Cured ham is one of the most characteristic foods in the Spanish diet. However, as it’s a red processed meat and due to its nutrition composition, such as high sodium content, you would think it could potentially be associated with increased health risks like hypertension.

This post will talk about the scientific evidence behind the benefits of spanish ham.

#Jamón serrano

Prospective studies have actually shown no association between cured ham consumption and the incidence of hypertension. Randomised controlled studies are needed to confirm this evidence, although current evidence is robust.

Further studies looked at the association between cured ham consumption and weight gain or cardiovascular events. Similarly, no association was found for either of these parameters.

Spanish ham is not associated with weight gain, hypertension or cardiovascular disease.

Spanish ham improves endothelial function

Iberian-cured ham contains polyphenols and oleic acid known to exert beneficial effects on our endothelium. In healthy subjects, interventions have demonstrated that regular consumption of spanish ham improves endothelial function.

Serrano ham is an excellent food for regulating cholesterol levels in our body.

Spanish ham is rich in poly- and monounsaturated fatty acids, in particular a type of monounsaturated fat called oleic acid, which is especially healthy for regulating cholesterol in our body.

Moreover, peptides found in spanish ham are being investigated due to their therapeutic or preventive use to attenuate the inflammatory atherosclerotic process.

Bioactive peptides found in spanish ham show antihypertensive and antioxidant activities.

Dietary studies show that these active biopeptides impair platelet and monocyte activation in healthy subjects, suggesting the existence of a mechanism that links dietary biopeptides and beneficial health effects such as a reduction in inflammation.