Soybean-Protein Diet in the Treatment of Type-Ii Hyperlipoproteinæmia

Sirtori, Cesare R.; Agradi, E.; Conti, Franco; Mantero, O; Gatti, Elena

doi:10.1016/s0140-6736(77)91823-2

Cited by 336 publications

(72 citation statements)

References 15 publications

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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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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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“…In this controlled cross-over investigation in twenty patients who underwent a 6-week study (109) , there was a 20 -22 % reduction in total cholesterol level and a 22 -25 % reduction in LDL-C, without significant changes of triacylglycerolaemia. The reduction in plasma cholesterol was inversely related to the baseline cholesterolaemia and not modified by the addition of dietary cholesterol (109) . The large number of ensuing clinical studies are summarised in a meta-analysis (118) of thirty-eight studies up to 1995, in both hypercholesterolaemic and normolipidaemic individuals.…”

Section: Soya Proteinsmentioning

confidence: 90%

Functional foods for dyslipidaemia and cardiovascular risk prevention

et al. 2009

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A food can be regarded as ‘functional’ if it can demonstrate a beneficial efficacy on one or more target functions in the body in a convincing way. Beyond adequate nutritional qualities, functional foods should either improve the state of health and wellbeing and/or reduce the risk of disease. Functional foods that are marketed with claims of heart disease reduction focus primarily on the major risk factors, i.e. cholesterol, diabetes and hypertension. Some of the most innovative products are designed to be enriched with ‘protective’ ingredients, believed to reduce risk. They may contain, for example, soluble fibre (from oat and psyllium), useful both for lowering cholesterol and blood pressure, or fructans, effective in diabetes. Phytosterols and stanols lower LDL-cholesterol in a dose-dependent manner. Soya protein is more hypocholesterolaemic in subjects with very high initial cholesterol and recent data indicate also favourable activities in the metabolic syndrome.n-3 Fatty acids appear to exert significant hypotriacylglycerolaemic effects, possibly partly responsible for their preventive activity. Dark chocolate is gaining much attention for its multifunctional activities, useful both for the prevention of dyslipidaemia as well as hypertension. Finally, consensus opinions about tea and coffee have not emerged yet, and the benefits of vitamin E, garlic, fenugreek and policosanols in the management of dyslipidaemia and prevention of arterial disease are still controversial.

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“…may be partially attributed to its dietary fiber. On the other hand, it has been reported that dietary proteins from various plants (13), and dietary purified saponin (14), or saponin-rich food such as soya-bean protein (15) have hypocholesterolemic effects. In this study, the possibility that some minor components such as plant protein and saponin are partially responsible for these effects cannot be excluded.…”

Section: Discussionmentioning

confidence: 99%

Effects of Platycodon Grandiflorum Feeding on Serum and Liver Lipid Concentrations in Rats with Diet-Induced Hyperlipidemia.

Kim

Ezaki

Ikemoto

et al. 1995

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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SummaryTo study the effect of Platycodon grandiflorum (P. g.) feed ing on serum and liver lipid concentrations, diet-induced hyperlipidemic rats were fed diets containing 5% and 10% P. g, powder for 3 weeks. The P. g. feeding markedly decreased both serum and liver lipid concentrations in hyperlipidemic rats. Especially, 5% P. g. diet significantly decreased the concentrations of total cholesterol and triglycerides in serum and liver as compared with those of the hyperlipidemic control group. Dietary P. g. also induced a reduction in low-density lipoprotein (LDL)-cholesterol as well as an increase in the concentration of high-density lipoprotein (HDL)-cholesterol in serum. Furthermore, the atherogenic index was also low in rats fed P. g. diet. These results indicated that dietary P. g. may have a beneficial effect on preventing hypercholesterolemia and hyperlip idemia.

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Soybean-Protein Diet in the Treatment of Type-Ii Hyperlipoproteinæmia

Cited by 336 publications

References 15 publications

Effects of soy as tofu vs meat on lipoprotein concentrations

Effects of soy as tofu vs meat on lipoprotein concentrations

Functional foods for dyslipidaemia and cardiovascular risk prevention

Effects of Platycodon Grandiflorum Feeding on Serum and Liver Lipid Concentrations in Rats with Diet-Induced Hyperlipidemia.

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