The consumption of reduced fat-pork products decreased body fat and TNFα in volunteers at increased cardiovascular risk. A preliminary study
Resumen del póster presentado al International Symposium on Immunonutrition (10th Anniversary), celebrado en Madrid (España) del 17 al 19 de julio de 2017.
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| Format: | póster de congreso biblioteca |
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2017
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| Subjects: | Body fat, TNF, Reduced fat-pork products, Obesity, LDL-cholesterol, Inflammation, |
| Online Access: | http://hdl.handle.net/10261/172032 |
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dig-ictan-es-10261-1720322020-06-01T11:21:10Z The consumption of reduced fat-pork products decreased body fat and TNFα in volunteers at increased cardiovascular risk. A preliminary study Celada, Paloma Garcimartín, Alba Bastida, Sara Jiménez Colmenero, Francisco Olmedilla Alonso, Begoña Sánchez-Muniz, F. J. Body fat TNF Reduced fat-pork products Obesity LDL-cholesterol Inflammation Resumen del póster presentado al International Symposium on Immunonutrition (10th Anniversary), celebrado en Madrid (España) del 17 al 19 de julio de 2017. High meat-product consumption has been related to cardiovascular disease (CVD). However, previous results suggest the benefits of consuming reduce fat meat products on lipoproteins. Present study aims to assess the effect of consuming reduced fat-Pâté and Frankfurter on some anthropometric and inflammatory markers (e.g. body fat and tumor necrotic factor-alpha (TNFα), respectively) in male volunteers at increased CVD risk. Eighteen male volunteers with at least two CVD risk factors were enrolled in a cross-over controlled study. These report shows preliminary data obtained through the first phase of the study where volunteers consumed reduced fat pork-products (RF). Looking for specific target, the effects were also tested among volunteers with different initial LDL-cholesterol levels (< and ≥3.36 mmol/L). RF products decreased TNFα 25.6% (p < 0.01) and the body fat mass 2% (p < 0.05) in all volunteers. In volunteers with low initial LDL-cholesterol levels this reduction was significant for TNFα (27%, p < 0.05) and body fat mass (4.8%; p < 0.05). Results suggest the benefits of consuming RF products; however, the effects on body fat were small and belong to a small sample of volunteers. More studies are needed to clarify mechanisms involved in order to ascertain “targets” subjects. Peer Reviewed 2018-11-08T13:49:11Z 2018-11-08T13:49:11Z 2017 2018-11-08T13:49:11Z póster de congreso http://purl.org/coar/resource_type/c_6670 International Symposium on Immunonutrition (2017) http://hdl.handle.net/10261/172032 Sí none |
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Body fat TNF Reduced fat-pork products Obesity LDL-cholesterol Inflammation Body fat TNF Reduced fat-pork products Obesity LDL-cholesterol Inflammation |
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Body fat TNF Reduced fat-pork products Obesity LDL-cholesterol Inflammation Body fat TNF Reduced fat-pork products Obesity LDL-cholesterol Inflammation Celada, Paloma Garcimartín, Alba Bastida, Sara Jiménez Colmenero, Francisco Olmedilla Alonso, Begoña Sánchez-Muniz, F. J. The consumption of reduced fat-pork products decreased body fat and TNFα in volunteers at increased cardiovascular risk. A preliminary study |
| description |
Resumen del póster presentado al International Symposium on Immunonutrition (10th Anniversary), celebrado en Madrid (España) del 17 al 19 de julio de 2017. |
| format |
póster de congreso |
| topic_facet |
Body fat TNF Reduced fat-pork products Obesity LDL-cholesterol Inflammation |
| author |
Celada, Paloma Garcimartín, Alba Bastida, Sara Jiménez Colmenero, Francisco Olmedilla Alonso, Begoña Sánchez-Muniz, F. J. |
| author_facet |
Celada, Paloma Garcimartín, Alba Bastida, Sara Jiménez Colmenero, Francisco Olmedilla Alonso, Begoña Sánchez-Muniz, F. J. |
| author_sort |
Celada, Paloma |
| title |
The consumption of reduced fat-pork products decreased body fat and TNFα in volunteers at increased cardiovascular risk. A preliminary study |
| title_short |
The consumption of reduced fat-pork products decreased body fat and TNFα in volunteers at increased cardiovascular risk. A preliminary study |
| title_full |
The consumption of reduced fat-pork products decreased body fat and TNFα in volunteers at increased cardiovascular risk. A preliminary study |
| title_fullStr |
The consumption of reduced fat-pork products decreased body fat and TNFα in volunteers at increased cardiovascular risk. A preliminary study |
| title_full_unstemmed |
The consumption of reduced fat-pork products decreased body fat and TNFα in volunteers at increased cardiovascular risk. A preliminary study |
| title_sort |
consumption of reduced fat-pork products decreased body fat and tnfα in volunteers at increased cardiovascular risk. a preliminary study |
| publishDate |
2017 |
| url |
http://hdl.handle.net/10261/172032 |
| work_keys_str_mv |
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