The effect of the regular consumption of lard from fats of crossbreed Mangalitsa and breed of meat type pig on the lipid profile of consumers

Authors

  • Jana Mrázová Slovak University of Agriculture, Faculty of Agrobiology and Food Resource, Department of Human Nutrition, Tr. A. Hlinku 2, 949 76, Nitra
  • Ondřej Bučko Slovak University of Agriculture, Faculty of Agrobiology and Food Resources, Department of Special Zootechnics, Tr. A. Hlinku 2, 949 76, Nitra
  • Martina Gažarová Slovak University of Agriculture, Faculty of Agrobiology and Food Resource, Department of Human Nutrition, Tr. A. Hlinku 2, 949 76, Nitra
  • Anna Kolesárová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing of Plant Products, Tr. A. Hlinku 2, 949 76, Nitra
  • Jana Kopčeková Slovak University of Agriculture, Faculty of Agrobiology and Food Resource, Department of Human Nutrition, Tr. A. Hlinku 2, 949 76, Nitra
  • Peter Chlebo Slovak University of Agriculture, Faculty of Agrobiology and Food Resource, Department of Human Nutrition, Tr. A. Hlinku 2, 949 76, Nitra

DOI:

https://doi.org/10.5219/957

Keywords:

lard, cholesterol, lipid profile, mangalitsa

Abstract

The aim of this study was to evaluate the influence of consumption of lard processed from crossbreed of the original mangalitsa genotype and the breed of meat type pigs on selected biochemical parameters: total cholesterol (T-C), LDL cholesterol, HDL cholesterol and triacylglycerols (TAG). Twenty-nine probands participated in the study, of which 14 women and 15 men (aged 21 - 59) who consumed regularly lard four times a week during 5 weeks. By evaluating the lipid profile of probands, we observed elevated hypercholesterolemia at the beginning of the study in 43% women and 27% men. Statistically significant differences were recorded in this group of probands, where we recorded a decrease in TC of 0.55 mmol.L-1 in the whole sample of probands with p <0.05 probability in the 2nd sample of study after 5 weeks of consumption of lard. Borderline high (up to 3.35 mmol.L-1) was found in 21% of women and 33% of men, and above LDL cholesterol was found in 79% of women and 60% of men. This high level of LDL cholesterol is considered a risk factor for the development of atherosclerosis. We can conclude from the results that regular consumption of lard has significantly reduced the total cholesterol levels, especially in women, this effect has been associated with lowering LDL cholesterol (p <0.01) and lowering HDL cholesterol.

 

Downloads

Download data is not yet available.

References

Aiglová, R. 2017. HDL cholesterol a kardiovaskulární onemocnění. HDL cholesterol and cardiovascular disease. Medicine After Graduation, vol. 18, no. 4, p. 376-379.

Béder, I., Babinská, K., Béderová, A., Bukovský, I., Gabašová, E., Hájek, J., Slezáková, O., Važan, R. 2005. Výživa a dietetika. Nutrition and dietetics, 1st ed. Bratislava, Slovakia : UK. 188 p. ISBN 80-223-2007-2.

Biju, J. Alvin T., George, A. T. P., Regi, J., Shaliet, R. S. 2015. Prevalence of Metabolic Syndrome in Newly Detected Type 2 Diabetes Mellitus. Academic Medical Journal of India, vol. 3, no. 1, p. 8-12.

Cordis, I., Mihaiu, M., Tăbăran, A., Mihaiu, R., Dan, S. D., Reget, O., Cordea, D., Mureşan, C. 2015. Compositional Studies on Mangalitsa Meat Products for Public Consumption. Bulletin UASVM Veterinary Medicine, vol. 72, no. 1. p. 57-61. https://doi.org/10.15835/buasvmcn-vm:10568

Debrecéni, O., Komová, P., Bučko, O. 2016. Comparison the physicochemical quality indicators of Musculus Longissimus Dorsi from Mangalitsa Breed and their crossbreeds. Journal of Central European Agriculture, vol. 17, no. 4, p. 1253-1263. https://doi.org/10.5513/jcea01/17.4.1840

Gunstone, F. D. 1996. Fatty acid and lipid chemistry. London, UK : Blackie Academic & Professional, 1996, 252 p. ISBN 978-1-4613-6852-6. https://doi.org/10.1007/978-1-4615-4131-8

Imaki, M. Miyoshi T, Tanada S, Nakamura T, Yamada Y, Yamasaki R, Terada H.1989. Effect of lard and corn oil intake on serum lipids in young men. Acta Biologica Hungarica Kaposvariensis, vol. 40, no. 3, p. 271-282.

