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

Abstract

Introduction: meat products have been recognized to be adequate matrix for incorporating functional ingre dients. The impact of meat products formulated by repla cing animal fat with a combination of olive, linseed and fish oils on energy and nutrient intakes and anthropome tric measurements were tested in a non-randomized-con trolled-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-enri ched-RF (n-3RF), and normal fat (NF)), separated by 4-wk washout. Energy and nutrient intakes, healthy ea ting index (HEI), and anthropometric changes were eva luated. 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). Signi ficant inverse correlations were observed between ra te-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 con tribution was 40%, 41%, and 16%, respectively. More than 33% of volunteers did not initially cover 70% of several minerals and vitamins RDAs. Product consump tion improved dietary Zn, Ca, retinol equivalent, folate and vitamin B12 contents in all periods, and ameliora ted n-3 PUFA contents and n-6/n-3 PUFA ratio over the n-3RF period.