Abstract
The aim of this study was to evaluate the influence of consumption of lard processed from crossbreed of the original mangalitsa genotype and the breed of meat type pigs on selected biochemical parameters: total cholesterol (T-C), LDL cholesterol, HDL cholesterol and triacylglycerols (TAG). Twenty-nine probands participated in the study, of which 14 women and 15 men (aged 21 - 59) who consumed regularly lard four times a week during 5 weeks. By evaluating the lipid profile of probands, we observed elevated hypercholesterolemia at the beginning of the study in 43% women and 27% men. Statistically significant differences were recorded in this group of probands, where we recorded a decrease in TC of 0.55 mmol.L-1 in the whole sample of probands with p <0.05 probability in the 2nd sample of study after 5 weeks of consumption of lard. Borderline high (up to 3.35 mmol.L-1) was found in 21% of women and 33% of men, and above LDL cholesterol was found in 79% of women and 60% of men. This high level of LDL cholesterol is considered a risk factor for the development of atherosclerosis. We can conclude from the results that regular consumption of lard has significantly reduced the total cholesterol levels, especially in women, this effect has been associated with lowering LDL cholesterol (p <0.01) and lowering HDL cholesterol.
Highlights
Dietary fatty acids play significant roles in the cause and prevention of cardiovascular disease (CVD)
The aim of this study was to evaluate the influence of consumption of lard processed from crossbreed of the original mangalitsa genotype and the breed of meat type pigs on selected biochemical parameters: total cholesterol (T-C), LDL cholesterol, HDL cholesterol and triacylglycerols (TAG)
We can conclude from the results that regular consumption of lard has significantly reduced the total cholesterol levels, especially in women, this effect has been associated with lowering LDL cholesterol (p
Summary
Dietary fatty acids play significant roles in the cause and prevention of cardiovascular disease (CVD). Lard is considered as high-nutritional food that is part of human nutrition It contains 40% of saturated and 59% unsaturated MK, of which 44% monounsaturated and 11% polyunsaturated fats have better ratio of omega 3 to omega 6 MK (Gunstone., 1996). It contains vitamin D, which helps in absorbing nutrients in the intestine, prevents rachitis and osteomalacia, help to absorb calcium which prevents osteoporosis and arthritis. Another important vitamin in lard is tocopherol (Kasper, 2015). Lard has the highest thermal stability with a relatively high content of unsaturated fatty acids, especially oleic acid (Jurkovičová, 2005, Wollmannová et al, 2018)
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