Positive Health Online

Abstract

VEGA-LOPEZ and LICHTENSTEIN, USDA Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, MA 02111, USA, have reviewed (61 references) dietary proteins and risk factors for cardiovascular disease. Abstract: Observational studies suggest that a high intake of vegetable protein (for example, soy protein) lowers the risk of cardiovascular disease. Intervention studies have been less consistent. The majority of intervention studies that have evaluated the effects of soy protein have compared it to casein as a typical animal protein. Relative to casein, the effect of soy protein on lipids and lipoprotein appears to be variable and less dramatic than originally reported. When compared to animal proteins other than casein, relatively large intakes of soy protein (at least 25 g/day) appear to have a consistent, albeit small, cholesterol-lowering effect on the order of 5%. When assessed, no consistent additional benefit of soy protein on other cardiovascular disease risk factors has been reported. The data available on the effect of dietary protein on blood lipids, lipoprotein levels, and cardiovascular disease risk factors is difficult to interpret, and is certainly insufficient to account for the discrepancy between the observational and intervention studies.

Background

Methodology

Results

Conclusion

References

Vega-Lopez S, Lichtenstein AH. Dietary protein type and cardiovascular disease risk factors. Preventive Cardiology 8 (1): 31-40, 2005.