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

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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.

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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

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Acknowledgments

This research was supported by project AGL2008-04892-CO3-01 of the Plan Nacional de Investigación Científica, Desarrollo e Innovación Tecnológica (I + D + I) and the Consolider-Ingenio 2010: CARNISENUSA (CSD2007-00016), Ministerio de Ciencia y Tecnología, Spain.

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Authors and Affiliations

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

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

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

    Paloma Celada & Francisco J. Sánchez-Muniz

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  1. Gonzalo Delgado-Pando
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  2. Paloma Celada
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  3. Francisco J. Sánchez-Muniz
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  4. Francisco Jiménez-Colmenero
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  5. Begoña Olmedilla-Alonso
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Correspondence to Begoña Olmedilla-Alonso.

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Delgado-Pando, G., Celada, P., Sánchez-Muniz, F.J. et al. Effects of improved fat content of frankfurters and pâtés on lipid and lipoprotein profile of volunteers at increased cardiovascular risk: a placebo-controlled study. Eur J Nutr 53, 83–93 (2014). https://doi.org/10.1007/s00394-013-0502-1

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