In modern society, some elderly people often associate eating pig's head meat with diseases such as "hypertension, hyperlipidemia and obesity", which makes them feel that the meat color has changed. However, modern health experts suggest that eating "pig's head meat" often is beneficial to fitness and longevity.

Modern nutritionists have found that the saturated fatty acids and cholesterol in pig's head meat can be reduced by 30%-50% and 50%-60% after long-term simmering, so that arachidonic acid, linoleic acid and linolenic acid in fat meat can produce prostaglandin with important physiological functions; The long-chain unsaturated fatty acids in pig's head meat are related to the growth and development of human brain and nerve tissue, and the efficient thinking activities of human body are guaranteed by high-quality fat. Therefore, cephalin and unsaturated fatty acids in pig's head meat are important brain-nourishing substances.

Pig head meat can strengthen the body. Without fatty foods, essential fat-soluble vitamins such as vitamins A and D cannot be absorbed and utilized.

Pig's head meat is an anticancer food. Linoleic acid in pig's head meat is the basis of anticancer substance, which is beneficial to cancer prevention. Unsaturated fatty acids in fat meat can reduce cholesterol and prevent platelet aggregation.