Abstract:
Purpose To study the effect of modified frankfurters and
pa¿te´s: (a) reduced-fat products (RF) (15.3 and 15.2 % fat,
respectively); (b) n-3-enriched reduced-fat products (n-3
RF) (15.1 and 15.5 % fat, respectively); and (c) normal-fat
products (NF) (18 and 30.8 % fat, respectively) on lipids,
lipoproteins, atherogenic ratios, oxidized LDL, and blood
pressure of volunteers at high CVD risk.
Methods Twenty-two volunteers were enrolled in a
sequential study of 3 consecutive 4-week periods separated
by 4-week washout periods.
Results LDL-cholesterol (p\0.01), oxidized LDL, LDL cholesterol/HDL-cholesterol (both p\0.05) were signifi cantly affected by the overall intervention. Compared to
baseline, LDL-cholesterol decreased significantly (p =
0.012) during the RF period; the LDL-cholesterol/HDL cholesterol ratio (p = 0.08) and the diastolic blood pressure
(p = 0.06) also decreased, although non-significantly, after
RF consumption. LDL-cholesterol (p = 0.040) and oxidized
LDL (p = 0.016) increased significantly after NF product
consumption; systolic blood pressure did not show signifi cant variations after this period. No significant differences, in
absolute or relative changes, were observed between RF and
n-3 RF consumption for any parameter tested. However,LDL-cholesterol, oxidized LDL, and the LDL-cholesterol/
HDL-cholesterol ratio were lower (12, 15 and 10 %,
respectively) after n-3 RF versus NF product consumption.
Oxidized LDL was approximately 15 % lower after RF
versus NF product consumption.
Conclusions The regular consumption of RF meat prod ucts, enriched in n-3 fatty acids or not, positively affects
the lipoprotein profile of volunteers, decreasing LDL cholesterol and oxidized LDL levels and, thus, future risk
of cardiovascular accident. On comparison with the effects
of NF product intake, the responses to n-3 RF and RF
products differ, and while n-3 RF intake induces a reduc tion in LDL-cholesterol, oxidized LDL-cholesterol, and
LDL-cholesterol/HDL-cholesterol ratio, the intake of RF
products modifies only the oxidized LDL level
