Cardiovascular disease markers responses in male receiving improved-fat meat-products vary by initial ldl-cholesterol levels

  1. Celada, Paloma
  2. Sánchez-Muniz, Francisco José
  3. Delgado-Pando, Gonzalo
  4. Bastida, Sara
  5. Espárrago-Rodilla, Manuel
  6. Jiménez-Colmenero, Francisco
  7. Olmedilla-Alonso, Begoña
Journal of Negative and No Positive Results: JONNPR

ISSN: 2529-850X

Year of publication: 2016

Volume: 1

Issue: 6

Pages: 229-236

Type: Article

More publications in: Journal of Negative and No Positive Results: JONNPR

Institutional repository: lock_openOpen access Editor


AbstractObjectives: Cardiovascular disease (CVD) is prevalent in peoples at high meat-product consumption. To study the effect of consuming different Pâté and Frankfurter formulations on clinical/emergent CVD biomarkers in male volunteers with different initial LDL-cholesterol levels (< and ³ 3.36 mmol/L).Method: Eighteen male volunteers with at least two CVD risk factors were enrolled in a sequentially controlled study. Pork-products were consumed during 4wk: reduced-fat (RF), omega-3-enriched-RF (n-3RF), and normal-fat (NF). Pork-products were separated by 4wk washout. Lipids, lipoproteins, oxidized LDL (oxLDL), apolipoproteins (apo) and their ratios, homocysteine (tHcys), arylesterase (AE), C-reactive protein (CRP), tumor necrotic factor (TNFa) were tested.Results: The rate of change for AE, oxLDL, Lp(a), AE/HDL-cholesterol, LDL/apo B and AE/oxLDL ratios varied (p<0.05) among periods only in volunteers with LDL-cholesterol ³3.36 mmol/L. TNFa decreased (p<0.05) among volunteers with low-normal LDL-cholesterol values while AE increased (p<0.01) in high LDL-cholesterol volunteers during the RF-period. AE increased while CRP decreased (both p<0.01) in low-normal LDL-cholesterol volunteers while AE (p<0.001) and apo B (p<0.01) increased in the high LDL-cholesterol group during the n-3RF-period. Total cholesterol (p<0.05) increased in the low/normal LDL-cholesterol group while tHcys decreased (p<0.05) in the high LDL-cholesterol group during the NF-period. Differences in response in volunteers with low-normal vs. high initial LDL-cholesterol levels to the n-3RF but not to the RF meat-products were evident.Conclusions: Subjects with high LDL-cholesterol seems target for n-3RF products while subjects with LDL-cholesterol <3.36 mmol/L were more negatively affected by NF-products. Any generalization about functional meat product or consumption should be avoided.

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