Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications

Five varieties of Spanish dry cured ham were studied to assess their nutritional value in relation to fatty acids. Ten hams of the Traditional Speciality Guaranteed (TSG) "Jamon Serrano", and the Protected Designations of Origin (PDO) "Jamon de Teruel", "Dehesa de Extremadura", "Jamon de Huelva" and "Guijuelo", were analysed. Iberian hams ("Dehesa de Extremadura", "Jamon de Huelva" and "Guijuelo") were characterised by a lower proportion of saturated fatty acids (SFA) and a significantly higher percentage of monounsaturated fatty acids (MUFA) than white hams ("Jamon Serrano" and "Jamon de Teruel"). The Iberian varieties also showed a high proportion (approximately 50%) of C18:1 n-9, while "Jamon Serrano" showed the highest percentage of C18:2n-6. The PUFA/SFA (P/S) ratio of the five varieties was >= 0.19, with the highest ratio corresponding to 'Jamon Serrano" (0.3). The n-6/n-3 ratio was in the order of 13/1 in "Jamon Serrano" and "Jamon de Huelva", and ranged from 9.3/1 to 10.3/1 in the other varieties. The most favourable hypocholesterolemic/Hypercholesterotemic (h/H) ratio (>= 2.5) was found in the Iberian varieties. TSG "Serrano" was shown to supply the lowest percentage of the recommended daily intake of MUFA, the Iberian varieties showed the highest percentage of the daily intake of long-chain PUFA, and PDO "Dehesa de Extremadura" showed the highest percentage of the intake of C18:3n-3. The higher MUFA proportion and h/H ratio observed in the Iberian hams, together with their contribution to the recommended daily intake of fatty acids, would make these products more suitable for healthier diets, although consumption must be recommended in moderation. (c) 2006 Elsevier Ltd. All rights reserved.