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

Abstract

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.

Keywords::

• horse meat
• iron status
• lipid profile
• red blood cells
• fatty acid composition
• healthy subjects

View correction statement:

Erratum to ‘Horse meat consumption affects iron status, lipid profile and fatty acid composition of red blood cells in healthy volunteers’ [Int J Food Sci Nutr (2013) 64(2): 147–154]

Acknowledgements

We thank Mr Daniele Contino for his expertise at finishing the analyses of the fatty acids, Mrs Antonella Brusamolino for her able assistance in interviewing and volunteers for their time and effort.

Declaration of interest : NabaCarni S.p.a, (Rezzato, Brescia, Italy) supported this study by providing horse meat. The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.