A study suggests that eating cured ham can reduce cardiovascular risk

by time news

consumption of cured ham long-cured and with a low salt content can contribute to improving the cardiovascular health due to the contribution of bioactive peptides with the ability to reduce blood pressure, specifically in those people who have slightly elevated blood pressure. This is the main conclusion of a research project, led by ElPozo Alimentación, in which the Institute of Agrochemistry and Food Technology (IATA-CSIC) and the San Antonio Catholic University of Murcia (UCAM) have also participated.

The results of this nutritional study suggest that regular consumption of said ham improves the glycemic metabolism and the lipid profile also in individuals who already have high levels of cholesterol and glucose in the blood.

The conclusions of this project have been presented during the course of the XI World Congress of Ham recently held in Segovia, and have been recognized and awarded as the best scientific work of all those presented.

Fidel Toldrá, research professor at the Institute of Agrochemistry and Food Technology (CSIC) in Valencia; and José Abellán and Silvia Montoro, main researchers of the project and belonging to the Chair of Vascular Risk of the UCAM, have been in charge of communicating the latest advances in the generation of bioactive peptides in cured ham and their contribution to cardiovascular health.

The conclusions of this study will also be presented at the next National Congress on Hypertension, to be held next September in the city of Murcia.



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