Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk

Abstract

Background: Evidence suggests that bioactive peptides reduce hypertension and affect certain metabolic pathways. Methods: Fifty-four volunteers with stage 1 prehypertension and/or hypercholesterolemia and/or basal glucose >100 mg/dL were recruited and randomized to pork dry-cured ham (n = 35) or cooked ham (placebo group; n = 19) for 28 days. After a wash-out period, meat products were changed for 28 additional days. Bioactive peptides composition and enzyme inhibitory activities of both products were characterized. Treatment comparisons for the main effects were made using a two (treatment) × two (times) repeated measures minus the effect of cooked ham (placebo). Results: 24 h mean systolic and diastolic pressures decreased up to 2.4 mmHg in the dry-cured ham period (treatment effect, p = 0.0382 y p = 0.0233, respectively) as well as the number of systolic pressure measures > 135 mmHg (treatment effect, p = 0.0070). Total cholesterol levels also decreased significantly after dry-cured ham intake (p = 0.049). No significant differences were observed between the two treatments for basal glucose, HOMA-IR index and insulin levels (p > 0.05). However, a significant rise of ghrelin levels was observed (treatment effect, p = 0.0350), while leptin plasma values slightly decreased (treatment effect, p = 0.0628). Conclusions: This study suggested the beneficial effects of regular dry-cured ham consumption on the improvement of systolic/diastolic blood pressures and facilitated the maintenance of metabolic pathways, which may be beneficial in the primary prevention of cardiovascular disease.

Effect of Xuanwei Ham Proteins with Different Ripening Periods on Lipid Metabolism, Oxidative Stress, and Gut Microbiota in Mice

“…It is worth mentioning that in terms of lipid metabolism, consumption of dry‐cured ham could interfere with the absorption of cholesterol‐rich bile salt at the digestive level. [ 33 ] In general, cathepsin B, L, and D that occur during the ripening of ham can degrade many myofibrillar proteins to produce long‐chain peptides. Subsequently, the continuous action of exopeptidases can further promote the production of peptides with different sequences, lengths, and free amino acids.…”

Sustainable or Not? Insights on the Consumption of Animal Products in Poland

“…However, it also contains saturated fat and cholesterol [ 49 ]. The results of research by Montoro-García et al [ 50 ] showed that the regular consumption of pork dry-cured ham improves systolic/diastolic blood pressure and facilitates the maintenance of metabolic pathways, which may be beneficial in the prevention of cardiovascular diseases. Research by Abrhaley and Leta [ 51 ] has shown that camel meat is a good source of nutrients, both in terms of composition (including low fat and cholesterol content) and declared health effects, which is especially evident in Somalia and India.…”

Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat

“…It has been proved that peptides generated from endogenous muscle proteins during dry-curing of ham exert in vitro angiotensin I-converting enzyme (ACE-I) inhibitory activity, antioxidant activity, dipeptidyl peptidase IV (DPP-IV), α-glucosidase inhibitory activity, antioxidant, anti-hyperglycemic, anti-inflammatory, and antilisterial activities [ 91 , 119 , 120 , 121 , 122 ]. In fact, some in vivo and interventional studies have also been conducted, demonstrating antihypertensive and anti-inflammatory potential [ 123 , 124 , 125 , 126 , 127 ].…”