This study investigated the effect of moderate consumption of horse meat on iron status, lipid profile and fatty acid composition of red blood cells in healthy male volunteers. Fifty-two subjects were randomly assigned to two groups of 26 subjects each: a test group consuming two portions of 175 g/week of horse meat, and a control group that abstained from eating horse meat during the 90 days trial. Before and after 90 days, blood samples were collected for analysis. Horse meat consumption significantly (p<0.05) reduced serum levels of total and low-density lipoprotein cholesterol (26.2% and 29.1%, respectively) and transferrin (24.6%). Total n-3, long chain polyunsaturated fatty acids n-3 and docosahexeanoic acid content in erythrocytes increased (p<0.05) by about 7.8%, 8% and 11%, respectively. In conclusion, the regular consumption of horse meat may contribute to the dietary intake of n-3 polyunsaturated fatty acids and may improve lipid profile and iron status in healthy subjects
