Coagulation, Thrombogenesis, and Insulin Resistance Markers in Increased-Cardiovascular-Risk Subjects Consuming Improved-Fat Meat Products

Abstract

Objectives- Cardiovascular disease (CVD) risk is prevalent in high meat-product 36 consumers. The effect of consuming lipid-improved pâtés/frankfurters on plasma LDL 37 cholesterol, thromboxane A2 (as TXB2), prostacyclin I2 (as 6-keto-PGF1¿), activated 38 partial thromboplastin time, fibrinogen, antithrombin and insulin-resistance/sensitivity 39 markers in volunteers at high CVD risk was studied. 40 Subjects/methods- Eighteen male volunteers enrolled in a blind crossover-controlled 41 study consumed improved products during three 4-wk periods: reduced fat (RF); n3- 42 enriched-RF (n-3RF), and normal fat (NF), separated by 4-wk washouts. 43 Results- Fibrinogen and 6-keto-PG1¿ decreased (P<0.05) following the RF-period; 44 LDL-cholesterol, TXB2 and 6-keto-PGF1¿ decreased (P<0.05) after the n-3RF-period, 45 while LDL-cholesterol, fibrinogen, TXB2, insulin and HOMA-IR increased (at least P < 46 0.05) while QUICKI decreased (P<0.05) during the NF-period. The rate of changes of 47 fibrinogen, TXB2 and 6-keto-PGF1¿ and HOMA-IR differ between groups (repeated 48 measures test P<0.05). Fibrinogen, insulin, and HOMA-IR differed significantly 49 (P<0.05) between RF and n-3RF period vs. NF period while that of TXB2 and 6-keto 50 PGF1¿ differed between n-3RF vs NF periods (P<0.05). 51 Conclusions- The consumption of n-3RF meat-products followed by RF ones, partially 52 reduced thrombogenesis, coagulation, and insulin-resistance markers. Thus, the 53 inclusion of lipid-improved pâtés/frankfurters might be recommended into dietary 54 strategies in at CVD-risk volunteers.