Cardiovascular risks

Acorn-flavoured Iberian ham, treated in a special way and rich in oleic acid, is characteristic of the Mediterranean diet. This diet is related to a decrease in the development of cardiovascular diseases.

The effects on lipidic metabolism and oxidants and antioxidants of the replacement of 120 g of meat proteins with 120 g of this type of ham on a homogenous group of people are studied, in an attempt to relate consumption to cardiovascular alterations.

MATERIAL AND METHODS

The experiment was carried out on 21 people, 13 men and 8 women with an average age of 71, without high cholesterol levels or high blood pressure and non-smokers. Their physical activity was monitored so as to establish the calorific levels and the proportions of each component.

STUDY

This study was carried out over two consecutive periods of 6 weeks. During the first period, 120 g of meat proteins were replaced by 120 g of acorn-flavoured cured Iberian ham, and during the second period the base diet was re-established
The parameters were monitored throughout the duration of the study.

Sample of plasma and of total haemolysed blood.

Total cholesterol, LDL, TG, and HDL were measured by means of enzymatic techniques in HITACHI 911, Apo A, Apo B, and Ip (a) by nephelometry.

For TAS and TBARS the colorimetric method was used with a 40-10 spectrophotometer from Clinicon International GMBH, Mannheim, Germany.
For glutation reductase the method was enzymatic and the CX9 was used. The GPX and the SOD were measured in the CX9 in the cytosol of the GRs obtained by hypotonic lysis.
The glucose was determined in the HITACHI 747.

Analysis of data by the student t. Meaning of a p<0.005 in lipidic metabolism and p<0.001 in oxidants/antioxidants.

RESULTS

	BD1	HD	BD2
TA	96.03±2.82	89.43±2.28	89.26±1.79
TG	105±8.11	91±6.62	101±7.84
HDL	60±5.62	63±5.79	58±5.48
LP(a)	44±7.91	40±7.58	39±6.56
APO A	133±4.62	142±4.63	133±4.05
APO B	105±6.82	110±6.29	107±5.57
TAS	0.791±0.064	1.525±0.67	1.213±0.041
TBARS	1.65±0.024	1.38±0.043	1.47±0.034
GRD	49.5±3.03	57±1.24	49.2±1.93
GPX	33±2.62	72±4.84	52±2.64
SOD	401±11.59	723±48.84	433±13.9

CONCLUSIONS

There was a drop in the TG in plasma and in the TA. A decrease was noted in lipidic peroxidation and an increase in antioxidants

These effects can be explained by the increase in oleic acid that is the most abundant AG in acorn-flavoured Iberian ham, and by the presence of antioxidants in acorn derivatives such as flavonoids (quercitine).

Although in the diets recommended for the prevention and treatment of hyperlypemia the consumption of pork and its derivatives is restricted, this should not be applied to acorn-flavoured Iberian ham.

These results cannot be extrapolated to other types of ham.

Pedro Nieto, s.l. - Jamones ibéricos y embutidos ibéricos de Bellota
Ctra de Campillo, 70 - 37770 Guijuelo (Salamanca). Tel 923 580 201. Fax 923 158 047.