What are the benefits and drawbacks of eating pork liver?

Eating pork liver offers certain health benefits but also carries risks. Generally, the benefits include iron supplementation, vitamin A intake, B-complex vitamin supply, protein provision, and mineral enrichment. On the other hand, potential drawbacks include vitamin A toxicity from excessive consumption, increased cholesterol intake, risk of heavy metal accumulation, possible gout attacks, and digestive strain from overconsumption. If in doubt, consult a nutritionist or doctor for personalized advice. Detailed analysis is as follows:

I. Benefits

1. Iron Supplementation: Pork liver is rich in iron, primarily in the form of highly absorbable heme iron. It effectively improves iron-deficiency anemia, enhances blood oxygen-carrying capacity, and alleviates symptoms such as fatigue and pallor caused by anemia. It is suitable for individuals with anemia when consumed in moderation.

2. Vitamin A Supply: Pork liver is an excellent source of vitamin A, which helps maintain retinal function and prevent night blindness. It also promotes epithelial tissue repair and supports healthy skin and mucous membranes, contributing to better vision and improved skin condition.

3. B-Complex Vitamins: Pork liver contains abundant B vitamins, including vitamin B2 (riboflavin) and vitamin B12. Vitamin B2 aids metabolism and prevents angular cheilitis (cracks at the corners of the mouth), while vitamin B12 supports nervous system health and participates in red blood cell production, helping maintain normal physiological functions.

4. Protein Supply: Pork liver provides high-quality protein containing amino acids that closely match human requirements, making it easily absorbed and utilized. It supplies energy, supports tissue repair, and boosts immunity, making it beneficial for individuals needing additional protein.

5. Mineral Enrichment: Pork liver also contains essential minerals such as zinc and selenium. Zinc promotes growth and development and improves appetite, while selenium acts as an antioxidant, protecting cells from damage and supporting immune function and metabolic balance.

II. Risks

1. Vitamin A Toxicity from Overconsumption: Pork liver is extremely high in vitamin A. Long-term excessive consumption can lead to vitamin A accumulation in the body, causing toxicity symptoms such as headache, nausea, dry and peeling skin. In severe cases, it may adversely affect bone health.

2. Increased Cholesterol Intake: Pork liver is high in cholesterol. Excessive consumption raises blood cholesterol levels, increasing the risk of cardiovascular diseases such as atherosclerosis and hyperlipidemia. It is particularly unsuitable for individuals with high cholesterol or existing cardiovascular conditions.

3. Risk of Heavy Metal Accumulation: As a detoxifying organ, the liver may accumulate heavy metals such as lead and mercury. Consuming pork liver from unverified sources or without proper inspection may introduce these toxins into the body, potentially damaging organs like the liver and kidneys over time.

4. Possible Gout Trigger: Pork liver is high in purines, which are metabolized into uric acid in the body. For individuals with gout or hyperuricemia, consuming pork liver may elevate uric acid levels, triggering or worsening gout symptoms and affecting joint health.

5. Digestive Burden from Overeating: Pork liver contains a relatively high amount of fat. Excessive consumption increases the digestive load on the gastrointestinal tract. Elderly individuals, children, and those with weak digestion or gastrointestinal disorders may experience bloating, diarrhea, or other digestive discomforts.

In daily diets, pork liver consumption should be limited in both frequency and quantity. Healthy individuals are advised to consume no more than 50–100 grams per week. Always purchase inspected pork liver from reputable sources. Thoroughly wash and cook it completely before eating to minimize health risks. Individuals with hyperlipidemia, gout, liver disease, or other special health conditions should consult a doctor or nutritionist beforehand to determine whether and how much pork liver they can safely consume, avoiding blind intake.