Two studies carried out by Montoro-García et al., 2017, and Montoro-García et al., 2022, showed a trend towards reduced systolic and diastolic blood pressure [ 43 , 50 ], with the latter study showing, after 8 weeks of consumption, a significant decrease of ~2–3 mmHg in both systolic and diastolic pressure 24 h after ingestion of dry-cured ham, compared to the boiled ham control group.
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