Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk

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...

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Autores: Montoro García, Silvia, Velasco Soria, Ángeles, Mora, Leticia, Carazo Díaz, Carmen, Prieto Merino, David, Avellaneda, Antonio, Miranzo, Domingo, Casas Pina, Teresa, Toldrá, Fidel, Abellán Alemán, José
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/258607
Acceso en línea:http://hdl.handle.net/10261/258607
https://api.elsevier.com/content/abstract/scopus_id/85122659549
Access Level:acceso abierto
Palabra clave:Bioactive peptides
Blood pressure
Cardiovascular risks
Ghrelin
Hypercholesterolemia
Hypertension
Pork dry-cured ham
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spelling Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular RiskMontoro García, SilviaVelasco Soria, ÁngelesMora, LeticiaCarazo Díaz, CarmenPrieto Merino, DavidAvellaneda, AntonioMiranzo, DomingoCasas Pina, TeresaToldrá, FidelAbellán Alemán, JoséBioactive peptidesBlood pressureCardiovascular risksGhrelinHypercholesterolemiaHypertensionPork dry-cured hamBackground: 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)”.Peer reviewedMultidisciplinary Digital Publishing InstituteAgencia Estatal de Investigación (España)European CommissionFundación SénecaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/258607https://api.elsevier.com/content/abstract/scopus_id/85122659549reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTC-2017-6500-1Nutrientshttps://doi.org/10.3390/nu14020298Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2586072026-05-22T06:33:51Z
dc.title.none.fl_str_mv Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk
title Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk
spellingShingle Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk
Montoro García, Silvia
Bioactive peptides
Blood pressure
Cardiovascular risks
Ghrelin
Hypercholesterolemia
Hypertension
Pork dry-cured ham
title_short Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk
title_full Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk
title_fullStr Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk
title_full_unstemmed Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk
title_sort Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk
dc.creator.none.fl_str_mv Montoro García, Silvia
Velasco Soria, Ángeles
Mora, Leticia
Carazo Díaz, Carmen
Prieto Merino, David
Avellaneda, Antonio
Miranzo, Domingo
Casas Pina, Teresa
Toldrá, Fidel
Abellán Alemán, José
author Montoro García, Silvia
author_facet Montoro García, Silvia
Velasco Soria, Ángeles
Mora, Leticia
Carazo Díaz, Carmen
Prieto Merino, David
Avellaneda, Antonio
Miranzo, Domingo
Casas Pina, Teresa
Toldrá, Fidel
Abellán Alemán, José
author_role author
author2 Velasco Soria, Ángeles
Mora, Leticia
Carazo Díaz, Carmen
Prieto Merino, David
Avellaneda, Antonio
Miranzo, Domingo
Casas Pina, Teresa
Toldrá, Fidel
Abellán Alemán, José
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Agencia Estatal de Investigación (España)
European Commission
Fundación Séneca
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Bioactive peptides
Blood pressure
Cardiovascular risks
Ghrelin
Hypercholesterolemia
Hypertension
Pork dry-cured ham
topic Bioactive peptides
Blood pressure
Cardiovascular risks
Ghrelin
Hypercholesterolemia
Hypertension
Pork dry-cured ham
description 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.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/258607
https://api.elsevier.com/content/abstract/scopus_id/85122659549
url http://hdl.handle.net/10261/258607
https://api.elsevier.com/content/abstract/scopus_id/85122659549
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTC-2017-6500-1
Nutrients
https://doi.org/10.3390/nu14020298
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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