PRELIMINARY STUDY ON THE ACUTE

EFFECT OF CONSUMING GOAT MEAT

ON BLOOD PRESSURE AND BLOOD
LIPID PROFILE IN MEN AND WOMEN
WITH MILD HYPERTENSION

Presented By : Sri Wahyuningsih

 Introduction

Hypertension is one of the potential risk

factor for cardiovascular disease
According to ACES, goat meat, which is a
red meat, is leaner and has higher
nutritional composition compared to beef
and pork, and meat of lamb, sheep and
chicken
The aim of this study was to investigate
the associations between goat meat intake
 Subjects

subjects can be male or female 30-55

years of age, having a systolic blood
pressure of 140-160 mmHg, having a
BMI above 18 kg/m2
The specific exclusions criteria were
subjects who have a history of
allergic responses to goat meat
Methods

a. Study Restrictions
Subjects were instructed to abstain from
consuming caffeine and/or xanthine
products (i.e. coffee, tea, chocolate, and
caffeine containing sodas, colas, etc.
b. Fatty Acid Composition
Table 1. In lipid extracts of Boer goat meat,
18 fatty acids (comprised of eight saturated,
seven monounsaturated and three
Table 1. Profile of saturated, monounsaturated and polyunsaturated fatty acid
content (mean (%) ± SD) of Boer goat meat
    Mean
    Concentration
  Fatty Acid (%)
       

  Saturated Fatty Acid  

     

1 Butyric acid C4:0 1.16 + 0.38

     

2 Lauric acid C12:0 4.41 + 0.81

     

3 Myristic acid C14:0 18.35 + 2.50

       

4 Pentadecanoic acid C15:0 0.96 + 0.06

     

5 Palmitic acid C16:0 40.60 + 3.47

     

6 Heptadecanoic acid C17:0 1.32 + 0.10

     

7 Stearic acid C18:0 22.59 + 2.74

     

8 Arachidic acid C20:0 1.17 + 0.28

       

 
   
Unsaturated Fatty Acid
 
 
1 Myristoleic acid C14:1 0.42 + 0.20
       

2 cis-10-Pentadecenoic acid 0.29 + 0

  C15:1    
     

3 Palmitoleic acid C16:1 1.90 + 0.53

       

4 cis-10-Heptadecenoic acid 0.32 + 0.02

  C17:1    
       

5 Elaidic acid C18:1n9t (trans) 0.27 + 0.06

       

6 Oleic acid C18:1n9c (cis) 8.06 + 4.65

       

7 Linolelaidic acid C18:2n6t 0.65 + 0.22

     

8 Linoleic acid C18:2n6c 0.53 + 0.14

       

9 Erucic acid C22:1n9 1.77 + 1.76

       

  cis-4,7,10,13,16,19-    
10 Docosahexanoic acid 1.25 + 0.09
  C22:6n3    
 Next....

c. Diet
Two Boer goats aged one-year- old,
weighing 36 and 38 kg were used in
this study
It was comprised of 130 g goat meat
soup with two slices of bread and a
cup of sugarless barley drink for each
person. It was served to subjects for
 Next....
d. Blood pressure monitoring
After consuming the standardised meal, subjects were allowed to engage in normal
activities, watching TV, reading, etc., but had to maintain an upright position for at
least an hour. Subsequently, blood pressure was monitored at 15-minute
e. Blood specimen collections
One blood sample was taken after a 12-h fast before the beginning of experimental
periods and after the end of the experimental periods (4-hr post-dose).
f. Statistical analysis
Statistical analyses were performed with SPSS. Paired-samples t-test was used to
compare the differences in the subjects’ blood pressure and cholesterol levels
between pre- and post-intake of goat meat
results
Table 2. Demographic characteristics of 10 adults participating in
the study Results And Discussion
  Characteristics   Men (n=5) Women (n=5)   Total (n=10)
             

  Age (year)   46 + 9.8 51 + 4.0   48 + 7.5

             

  Race, n (%)          
             

  Malays   5 (100%) 5 (100%)   10 (100%)

             

  BMI (kg/m2)   28.9 + 2.4 30.2 + 2.9   29.6 + 2.6

  District          
             

  Kuala Lumpur   2 1   3
             

  Petaling   3 1   4
             

  Klang   0 1   1
             

  Kuala Langat   0 1   1
             

  Hulu Langat   0 1   1
             
Table 3. Systolic and diastolic blood pressure for 10 subjects
    SBP (mm Hg)     DBP (mm Hg)  

Time Before Diet After Diet p-value Before Diet After Diet p-value
             

0 min Vs 1 hour 1.445 x 102 1.4502 x 102 0.792 89.3000 83.2250 0.004
             

0 min Vs 2 hours 1.445 x 102 1.4800 x 102 0.290 89.3000 85.4500 0.010
             

0 min Vs 3 hours 1.445 x 102 1.4160 x 102 0.324 89.3000 89.1000 0.005
             

0 min Vs 4 hours 1.445 x 102 1.5005 x 102 0.022 89.3000 85.5938 0.918
             

0 min Vs 2-4 hours 1.445 x 102 1.4655 x 102 0.349 89.3000 86.3833 0.024
             

p-value < 0.05 indicates significant

difference
Table 4. Triglyceride, LDL, HDL and total cholesterol content for 10
subjects

  Before Diet (mmol/L) After Diet (mmol/L   p-value

         

Triglyceride 1.7500 2.1300   0.174

         

LDL cholesterol 2.6700 2.8200   0.601

         

HDL cholesterol 1.3200 1.3300   0.591

         

Total Cholesterol 5.0200 5.1200   0.085

         

p-value < 0.05 indicates significant difference

 Conclusion

There were no changes in the blood pressure levels of

the subjects after consuming the goat meat
This preliminary study also demonstrated no significant
effects of goat meat consumption on total cholesterol,
LDL, HDL and triglyceride content. However, the
sample size was small
Thank
You 