Coagulation, Thrombogenesis, and Insulin Resistance Markers in Increased-Cardiovascular-Risk Subjects Consuming Improved-Fat Meat Products.

Paloma CeladaBegoña Olmedilla-Alonso Gonzalo Delgado-PandoRafaela RaposoFrancisco Jiménez-Colmenero Alba Garcimartín Francisco José Sánchez-Muniz

Published in: Journal of the American College of Nutrition (2019)

The consumption of n-3RF meat products, followed by RF ones, partially reduced thrombogenesis, coagulation, and insulin-resistance markers. Thus, the inclusion of lipid-improved pâtés/frankfurters might be recommended into dietary strategies in at-CVD-risk volunteers.

Keyphrases

insulin resistance
adipose tissue
high fat diet
metabolic syndrome
polycystic ovary syndrome
skeletal muscle
type diabetes
high fat diet induced
fatty acid
weight loss