Effects of Dry-Cured Ham Consumption on Cardiometabolic and Vascular Health in Adults: A Systematic Review and Meta-Analysis of Human Intervention Studies

Abstract

Cardiovascular disease is a leading cause of global morbidity and mortality, and processed meat consumption has been consistently associated with adverse cardiometabolic outcomes in observational studies. However, processed meat products differ substantially in composition and processing methods, and traditional dry-cured ham presents distinct nutritional and biochemical characteristics. This systematic review and meta-analysis aimed to synthesize evidence from human intervention studies evaluating the effects of dry-cured ham consumption on cardiometabolic and vascular health in adults. A comprehensive search of major databases identified eligible randomized and non-randomized intervention studies. Five trials were included in the qualitative synthesis, and meta-analyses were performed for blood pressure, lipid profile, and fasting blood glucose outcomes when sufficient data were available. The pooled analyses indicated a small but statistically significant reduction in diastolic blood pressure and total cholesterol associated with dry-cured ham consumption, whereas no significant effects were observed for systolic blood pressure, LDL cholesterol, HDL cholesterol, triglycerides, or fasting blood glucose. Substantial heterogeneity was present across most outcomes. Overall, the available intervention evidence suggests that dry-cured ham consumption at doses ranging from 40 to 120 g/day does not appear to adversely affect conventional cardiometabolic risk markers in adults. Nevertheless, the limited number and short duration of trials warrant cautious interpretation.