Health claims for pork skin have long been part of the health industry’s pitch.
But the Australian health claims watchdog is now questioning the credibility of these claims, after a group of researchers found evidence to back up some of them.
The group, led by the University of Melbourne, conducted the study and published it online in the Journal of the American Medical Association (JAMA).
“Pork skin contains high levels of a substance called glycolic acid that is linked to skin cancer,” said Dr Paul Burch, lead author and professor in the School of Health Sciences and Medicine.
“When we have these high levels in our blood, we tend to have a higher incidence of skin cancer.”
Dr Burch is a member of the team that conducted the analysis.
“It’s an inflammatory process that occurs during the skin, so we have to be very careful when we eat pork skin,” he said.
But if there’s no inflammation, we’re not finding it in the pork skin.” “
If there’s a high amount of inflammation, then that might suggest there’s something in the skin causing the inflammation.”
But if there’s no inflammation, we’re not finding it in the pork skin.
“The study involved analysing a total of 10 pigmented pigments in pork skins and pigments that are also found in human skin.”
The results of this analysis are that there’s actually some evidence that these skin pigments, if you eat them for a prolonged period, could actually reduce the risk of developing skin cancer and that is an indication of an effect of these pigments on the development of skin cancers,” Dr Bosh said.
Dr Burch said the results of the study could be of interest to patients who are concerned about the health effects of eating pork skin.
“In other words, we looked at what it looks like when you’re looking at it under ultraviolet light.””
We looked at the pigments using a spectrophotometric method, which is a method that analyzes the chemical composition of a material,” Dr Bruns said.
“In other words, we looked at what it looks like when you’re looking at it under ultraviolet light.”
There are a lot of compounds in pork skin that are high in glycolonic acid.
“We looked for the glycolics that are present in pork, and there’s some evidence to suggest that those pigments may be protective.”
The team found evidence that high levels were found in skin pigmentation in the human skin samples.
“This suggests that the glycoalkaloids in pork might protect the human body against the effects of the pigmented lipids in skin,” Dr Barris said.
The pigments were also found to have anti-inflammatory effects.
“There’s a relationship between glycolan and glycoloalkaloid levels and inflammation, and they also show anti-oxidant activity,” Dr Brauns said, “so it’s possible that these anti-microbial properties of glycolin might also have some health benefits.”
The pigmented skin also contained a number of proteins and lipids, which the researchers also looked at.
“It’s possible to look at these different components and see how they relate to skin health,” Dr Brown said.
Professor Burch says the findings show the pigment is not a simple one-use cosmetic product.
“The pigment does have some therapeutic benefits and some of the benefits are related to anti-aging properties,” he added.
“However, we don’t know if these benefits are a result of skin repair or if there are some other health benefits associated with this pigment.”
Dr Brown said it was important to remember the pigmentation is a product that needs to be eaten.
“When we eat the skin of an animal, it’s still a very important part of their diet and that’s why we want to look after the pig’s health,” she said.
But the group’s study has been controversial.
Dr Brauts said the group should have done a more thorough analysis to verify the pigmen claims.
“You have to do a detailed investigation,” he explained.
“You can’t just look at pigments without looking at the whole picture.”
The group also found a link between the glycosaminoglycans in the pig skin and the development or exacerbation of skin conditions including skin cancer.
“If you look at a pig, you are looking at a lot more than just the pig,” Dr Brucks said.