Jansen, J. Anette Bysted, A., Dawids, S., Kjeld Hermansen, K.1999. The effect of palm oil, lard, and puff-pastry margarine on postprandial lipid and hormone responses in normal-weight and obese young women. British Journal of Nutrition, vol 82, p. 469-479. https://doi.org/10.1017/S0007114599001725

Jurkovičová, J. 2005. Vieme zdravo žiť? Výskyt rizikových faktorov kardiovaskulárnych chorôb v slovenskej populácii a možnosť prevenci. Do we live healthy? The incidence of risk factors for cardiovascular diseases in the Slovak population and the possibility of prevention, 1st ed. Bratislava, Slovakia : Univerzita Komenského. 166 p. ISBN 80-223-2132-X (In Slovak)

Kasper, H. 2015. Výživa v medicíne a dietetike. Nutrition in medicine and dietetics. Praha, Czech Republic : Grada, p. 555. ISBN 978-80-247-4533-6. (In Czech)

Kaško, M., Kaško, V. 2017. HDL mystery. Cardiology Letters, vol. 26. no 5. p. 282-287.

Mandovec, A. 2008. Kardiovaskulární ochoření u žen. Cardiovascular diseases in women. Praha, Czech Republic : Grada, 128 p. ISBN 80-2427-807-0.

Metger, O. J., Meier, A. R. M. 2016. Fats and oils as renewable feedstock for the chemical industry. European Journal of Lipid Science and Technology, vol. 118, no.1, p. 1-2. https://doi.org/10.1002/ejlt.201500535

Michas, G., Micha, R., Zampelas, A. 2014. Dietary fats and cardiovascular disease: Putting together the pieces of a complicated puzzle. Atherosclerosis, vol. 234, no. 2, p. 320-328. https://doi.org/10.1016/j.atherosclerosis.2014.03.013

Nelson, H. R. 2013. Hyperlipidemia as a Risk Factor for Cardiovascular Disease. Primary Care: Clinics in Office Practice, vol. 40, no. 1, p. 195-211. https://doi.org/10.1016/j.pop.2012.11.003

Nistor, E. Bampidis, V., Pentea, M., Prundeanu, H., Ciolac, V. 2012. Nutritional Quality of Pork Produced by Mangalitsa Breed. Scientific Papers Animal Science and Biotechnologies, vol. 45, no. 2, p. 386-389.

Parunovič, N. Petrovic, M., Djordjevic, V., Petronijevic, R., Lakicevic, B., Petrovic, Z., Savic, R. 2015. Cholesterol Content and Fatty Acids Composition of Mangalitsa Pork Meat. Procedia Food Science, vol. 5, no. 1, p. 215-218. https://doi.org/10.1016/j.profoo.2015.09.021

Stewart, W. J., Kaplan, L. M., Beitz, C. D. 2001. Pork with a high content of polyunsaturated fatty acids lowers LDL cholesterol in woman. The American Journal of Clinical Nutrition, vol. 74, no. 2, p. 179-187. https://doi.org/10.1093/ajcn/74.2.179

ŠÚ SR. 2018. Spotreba potravín v SR. Consumption of SR food. Bratislava, Slovakia : Statistical Office of The Slovak Republic. Available at: http://www.statistics.sk/pls/elisw/web.extSearch

Vohnout, B., Rašlová, K. 2009. Risk factors for the development of atherosclerosis: lipids and their relationship to atherosclerosis. Via practica, vol. 6, no. 3, p. 116-119.

Wollmannová, A. Musilová, J., Urminská, D. Bajčan, D., Bobková, A., Bojňanská, T., Bystrická, J., Čanigová, M., Kročko, M., Mašková, Z., Mendelová, A., Stanovič, R., Szabová, E., Tančinová, D., Tóth, T. 2018. Chémia potravín. Food chemistry. Nitra, Slovakia: SPU, 543 p. ISBN 978-80-552-1814-4.

Downloads

Published

2018-09-25

How to Cite

Mrázová, J. ., Bučko, O. ., Gažarová, M. ., Kolesárová, A. ., Kopčeková, J. ., & Chlebo, P. . (2018). The effect of the regular consumption of lard from fats of crossbreed Mangalitsa and breed of meat type pig on the lipid profile of consumers. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 644–649. https://doi.org/10.5219/957

Issue

Vol. 12 No. 1 (2018): Potravinarstvo Slovak Journal of Food Sciences

Section

Articles

License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Crossref
Scopus
Google Scholar
Europe PMC

Most read articles by the same author(s)

1 2 3 4 > >>