Reply to López-Moreno, M. Comment on “Montoro-García et al. Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk. Nutrients 2022, 14, 298”
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References
- López-Moreno, M. Comment on Montoro-García et al. Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk. Nutrients 2022, 14, 298. Nutrients 2022, 14, 4266. [Google Scholar] [CrossRef]
- Montoro-García, S.; Velasco-Soria, Á.; Mora, L.; Carazo-Díaz, C.; Prieto-Merino, D.; Avellaneda, A.; Miranzo, D.; Casas-Pina, T.; Toldrá, F.; Abellán-Alemán, J. Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk. Nutrients 2022, 14, 298. [Google Scholar] [CrossRef] [PubMed]
Variable | Dry-Cured Pork Ham Mean and IC al 95% | Cooked Ham Mean and IC al 95% |
---|---|---|
BMI, (kg/m2) | −0.09 (−0.27 and 0.09) | 0.08 (−0.07 and 0.23) |
Fat content, % | −0.40 (−0.91 and 0.11) | −0.07 (−0.59 and 0.44) |
Mean 24 h Systolic BP | −1.62 (−3.58 and 0.34) | 0.65 (−0.71 and 2.00) |
Day Systolic BP | −1.58 (−3.72 and 0.56) | 0.06 (−1.54 and 1.66) |
Night Systolic BP | 0.02 (−2.27 and 2.31) | 2.00 (0.19 and 3.81) |
Mean 24 h-Diastolic BP | −1.20 (−2.72 and 0.32) | 1.08 (−0.09 and 2.26) |
Day Diastolic BP | −1.06 (−3.36 and 1.24) | 0.81 (−0.91 and 2.53) |
Night Diastolic BP | −0.41 (−4.06 and 3.24) | 0.57 (−2.11 and 3.26) |
MAP | −1.34 (−2.92 and 0.24) | 0.94 (−0.17 and 2.05) |
% High SBP | −2.73 (−5.36 and −0.09) | 2.61 (0.16 and 5.06) |
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Montoro-García, S.; Velasco-Soria, Á.; Carazo-Díaz, C.; Toldrá, F.; Avellaneda, A.; Abellán-Alemán, J. Reply to López-Moreno, M. Comment on “Montoro-García et al. Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk. Nutrients 2022, 14, 298”. Nutrients 2022, 14, 4282. https://doi.org/10.3390/nu14204282
Montoro-García S, Velasco-Soria Á, Carazo-Díaz C, Toldrá F, Avellaneda A, Abellán-Alemán J. Reply to López-Moreno, M. Comment on “Montoro-García et al. Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk. Nutrients 2022, 14, 298”. Nutrients. 2022; 14(20):4282. https://doi.org/10.3390/nu14204282
Chicago/Turabian StyleMontoro-García, Silvia, Ángeles Velasco-Soria, Carmen Carazo-Díaz, Fidel Toldrá, Antonio Avellaneda, and José Abellán-Alemán. 2022. "Reply to López-Moreno, M. Comment on “Montoro-García et al. Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk. Nutrients 2022, 14, 298”" Nutrients 14, no. 20: 4282. https://doi.org/10.3390/nu14204282