Is whiter pork skin more nutritious?

Many women believe that only bright white pork skin indicates clean and safe pork. Could you please advise on how to choose pork skin correctly? (Xuan, 29 years old, Hanoi ).

Reply:

Pork rind is a popular food, rich in protein, vitamins, and minerals, but it shouldn't be consumed in large quantities. It contains a lot of cholesterol, which is not good for people who are overweight, obese, or have high blood lipid levels. People with gout or kidney failure should also limit their intake.

Typically, clean pig skin is pinkish-white, while unusually pure white skin may be contaminated with chemicals during the cleaning and washing process.

Currently, many establishments use chemicals to bleach the pork rind, giving it an attractive color. These bleaching agents only whiten the rind and cannot eliminate bacteria, larvae, and pathogens. During collection and transportation, pork rind is also prone to spoilage and rotting, making it difficult to distinguish from rotten pork after chemical bleaching with the naked eye. Regular consumption carries the risk of aflatoxin accumulation in the body, causing poisoning. Mild cases may result in diarrhea, abdominal pain, and nausea; more severe cases can lead to gastrointestinal diseases and even cancer.

To ensure safety, you should choose pork from a reputable source to avoid dangerous bacteria or pathogens. Avoid pork skin that is excessively white and shiny. Clean pork skin is usually crispier and chewier, and free of any unpleasant odor.

Dr. Nguyen Thuy Linh, Deputy Head of the Department of Nutrition and Dietetics - Hanoi Medical University Hospital

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