| Horse meat consumption affects iron status, lipid profile and fatty acid composition of red blood cells in healthy volunteers. | |
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MedLine Citation:
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PMID: 23025273 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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This study investigated the effect of moderate consumption of horse meat on iron status, lipid profile and fatty acid composition of red blood cells in healthy male volunteers. Fifty-two subjects were randomly assigned to two groups of 26 subjects each: a test group consuming two portions of 175 g/week of horse meat, and a control group that abstained from eating horse meat during the 90 days trial. Before and after 90 days, blood samples were collected for analysis. Horse meat consumption significantly (p ≤ 0.05) reduced serum levels of total and low-density lipoprotein cholesterol ( - 6.2% and - 9.1%, respectively) and transferrin ( - 4.6%). Total n - 3, long chain polyunsaturated fatty acids n - 3 and docosahexeanoic acid content in erythrocytes increased (p ≤ 0.05) by about 7.8%, 8% and 11%, respectively. In conclusion, the regular consumption of horse meat may contribute to the dietary intake of n - 3 polyunsaturated fatty acids and may improve lipid profile and iron status in healthy subjects. |
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Authors:
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Cristian Del Bò; Paolo Simonetti; Claudio Gardana; Patrizia Riso; Giorgio Lucchini; Salvatore Ciappellano |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2012-10-1 |
Journal Detail:
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Title: International journal of food sciences and nutrition Volume: - ISSN: 1465-3478 ISO Abbreviation: Int J Food Sci Nutr Publication Date: 2012 Oct |
Date Detail:
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Created Date: 2012-10-2 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 9432922 Medline TA: Int J Food Sci Nutr Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Affiliation:
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Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Sezione Nutrizione, Università degli Studi di Milano , 20133 Milan , Italy. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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