Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/163693
Full metadata record
DC FieldValueLanguage
dc.contributor.authorSabán Ruiz, José-
dc.contributor.authorFabregate-Fuente, M.-
dc.contributor.authorFabregate-Fuente, R.-
dc.contributor.authorAndres-Castillo, A.-
dc.contributor.authorPalomino-Antolin, A-
dc.contributor.authorBarrio-Carreras, D.-
dc.contributor.authorMartin-Fernandez, L.-
dc.contributor.authorAltamirano, F.-
dc.contributor.authorFernandez-Fernandez, C.-
dc.contributor.authorAndrés Lacueva, Ma. Cristina-
dc.date.accessioned2020-06-02T09:47:51Z-
dc.date.available2020-06-02T09:47:51Z-
dc.date.issued2017-11-10-
dc.identifier.issn1279-7707-
dc.identifier.urihttp://hdl.handle.net/2445/163693-
dc.description.abstractObjectives: Previous studies have shown that dietary components such as oleic acid or polyphenols exert beneficial effects on endothelium. We aimed to assess the impact of regular consumption of Iberian cured-ham (ICH) on endothelial function. Design: An open-label, randomized controlled parallel study. Setting: Volunteers recruited through advertisements at a hospital in Madrid, Spain. Participants: 102 Caucasian adults (76.8% females) aged 25-55 years, and free from cardiometabolic disease. Intervention: Participants were randomized to an ICH-enriched ad libitum diet or an ad libitum diet without ICH for 6 weeks. Subjects in ICH group were randomly provided with either acorn- or mixed-fed ICH, and followed up for an additional 6-week period under their usual diet. Measurements: Clinical parameters, biomarkers of endothelial function and oxidative stress, microvascular vasodilatory response to hyperemia and arterial stiffness were measured before and after the intervention. Results: After 6 weeks, a larger decrease in PAI-1 was observed in subjects consuming ICH compared to the Control group (-6.2±17.7 vs. 0.3±1.4 ng/ml; p=0.020). Similarly, microvascular vasodilatory response to hyperemia showed a significant increase (112.4±391.7 vs. -56.0±327.9%; p=0.007). However, neither oxidative stress, hemodynamic nor clinical parameters differed significantly over the study. Additionally, after stopping ICH consumption, improvements in PAI-1 remained for 6 additional weeks with respect to baseline (p=0.006). Conclusion: The present study demonstrates, for the first time, that regular consumption of ICH improves endothelial function in healthy adults. Strategies aimed to preserve or improve the endothelial function may have implications in vascular aging beyond the prevention of the atherothrombotic disease.-
dc.format.extent7 p.-
dc.format.mimetypeapplication/pdf-
dc.language.isoeng-
dc.publisherSpringer Science + Business Media-
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1007/s12603-016-0848-1-
dc.relation.ispartofJournal of Nutrition, Health & Aging, 2017, vol. 21, num. 10, p. 1277-1283-
dc.relation.urihttps://doi.org/10.1007/s12603-016-0848-1-
dc.rights(c) Springer Science + Business Media, 2017-
dc.subject.classificationPernil-
dc.subject.classificationPorc-
dc.subject.classificationDieta-
dc.subject.classificationMetabolisme-
dc.subject.classificationFibrinòlisi-
dc.subject.classificationPolifenols-
dc.subject.classificationFisiologia-
dc.subject.classificationPersones de mitjana edat-
dc.subject.classificationEspanya-
dc.subject.otherHam-
dc.subject.otherSwine-
dc.subject.otherDiet-
dc.subject.otherMetabolism-
dc.subject.otherFibrinolysis-
dc.subject.otherPolyphenols-
dc.subject.otherPhysiology-
dc.subject.otherMiddle aged persons-
dc.subject.otherSpain-
dc.titleIberian cured-ham consumption improves endothelial function in healthy subjects-
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/acceptedVersion-
dc.identifier.idgrec678332-
dc.date.updated2020-06-02T09:47:51Z-
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess-
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

Files in This Item:
File Description SizeFormat 
678332.pdf1.01 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.