Effects of consumption of meat product rich in monounsaturated fatty acids (the ham from the Iberian pig) on plasma lipids
1998
Garcia Rebollo, A.J. | Macia Botejara, E. | Ortiz Cansado, A. | Morales Blanco, P.J. | Martin Bellido, M. | Fallola Sanchez, A. | Mena Arias, P. | Campillo Alvarez, J.E.
The fat from the acorn-fed Iberian ham (AFIH) has a high content of oleic acid (60% of total fat) in spite of being from animal origin. The purpose of this study was to assess whether the consumption of a diet rich in oleic acid, a part of which was from AFIH, would have the same effect on the plasma lipids as another diet with the same amount of oleic acid but coming from olive oil. Variations in plasma lipids profile were studied in a group of 19 post-menopausal women. They were given two diets rich in oleic acid (22% of energy intake). In the first diet the oleic acid came from olive oil and AFIH (OO+AFIH). In the second diet the oleic acid came only from olive oil (00). The composition of the diets was the same in both periods. Plasma total cholesterol, triglycerides, LDL cholesterol, and fibrinogen levels dropped significantly after the OO+AFIH diet while they were sustained after the OO diet. HDL cholesterol, Apo A and B and lipoprotein (a) did not vary significantly. No prejudicial effects on the lipid profile was observed in this study after the consumption of this meat product rich in oleic acid.
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