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

• Published in: European journal of nutrition 2014-02, Vol.53 (1), p.83-93
• Main Authors: Delgado-Pando, Gonzalo, Celada, Paloma, Sánchez-Muniz, Francisco J, Jiménez-Colmenero, Francisco, Olmedilla-Alonso, Begoña
• Format: Article
• Language: English
• Subjects: Adult; Biological and medical sciences; Blood Glucose - metabolism; Blood Pressure; Body Mass Index; Cardiovascular Diseases - diet therapy; Cardiovascular Diseases - prevention & control; Chemistry; Chemistry and Materials Science; Cholesterol, HDL - blood; Cholesterol, LDL - blood; Cross-Over Studies; diastolic blood pressure; Dietary Fats - administration & dosage; Fatty Acids, Omega-3 - administration & dosage; Feeding. Feeding behavior; Female; Fundamental and applied biological sciences. Psychology; hot dogs; Humans; lipid content; low density lipoprotein cholesterol; Male; Meat Products; Middle Aged; Nutrition; Nutritive Value; omega-3 fatty acids; Original Contribution; risk; Risk Factors; systolic blood pressure; Triglycerides - blood; Vertebrates: anatomy and physiology, studies on body, several organs or systems; volunteers
• ISSN: 1436-6207; 1436-6215
• DOI: 10.1007/s00394-013-0502-1

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.