Effects of the Consumption of Low-Fat Cooked Ham with Reduced Salt Enriched with Antioxidants on the Improvement of Cardiovascular Health: A Randomized Clinical Trial

• Published in: Nutrients Vol. 13; no. 5; p. 1480
• Main Authors: Victoria-Montesinos, Desirée, Arcusa, Raúl, García-Muñoz, Ana María, Pérez-Piñero, Silvia, Sánchez-Macarro, Maravillas, Avellaneda, Antonio, López-Román, Francisco Javier
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 27-04-2021; MDPI
• Subjects: Acids; Antioxidants; Atherosclerosis; Biomarkers; Blood pressure; C-reactive protein; Cardiovascular diseases; catechins; chlorogenic acid; Cholesterol; Chronic illnesses; Clinical trials; cooked ham; Cytokines; Diet; Drug dosages; Enrichment; Females; Food; Health aspects; Health risks; hydroxytyrosol; Inflammation; Interleukin 6; Lipids; Low density lipoprotein; Low density lipoproteins; Males; Malondialdehyde; Meat; Mortality; Oils & fats; Oxidation; Oxidative stress; oxidized LDL; Placebos; Polyphenols; Risk analysis; Risk factors; Salt; Tumor necrosis factor-TNF; United States; China; Spain; ABPM; cooked ham; catechins; antioxidants; chlorogenic acid; cardiovascular risk; hydroxytyrosol; malondialdehyde; oxidized LDL
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu13051480

The aim of the study was to analyze how cardiovascular risk factors can be modified using nutritionally improved cooked ham enriched with a pool of antioxidants to influence relevant metabolic targets. Sixty-five untreated subjects (49.2% males, 50.8% females, mean age 40.92 ± 9.03 years) with total cholesterol level ≥180 mg/dL or LDL cholesterol ≥130 mg/dL participated in a 8-weeks randomized, double-blind controlled trial. Participant in the intervention group (51.5% males, 48.5% females, mean age 41.6 ± 9.8 years and mean BMI 25.1 ± 3.6 kg/m
) consumed cooked ham enriched with antioxidants (100 g/d) and controls (49.9% males, 53.1% females, mean age 40.2 ± 8.3 years and mean BMI 26.3 ± 3.2 kg/m
) received placebo. At 8 weeks, oxidized LDL decreased significantly between experimental and placebo groups (
< 0.036). Experimental group differences were also significant (
< 0.05). Similar findings in malondialdehyde, total cholesterol, high-sensitivity C-reactive protein, and interleukin 6 were observed in the intervention group. Significant between-group differences in these variables were also found, except for total cholesterol and interleukin 6. The effects on inflammation and oxidation support the direct action of these antioxidants on the etiopathogenic factors of atheromatous plaque. We also observed an improvement in the lipid profiles among the subjects.