US scientists found that adding lean pork - as part of a plant-forward diet - to meals produced health benefits similar to those seen with chickpeas, lentils and beans, including improvements linked to healthier ageing. The findings challenge the idea that all red meat is harmful and suggest preparation and processing matter more than the meat itself. Participants were randomly assigned either lean pork or plant proteins as their main source of protein, alongside vegetables, whole grains, eggs, dairy and plant oils. Notably, the pork diet caused a smaller drop in HDL - the so-called "good" cholesterol that helps protect arteries from plaque build-up. Instead, they concluded: "Lean, minimally processed red meat can be consumed regularly without adverse cognitive-related metabolic consequences."