Lipid Response to a Low-Fat Diet with or without Soy Is Modified by C-Reactive Protein Status in Moderately Hypercholesterolemic Adults
| Autor: | Penny M. Kris-Etherton, Sheila G. West, Kirsten F Hilpert |
|---|---|
| Rok vydání: | 2005 |
| Předmět: |
Adult
Dietary Fiber Male medicine.medical_specialty Apolipoprotein B Lipoproteins Saturated fat Hypercholesterolemia Medicine (miscellaneous) chemistry.chemical_compound Internal medicine medicine Humans Diet Fat-Restricted Soy protein Inflammation Nutrition and Dietetics biology Interleukin-6 Cholesterol C-reactive protein Middle Aged medicine.disease Lipids Apolipoproteins C-Reactive Protein Endocrinology chemistry Soybean Proteins biology.protein Female lipids (amino acids peptides and proteins) Phytoestrogens Dyslipidemia Phytotherapy Lipoprotein |
| Zdroj: | The Journal of Nutrition. 135:1075-1079 |
| ISSN: | 0022-3166 |
| DOI: | 10.1093/jn/135.5.1075 |
| Popis: | Recent evidence suggests that individuals with high concentrations of C-reactive protein (CRP), a marker of inflammation, are less responsive to cholesterol-lowering diets. CRP concentrations are increased by oral estrogen; however, the effect of soy phytoestrogens on inflammation has not been studied comprehensively, especially in women receiving hormone replacement therapy (HRT). This study was conducted to determine whether adding soy to a low-fat, high-fiber diet affects CRP and interleukin (IL)-6, and to examine the association between CRP levels and lipid response in moderately hypercholesterolemic adults (men = 18, postmenopausal women = 14; 6 receiving HRT). After a 3-wk run-in period with consumption of a Step I diet (27% total fat, 7% saturated fat, 275 mg cholesterol), participants were randomly assigned to diets containing 25 g/d soy protein (+ 90 mg/d isoflavones) or 25 g/d milk protein for 6 wk in a crossover design. Lipids and lipoproteins, CRP, and IL-6 were measured at the end of each diet and participants were categorized into high (>3.5 mg/L) or low CRP groups based on a median split. The addition of soy or milk protein to the Step I diet did not affect lipids or inflammatory markers. Regardless of protein source, those with low CRP exhibited significant decreases in LDL cholesterol (-3.5%) and the LDL:HDL cholesterol ratio (-4.8%), whereas those with high CRP had significant increases in LDL cholesterol (+4.8%), the LDL:HDL cholesterol ratio (+5.2%), apolipoprotein B (+3.8%), and lipoprotein(a) (+13.5%) compared with the run-in diet. These results suggest that inflammation may not only attenuate lipid responses, but also aggravate dyslipidemia in hypercholesterolemic subjects consuming a cholesterol-lowering diet. |
| Databáze: | OpenAIRE |
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