Horse meat consumption affects iron status, lipid profile and fatty acid composition of red blood cells in healthy volunteers.

摘要

Effect of moderate consumption of horse meat on Fe status, lipid profile and fatty acid composition of red blood cells was investigated in healthy male volunteers. 52 subjects were randomly assigned to 2 groups of 26 subjects each: a test group consuming 2 portions of 175 g/wk 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, n-3 long chain polyunsaturated fatty acids (PUFA) and docosahexaenoic acid content in erythrocytes increased (p <= 0.05) by approx. 7.8, 8 and 11%, respectively. In conclusion, the regular consumption of horse meat may contribute to the dietary intake of n-3 PUFA and may improve lipid profile and Fe status in healthy subjects.