TY - JOUR
T1 - The effect of dietary protein source on serum lipids
T2 - Secondary data analysis from a randomized clinical trial
AU - Gonciulea, Anda R.
AU - Sellmeyer, Deborah E.
N1 - Funding Information:
None of the authors had a conflict of interest. The study was supported by the National Institutes of Health Grant Number R01AR48810. Additional support received from the Clinical Research and Epidemiology in Diabetes and Endocrinology Training Grant T32DK062707. This publication was supported by the National Center for Research Resources and the National Center for Advancing Translational Sciences, National Institutes of Health, through UCSF-CTSI Grant Number UL1 RR024131. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the NIH.
Publisher Copyright:
© 2016 National Lipid Association
PY - 2017/1/1
Y1 - 2017/1/1
N2 - Background Plant-based diets can lower serum lipids. Whether soy foods offer additional benefits remains controversial. Objective To determine the effect of different protein sources on serum lipids and glucose metabolism, emphasizing comparisons between soy and nonsoy plant–based diets. Methods Secondary data analysis. A total of 173 postmenopausal women were randomized to 1 of 4 weighed metabolic diets for 6 weeks. Diets were equivalent in energy, protein, and fat with at least 80% of protein from either nondairy animal, dairy, nonsoy plant, or soy foods. At baseline and week 6, total cholesterol (TC), low-density lipoprotein (LDL), high-density lipoprotein (HDL), triglycerides, glucose, and insulin were measured. Changes in variables during the diet period were compared within and among groups using t tests and analysis of variance. Results TC decreased 38.8 mg/dL in soy group (P < .001 vs dairy and animal) and 30.5 mg/dL in nonsoy plant group (P = .003 vs dairy, .03 vs animal). LDL decreased 28.3 mg/dL in soy group (P < .001 vs dairy and animal) and 20.6 mg/dL in nonsoy plant group (P = .005 vs dairy, .06 vs animal). HDL decreased 12 mg/dL in soy group (P = .003 vs dairy, .0008 vs animal) and 10 mg/dL in nonsoy plant group (P = .05 vs dairy, .04 vs animal). There were no significant differences in lipid changes between soy and nonsoy plant–based diets. No differences among groups in changes in triglycerides, glucose, or insulin were seen. Conclusions Soy and nonsoy plant–based diets reduced TC and LDL with no significant difference between them. Further studies are needed to determine the specific lipid-lowering components of both soy and nonsoy plant foods.
AB - Background Plant-based diets can lower serum lipids. Whether soy foods offer additional benefits remains controversial. Objective To determine the effect of different protein sources on serum lipids and glucose metabolism, emphasizing comparisons between soy and nonsoy plant–based diets. Methods Secondary data analysis. A total of 173 postmenopausal women were randomized to 1 of 4 weighed metabolic diets for 6 weeks. Diets were equivalent in energy, protein, and fat with at least 80% of protein from either nondairy animal, dairy, nonsoy plant, or soy foods. At baseline and week 6, total cholesterol (TC), low-density lipoprotein (LDL), high-density lipoprotein (HDL), triglycerides, glucose, and insulin were measured. Changes in variables during the diet period were compared within and among groups using t tests and analysis of variance. Results TC decreased 38.8 mg/dL in soy group (P < .001 vs dairy and animal) and 30.5 mg/dL in nonsoy plant group (P = .003 vs dairy, .03 vs animal). LDL decreased 28.3 mg/dL in soy group (P < .001 vs dairy and animal) and 20.6 mg/dL in nonsoy plant group (P = .005 vs dairy, .06 vs animal). HDL decreased 12 mg/dL in soy group (P = .003 vs dairy, .0008 vs animal) and 10 mg/dL in nonsoy plant group (P = .05 vs dairy, .04 vs animal). There were no significant differences in lipid changes between soy and nonsoy plant–based diets. No differences among groups in changes in triglycerides, glucose, or insulin were seen. Conclusions Soy and nonsoy plant–based diets reduced TC and LDL with no significant difference between them. Further studies are needed to determine the specific lipid-lowering components of both soy and nonsoy plant foods.
KW - Cholesterol
KW - Glucose
KW - HDL
KW - HOMA-IR
KW - Insulin
KW - Isoflavone
KW - LDL
KW - Lipoproteins
KW - Soy
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U2 - 10.1016/j.jacl.2016.09.014
DO - 10.1016/j.jacl.2016.09.014
M3 - Article
C2 - 28391910
AN - SCOPUS:85006001615
VL - 11
SP - 46
EP - 54
JO - Journal of Clinical Lipidology
JF - Journal of Clinical Lipidology
SN - 1933-2874
IS - 1
ER -