Consumption Of Vegetable Protein Research Articles

Effects of meat consumption and vegetarian diet on risk of wrist fracture over 25 years in a cohort of peri- and postmenopausal women

Evidence suggesting that a diet high in fruits and vegetables may be beneficial to bone health has sparked interest in the potential benefit of a vegetarian diet. However, other studies have raised a question regarding the adequacy of protein in such a diet. The aim of the present study was to take a whole foods approach in examining the effects of foods high in protein on the risk of wrist fracture (WF) in a cohort with a significant proportion consuming a meat-free diet. A cohort study of women who completed two lifestyle surveys 25 years apart. One thousand eight hundred and sixty-five peri- and postmenopausal women at the time of the first survey. There was a significant interaction between meat consumption and foods high in vegetable protein. Among vegetarians, those who consumed the least vegetable protein intake were at highest risk for fracture. However, increasing levels of plant-based high-protein foods decreased WF risk, with a 68% reduction in risk (hazard ratio (HR) = 0.32, 95% confidence interval (CI) 0.13-0.79) in the highest intake group. Among those with lowest vegetable protein consumption, increasing meat intake decreased the risk of WF, with the highest consumption decreasing risk by 80% (HR = 0.20, 95% CI 0.06-0.66). The finding that higher consumption frequencies of foods rich in protein were associated with reduced WF supports the importance of adequate protein for bone health. The similarity in risk reduction by vegetable protein foods compared with meat intake suggests that adequate protein intake is attainable in a vegetarian diet.

A Dietary Intervention for Recurrent Prostate Cancer After Definitive Primary Treatment: Results of a Randomized Pilot Trial

Considerable evidence has shown that diet can affect both the incidence and the progression of prostate cancer. The objective of this study was to determine whether men in this situation could make a change to a diet emphasizing plant-based foods and fish and to examine the effect on quality of life (QOL) and prostate-specific antigen (PSA) velocity. A total of 36 men and their partners were randomly assigned to attend a series of 11 dietary and cooking classes that also integrated mindfulness practice as a support in making the change or a wait-list control group. Assessments were made of dietary intake, QOL, and PSA at baseline, after intervention (11 weeks), and 3 months after intervention. The intervention group showed significant reductions in the consumption of saturated fat and increased consumption of vegetable proteins with accompanying reductions in animal proteins, including dairy products. They also showed increased QOL. Although no significant change was found in the rate of PSA increase between the two groups, the mean PSA doubling time for the intervention group was substantially longer at the 3-month follow-up visit than that of the controls. Men with a increasing PSA level after primary treatment were able to make a change to a prostate-healthy diet, accompanied by increases in QOL. No significant difference was found in the log PSA slope between the two groups; however, the PSA doubling time increased substantially in the intervention group compared with that in the controls. Future trials should examine the effect of the prostate-healthy diet with a larger sample of men for a longer period.

Gelled vegetable desserts containing pea protein, κ-carrageenan and starch

Due to recent animal diseases, cholesterol intake worries and strong demand for healthy food, there is a greater pressure for the direct consumption of vegetable proteins in food products. In this work, the objective is to develop alternative of strictly vegetable origin desserts based on gelled systems with required physical structure and perceived texture. For this reason, it is important to control the properties of the biopolymer mixtures and understand the phase separation behaviour under different physicochemical conditions. The firmness and storage modulus of different formulations of pea protein/κ-carrageenan/starch systems processed and cooled at different conditions are compared with those parameters obtained for commercial products. Formulation and thermal conditions were determined to influence the texture and storage modulus of the mixed systems. Confocal microscopic images showed that phase separation between pea protein and κ-carrageenan takes place, leading to the formation of two network systems. The binding of water effect, of the starch swollen granules, promotes the concentration of pea protein and κ-carrageenan, reinforcing the gel structure.

Dietary protein and the risk of cholecystectomy in a cohort of US women: the Nurses' Health Study.

