What is contained in pork that destroys our tight connective tissue?

Have you ever wondered why your skin is getting looser despite a healthy diet and exercise? Why cellulite or small "water retention" occurs even in athletes? Perhaps it's not just genetics – but an underestimated component of your diet: pork. In this article, we explore which biochemical components in pork can stress your connective tissue – and how you can specifically counteract them.

Biochemical mechanisms: What happens in the body?

Arachidonic acid and omega-6 fatty acids

Pork contains relatively high amounts of arachidonic acid, an omega-6 fatty acid that leads to the formation of pro-inflammatory eicosanoids in the body. An excess of omega-6 fatty acids can disrupt the balance with omega-3 fatty acids and promote chronic silent inflammation (low-grade inflammation). This, in turn, activates enzymes such as matrix metalloproteinases (MMPs), which degrade collagen and elastin in connective tissue.

Advanced Glycation Endproducts (AGEs)

When preparing pork (roasting, grilling), large amounts of so-called AGEs are produced. These sugar-bound protein or fat molecules cross-link collagen fibers uncontrollably, making the tissue brittle and inelastic – the skin appears older, drier, and less firm.

Histamine and biogenic amines

Cured or aged pork products, in particular, contain high amounts of histamine, tyramine, or putrescine. These biogenic amines increase vascular permeability, promote water retention in tissue, and can lead to hives and itching in sensitive individuals.

mTOR persistent activation

Excessive consumption of animal protein (including pork) can permanently activate the mTOR signaling cascade via amino acids such as leucine. Without concurrent fasting, this inhibits autophagy—the body's own cleansing of damaged cell components—which has long-term negative effects on skin and tissue structure.

Hormone residues

In conventionally bred pigs, hormone-like residues (e.g., from feed or medications) are detectable. These can disrupt hormonal balance if consumed frequently—for example, by promoting estrogen dominance—which can adversely affect water retention and fat distribution.

Influencing factors & processing

Origin and attitude

Pork from factory farms has, on average, higher levels of arachidonic acid, histamine, and pro-inflammatory substances. Wild boar or organic pasture-fed pork has significantly better fatty acid composition.

Feed & Antibiotics

Feed additives such as soy or genetically modified grains negatively impact the fatty acid composition of pork. Antibiotics also affect the human microbiota through residues.

Preparation methods

High temperatures (grilling, roasting, and frying) promote AGE formation and fat oxidation. Cooking at lower temperatures (e.g., sous vide) is gentler and reduces the harmful effects.

Symptoms of weakened connective tissue

• Cellulite despite exercise

• Sagging skin areas (stomach, thighs, upper arms)

• Tendency to water retention

• Wrinkles despite good care

• Subcutaneous tissue tender to pressure

Treatment options

• Dietary change : Reduction of pork, focus on game, fish and organically certified grass-fed beef

• Micronutrients : Zinc, Copper, Vitamin C, MSM, Lysine, Glycine

• Supplements : Collagen hydrolysate (≥ 5 g/day), Omega-3, Astaxanthin

• Coaching impulse : Pork-free reset week to relieve tissue

Prevention in everyday life

• Prefer low-temperature cooking

• Replace pork with omega-3-rich alternatives

• Strengthen intestinal flora with prebiotics and fermented foods

• Low-histamine diet for those with sensitivity

• Conscious timing of mTOR phases through intermittent fasting

Supplements – evidence-based & EFSA-compliant

• Vitamin C : Contributes to normal collagen formation

• Zinc : Supports the maintenance of normal skin

• Omega-3 fatty acids : Contribute to the maintenance of normal blood lipid levels

• Hydrolyzed Collagen : Can improve skin elasticity when taken daily

• MSM, Glycine, Lysine : Relevant for connective tissue & skin structure

Study situation

• Simopoulos AP (2016). The importance of the omega-6/omega-3 ratio in cardiovascular disease and inflammatory processes. Exp Biol Med .

• Uribarri J et al. (2010). Advanced glycation end products in foods and a practical guide to their reduction in the diet. J Am Diet Assoc .

• Kaliora AC et al. (2020). Biogenic amines in food: A review on public health concerns. Foods .

• EFSA (2022). Risk assessment of hormone residues in meat.

• Yoshida T et al. (2018). Excessive mTOR signaling and skin aging: Potential mechanisms and interventions. Int J Mol Sci .

Conclusion

Pork isn't inherently unhealthy—but in its current form and frequency of preparation, it's associated with many problematic contaminants. Anyone who wants to preserve their skin, connective tissue, and cell structure should consume pork responsibly, pay attention to its origin and preparation, and counteract these with the right nutrients. 📚 Sources

1. Simopoulos AP (2016). The importance of the omega-6/omega-3 ratio in cardiovascular disease and inflammatory processes. Experimental Biology and Medicine, 241(7), 532–545.DOI: 10.1177/1535370216631763

   Summary: This review describes the role of an imbalanced omega-6/omega-3 ratio in chronic inflammation and its consequences for tissues and vessels.

2. Uribarri J et al. (2010). Advanced glycation end products in foods and a practical guide to their reduction in the diet. Journal of the American Dietetic Association, 110(6), 911–916.e12.DOI: 10.1016/j.jada.2010.03.018

   Summary: This study quantifies AGEs in food and presents strategies for minimizing them in the diet – with a focus on heat-treated meat.

3. Kaliora AC, Dedoussis GV, Schmidt H (2020). Biogenic amines in food: A review on public health concerns. Foods, 9(6), 750.DOI: 10.3390/foods9060750

   Summary: A comprehensive analysis of the risks of biogenic amines in foods such as pork, especially tyramine and histamine.

4. EFSA (2022). Risk assessment of hormone residues in meat. EFSA Journal, 20(4), e07242.URL: https://www.efsa.europa.eu/

   Summary: The European Food Safety Authority is assessing residues of hormonal substances in meat products and their health implications.

5. Yoshida T, Banno K, Okawa R et al. (2018). Excessive mTOR signaling and skin aging: Potential mechanisms and interventions. International Journal of Molecular Sciences, 19(9), 2649.DOI: 10.3390/ijms19092649

   Summary: This study sheds light on the relationship between overactivated mTOR signaling, impaired autophagy, and skin aging.