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.

 

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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

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