Effect of Dietary Protein Source on Calcium Metabolism

描述(申请人提供)：骨质疏松症是一个主要的健康问题 全世界。虽然有治疗和预防该病的药物 对于骨质疏松症，它们对于全人群的预防工作是不现实的。 展示了安全和广泛使用的饮食的有效性 预防骨质疏松症的干预措施可能会对公众健康产生重要影响 后果。不同食物来源的膳食蛋白质可能会有所不同 对骨代谢的影响。动物性食品提供的膳食酸量可能会 导致钙负平衡和骨吸收增加。相比之下， 蔬菜的蛋白质来源，同时由于它们的蛋白质提供一些酸 含量，按比例提供更多的碱基，以对抗饮食中的酸负荷。 乳制品的功效，它富含动物蛋白，但也含有 在蔬菜食品中没有发现的潜在碱基前体还没有 已经成立了。最后，大豆蛋白来源可能有双重好处：大豆食品 提供碱基前体以及可能有益于 对骨骼的影响。我们正在重新提交这项建议，以便对绝经后妇女进行随机化 四种相同卡路里、蛋白质、钙和钠的饮食中的一种。这个 饮食将有所不同，80%的蛋白质来自以下四种来源之一： 非含奶动物、蔬菜、乳制品或大豆食品，导致显著 不同日粮中酸、碱和异黄酮类含量的差异。所有食物 将由综合临床研究中心准备和提供。这个 受试者将在为期6周的饮食中测量酸碱 状态、异黄酮类排泄和钙代谢。在这次重新提交中，我们 解决最初审查者提出的关切，随后是修订后的 纳入这些变化的研究计划。这将是第一次 不同膳食来源影响的干预研究 整体食品中蛋白质对钙代谢的影响。最终，我们的发现可能 对公众健康有重大影响，并提供广泛可用和 低风险意味着有助于预防骨质疏松症。

DESCRIPTION (provided by applicant): Osteoporosis is a major health concern worldwide. While there are drugs available for the treatment and prevention of osteoporosis, they are not practical for population-wide prevention efforts. Demonstrating the effectiveness of safe and widely available dietary interventions to prevent osteoporosis could have important public health ramifications. Different food sources of dietary protein may have different effects on bone metabolism. Animal foods provide a dietary acid load that may lead to negative calcium balance and increased bone resorption. In contrast, vegetable sources of protein, while providing some acid due to their protein content, provide proportionally more base that counters the dietary acid load. The effect of dairy products, which are rich in animal protein but also contain potential base precursors not found in vegetable foods, has not been established. Finally, soy protein sources may have a dual benefit: soy foods provide base precursors as well as plant estrogens that may have a beneficial effect on bone. We are resubmitting this proposal to randomize postmenopausal women to one of four diets equal in calories, protein, calcium, and sodium. The diets will differ by having 80 percent of the protein from one of four sources: non-dairy animal, vegetable, dairy, or soy foods, resulting in significant differences among the diets in acid, base, and isoflavone content. All food will be prepared and provided by the General Clinical Research Center. The subjects will consume the diets for 6 weeks with measurements of acid-base status, isoflavone excretion, and calcium metabolism. In this resubmission, we address the concerns raised by the initial reviewers, followed by a revised research plan that incorporates those changes. This will be the first intervention study to examine the effect of different sources of dietary protein in whole foods on calcium metabolism. Eventually our findings could have substantial public health implications and provide a widely available and low risk means to help prevent osteoporosis.