The effect of a dietary portfolio compared to a DASH-type diet on blood pressure

Jenkins, David; Jones, Peter J H; Fröhlich, Jiří; Lamarche, Benoı̂t; Ireland, Chris M.; Nishi, Stephanie K.; Srichaikul, Kristie; Galange, P.; Pellini, Catherine; Faulkner, Dorothea; Souza, Russell J. de; Sievenpiper, John L.; Mirrahimi, Arash; Augustin, Livia S. A.; Bashyam, Balachandran; Leiter, Lawrence A.; Josse, Robert G.; Couture, Patrick; Ramprasath, Vanu Ramkumar; Kendall, Cyril W.C.

doi:10.1016/j.numecd.2015.08.006

Cited by 35 publications

(20 citation statements)

References 28 publications

(29 reference statements)

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“…Les aliments au soja font partie du régime portfolio proposé par l'équipe de Jenkins, dont les études ont montré une réduction de 30 % du taux de LDL-cholestérol sous l'effet de cette alimentation pauvre en graisses saturées, riche en fruits et légumes et apportant des noix et des aliments au soja riches en protéines végétales (Jenkins, 2002(Jenkins, , 2003(Jenkins, , 2007(Jenkins, , 2015Ramprasath, 2014 Outre les effets du soja sur le taux de LDL-cholestérol, plusieurs méta-analyses ont conclu à un effet sur la tension artérielle d'environ 2,5 mmHg pour la tension diastolique et 1,5 mmHg pour la tension systolique respectivement, entraî-nant une réduction du risque d'accident vasculaire cérébral de 10 %, de maladie cardiovasculaire de 5 % et de mortalité globale de 4 % (Dong et Qin, 2011 ;Hooper, 2008 ;Liu, 2012 ;Taku, 2010). Cependant, dans plusieurs des études analysées, la tension artérielle était un critère d'évaluation secondaire.…”

Section: Les Aliments Au Soja Et La Santé Cardiovasculaireunclassified

Les aliments au soja : consommation en France, qualités nutritionnelles et données scientifiques récentes sur la santé

Chevalier¹,

Debeuf²,

Joubrel³

et al. 2016

OCL

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Résumé -Aujourd'hui, 4 Français sur 10 consomment des aliments au soja. Les consommateurs les ont intégrés dans leur alimentation, sans bouleverser leurs habitudes alimentaires, parce qu'ils les considèrent naturels et sains. Les non consommateurs sont en attente de plus d'informations (origine géographique du soja et qualités nutritionnelles). La consommation est assez récente et devrait progresser dans les prochaines années. Les aliments élaborés à partir de la graine de soja fournissent des protéines de très bonne qualité nutritionnelle, des acides gras insaturés, des fibres, des vitamines et des minéraux. La graine de soja contient des isoflavones, dont une grande partie est éliminée lors de l'élaboration des aliments au soja (qui en contiennent 1 à 3 mg/g de protéine). La consommation actuelle d'aliments au soja est largement compatible avec l'apport maximal de 1mg/kg/j recommandé par l'Afssa en 2005. Le développement infantile avec les préparations à base de protéines de soja est comparable à celui observé avec celles à base de protéines de lait de vache ou avec le lait maternel, sur tous les paramètres étudiés (croissance, santé osseuse et fonctions métaboliques, reproductives, endocrines, immunitaires et neurologiques). Les aliments au soja semblent exercer un effet protecteur vis-à-vis du risque de cancer du sein (probablement lié aux isoflavones), surtout si la consommation est débutée avant l'adolescence. Chez les femmes ayant des antécédents de cancer du sein, l'alimentation peut intégrer les aliments au soja. Introduire des aliments à base de soja dans l'alimentation contribue aussi à maintenir la santé cardiovasculaire, du fait de leur effet favorable sur le taux de LDL-cholestérol, sur la fonction endothéliale, et potentiellement sur la tension artérielle. Mots clés :Alimentation / soja / consommation / nutrition / santé Abstract -Soyfoods: consumption in France, nutritional qualities and recent scientific data on its contribution to health. Today, 4 French people out of 10 eat soyfoods. Consumers have adopted them in their diet, without changing their habits, because they consider them natural and healthy. The non-users are waiting for more information (geographical origin, nutritional benefits). The consumption is relatively new and is expected to grow in the coming years. Soyfoods produced from soybeans provide high quality proteins, unsaturated fatty acids, fibres, vitamins and minerals. Soybeans contain isoflavones, much of which is lost during the production of soyfoods, which contain between 1 and 3 mg per g protein. The current consumption of soyfoods is largely consistent with the maximum intake of 1 mg/kg/day recommended by the Afssa in 2005. Infant development with formulas based on soy protein is similar to that observed with those based on cow milk or with breast milk, on all studied parameters (growth, bone health and metabolic, reproductive, endocrine, immune and neurological functions). Soyfoods may have a protective effect against the risk for breast cancer (probably due to isofla...

