IMPACT OF IMPROVED FAT-MEAT PRODUCTS CONSUMPTION ON ANTHROPOMETRIC MARKERS AND NUTRIENT INTAKES OF MALE VOLUNTEERS AT INCREASED CARDIOVASCULAR RISK.
BACKGROUND
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.


CONCLUSIONS
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.
Departamento de Nutrición y Bromatología I (Nutrición). Facultad de Farmacia. Universidad Complutense, Madrid.. pcelada@ucm.es.
Paloma
P
Celada
Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (ICTAN), CSIC. 28040-Madrid, (Spain).. g.delgado.pando@gmail.com.
Gonzalo
G
Delgado-Pando
Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (ICTAN), CSIC. 28040-Madrid, (Spain).. bolmedilla@ictan.csic.es.
Begoña
B
Olmedilla-Alonso
Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (ICTAN), CSIC. 28040-Madrid, (Spain).. fjimenez@ictan.csic.es.
Francisco
F
Jiménez-Colmenero
Departamento de Nutrición y Bromatología I (Nutrición). Facultad de Farmacia. Universidad Complutense, Madrid.. marruperto@yahoo.com.
Mar
M
Ruperto
Departamento de Nutrición y Bromatología I (Nutrición). Facultad de Farmacia. Universidad Complutense, Madrid.. frasan@ucm.es.
Francisco J
FJ
Sánchez-Muniz
D000328:Adult; D000886:Anthropometry; D015415:Biomarkers; D001837:Body Weights and Measures; D002318:Cardiovascular Diseases / Q000453:epidemiology / Q000209:etiology; D004041:Dietary Fats; D002149:Energy Intake; D005260:Female; D005504:Food Analysis; D006801:Humans; D008055:Lipids / Q000097:blood; D008297:Male; D008461:Meat Products; D008875:Middle Aged; D009753:Nutritive Value; D012307:Risk Factors
D015415:Biomarkers; D004041:Dietary Fats; D008055:Lipids