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2017-11-10

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Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/163693

Iberian cured-ham consumption improves endothelial function in healthy subjects

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https://doi.org/10.1007/s12603-016-0848-1

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Objectives: 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.

Matèries

Pernil, Porc, Dieta, Metabolisme, Fibrinòlisi, Polifenols, Fisiologia, Persones de mitjana edat, Espanya

Matèries (anglès)

Ham, Swine, Diet, Metabolism, Fibrinolysis, Polyphenols, Physiology, Middle aged persons, Spain

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Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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SABÁN RUIZ, José, FABREGATE-FUENTE, M., FABREGATE-FUENTE, R., ANDRES-CASTILLO, A., PALOMINO-ANTOLIN, A, BARRIO-CARRERAS, D., MARTIN-FERNANDEZ, L., ALTAMIRANO, F., FERNANDEZ-FERNANDEZ, C., ANDRÉS LACUEVA, Ma. cristina. Iberian cured-ham consumption improves endothelial function in healthy subjects. _Journal of Nutrition_. Health & Aging. Vol.  2017, núm. 21, pàgs. 10. [consulta: 25 de febrer de 2026]. ISSN: 1279-7707. [Disponible a: https://hdl.handle.net/2445/163693]

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