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Section: Les Aliments Au Soja Et La Santé Cardiovasculaireunclassified

Les aliments au soja : consommation en France, qualités nutritionnelles et données scientifiques récentes sur la santé

Chevalier¹,

Debeuf²,

Joubrel³

et al. 2016

OCL

View full text Add to dashboard Cite

show abstract

“…In support of background diet mediating these racial differences in BP sensitivity, current Na + intake appears to be similar across ethnic subgroups (121), however, large datasets indicate ethnic disparities in diet such that minority groups consume lower amounts of fruit and vegetables, dairy products, and fiber (e.g., whole grains) (122-127) while consuming more micronutrient-poor energy-dense foods, meat, and fried food (123). Also supporting the importance of background diet, a recent secondary analysis of the portfolio diet, a diet rich in fiber (e.g., barley, oats, psyllium, nuts) and soy products meant to lower cholesterol, was recently found to reduce BP similar to the DASH diet (128). Lastly, high dietary K + (associated with high fruit and vegetable consumption) is a hallmark of healthful diets and a meta-analysis of studies on K + supplementation in patients without antihypertensive medication demonstrated that reducing Na + :K + is associated with improved BP (129).…”

Section: Dietary Salt Manipulation and The Importance Of Lifestylementioning

confidence: 95%

The Influence of Dietary Salt Beyond Blood Pressure

2019

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Excess sodium from dietary salt (NaCl) is linked to elevations in blood pressure (BP). However, salt sensitivity of BP varies widely between individuals and there are data suggesting that salt adversely affects target organs, irrespective of BP. For example, high dietary salt has been shown to adversely affect the vasculature, heart, kidneys, skin, brain, and bone. Common mediators of the target organ dysfunction include heightened inflammation and oxidative stress. These physiological alterations may contribute to disease development over time. Despite the adverse effects of salt on BP and several organ systems, there is controversy surrounding lower salt intakes and cardiovascular outcomes. Our goal here is to review the physiology contributing to BPindependent effects of salt and address the controversy around lower salt intakes and cardiovascular outcomes. We will also address the importance of background diet in modulating the effects of dietary salt.

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“…After one month, the control, statin, and dietary portfolio groups showed mean decreases in LDL-C of 8.0% ± 2.1% ( p = 0.002), 30.9% ± 3.6% ( p < 0.001), and 28.6% ± 3.2% ( p < 0.001), respectively, thus demonstrating that the efficacy of this dietary portfolio was comparable to a statin therapy [ 118 ]. Further studies demonstrated that dietary portfolio reached a significant BP-lowering effect, comparable to that of the DASH diet [ 119 ], and a positive effective risk factor management in patients with established CAD [ 120 ].…”

Section: Dietary Patterns In Cardiovascular Diseasementioning

confidence: 99%

Nutrition and Cardiovascular Disease: Finding the Perfect Recipe for Cardiovascular Health

et al. 2016

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The increasing burden of cardiovascular disease (CVD) despite the progress in management entails the need of more effective preventive and curative strategies. As dietary-associated risk is the most important behavioral factor influencing global health, it appears the best target in the challenge against CVD. Although for many years, since the formulation of the cholesterol hypothesis, a nutrient-based approach was attempted for CVD prevention and treatment, in recent years a dietary-based approach resulted more effective in reducing cardiovascular risk worldwide. After the publication of randomized trials on the remarkable effects of the Mediterranean diet and the Dietary Approach to Stop Hypertension (DASH) diet on CVD, new efforts were put on research about the effects of complex dietary interventions on CVD. The purpose of this paper is to review the evidence on dietary interventions in the prevention and disease modification of CVD, focusing on coronary artery disease and heart failure, the main disease responsible for the enormous toll taken by CVD worldwide.

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The effect of a dietary portfolio compared to a DASH-type diet on blood pressure

Abstract: Consumption of a cholesterol-lowering dietary portfolio also decreased blood pressure by comparison with a healthy DASH-type diet. CLINICAL TRIAL REG. NO.: NCT00438425, clinicaltrials.gov.

Cited by 35 publications

References 28 publications

Les aliments au soja : consommation en France, qualités nutritionnelles et données scientifiques récentes sur la santé

Les aliments au soja : consommation en France, qualités nutritionnelles et données scientifiques récentes sur la santé

The Influence of Dietary Salt Beyond Blood Pressure

Nutrition and Cardiovascular Disease: Finding the Perfect Recipe for Cardiovascular Health

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