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Impact of improved fat-meat products consumption on anthropometric markers and nutrient intakes of male volunteers at increased cardiovascular risk

AuthorsCelada, Paloma; Delgado Pando, Gonzalo ; Olmedilla Alonso, Begoña ; Jiménez Colmenero, Francisco ; Ruperto, Mar; Sánchez-Muniz, F. J.
Issue Date2015
PublisherAula Médica Ediciones
CitationNutricion Hospitalaria 32: 710- 721 (2015)
AbstractIntroduction: meat products have been recognized to be adequate matrix for incorporating functional ingredients. The impact of meat products formulated by replacing animal fat with a combination of olive, linseed and fish oils on energy and nutrient intakes and anthropometric measurements were tested in a non-randomized-controlled-sequential study. Methods: eighteen male volunteers at high-CVD risk consumed weekly 200 g frankfurters and 250 g pâtés during three 4-wk periods (reduced fat (RF); n3-enriched-RF (n-3RF), and normal fat (NF)), separated by 4-wk washout. Energy and nutrient intakes, healthy eating index (HEI), and anthropometric changes were evaluated. Results: body fat mass rate-of-change and the waist/ hip ratio significantly differs (p = 0.018 and p = 0.031, respectively) between periods, decreasing body fat mass, waist circumference and waist/hip ratio in RF period and increasing body fat mass in NF one (all p = 0.05). Significant inverse correlations were observed between rate-of-change of BMI and ideal body weight with dietary carbohydrate/SFA ratio in n-3RF period (p = 0.003 and p = 0.006, respectively). Initial diets presented low HEIs (means < 60). Carbohydrate, fat and protein energy contribution was 40%, 41%, and 16%, respectively. More than 33% of volunteers did not initially cover 70% of several minerals and vitamins RDAs. Product consumption improved dietary Zn, Ca, retinol equivalent, folate and vitamin B12 contents in all periods, and ameliorated n-3 PUFA contents and n-6/n-3 PUFA ratio over the n-3RF period. Conclusion: improved-fat meat products appear as functional foods for overweight/obeses since their consumption improved selected body-fat markers, without affecting HEI, macronutrient and energy but their n-3 PUFA and n6/n3 ratio intakes.
Identifiersdoi: 10.3305/nh.2015.32.2.9231
issn: 0212-1611
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