Effects of dry-cured ham rich in bioactive peptides on cardiovascular health: A randomized controlled trial

• Main Authors: Silvia Montoro-García, María Pilar Zafrilla-Rentero, Francisco Miguel Celdrán-de Haro, Juan José Piñero-de Armas, Fidel Toldrá, Luis Tejada-Portero, José Abellán-Alemán
• Format: Article
• Language: English
• Published: Elsevier 2017-11-01
• Series: Journal of Functional Foods
• Subjects: Dry-cured ham; Bioactive peptides; Hypertension; ACE inhibition; Cardiovascular risk factors
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464617305248

Establishing health effects of bioactive compounds from dry-cured meat is an active area of clinical research. The present study aims to investigate whether consuming dry-cured ham with biopeptides, among other bioactive compounds, modifies blood pressure (BP) and improves other risk factors for cardiovascular disease in humans. This two-arm, cross-over, randomised controlled trial involved 38 healthy subjects with pre-hypertension. Participants received 80 g/day dry-cured pork ham or 100 g/day cooked ham (control product). A daily intake of 80 g dry-cured ham did not impair BP or 24 h sodium excretion. Total cholesterol, LDL and basal glucose levels dropped after dry-cured ham consumption (p = 0.00019, p = 0.021 and p = 0.014, respectively). Cooked ham did not affect any of the clinical and biochemical markers. Dry-cured ham components could exert a plethora of activities over the cardiovascular system including lipid and glucose metabolism. Additional studies are needed to confirm the effects of dry-cured meat biopeptides on diverse risk factors in pathological conditions.