Supplemental Barley Protein and Casein Similarly Affect Serum Lipids in Hypercholesterolemic Women and Men
Supplemental Barley Protein and Casein Similarly Affect Serum Lipids in Hypercholesterolemic Women and Men
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DOI：
10.3945/jn.110.123224
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发表时间：
2010-09-01
影响因子：
4.2
通讯作者：
Leiter, Lawrence A.
中科院分区：
文献类型：
--
作者：
Jenkins, David J. A.;Srichaikul, Korbua;Leiter, Lawrence A.
高蛋白饮食被提倡用于减肥和治疗糖尿病。然而，动物蛋白质来源往往是高饱和脂肪和胆固醇。相比之下，植物蛋白质来源的饱和脂肪含量低，没有相关的胆固醇。因此，我们评估了使用谷物蛋白、大麦蛋白作为标准治疗饮食的一部分将蛋白质摄入量提高5%对血脂的影响。23名高胆固醇血症男性和绝经后女性完成了一项随机交叉研究，比较了富含大麦蛋白或酪蛋白酸钙的面包[30 g蛋白，8374 kJ（2000 kcal）]，分别作为两个1个月的治疗阶段，至少2周洗脱。每次给药期间每周收集一次体重和饮食史。在第0、2和4周采集空腹血液样本。对于富含大麦蛋白和酪蛋白的面包来说，适口性、饱腹感和依从性是相似的，在对血清LDL胆固醇或C反应蛋白、氧化应激或血压的测量的影响方面，治疗之间没有差异。然而，由于没有观察到对心血管风险因素的不良影响，大麦蛋白仍然是提高饮食蛋白质含量的另一种选择。J.营养140：1633-1637，2010.
High-protein diets have been advocated for weight loss and the treatment of diabetes. Yet animal protein sources are often high in saturated fat and cholesterol. Vegetable protein sources, by contrast, are low in saturated fat and without associated cholesterol. We have therefore assessed the effect on serum lipids of raising the protein intake by 5% using a cereal protein, barley protein, as part of a standard therapeutic diet. Twenty-three hypercholesterolemic men and postmenopausal women completed a randomized crossover study comparing a bread enriched with either barley protein or calcium caseinate [30 g protein, 8374 kJ (2000 kcal)] taken separately as two 1-mo treatment phases with a minimum 2-wk washout. Body weight and diet history were collected weekly during each treatment. Fasting blood samples were obtained at wk 0, 2, and 4. Palatability, satiety, and compliance were similar for both the barley protein- and casein-enriched breads, with no differences between the treatments in effects on serum LDL cholesterol or C-reactive protein, measures of oxidative stress, or blood pressure. Nevertheless, because no adverse effects were observed on cardiovascular risk factors, barley protein remains an additional option for raising the protein content of the diet. J. Nutr. 140: 1633-1637, 2010.