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首页> 外文期刊>European journal of clinical nutrition >Effects of soy as tofu vs meat on lipoprotein concentrations.
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Effects of soy as tofu vs meat on lipoprotein concentrations.

机译：大豆作为豆腐与肉对脂蛋白浓度的影响。

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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 g/d) was compared with one with 290 g/d 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 fibre. Total cholesterol (mean difference 0.23 mmol/l, 95% CI 0.02, 0.43; P=0.03) and triglycerides (mean difference 0.15 mmol/l, 95% CI 0.02, 0.31; P=0.017) were significantly lower on the tofu diet than the lean meat diet. However, HDL-C was also significantly lower on the tofu diet (mean difference 0.08 mmol/l, 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 influence the findings. 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 benefits due to the soy protein. SPONSOR: Deakin University with some contribution from a Commonwealth Department of Veterans Affairs research grant. European Journal of Clinical Nutrition (2000) 54, 14-19
机译：目的：研究用豆制品豆腐代替瘦肉对血清脂蛋白浓度的影响。研究与设计：随机交叉饮食干预研究。受试者：42名35-62岁的自由健康男性完成了饮食干预。另外三名受试者不合规，在分析之前被排除在外。干预措施：将含有瘦肉（150 g / d）的饮食与290 g / d豆腐的饮食进行等热量和同蛋白替代比较。两种饮食时间均为1个月，并严格控制了脂肪摄入。结果：七日饮食记录显示两种饮食在能量，大量营养素和纤维方面相似。豆腐饮食中的总胆固醇（平均差异0.23 mmol / l，95％CI 0.02，0.43; P = 0.03）和甘油三酸酯（平均差异0.15 mmol / l，95％CI 0.02，0.31; P = 0.017）显着低于豆腐饮食。瘦肉饮食。然而，尽管LDL-C：HDL-C的比例相似，但豆腐饮食中的HDL-C也显着降低（平均差异0.08 mmol / l，95％CI 0.02，0.14; P = 0.01）。结论：对HDL-C的影响和少量LDL-C的减少与其他一些研究不同，在这些研究中，脂肪的控制通常较少，比较的结果是大豆作为质构蛋白或豆浆与酪蛋白。这表明与大豆相比，各种蛋白质的差异作用可能会影响结果。在实践中，用豆腐代替肉通常会减少饱和脂肪，增加多不饱和脂肪，这将增加大豆蛋白带来的任何小好处。赞助人：迪肯大学，由联邦退伍军人事务部研究资助。欧洲临床营养学杂志（2000）54，14-19

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