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Effect of meat replacement by tofu on CHD risk factors including copper induced LDL oxidation

Citation

Ashton, E and Dalais, F and Ball, MJ, Effect of meat replacement by tofu on CHD risk factors including copper induced LDL oxidation, Journal of the American College of Nutrition, 19, (6) pp. 761-767. ISSN 0731-5724 (2000) [Refereed Article]

DOI: doi:10.1080/07315724.2000.10718067

Abstract

Objective: To investigate the effect of replacing lean meat with a soy product, tofu, on coronary heart disease risk factors including serum lipoproteins, lipoprotein (a), factor VII, fibrinogen and in vitro susceptibility of LDL to oxidation. Design: A randomized cross over dietary intervention study. Setting: Free-living individuals studied at Deakin University. Subjects: Forty-five free-living healthy males aged 35 to 62 years completed the dietary intervention. Three subjects were non-compliant and excluded prior to analysis. Interventions: A diet containing 150 grams of lean meat per day was compared to a diet containing 290 grams of tofu per day in an isocaloric and isoprotein substitution. Each dietary period was one month duration. Results: Analysis of the seven-day diet record showed that diets were similar in energy, protein, carbohydrate, total fat, saturated and unsaturated fat, polyunsaturated to saturated fat ratio, alcohol and fiber. Total cholesterol and triglycerides were significantly lower, and in vitro LDL oxidation lag phase was significantly longer on the tofu diet compared to the meat diet. The hemostatic factors, factor VII and fibrinogen, and lipoprotein(a) were not significantly affected by the tofu diet. Conclusions: The increase in LDL oxidation lag phase would be expected to be associated with a decrease in coronary heart disease risk.

Item Details

Item Type:Refereed Article
Research Division:Medical and Health Sciences
Research Group:Medical Physiology
Research Field:Medical Physiology not elsewhere classified
Objective Division:Health
Objective Group:Other Health
Objective Field:Health not elsewhere classified
Author:Ball, MJ (Professor Madeleine Ball)
ID Code:21427
Year Published:2000
Web of Science® Times Cited:24
Deposited By:Health Sciences A
Deposited On:2005-07-15
Last Modified:2011-08-04
Downloads:0

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