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. 2022, , 298".

We thank Dr. López-Moreno for the comment [..

Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk.

Background: Evidence suggests that bioactive peptides reduce hypertension and affect certain metabolic pathways.

Methods: Fifty-four volunteers with stage 1 prehypertension and/or hypercholesterolemia and/or basal glucose >100 mg/dL were recruited and randomized to pork dry-cured ham ( = 35) or cooked ham (placebo group; = 19) for 28 days. After a wash-out period, meat products were changed for 28 additional days.