# Effects of Cured Pork Peptides on Blood Pressure & Cardiovascular Risk Factors

> **NCT02585089** · NA · UNKNOWN · sponsor: **Universidad Católica San Antonio de Murcia** · enrollment: 50 (estimated)

## Conditions studied

- Hypertension
- Cardiovascular Diseases

## Interventions

- **OTHER:** Spanish cured-pork ham
- **OTHER:** Cooked pork ham

## Key facts

- **NCT ID:** NCT02585089
- **Lead sponsor:** Universidad Católica San Antonio de Murcia
- **Sponsor class:** OTHER
- **Phase:** NA
- **Study type:** INTERVENTIONAL
- **Status:** UNKNOWN
- **Start date:** 2015-10
- **Primary completion:** 2016-04
- **Final completion:** 2016-09
- **Target enrollment:** 50 (ESTIMATED)
- **Last updated:** 2016-07-26


## Primary source

ClinicalTrials.gov registry: https://clinicaltrials.gov/study/NCT02585089

## Citation

> US National Library of Medicine, ClinicalTrials.gov registration NCT02585089, "Effects of Cured Pork Peptides on Blood Pressure & Cardiovascular Risk Factors". Retrieved via AI Analytics 2026-06-02 from https://api.ai-analytics.org/clinical/NCT02585089. Licensed CC0.

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*[Clinical trials dataset](/datasets/clinical-trials) · CC0 1.0*