The importance of the Mediterranean diet as a protective factor against the development of cardiovascular alterations has been studied. It is thought that this effect is due, on the one hand, to the decrease in consumption of saturated fats and the increase in polyunsaturated and monounsaturated fats, and on the other hand to the increase of the intake of the antioxidants contained in this type of food.

OBJETIVE

The assessment in a group of healthy people of advanced age, with moderate life habits, of the modifications in the parameters of oxidants and antioxidants when 120 g of meat protein are replaced by 120 g of acorn-flavoured Iberian ham (one of the components of the Mediterranean diet).

MATERIAL AND METHODS

21 people, 13 men and 8 women with an average age of 71, without high cholesterol levels or high blood pressure and non-smokers, were subjected to the same diet and life style.

Their level of tiobarbituric acid (TBARS) was measured regarding oxidants, together with glutation reductase (GRx), glutation peroxidase (GPx), superoxide dismutase (SOD), and total antioxidants (TAS) regarding antoxidants.

The samples used were plasma for total antioxidants, and GRx and TBARS and total haemolysed blood for the measurement of GPx and SOD.

The study was divided into 2 consecutive periods of 6 weeks each. 3 determinations were made, one prior to the study (BD1), another at the end of the first period with the replacement of 120 g of meat protein with 120 g of acorn-flavoured Iberian ham (HD), and finally at the end of the second period with the restoration of the base diet (BD2).

Colorimetric techniques were used for the TAS and TBARS with the aid of a 40-10 spectrophotometer (Clinicon International GMBH) and enzymatic techniques for GPx, GRx, and SOD using CX-9 (ALX Synchron Clinical System, Beckman).

RESULTS

The results are expressed as average + standard deviation; * = a significant difference (p<0.01) vs. the BD1 period, and # = a significant difference vs. the HD period (p<0.01).

CONCLUSIONS

Acorn-flavoured Iberian ham, so characteristic of the Mediterranean diet, modifies oxidative action, decreasing oxidants and increasing antioxidants.