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Supplemental Barley Protein and Casein Similarly Affect Serum Lipids in Hypercholesterolemic Women and Men
- Source :
- The Journal of Nutrition. 140:1633-1637
- Publication Year :
- 2010
- Publisher :
- Elsevier BV, 2010.
-
Abstract
- High-protein diets have been advocated for weight loss and the treatment of diabetes. Yet animal protein sources are often high in saturated fat and cholesterol. Vegetable protein sources, by contrast, are low in saturated fat and without associated cholesterol. We have therefore assessed the effect on serum lipids of raising the protein intake by 5% using a cereal protein, barley protein, as part of a standard therapeutic diet. Twenty-three hypercholesterolemic men and postmenopausal women completed a randomized crossover study comparing a bread enriched with either barley protein or calcium caseinate [30 g protein, 8374 kJ (2000 kcal)] taken separately as two 1-mo treatment phases with a minimum 2-wk washout. Body weight and diet history were collected weekly during each treatment. Fasting blood samples were obtained at wk 0, 2, and 4. Palatability, satiety, and compliance were similar for both the barley protein- and casein-enriched breads, with no differences between the treatments in effects on serum LDL cholesterol or C-reactive protein, measures of oxidative stress, or blood pressure. Nevertheless, because no adverse effects were observed on cardiovascular risk factors, barley protein remains an additional option for raising the protein content of the diet.
- Subjects :
- Adult
Male
medicine.medical_specialty
Calorie
Saturated fat
Hypercholesterolemia
Medicine (miscellaneous)
Blood lipids
chemistry.chemical_compound
Blood serum
Weight loss
Internal medicine
medicine
Humans
Aged
Hypolipidemic Agents
Plant Proteins
Cross-Over Studies
Nutrition and Dietetics
biology
Cholesterol
Caseins
food and beverages
Hordeum
Bread
Calcium caseinate
Middle Aged
Lipids
Endocrinology
Blood chemistry
chemistry
Dietary Supplements
biology.protein
Female
medicine.symptom
Subjects
Details
- ISSN :
- 00223166
- Volume :
- 140
- Database :
- OpenAIRE
- Journal :
- The Journal of Nutrition
- Accession number :
- edsair.doi.dedup.....935f53674f4d3f772a4172f96ac54cc6