Pork: A high-quality protein with a scientific basis

Science communicators José Miguel Mulet and Juan Pascual defend its role in a healthy and sustainable diet, and call for combating misinformation with data. 

At the Grupo Jorge Foundation, in collaboration with the Chair agreement with UNIZAR, we reaffirm our commitment to rigorous scientific outreach, giving visibility to expert voices who reinforce the nutritional, social, and environmental importance of the pork sector. 

In a debate organized by Diálogos EFE and Interporc, Professor of Biotechnology at the Polytechnic University of Valencia, José Miguel Mulet, and veterinarian and Vice President of AnimalhealthEurope, Juan Pascual, agreed that pork is a sustainable source of high-quality protein and can be perfectly integrated into a balanced diet. 

Both emphasized the need to counter false information affecting the sector with scientific data. "We need quality protein, vitamin B12 and other nutrients that are hard to obtain from meat alternatives," said Mulet, adding: "Eating meat is good for your health; including it makes for a healthier, more accessible diet." 

On sustainability, they highlighted the sector's major progress toward a circularity model, in which the concept of "waste" is increasingly disappearing. Pascual cited examples such as the 70% reduction in antibiotic use or the use of manure slurry as biogas. 

Both called for European legislation based on solid scientific criteria, rather than perceptions detached from evidence. "Brussels has allowed itself to be influenced by campaigns like 'End the Cage Age,' without taking into account the science of animal welfare, which is measurable and replicable," Pascual noted. 

They also highlighted the pork sector's essential contribution to rural population retention, the local economy, and social nutrition: "Thousands of people work in emptied Spain producing food that is essential for everyone," Pascual concluded. 

The Foundation remains committed to rigorous knowledge as the basis for an honest and responsible dialogue about the future of the sector. 

You can access the full article here: The prestigious biologist who recommends eating pork in Spain: "Quality protein"