Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk
| Autor: | Silvia Montoro-García, Ángeles Velasco-Soria, Leticia Mora, Carmen Carazo-Díaz, David Prieto-Merino, Antonio Avellaneda, Domingo Miranzo, Teresa Casas-Pina, Fidel Toldrá, José Abellán-Alemán |
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| Přispěvatelé: | Agencia Estatal de Investigación (España), European Commission, Fundación Séneca |
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
Adult
Male Swine Hypercholesterolemia Pork dry-cured ham Article Eating Prehypertension Young Adult pork dry-cured ham hypertension bioactive peptides cardiovascular risk blood pressure hypercholesterolemia ghrelin Animals Humans TX341-641 Bioactive peptides Aged Nutrition and Dietetics Cross-Over Studies Nutrition. Foods and food supply Cardiometabolic Risk Factors Middle Aged Cardiovascular risk Ghrelin Diet Cardiovascular Diseases Hypertension Pork Meat Blood pressure Female Biomarkers Food Science |
| Zdroj: | Nutrients Digital.CSIC. Repositorio Institucional del CSIC instname Nutrients, Vol 14, Iss 298, p 298 (2022) Nutrients; Volume 14; Issue 2; Pages: 298 |
| ISSN: | 2072-6643 |
| Popis: | Background: Evidence suggests that bioactive peptides reduce hypertension and affect certain metabolic pathways. Methods: Fifty-four volunteers with stage 1 prehypertension and/or hypercholesterolemia and/or basal glucose >100 mg/dL were recruited and randomized to pork dry-cured ham (n = 35) or cooked ham (placebo group; n = 19) for 28 days. After a wash-out period, meat products were changed for 28 additional days. Bioactive peptides composition and enzyme inhibitory activities of both products were characterized. Treatment comparisons for the main effects were made using a two (treatment) × two (times) repeated measures minus the effect of cooked ham (placebo). Results: 24 h mean systolic and diastolic pressures decreased up to 2.4 mmHg in the dry-cured ham period (treatment effect, p = 0.0382 y p = 0.0233, respectively) as well as the number of systolic pressure measures > 135 mmHg (treatment effect, p = 0.0070). Total cholesterol levels also decreased significantly after dry-cured ham intake (p = 0.049). No significant differences were observed between the two treatments for basal glucose, HOMA-IR index and insulin levels (p > 0.05). However, a significant rise of ghrelin levels was observed (treatment effect, p = 0.0350), while leptin plasma values slightly decreased (treatment effect, p = 0.0628). Conclusions: This study suggested the beneficial effects of regular dry-cured ham consumption on the improvement of systolic/diastolic blood pressures and facilitated the maintenance of metabolic pathways, which may be beneficial in the primary prevention of cardiovascular disease. This research was supported by grant RTC-2017-6500-1 funded by MCIN/AEI//10.13039/501100011033 and by ERDF a way of making Europe, and “Fundación Séneca de la Región de Murcia” through the project “Jovenes Líderes en Investigación“ (20646/JLI/18). AVS belongs to the “Programa de Doctorado en Ciencias de la Salud. Universidad Católica de Murcia (UCAM)”. |
| Databáze: | OpenAIRE |
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