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.

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

RESULTS

CONCLUSIONS

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.