Investigating the Cognitive and Brain Health Benefits of Lean Pork Consumption

The goal of this clinical trial is to learn if eating more lean pork will lead to better cognition and a healthier brain in older adults. The main questions it aims to answer are: * Does eating more lean pork lead to higher scores on cognitive tests and better quality of life? * Does eating more lean pork lead to slower brain aging and/or better brain function? Researchers will compare participants in the experimental group (participants undergoing the dietary intervention) to control participants (participants that do not undergo the intervention). Participants will: * Be instructed to prepare and consume ready-to-eat pork meals along with their regular diet and not eat any more pork other than what they are given; or be instructed to consume their regular diet * Visit the study facilities once every week to pick up ready-to-eat pork meals and complete dietary surveys; or complete dietary surveys every 4 weeks * Visit the study facilities before and after the 16-week of intervention period for researchers to study them

NCT Number	NCT07031076
Lead Sponsor	University of Nebraska Lincoln Collaborators: National Pork Board
Conditions	Dietary Intervention, Dietary Proteins, Dietary Assessment, Older Adults (65 Years and Older), Cognitive Ability, General
Start Date	2025-08
Primary Completion	2026-12 (estimated)
Study Completion	2026-12 (estimated)
Updated on ClinicalTrials.gov	2025-12-26