Table 7.

A summary of controlled trials published to evaluate the effect of pork meat consumption in cardiovascular disease risk and risk factors.

Reference	Study Features	Result Summary
Davidson et al. [50]	191 men and women LDL 130–190 mg/dL Experimental group was instructed to consume 170 g (6 oz) of meat. 5 to 7 days per week for 36 weeks At least 80% in the form of lean beef. veal. or pork	There were no significant differences in the results produced by the intervention diets in low-density lipoprotein cholesterol and elevations in high-density lipoprotein cholesterol levels
Rubio et al. [51]	44 healthy individuals 6 weeks with 5 weeks for washout Double crossover Veal vs. pork meat (150 g/day)	Lean pork and veal produce similar effects on the lipid profiles of healthy subjects
Hunninghake et al. [53]	N = 145 men and women Hypercholesterolemia 2 × 36 w with 4-week washout phase 170 g red meat/day vs. white	The diet including pork meat was similarly effective for reducing LDL cholesterol and elevating HDL cholesterol concentrations
Stewart et al. [54]	20 adult women Standard pork and lard or the modified pork and lard PUFA enriched pork meat Crossover	The decreases in plasma total cholesterol, LDL cholesterol and SFA contents were most likely a response to the decreased dietary intake of SFAs
O’ Connor et al. [55]	41 subjects 2 × 5 weeks MedDiet. one of 2 versions: MedRed vs. MedControl 500 g vs. 200 g red meat/week 4 weeks washout between	Total cholesterol decreased, greater reductions occurred with MedRed than with MedControl
Wade et al. [56]	31 Adults 45–80 years old A 24-week parallel crossover design trial MD intervention with 2–3 weekly servings of pork (MedPork) with an LF control intervention	No significant differences were observed
Montoro-Garcia et al. [57]	54 volunteers with stage 1 prehypertension and/or hypercholesterolemia and/or basal glucose >100 mg/dL 80 g cured ham with added bioactive compounds 2 × 4 weeks with a 2 week washout	Total cholesterol levels also decreased significantly after dry-cured ham intake

LDL: low-density lipoprotein; HDL: high-density lipoprotein; SFA: saturated fatty acids.