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Effects of improved fat meat products consumption on emergent cardiovascular disease markers of male volunteers at cardiovascular risk

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Abstract

High meat-product consumption has been related to cardiovascular disease (CVD). However, previous results suggest the benefits of consuming improved fat meat products on lipoprotein-cholesterol and anthropometric measurements. Present study aims to assess the effect of consuming different Pâté and Frankfurter formulations on emergent CVD biomarkers in male volunteers at increased CVD risk. Eighteen male volunteers with at least two CVD risk factors were enrolled in a sequentially controlled study where different pork-products were tested: reduced-fat (RF), omega-3-enriched-RF (n-3RF), and normal-fat (NF). Pork-products were consumed during 4-week periods separated by 4-week washout. The cardiometabolic index (CI), oxidized low density lipoproteins (oxLDL), apolipoproteins (Apo) A1 and B, homocysteine (tHcys), arylesterase (AE), C-reactive Protein (CRP), tumor necrotic factor-alpha (TNFα), and lipoprotein (a) (Lp(a)) were tested and some other related ratios calculated. AE, oxLDL and Lp(a), AE/HDLc, LDLc/Apo B, and AE/oxLDL rate of change were differently affected (P<0.01) by pork-products consumption. RF increased (P < 0.05) AE, AE/HDLc and AE/oxLDL ratios and decreased TNFα, tHcys; n-3RF increased (P < 0.001) AE, AE/HDLc and AE/oxLDL ratios and decreased (P < 0.05) Lp(a); while NF increased (P<0.05) oxLDL and Lp(a) levels. In conclusion, RF and n-3RF products affected positively the level of some emergent CVD markers. The high regular consumption of NF-products should be limited as significantly increased Lp(a) and oxLDL values. The high variability in response observed for some markers suggests the need to perform more studies to identify targets for RF- and n-3RF-products.

Emergent CVD markers

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Abbreviations

AE:

Arylesterase

Apo A1:

Apolipoprotein A1

Apo B:

Apolipoprotein B

CI:

Cardiometabolic index

CRP:

C-reactive protein

HDLc:

Cholesterol transported by high density lipoproteins

LDLc:

Cholesterol transported by low density lipoproteins

Lp(a):

Lipoprotein(a)

oxLDL:

Oxidized LDL

TG:

Triglycerides

TG/HDLc:

Triglyceride/cholesterol transported by high density lipoproteins ratio

tHcys:

Homocysteine

TNFα:

Tumor necrotic factor-alpha

W/H:

Waist circumference/Height ratio

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Acknowledgments

This research was supported by the projects Consolider-Ingenio 2010: CARNISENUSA (CSD2007-00016), Ministerio de Ciencia y Tecnología (Spain), and AGL 2011-29644-C02-01 of the Plan Nacional de Investigación Científica, Desarrollo e Innovación Tecnológica, Ministerio de Economía y Competitividad (Spain). We acknowledge volunteers participation and the statistical study assessment of Dra Laura Barrios from the Subdirección General de Apoyo a la Investigación (SGAI) of CSIC.

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Authors and Affiliations

  1. Departamento de Nutrición y Bromatología I (Nutrición), Facultad de Farmacia, Universidad Complutense, 28040, Madrid, Spain

    Paloma Celada, Francisco J Sánchez-Muniz & Sara Bastida

  2. Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (ICTAN), CSIC, 28040, Madrid, Spain

    Gonzalo Delgado-Pando, Francisco Jiménez-Colmenero & Begoña Olmedilla-Alonso

  3. Servicio de Análisis, Hospital de Mérida, Badajoz, Spain

    Manuel Espárrago Rodilla

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  1. Paloma Celada
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  2. Francisco J Sánchez-Muniz
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  3. Gonzalo Delgado-Pando
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  4. Sara Bastida
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  5. Manuel Espárrago Rodilla
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  7. Begoña Olmedilla-Alonso
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Correspondence to Francisco J Sánchez-Muniz.

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Celada, P., Sánchez-Muniz, F.J., Delgado-Pando, G. et al. Effects of improved fat meat products consumption on emergent cardiovascular disease markers of male volunteers at cardiovascular risk. J Physiol Biochem 72, 669–678 (2016). https://doi.org/10.1007/s13105-016-0505-5

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