Effects of the Consumption of Low-Fat Cooked Ham with Reduced Salt Enriched with Antioxidants on the Improvement of Cardiovascular Health: A Randomized Clinical Trial.

摘要: The aim of the study was to analyze how cardiovascular risk factors can be modified using nutritionally improved cooked ham enriched with a pool antioxidants influence relevant metabolic targets. Sixty-five untreated subjects (49.2% males, 50.8% females, mean age 40.92 ± 9.03 years) total cholesterol level ≥180 mg/dL or LDL ≥130 participated in 8-weeks randomized, double-blind controlled trial. Participant intervention group (51.5% 48.5% 41.6 9.8 years and BMI 25.1 3.6 kg/m2) consumed (100 g/d) controls (49.9% 53.1% 40.2 8.3 26.3 3.2 received placebo. At 8 weeks, oxidized decreased significantly between experimental placebo groups (p < 0.036). Experimental differences were also significant 0.05). Similar findings malondialdehyde, cholesterol, high-sensitivity C-reactive protein, interleukin 6 observed group. Significant between-group these variables found, except for 6. effects on inflammation oxidation support direct action etiopathogenic atheromatous plaque. We an improvement lipid profiles among subjects.