast or broil meats."