Impacto del consumo de carne magra de cerdo sobre el riesgo cardiovascular

Abstract

IntroductionThe nutritional value of proteins derived from lean pork meat has essentially changed with the introduction of technology in the production and the possibility of obtaining products that retain a high nutritional value. However, its consumption has been stigmatised in this country due to a possible increase in cardiovascular risk. ObjectiveTo evaluate the impact of consuming lean pork meat on some anthropometric and biochemical parameters of cardiovascular risk. MethodsA follow-up study was conducted on a population of 47 healthy subjects that consumed 200 grammes of lean pork meat for a period of 8 weeks. An evaluation was made of some biochemical, anthropometric, nutritional and cardiovascular risk parameters. ResultsNo changes were observed in the LDL-cholesterol or triglyceride levels. However, the plasma levels of HDL-cholesterol, as well as those of micronutrients such as zinc, iron and vitamin B12, increased after 8 weeks of consuming lean pork meat. Furthermore, metabolic markers, like adiponectin and IGF-1, also increased after eight weeks of consumption. ConclusionsAccording to these observations, lean pork meat may improve the supply of some micronutrients, as well as some metabolic parameters, with no evidence of any adverse effects on certain cardiovascular risk factors in healthy individuals.