Document Detail

Horse meat consumption affects iron status, lipid profile and fatty acid composition of red blood cells in healthy volunteers.
MedLine Citation:
PMID:  23025273     Owner:  NLM     Status:  MEDLINE    
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.
Cristian Del Bó; Paolo Simonetti; Claudio Gardana; Patrizia Riso; Giorgio Lucchini; Salvatore Ciappellano
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Publication Detail:
Type:  Journal Article; Randomized Controlled Trial; Research Support, Non-U.S. Gov't     Date:  2012-10-01
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  64     ISSN:  1465-3478     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2013 Mar 
Date Detail:
Created Date:  2013-02-01     Completed Date:  2013-07-12     Revised Date:  2014-09-30    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  147-54     Citation Subset:  IM    
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MeSH Terms
Cholesterol, LDL / blood*
Docosahexaenoic Acids / blood
Erythrocytes / metabolism*
Fatty Acids, Omega-3 / blood*
Iron / blood*
Middle Aged
Nutritional Status
Reference Values
Transferrin / metabolism
Young Adult
Reg. No./Substance:
0/Cholesterol, LDL; 0/Fatty Acids, Omega-3; 0/Transferrin; 25167-62-8/Docosahexaenoic Acids; E1UOL152H7/Iron
Erratum In:
Int J Food Sci Nutr. 2013 Aug;64(5):660

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