In animals, vegetable protein can inhibit gallstone formation. Epidemiologic studies of dietary protein in relation to gallstone disease are sparse, and the effects of dietary protein of different origins are not clear. The authors aimed to examine the relation between dietary protein intake and risk of cholecystectomy among participants in the Nurses' Health Study, a cohort study of US women in 11 states. During 20 years of follow-up (1980-2000), the authors documented 7,831 cases of cholecystectomy. After adjustment for age, other known or suspected risk factors, and specific fats in a multivariate model, the relative risk of cholecystectomy for women in the highest quintile of dietary total protein intake compared with women in the lowest quintile was 1.00 (95% confidence interval (CI): 0.93, 1.08; p for trend = 0.46). When extreme quintiles were compared, the relative risk for animal protein intake was 1.07 (95% CI: 0.98, 1.15; p for trend = 0.08), whereas the relative risk for vegetable protein intake was 0.79 (95% CI: 0.71, 0.88; p for trend < 0.0001), with a significant dose-response relation. Additional mutual adjustment between animal and vegetable proteins did not materially alter the risks. These results suggest that increased consumption of vegetable protein in the context of an energy-balanced diet can reduce the risk of cholecystectomy in women.

Divergent effects of soy protein diet on the expression of adipocytokines

Adipose tissue secretes various bioactive molecules called adipocytokines. Dysregulation of adipocytokines plays an important role in the development of atherosclerotic vascular diseases. Consumption of vegetable protein reduces the risks of atherosclerotic vascular diseases. Here, we investigated the effects of 10-day dietary soy protein isolate (SPI) on the regulation of adipocytokines in Wistar rats. No significant difference in body weight was observed between SPI and Casein (animal protein) group. Expression of adipose PAI-1 was lower and expression and plasma concentration of adiponectin were higher in SPI than Casein group. Triglyceride content was lower and fatty acid synthase mRNA level in adipose tissue was lower in SPI than Casein group. Although SREBP-1 mRNA expression was decreased in the liver of SPI group, adipose SREBP and PPARγ mRNA levels remained unchanged. Our data suggest that dietary SPI alters the gene expressions in adipose tissue and has beneficial effects on the expression of adipocytokines.

Some biological cardiovascular risk factors and diet in samples of the male population of Tallinn, Estonia in 1984/1985 and 1992/1993.

The role of diet in the development of atherosclerosis and coronary heart disease is well known from animal, clinical and epidemiological studies; the influence of dietary factors is realized through their impact on body mass, lipids and blood pressure. The aim of this investigation was to study the levels of some biological risk factors: blood pressure, total cholesterol, triglycerides and body mass, as well as nutrition, in the male population of Tallinn, the capital of Estonia, in 1984/1985 and 1992/1993 (the transition period). Two independent random samples of the male population of Tallinn, aged 30 to 54, were examined in 1984/1985 (1,890 men) and in 1992/1993 (752 men). Standard epidemiological investigation methods were used; the diet was studied by the 24 h recall method. By the time of the second survey the age-adjusted mean values of systolic and diastolic blood pressure, body mass index and triglycerides, as well as the prevalence of arterial hypertension, hypercholesterolaemia and hypertriglyceridaemia were lower than at the first survey. These data were in accordance with the dietary pattern: lower energy, animal protein, fat, saturated fatty acids, cholesterol intake and higher consumption of vegetable protein and P/S ratio at the second survey. Taking into account close relationships between many nutrients and biological risk factors found previously, changes in the diet of the population, which occurred in postsocialist Estonia in the early 1990s, could be regarded as one of the reasons for the differences in the levels of these risk factors.

A Multi-country Ecological Study of Dietary Risk and Risk-reduction Factors for Prostate Cancer

Purpose: To investigate dietary factors for prostate cancer mortality (PrCM). Design: An ecological analysis was performed using age-stratified multi-country PrCM rates and dietary supply data. Materials and Methods: The PrCM rate data were obtained from the World Health Organization. The dietary supply data were obtained from the Food and Agriculture Organization of the United Nations. Multivariate regression analyses were performed with groupings of countries based on geopolitical associations. A time lag between diet and mortality of up to 19 years was used. Results: The consumption of vegetable protein was found to be an important risk-reduction factor for PrCM as one factor in a multivariate regression analysis. In addition, a high consumption of vegetable products as a fraction of total energy was inversely correlated with PrCM. In contrast, a high consumption of animal products as a fraction of total energy, animal fat, the non-fat portion of milk, and added sugar, was found to be a risk factor for...

