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Effects of soy as tofu vs meat on lipoprotein concentrations
journal contribution
posted on 2023-05-16, 12:47 authored by Ashton, E, Madeleine BallMadeleine BallObjectives: 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.
History
Publication title
European Journal of Clinical NutritionVolume
54Pagination
14-19ISSN
0954-3007Department/School
School of Health SciencesPublisher
Thomson ISIPlace of publication
United States of AmericaRepository Status
- Restricted