Plasma lipid alterations in vegetarian males resulting from the substitution of tofu for cheese

Abstract

Fasting plasma lipid and dietary intake changes were assessed in 12 male lacto-ovo vegetarians in response to 3-week periods of isocaloric tofu (336 g) and cheese (64 g) consumption. Two experimental groups differed only in the order in which tofu and cheese were consumed. Aside from the specified tofu and cheese intake levels, subjects were asked to maintain their normal diets. Dietary changes in the pooled total subject population expressed as mean intakes during the tofu compared to the cheese periods (estimated from 7-day dietary records) included significant increases in vegetable protein, total fat, and polyunsaturated fatty acids, and significant decreases in animal protein and saturated fatty acids. Changes in plasma lipids from initial levels at the onset of the tofu period in the total pooled subject population included mean decreases in total cholesterol of 16 mg/dl (p<0.01) and LDL-cholesterol of 15 mg/dl (p<0.01). No overall significant alterations in plasma lipids occurred in the total subject population during cheese consumption. The increase in the ratio of polyunsaturated to saturated fatty acids from 0.9 (cheese period) to 1.8 (tofu period) appeared to be the primary mediator of the hypocholesterolemic response associated with tofu consumption.