Effect of Dietary Protein Source on Calcium Metabolism

描述（由申请人提供）：骨质疏松症是一个主要的健康问题 国际吧虽然有药物可用于治疗和预防 对于骨质疏松症，它们对于全民预防工作是不实用的。 证明安全和广泛可用的膳食补充剂的有效性 预防骨质疏松症的干预措施可能对公共卫生 后果不同食物来源的膳食蛋白质可能有不同的 影响骨代谢。动物性食物提供的膳食酸负荷， 导致负钙平衡和增加骨吸收。与此相反， 植物来源的蛋白质，同时提供一些酸，由于其蛋白质 含量，按比例提供更多的碱，以对抗饮食中的酸负荷。 奶制品的作用，这是丰富的动物蛋白质，但也含有 植物性食品中未发现的潜在碱前体， 确立了习最后，大豆蛋白来源可能有双重好处：大豆食品 提供碱前体以及植物雌激素， 对骨骼的影响我们重新提交了这个建议， 女性的四种饮食之一，热量，蛋白质，钙和钠相等。的 饮食的不同之处在于80%的蛋白质来自四种来源之一： 非乳制品动物，蔬菜，乳制品或大豆食品，导致显著 日粮中酸、碱和脂肪酸含量的差异。所有食品 将由综合临床研究中心编制和提供。的 受试者将食用饮食6周， 状态、尿排泄和钙代谢。在这次重新提交中，我们 解决初步审查者提出的关切，然后修订 研究计划，包括这些变化。这将是第一 干预研究，以检查不同来源的饮食 全食物中的蛋白质对钙代谢的影响。最终我们的发现 具有重大的公共卫生影响，并提供了一个广泛可用的， 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.