Multicentre Study of Soybean Protein Diet for Outpatient Hypercholesterolæmic Patients

Descovich, G. C.; Gaddi, Antonio Vittorino; Mannino, Gaia Chiara; Cattin, Luigi; Senin, Umberto; C, Caruzzo; Fragiacomo, C.; Sirtori, M; Ceredi, C; Benassi, M. S.; Colombo, Luigi; Fontana, Gregory P.; Mannarino, Elmo; Bertelli, Eugenio; Noseda, G; Sirtori, Cesare R.

doi:10.1016/s0140-6736(80)91933-9

Cited by 139 publications

(42 citation statements)

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“…As shown in Fig. 1 (Descovich et al, 1980), the animal proteins in the diet are exchanged with soybean proteins, the serum cholesterol is lowered markedly. Since then, numerous investigations on the hypocholesterolemic effect of soybean proteins have been carried out.…”

Section: Physiological Functions Of Soybeans and Soy Food Productsmentioning

confidence: 98%

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Recent Progress in Research and Technology on Soybeans

Fukushima

2001

FSTR

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For a long time, it had been considered that soybean storage proteins play only a role as traditional nutrients and other soybean minor constituents such as isoflavones, saponins, trypsin inhibitors, phytic acid, lectin, etc., act as antinutrient factors. At present, however, these substances have all been recognized to have exciting roles in the prevention of heart disease, cancer, osteoporosis, etc. Besides these physiological effects, soybean storage proteins exhibit excellent functional properties physicochemically in food systems, such as gelation, binding, emulsification, fat and water absorption, etc. On the other hand, there are some substances having undesirable properties in soybeans, such as offflavors, allergens, etc. Recently, there was a great progress in the research of a molecular basis on these functionalities, off-flavors, and allergenicities. By applying these results for soybean breeding, the creation of the new cultivars or lines having more improved properties is in progress. Another highlight in soybean research is the success of the crystallization of ␤-conglycinin and glycinin and the subsequent complete determination of their three-dimensional molecular structures through X-ray crystallographic analysis. This paper overviews these recent investgations.

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Section: Physiological Functions Of Soybeans and Soy Food Productsmentioning

confidence: 98%

“…Mark (*) indicates highly significant difference from mean plasma lipid levels during the term before soy protein diets. Source: Descovich et al (1980). Anderson et al (1995).…”

Section: Physiological Functions Of Soybeans and Soy Food Productsmentioning

confidence: 99%

Recent Progress in Research and Technology on Soybeans

Fukushima

2001

FSTR

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“…Dietary studies have been performed in both animals (Atwal et al, 1997;Woodward & Carroll 1985;Forsythe et al, 1980;Park & Liepa, 1982) and humans (Bakhit et al, 1994;Goldberg et al, 1982;Verrillo et al, 1985;Jenkins et al, 1989;Sirtori et al, 1977;Descovich et al, 1980;Carroll et al, 1978) to determine the effects of substituting soy for animal protein, usually as milk, on plasma lipid concentrations. These investigations have shown differing results: however, the majority found that soy protein was associated with decreased TC and LDL-C concentrations and varying effects on TG and HDL-C.…”

Section: Introductionmentioning

confidence: 99%

Effects of soy as tofu vs meat on lipoprotein concentrations

Ashton

Ball

2000

Eur J Clin Nutr

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Objectives: To investigate the effect of replacing lean meat with a soy product, tofu, on serum lipoprotein concentrations. Study and design: Randomized cross-over dietary intervention study. Subjects: Forty-two free-living healthy males aged 35 ± 62 y completed the dietary intervention. Three additional subjects were non-compliant and excluded prior to analysis. Interventions: A diet containing lean meat (150 gad) was compared with one with 290 gad tofu in an isocaloric and isoprotein substitution. Both diet periods were 1 month, and fat intake was carefully controlled. Results: Seven-day diet records showed the two diets were similar in energy, macronutrients and ®bre. Total cholesterol (mean difference 0.23 mmolal, 95% CI 0.02, 0.43; P 0.03) and triglycerides (mean difference 0.15 mmolal, 95% CI 0.02, 0.31; P 0.017) were signi®cantly lower on the tofu diet than the lean meat diet. However, HDL-C was also signi®cantly lower on the tofu diet (mean difference 0.08 mmolal, 95% CI 0.02, 0.14; P 0.01) although the LDL-C:HDL-C ratio was similar. Conclusion: The effect on HDL-C and the small LDL-C reduction differ from some other studies, where fat was often less controlled, and the comparison was of soy as textured protein or soymilk against casein. This suggests a differential effect of the various proteins compared to the soy may in¯uence the ®ndings. In practice, the replacement of meat with tofu would usually be associated with a decrease in saturated fat and an increase in polyunsaturated fat and this should enhance any small bene®ts due to the soy protein.Sponsor: Deakin University with some contribution from a Commonwealth Department of Veterans Affairs research grant.

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“…The substitution of animal protein with soy protein showed effects only in subjects with increased plasma cholesterol levels, without or only marginal effects in normocholesterolemic or borderline subjects (Crouse, III et al 1999;Jenkins et al 2002). Some researchers found that the substitution of almost all animal protein with soy protein resulted in a significantly decrease in plasma cholesterol levels, mainly LDL-cholesterol, but in subjects with severe hypercholesterolemia (Descovich et al 1980). In 1995, a meta-analysis of numerous studies in humans populations published by Anderson JW (Anderson et al 1995) reinforced the soy protein hypothesis in subjects with hypercholesterolemia, where a significant decrease in total plasma cholesterol and mainly LDL-cholesterol level were observed after replacing animal protein with soy protein.…”

Section: Soy Protein Hypothesis and Ldl Cholesterolmentioning

confidence: 99%