Iberian cured-ham consumption improves endothelial function in healthy subjects

Sabán-Ruiz, J.; Fabregate-Fuente, M.; Fabregate-Fuente, R.; Andrés-Castillo, A.; Palomino-Antolín, Alejandra; Barrio-Carreras, D.; Martín-Fernandez, L.; Altamirano, Francisco; Fernández‐Fernández, Carlos; Andrés‐Lacueva, Cristina

doi:10.1007/s12603-016-0848-1

Cited by 6 publications

(3 citation statements)

References 49 publications

(46 reference statements)

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“…The sample size was calculated using MedCalc v13 considering the PF as the main outcome during post-occlusive reactive hyperemia [5]. Based on data from previous studies of our group [28,29], we expected to find an increase in PF around 25%, from a baseline level of 60 ± 15 PU. Thus, to detect a significant difference of 15 PU in PF between the two interventions (i.e., purple garlic oil and placebo), a total of 52 participants (26 per group) were required, considering a statistical power of 80% and a confidence level of 95%.…”

Section: Discussionmentioning

confidence: 99%

Effect of Encapsulated Purple Garlic Oil on Microvascular Function and the Components of Metabolic Syndrome: A Randomized Placebo-Controlled Study—The ENDOTALLIUM Study

Bara-Ledesma,

Jimenez-Esteban,

Fabregate

et al. 2024

Nutrients

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Endothelial dysfunction (ED) is associated with progressive changes contributing to clinical complications related to macro- and microvascular diseases. Garlic (Allium sativum L.) and its organosulfur components have been related to beneficial cardiovascular effects and could improve endothelial function. The ENDOTALLIUM Study aimed to evaluate the effect of the regular consumption of encapsulated purple garlic oil on microvascular function, endothelial-related biomarkers, and the components of metabolic syndrome (MetS) in untreated subjects with cardiometabolic alterations. Fifty-two individuals with at least one MetS component were randomized (1:1) in a single-center, single-blind, placebo-controlled, parallel-group study. The participants received encapsulated purple garlic oil (n = 27) or placebo (n = 25) for five weeks. Skin microvascular peak flow during post-occlusive reactive hyperemia significantly increased in the purple garlic oil group compared to the placebo group (between-group difference [95%CI]: 15.4 [1.5 to 29.4] PU; p = 0.031). Likewise, hs-CRP levels decreased in the purple garlic group compared to the control group (−1.3 [−2.5 to −0.0] mg/L; p = 0.049). Furthermore, we observed a significant reduction in the mean number of MetS components in the purple garlic group after five weeks (1.7 ± 0.9 vs. 1.3 ± 1.1, p = 0.021). In summary, regular consumption of encapsulated purple garlic oil significantly improved microvascular function, subclinical inflammatory status, and the overall MetS profile in a population with cardiometabolic alterations.

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Section: Discussionmentioning

confidence: 99%

Effect of Encapsulated Purple Garlic Oil on Microvascular Function and the Components of Metabolic Syndrome: A Randomized Placebo-Controlled Study—The ENDOTALLIUM Study

Bara-Ledesma,

Jimenez-Esteban,

Fabregate

et al. 2024

Nutrients

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“…(2017) conducted a study evaluating the arterial endothelium in 50 healthy subjects between 25 and 55 years of age, who consumed 50 g of ham daily for 6 weeks. In this study, they compared the effects of the consumption of Serrano ham and acorn‐fed Iberian ham, observing that the regular consumption of both was associated with cardiovascular benefits.…”

Section: Discussionmentioning

confidence: 99%

Effect of moderate and regular consumption of Cinco Jotas acorn‐fed 100% Iberian ham on overall cardiovascular risk: A cohort study

