La respuesta de marcadores de enfermedad cardiovascular al consumo de cárnicos con composición grasa mejorada depende de los niveles iniciales de LDL-colesterol

[EN]: Objectives: Cardiovascular disease (CVD) is prevalent in peoples at high meat-product consumption. To study the effect of consuming different Pâté and Frankfurter formulations on clinical/emergent CVD biomarkers in male volunteers with different initial LDL-cholesterol levels (< and ³ 3.36 mmol/L).Method: Eighteen male volunteers with at least two CVD risk factors were enrolled in a sequentially controlled study. Pork-products were consumed during 4wk: reduced-fat (RF), omega-3-enriched-RF (n-3RF), and normal-fat (NF). Pork-products were separated by 4wk washout. Lipids, lipoproteins, oxidized LDL (oxLDL), apolipoproteins (apo) and their ratios, homocysteine (tHcys), arylesterase (AE), C-reactive protein (CRP), tumor necrotic factor (TNFa) were tested.Results: The rate of change for AE, oxLDL, Lp(a), AE/HDL-cholesterol, LDL/apo B and AE/oxLDL ratios varied (p<0.05) among periods only in volunteers with LDL-cholesterol ³3.36 mmol/L. TNFa decreased (p<0.05) among volunteers with low-normal LDL-cholesterol values while AE increased (p<0.01) in high LDL-cholesterol volunteers during the RF-period. AE increased while CRP decreased (both p<0.01) in low-normal LDL-cholesterol volunteers while AE (p<0.001) and apo B (p<0.01) increased in the high LDL-cholesterol group during the n-3RF-period. Total cholesterol (p<0.05) increased in the low/normal LDL-cholesterol group while tHcys decreased (p<0.05) in the high LDL-cholesterol group during the NF-period. Differences in response in volunteers with low-normal vs. high initial LDL-cholesterol levels to the n-3RF but not to the RF meat-products were evident.Conclusions: Subjects with high LDL-cholesterol seems target for n-3RF products while subjects with LDL-cholesterol <3.36 mmol/L were more negatively affected by NF-products. Any generalization about functional meat product or consumption should be avoided.[ES]: Objetivos: La enfermedad cardiovascular (CVD) es prevalente en individuos con alto consumo de productos cárnicos. Estudiar los efectos del consumo de diferentes tipos de patés y salchichas Frankfurt sobre marcadores clásicos/emergentes de CVD en voluntarios con diferente concentración de LDL-colesterol (< y ³ 3,36 mmol/L). Métodos: Dieciocho hombres con al menos dos factores de riesgo de CVD se enrolaron en un estudio secuencial y controlado. Consumieron productos del cerdo reducidos en grasa (RF), RF-enriquecidos en omega-3 (n-3RF), y con contenido graso normal (NF) durante 4 semanas, separados por lavados de 4 semanas. Se determinaron lípidos, lipoproteínas, LDL oxidada (oxLDL), apolipoproteínas (apo) y sus cocientes, homocisteína (tHcys), arilesterasa (AE), proteína-C-reactiva (CRP), factor necrótico tisular (TNFa). Resultados: La tasa de cambio para oxLDL, Lp(a), AE/HDL-colesterol, LDL/apo B y AE/oxLDL difirió (p<0,05) entre periodos solo en voluntarios con LDL-colesterol ³3,36 mmol/L. En el periodo RF los valores de TNFa disminuyeron (p<0,05) entre los voluntarios con LDL-colesterol normal-bajo mientras que la AE incrementó (p<0,01) en aquellos con LDL-colesterol alto. La AE subió y la CRP bajó (ambas p<0,01) en los voluntarios con LDL-colesterol normal-bajo mientras que la AE (p<0,001) y apo B (p<0,01) incrementaron en los voluntarios con LDL-colesterol alto durante el periodo n-3RF. El colesterol total (p<0,05) subió en el grupo de LDL-colesterol normal-bajo mientras que la tHcys disminuyó (p<0,05) en el grupo con LDL-colesterol elevado durante el periodo NF. Las diferencias en respuesta en los voluntarios de los dos grupos fueron evidentes en el periodo n-3RF, pero no en el RF. Conclusiones: Los sujetos con LDL-colesterol elevado resultaron ser los individuos diana para los productos n-3RF mientras que aquellos con niveles de LDL-colesterol <3,36 mmol/L se afectaron más negativamente por el de NF. Debe evitarse cualquier generalización sobre los beneficios del consumo de cárnicos funcionales.This research was supported by the projects Consolider-Ingenio 2010: CARNISENUSA (CSD2007-00016) and AGL2014-53207-C2-2R of Spanish Ministerio de Economía y Competitividad.Peer Reviewe

Cardiovascular disease markers responses in male receiving improved-fat meat-products vary by initial LDL-cholesterol levels.

Objectives: Cardiovascular disease (CVD) is prevalent in people at high meat-product consumption. To study the effect of consuming different Pâté and Frankfurter formulations on clinical/emergent CVD biomarkers in male volunteers with different initial LDL-cholesterol levels (< and ³ 3.36 mmol/L). Method: Eighteen male volunteers with at least two CVD risk factors were enrolled in a crossover controlled study. Pork-products were consumed during 4wk: reduced-fat (RF), omega-3-enriched-RF (n-3RF), and normal-fat (NF). Pork-products were separated by 4wk washout. Lipids, lipoproteins, oxidized LDL (oxLDL), apolipoproteins (apo) and their ratios, homocysteine (tHcys), arylesterase (AE), C-reactive protein (CRP), tumor necrotic factor (TNFa) were tested. Results: The rate of change for AE, oxLDL, Lp(a), AE/HDL-cholesterol, LDL/apo B and AE/oxLDL ratios varied (p<0.05) among periods only in volunteers with LDLcholesterol ³3.36 mmol/L. TNFa decreased (p<0.05) among volunteers with low-normal LDL-cholesterol values while AE increased (p<0.01) in high LDL-cholesterol volunteers during the RF-period. AE increased while CRP decreased (both p<0.01) in low-normal LDL-cholesterol volunteers while AE (p<0.001) and apo B (p<0.01) increased in the high LDL-cholesterol group during the n-3RF-period. Total cholesterol (p<0.05) increased in the low/normal LDL-cholesterol group while tHcys decreased (p<0.05) in the high LDL-cholesterol group during the NF-period. Differences in response in volunteers with low-normal vs. high initial LDL-cholesterol levels to the n-3RF but not to the RF meat-products seem evident. Conclusions: Subjects with high LDL-cholesterol seem target for n-3RF products while subjects with LDL-cholesterol <3.36 mmol/L were more negatively affected by NF-products. Any generalization about functional meat product or consumption should be avoided