Elevation of VLDL-cholesterol during substitution of soy protein for animal protein in diets of hypercholesterolemic Canadians
Wolfe, B.M. | Giovannetti, P.M.
Extract: The effect of dietary protein source upon the levels of fasting serum lipids in hypercholesterolemic subjects was investigated. Using a cross-over design, 5 subjects received sequentially either i) a control conventional low cholesterol diet containing mixed protein from meat, dairy products and plant sources or ii) an all plant protein test diet in which the meat and dairy protein of the former diet was replaced mainly by a product based upon textured soy protein flour (Cholsoy R) and to a small extent a soy protein isolate-based beverage. There were no significant differences between the control and test diets with respect to the mean values for fasting serum total cholesterol (307 plus or minus 37 vs 324 plus or minus 40 g/dl), LDL-cholesterol (239 plus or minus 28 vs 249 plus or minus 31 mg/dl), HDL-cholesterol (45 plus or minus 7 vs 45 plus or minus 8 mg/dl), total triglycerides (189 plus or minus 34 vs 199 plus or minus 40 mg/dl), or VLDL-triglycerides (89 plus or minus 21 vs 90 plus or minus 15 mg/dl, respectively p greater than 0.05). However, the mean value for fasting serum VLDL-cholesterol was significantly higher during the test versus control diet (17 plus or minus 4 vs 22 plus or minus 4 mg/dl, p less than 0.05). The soy bean flour based products tested showed no evidence of lipid lowering in the fasted subjects. (author)
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