Contreras¹,

Vázquez-Rico

Baldonedo-Suárez³

et al. 2018

Food Science & Nutrition

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ObjectiveTo evaluate the impact that the moderate and regular consumption of Cinco Jotas acorn‐fed 100% Iberian ham has on overall cardiovascular risk, lipid parameters, blood pressure, and weight.MethodsA longitudinal, analytical, and quasi‐experimental clinical study with repeated measures was carried out with 100 randomly selected individuals in primary care. The sample population included men and women (64%) between the ages of 25 and 55 (42.08, SD 9.6) who were not diagnosed with any cardiovascular illness or diabetes, were not undergoing antihypertensive treatment, nor taking lipid‐lowering drugs. There were four visits during a 2‐week washout period for the first of three phases. Phases 2 and 3 included an 8‐week habitual diet phase followed by an 8‐week intervention phase when participants consumed 40 g daily of acorn‐fed 100% Cinco Jotas Iberian ham. Measurements of cardiovascular risk factors were taken following the SCORE table. These included total cholesterol, high‐density lipoproteins cholesterol (HDL‐c), low‐density lipoproteins cholesterol (LDL‐c), triglycerides (TG), and weight.ResultsThe average vascular risk (SCORE) was 0.20 (SD 0.49) before the consumption phase and 0.18 (SD 0.48) at the end of the study (p > 0.05). An increase in HDL‐c of 5 mg/dl was observed while there was a decrease in LDL‐c and TG of 10 mg/dl (p < 0.05). There were no differences in total cholesterol levels, blood pressure, or weight; nor were differences observed in average consumption of calories, protein, lipids, carbohydrates, or alcohol (p > 0.05).ConclusionsThe daily consumption of 40 g of Cinco Jotas acorn‐fed 100% Iberian ham does not increase the risk of cardiovascular disease and has a favorable impact on lipid levels without affecting blood pressure or weight.

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“…[18] Studies have shown that in randomized controlled trials, eating dry-cured ham could reduce total cholesterol, low density lipoprotein, and glucose levels of healthy subjects, as well as improve endothelial function and help to prevent cardiovascular disease. [19,20] Recently, one research found that there was no obvious correlation between eating dry-cured ham and high blood pressure or weight gain, [21] and these influences can be attributed to the differences in protein profiles and metabolite profiles in dry-cured ham. Furthermore, different processing methods can affect the difference in protein profiles of ham.…”

Section: Introductionmentioning

confidence: 99%

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

Guo

Xie

et al. 2022

Molecular Nutrition Food Res

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Scope: Consumption of dry-cured ham may have a cardiovascular disease preventive capacity. However, whether ham protein in the maintenance of health and prevention of disease is dependent on ripening periods need to be clarified. Methods and results: Fifty C57BL/6 mice consume a diet that contains either Casein, raw ham protein (XWH0), or Xuanwei ham protein after 1-, 2-, or 3-years of maturation (XWH1, XWH2, or XWH3) for 4 weeks. Results show that longer ripening periods in the Xuanwei ham groups are negatively correlated with body weight gain, adipose tissue weight, total cholesterol (TC), and triglycerides levels in serum and liver, and these proteins intake could maintain liver health, reduce lipid deposition and oxidative stress, regulate lipid metabolism-related genes expression, alter the gut microbiota, and promote short-chain fatty acid production. Remarkably, XWH3 intake maintains lower TC and low-density lipoprotein cholesterol levels in serum and has high antioxidative activity as well. This regulation of lipid metabolism and oxidative stress may be related to the AMPK/Nrf2 signaling. Conclusion: Xuanwei ham dietary proteins that have endured a specific ripening period may have preventive effects on metabolic syndrome, which provide a basis for new ideas for nutritional health interventions.

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Iberian cured-ham consumption improves endothelial function in healthy subjects

Cited by 6 publications

References 49 publications

Effect of Encapsulated Purple Garlic Oil on Microvascular Function and the Components of Metabolic Syndrome: A Randomized Placebo-Controlled Study—The ENDOTALLIUM Study

Effect of Encapsulated Purple Garlic Oil on Microvascular Function and the Components of Metabolic Syndrome: A Randomized Placebo-Controlled Study—The ENDOTALLIUM Study

Effect of moderate and regular consumption of Cinco Jotas acorn‐fed 100% Iberian ham on overall cardiovascular risk: A cohort study

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

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