Hamsters and Guinea Pigs Differ in Their Plasma Lipoprotein Cholesterol Distribution when Fed Diets Varying in Animal Protein, Soluble Fiber, or Cholesterol Content

There were two objectives to these studies: 1) to compare the lipoprotein cholesterol distribution in two animal models in response to different dietary treatments and 2) to assess whether the hypercholesterolemia induced by high cholesterol intake could be reversed by consumption of vegetable-protein and/or dietary fiber. Guinea pigs, which carry the majority of plasma cholesterol in LDL, and hamsters, with a higher distribution of cholesterol in HDL, were evaluated in three different studies. In Study 1, animals were fed semi-purified diets for 4 wk with proportions of 60:40, 20:80 or 0:100 (w/w) of casein/ soybean protein. Hamsters and guinea pigs that consumed 100% soybean protein had lower plasma total cholesterol (TC) than those fed diets containing casein (P < 0.01). In Study 2, three doses of dietary pectin (2.7, 5.4, or 10.7 g/100g) added in place of cellulose were tested. Intake of 10.7 g/100 g pectin resulted in the lowest plasma TC concentrations for both species (P < 0.01). Although the TC lowering was similar in studies 1 and 2, the lipoprotein cholesterol distribution differed. Whereas the differences in plasma cholesterol were in LDL in guinea pigs, hamsters exhibited differences in both non-HDL and HDL cholesterol. In study 3, animals were fed 100% soybean protein, 10.7 g/100 g pectin, and three doses of dietary cholesterol: 0.04, 0.08, or 0.16 g/100 g, which is equivalent to 300, 600, or 1,200 mg/d in humans. Guinea pigs and hamsters had the highest plasma LDL and hepatic cholesterol concentrations when they consumed 0.16 g/100 g of cholesterol (P < 0.01). However, intake of 0.08 g/100 g of cholesterol resulted in lower plasma LDL cholesterol concentrations than did consuming high animal protein (60:40 casein/ soy) or low soluble fiber (2.7 g/100 g). Relatively high levels of dietary cholesterol combined with vegetable protein and soluble fiber resulted in desirable lipoprotein profiles in animal models that significantly differ in their lipoprotein cholesterol distribution.

An ecological study of the correlation between diet and tumour mortality rates in Italy.

Cancer is said to be due to nutrition in 35 cases out of 100, ranging from 10 to 70% by sites. Saturated fats show a positive relationship with cancer, while vitamins, vegetables and cereals show a negative relation with it. This work was aimed at studying the relationship between nutrition and cancer in different Italian areas. Cancer mortality rates collected in 94 National Health units over the period 1980-82 have been correlated with the average food consumption of individuals registered in the same units. All the nutrient groups have shown evidence of a correlation between nutrient intake and mortality rates. Fats, animal proteins and saturated fatty acids showed the strongest positive correlations; vegetable proteins, fibre, carbohydrates, oleic acid, vitamins C and B1 gave negative correlations. Thus, it can be concluded that (a) this ecological analysis has confirmed previous hypotheses concerning the role of vegetables in cancer prevention and (b) the relation between nutrition and cancer mortality could be even stronger if applied to the whole population, since a 1-g increase in vegetable protein consumption would result in a reduction of 2.5 cases out of 100, a 1-g increase in fibre would result in a reduction of four cases out of 100 and a 1-g increase in animal fat would result in an increase of one case out of 100.

Protein Consumption and Bone Fractures in Women

Dietary protein increases urinary calcium losses and has been associated with higher rates of hip fracture in cross-cultural studies. However, the relation between protein and risk of osteoporotic bone fractures among individuals has not been examined in detail. In this prospective study, usual dietary intake was measured in 1980 in a cohort of 85,900 women, aged 35-59 years, who were participants in the Nurses' Health Study. A mailed food frequency questionnaire was used and incident hip (n = 234) and distal forearm (n = 1,628) fractures were identified by self-report during the following 12 years. Information on other factors related to osteoporosis, including obesity, use of postmenopausal estrogen, smoking, and physical activity, was collected on biennial questionnaires. Dietary measures were updated in 1984 and 1986. Protein was associated with an increased risk of forearm fracture (relative risk (RR) = 1.22, 95% confidence interval (Cl) 1.04-1.43, p for trend = 0.01) for women who consumed more than 95 g per day compared with those who consumed less than 68 g per day. A similar increase in risk was observed for animal protein, but no association was found for consumption of vegetable protein. Women who consumed five or more servings of red meat per week also had a significantly increased risk of forearm fracture (RR = 1.23, 95% Cl 1.01-1.50) compared with women who ate red meat less than once per week. Recall of teenage diet did not reveal any increased risk of forearm fracture for women with higher consumption of animal protein or red meat during this earlier period of life. No association was observed between adult protein intake and the incidence of hip fractures, though power to assess this association was low.