Horse meat consumption affects iron status, lipid profile and fatty acid composition of red blood cells in healthy volunteers

This study investigated the effect of moderate consumption of horse meat on iron status, lipid profile and fatty acid composition of red blood cells in healthy male volunteers. Fifty-two subjects were randomly assigned to two groups of 26 subjects each: a test group consuming two portions of 175 g/week of horse meat, and a control group that abstained from eating horse meat during the 90 days trial. Before and after 90 days, blood samples were collected for analysis. Horse meat consumption significantly (p<0.05) reduced serum levels of total and low-density lipoprotein cholesterol (26.2% and 29.1%, respectively) and transferrin (24.6%). Total n-3, long chain polyunsaturated fatty acids n-3 and docosahexeanoic acid content in erythrocytes increased (p<0.05) by about 7.8%, 8% and 11%, respectively. In conclusion, the regular consumption of horse meat may contribute to the dietary intake of n-3 polyunsaturated fatty acids and may improve lipid profile and iron status in healthy subjects.