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

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

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 (<i>n&...

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Bibliographic Details
Main Authors: Silvia Montoro-García, Ángeles Velasco-Soria, Leticia Mora, Carmen Carazo-Díaz, David Prieto-Merino, Antonio Avellaneda, Domingo Miranzo, Teresa Casas-Pina, Fidel Toldrá, José Abellán-Alemán
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Nutrients
Subjects:
pork dry-cured ham
hypertension
bioactive peptides
cardiovascular risk
blood pressure
hypercholesterolemia
Online Access:https://www.mdpi.com/2072-6643/14/2/298

Internet

https://www.mdpi.com/2072-6643/14/2/298

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