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Randomized Controlled Trial
. 2021 Apr 27;13(5):1480.
doi: 10.3390/nu13051480.

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

Desirée Victoria-Montesinos  1 , Raúl Arcusa  1 , Ana María García-Muñoz  1 , Silvia Pérez-Piñero  1 , Maravillas Sánchez-Macarro  1 , Antonio Avellaneda  2 , Francisco Javier López-Román  1   3
Affiliations
Randomized Controlled Trial

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

Desirée Victoria-Montesinos et al. Nutrients. .

Abstract

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/m2) 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/m2) received placebo. At 8 weeks, oxidized LDL decreased significantly between experimental and placebo groups (p < 0.036). Experimental group differences were also significant (p < 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.

Keywords: ABPM; antioxidants; cardiovascular risk; catechins; chlorogenic acid; cooked ham; hydroxytyrosol; malondialdehyde; oxidized LDL.

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Conflict of interest statement

Antonio Avellaneda are employee of ElPozo Alimentación S.A and intervened in the design of the protocol. All other authors declare that they have no conflict of interest.

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