Volume 1 - Issue 4, November - December 2025

Food is a fundamental human need essential for sustaining life, supporting growth, and maintaining physiological functions. Adequate and nutritious food intake plays a critical role in tissue repair, energy provision for daily activities, and metabolic regulation, including the balance of water, minerals, and bodily fluids. Moreover, proper nutrition functions as a defense mechanism against various diseases. Insufficient quantity and quality of food may lead to decreased productivity and impaired bodily functions. Among essential nutrients, proteins—particularly those derived from animal sources—are vital for maintaining the optimal performance of internal organs. However, pork consumption has been widely reported to pose health risks. Despite its appealing taste, pork contains high levels of fats that are difficult to digest and may contribute to various degenerative diseases, including arteriosclerosis, hypertension, angina, and arthritis. Numerous studies have identified pathogenic bacteria commonly present in pigs, further elevating the potential health hazards associated with pork consumption. This paper examines the dangers of pork consumption from multiple perspectives to provide a comprehensive understanding of its implications for human health.