Rosemary extract and omega-3 meat for heart risk markers
What it found
In people with at least two blood fat measures showing heart risk, eating meat enriched with omega-3 and rosemary extract for 12 weeks changed some markers of inflammation and oxidation.
Levels of PAI-1, fibrinogen and 8-iso-PGF2 fell, while FRAP rose.
What they found
Studies in people
Inflammation markers
After 12 weeks on the functional meat, PAI-1 and fibrinogen dropped significantly. On the control meat, PAI-1 rose significantly.
Oxidative stress markers
The functional meat lowered 8-iso-PGF2 and raised FRAP significantly. The control meat lowered FRAP significantly.
Between-group differences
The changes in PAI-1, FRAP and 8-iso-PGF2 were significantly different between the functional and control meat periods.
Body measurements
No significant changes were seen in body measurements, and no side effects were reported.
What the authors conclude
“The consumption of FM containing n-3 and rosemary extract improved oxidative and inflammatory status of people with at least two lipid profile variables showing risk for CVD.”
Also in their conclusions
- They conclude that eating functional meat with omega-3 and rosemary extract improved the oxidative and inflammatory status of people with at least two blood fat measures showing heart risk.
- They say that including this kind of functional meat in a balanced diet might be a healthy lifestyle option.
How it was done
Omega-3 fats have been linked to lower inflammation in heart disease, and the authors wanted to see if putting them into meat could help.
43 volunteers with at least two blood fat measures showing heart risk were split into two groups. They ate either functional meat or control meat for 12 weeks, then switched after a 4-week break. 33 people finished the study.
What it can’t tell you
- We summarised it from the abstract only.
- This was a 12-week study, so it cannot show what happens over a longer time.
- It cannot show whether these marker changes lead to fewer heart problems.
The paper
- Title
- Impact of cooked functional meat enriched with omega-3 fatty acids and rosemary extract on inflammatory and oxidative status; a randomised, double-blind, crossover study
- Type
- Randomised controlled trial
- Evidence
- Studies in people
- Summarised from
- Abstract only
- Cite
- Bermejo LM, López-Plaza B, Weber TK, et al (2014). Impact of cooked functional meat enriched with omega-3 fatty acids and rosemary extract on inflammatory and oxidative status; a randomised, double-blind, crossover study. Nutricion hospitalaria. doi:10.3305/nh.2014.30.5.8048PubMed 25365012DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error