Positive Health Online

Abstract

ASHTON and colleagues, School of Biological Chemical Sciences, Deakin University, Burwood, Victoria, Australia, investigated the effects of replacing dietary lean meat with tofu on coronary heart disease (CHD) risk factors.

Background

Methodology

45 healthy males aged 35 to 62 years were entered into a randomized, cross-over design, dietary intervention study. A diet containing 150 g daily lean meat was compared to one containing 290 g daily tofu (a soy product) in an isocaloric and isoprotein substitution. Each dietary period was 1 month. A 7-day diet record was used to monitor specific dietary characteristics.

Results

Three subjects were non-compliant and were excluded prior to data analysis. The diets were similar in terms of energy, protein, carbohydrate, total fat, saturated and unsaturated fat, polyunsaturated to saturated fat ratio, alcohol and fibre. Subjects on the tofu diet exhibited significantly lower total cholesterol and triglyceride levels compared with those on the meat diet, and the in vitro LDL oxidation lag phase was significantly longer on the tofu diet. Haemostatic factors (factor VII and fibrinogen) and lipoprotein(a) levels were not significantly affected.

Conclusion

References

Ashton EL et al. Effect of meat replacement by tofu on CHD risk factors including copper induced LDL oxidation. Journal of the American College of Nutrition 19 (6): 761-7. Nov-Dec 2000.