Benefits on body fat composition of isocalorically controlled diets including functionally optimized meat products: Role of alpha-linolenic acid. (January 2015)

• Record Type: Journal Article
• Authors: Navas-Carretero, Santiago; San-Cristobal, Rodrigo; Avellaneda, Antonio; Planes, Jose; Zulet, M. Angeles; Martínez, J. Alfredo
• Is Part Of: Journal of functional foods. Volume 12(2015)
• Page Start: 319
• Page End: 331
• Publication Date: 2015-01
• Subjects: Meat products -- Body composition -- Nutritional intervention -- Alpha-linolenic acid; RP reference meat product -- ONP optimized nutritional products; Alpha-Linolenic acid – ALA (PubChem CID: 5280934) -- Docosahexaenoic acid – DHA (PubChem CID: 445580) -- Eicosapentaenoic acid – EPA (PubChem CID: 446284); Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2014.12.005
• Languages: English
• ISSNs: 1756-4646

Abstract

Highlights: Optimized meat products higher in n-3 PUFA content may be a feasible healthy strategy. ALA consumption may play a role in body weight management within an isocaloric diet. Meat products can be devised to reduce saturated fat and increased n-3 supply. Abstract: The effects on body composition and cardiovascular risk of functional meat products, within a balanced diet, were investigated in a randomized, double-blind, 10-week nutritional intervention. Fifty-four adults were distributed in three groups, consuming 600 g/week of a reference meat product (RP), optimized nutritional product-1 (ONP-1), lower in fat, or ONP-2, n-3 PUFA enriched. Measures were performed at baseline and the endpoint. All groups lost fat mass, being subjects on the ONP-2 group those with more fat loss (p = 0.042) compared to the other groups. Correlation analyses evidenced significant associations between alpha-linolenic acid (ALA) intake and plasma levels (p = 0.001), as well as between plasma levels and fat mass changes (p = 0.03). The inclusion of optimized meat products, with n-3 PUFA (Polyunsaturated fatty acids) and an improved nutritional profile may be a healthy strategy, as a functional food, within an isocalorically controlled diet. ALA consumption may play a role in body composition changes.