European Journal of Nutrition

, Volume 53, Issue 1, pp 83–93

Effects of improved fat content of frankfurters and pâtés on lipid and lipoprotein profile of volunteers at increased cardiovascular risk: a placebo-controlled study

  • Gonzalo Delgado-Pando
  • Paloma Celada
  • Francisco J. Sánchez-Muniz
  • Francisco Jiménez-Colmenero
  • Begoña Olmedilla-Alonso
Original Contribution

DOI: 10.1007/s00394-013-0502-1

Cite this article as:
Delgado-Pando, G., Celada, P., Sánchez-Muniz, F.J. et al. Eur J Nutr (2014) 53: 83. doi:10.1007/s00394-013-0502-1

Abstract

Purpose

To study the effect of modified frankfurters and pâtés: (a) reduced-fat products (RF) (15.3 and 15.2 % fat, respectively); (b) n-3-enriched reduced-fat products (n-3 RF) (15.1 and 15.5 % fat, respectively); and (c) normal-fat products (NF) (18 and 30.8 % fat, respectively) on lipids, lipoproteins, atherogenic ratios, oxidized LDL, and blood pressure of volunteers at high CVD risk.

Methods

Twenty-two volunteers were enrolled in a sequential study of 3 consecutive 4-week periods separated by 4-week washout periods.

Results

LDL-cholesterol (p < 0.01), oxidized LDL, LDL-cholesterol/HDL-cholesterol (both p < 0.05) were significantly affected by the overall intervention. Compared to baseline, LDL-cholesterol decreased significantly (p = 0.012) during the RF period; the LDL-cholesterol/HDL-cholesterol ratio (p = 0.08) and the diastolic blood pressure (p = 0.06) also decreased, although non-significantly, after RF consumption. LDL-cholesterol (p = 0.040) and oxidized LDL (p = 0.016) increased significantly after NF product consumption; systolic blood pressure did not show significant variations after this period. No significant differences, in absolute or relative changes, were observed between RF and n-3 RF consumption for any parameter tested. However, LDL-cholesterol, oxidized LDL, and the LDL-cholesterol/HDL-cholesterol ratio were lower (12, 15 and 10 %, respectively) after n-3 RF versus NF product consumption. Oxidized LDL was approximately 15 % lower after RF versus NF product consumption.

Conclusions

The regular consumption of RF meat products, enriched in n-3 fatty acids or not, positively affects the lipoprotein profile of volunteers, decreasing LDL-cholesterol and oxidized LDL levels and, thus, future risk of cardiovascular accident. On comparison with the effects of NF product intake, the responses to n-3 RF and RF products differ, and while n-3 RF intake induces a reduction in LDL-cholesterol, oxidized LDL-cholesterol, and LDL-cholesterol/HDL-cholesterol ratio, the intake of RF products modifies only the oxidized LDL level.

Keywords

Reduced-fat Omega-3-enriched meat Cholesterol Lipids Lipoprotein Atherogenic ratio Blood pressure Frankfurters Pâtés 

Abbreviations

RF

Reduced-fat meat

n-3 RF

Reduced-fat meat enriched in n-3 fatty acids

LDL

Low-density lipoproteins

HDL

High-density lipoproteins

NCD

Non-communicable diseases

CHD

Coronary heart disease

CVD

Cardiovascular disease

PUFA

Polyunsaturated fatty acids

MUFA

Monounsaturated fatty acids

SFA

Saturated fatty acids

EPA

Eicosapentaenoic acid

DHA

Docosahexaenoic acid

EFSA

European food safety authority

ALA

α-Linolenic acid

Copyright information

© Springer-Verlag Berlin Heidelberg 2013

Authors and Affiliations

  • Gonzalo Delgado-Pando
    • 1
  • Paloma Celada
    • 2
  • Francisco J. Sánchez-Muniz
    • 2
  • Francisco Jiménez-Colmenero
    • 1
  • Begoña Olmedilla-Alonso
    • 1
  1. 1.Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSICMadridSpain
  2. 2.Departamento de Nutrición y Bromatología I (Nutrición), Facultad de FarmaciaUniversidad ComplutenseMadridSpain

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