One group will receive dry-cured pork ham of >10 months proteolysis (intervention product).
Intervention: Dietary intake Dry-cured pork ham contains high doses of bioactive peptides produced during more than 10 months of proteolysis.

The other group will receive cooked, uncured ham (placebo product). Intervention: Dietary intake. Cooked ham does not display bioactive peptides as they are produced during proteolysis of pork ham.

Hypertension

Cardiovascular Diseases

Dry-cured ham with reduced salt will be used in order to decrease the sodium intake that could affect blood pressure too. Such ham contains 25% lower salt than similar products on the market (3,7g vs 4,5g/100g).
Volunteers will receive 80g of cured pork ham daily for 28 consecutive days. They can eat the interventional product at any time of the day.

Spanish cured-pork ham

Volunteers will receive 100g of cooked pork ham daily for 28 consecutive days. They can eat the product (placebo product) at any time of the day.

cola/triglyceride

Effects of Cured Pork Peptides on Blood Pressure & Cardiovascular Risk Factors

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