Abstract
Background: Evidence suggests that bioactive peptides reduce hypertension and affect certain metabolic pathways. Methods: Fifty-four volunteers with stage 1 prehypertension and/or hypercholesterolemia and/or basal glucose >100 mg/dL were recruited and randomized to pork dry-cured ham (n = 35) or cooked ham (placebo group; n = 19) for 28 days. After a wash-out period, meat products were changed for 28 additional days. Bioactive peptides composition and enzyme inhibitory activities of both products were characterized. Treatment comparisons for the main effects were made using a two (treatment) × two (times) repeated measures minus the effect of cooked ham (placebo). Results: 24 h mean systolic and diastolic pressures decreased up to 2.4 mmHg in the dry-cured ham period (treatment effect, p = 0.0382 y p = 0.0233, respectively) as well as the number of systolic pressure measures > 135 mmHg (treatment effect, p = 0.0070). Total cholesterol levels also decreased significantly after dry-cured ham intake (p = 0.049). No significant differences were observed between the two treatments for basal glucose, HOMA-IR index and insulin levels (p > 0.05). However, a significant rise of ghrelin levels was observed (treatment effect, p = 0.0350), while leptin plasma values slightly decreased (treatment effect, p = 0.0628). Conclusions: This study suggested the beneficial effects of regular dry-cured ham consumption on the improvement of systolic/diastolic blood pressures and facilitated the maintenance of metabolic pathways, which may be beneficial in the primary prevention of cardiovascular disease.
Highlights
Dietary strategies are recognized as the front line to prevent hypertension (HT), obesity and metabolic disorders [1,2]
It is important to mention that the salt content of the tested dry-cured ham (3.5%) was lower than conventional dry-cured products and was more similar to the salt content of the tested cooked ham (2.5%) used as a placebo-control
Linear regression and Pearson correlation found that plasma levels of endogenous adipocyte-derived and food intake mediators, such as adiponectin and ghrelin, associated with basal glucose (R2 = 19%, p < 0.001 and R2 = 8%, p < 0.006, respectively) at baseline with basal glucose (R2 = 19%, p < 0.001 and R2 = 8%, p < 0.006, respectively) at baseline status (Figures S1 and S2)
Summary
Dietary strategies are recognized as the front line to prevent hypertension (HT), obesity and metabolic disorders [1,2]. Much effort has been placed in the usefulness of bioactive molecules to support a health benefit, which, when effective, may provide a significant reduction in blood pressure (BP), cholesterol and basal glucose levels, among other metabolic effects [4,5,6]. Evidence suggests that bioactive peptides reduce hypertension and affect certain metabolic pathways. Methods: Fifty-four volunteers with stage 1 prehypertension and/or hypercholesterolemia and/or basal glucose >100 mg/dL were recruited and randomized to pork dry-cured ham (n = 35) or cooked ham (placebo group; n = 19) for 28 days. Results: 24 h mean systolic and diastolic pressures decreased up to 2.4 mmHg in the dry-cured ham period (treatment effect, p = 0.0382 y p = 0.0233, respectively) as well as the number of systolic pressure measures > 135 mmHg (treatment effect, p = 0.0070). No significant differences were observed between the two treatments for basal glucose, HOMA-IR index and insulin levels (p > 0.05)
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