Belski Regina
Department of Dietetics and Human Nutrition, Faculty of Health Sciences, La Trobe University, Melbourne, Victoria, Australia.
Adv Food Nutr Res. 2012;66:147-215. doi: 10.1016/B978-0-12-394597-6.00004-5.
Cardiovascular diseases (CVD) are the leading cause of death globally (World Health Organisation, 2011). Many of the risk factors for CVD are modifiable, including overweight and obesity. Numerous strategies have been proposed to fight CVD, with a special focus being placed on dietary interventions for weight management. The literature suggests that two nutrients, fiber and protein, may play significant roles in weight control and hence cardiovascular health. Increasing both protein and fiber in the diet can be difficult because popular low-carbohydrate and high-protein diets tend to have considerably low-fiber intakes (Slavin, 2005). One approach to obtain both is to develop functional foods using unique ingredients. Lupin flour is a novel food ingredient derived from the endosperm of lupin. It contains 40-45% protein, 25-30% fiber, and negligible sugar and starch (Petterson and Crosbie, 1990). Research conducted to date reveals that lupin-enriched foods, which are naturally high in protein and fiber, may have a significant effect on CVD risk factors. This review explores whether there is a role for fiber-, protein-, and lupin-enriched foods in improving cardiovascular health.
心血管疾病（CVD）是全球主要的死亡原因（世界卫生组织，2011年）。许多心血管疾病的风险因素是可以改变的，包括超重和肥胖。已经提出了许多对抗心血管疾病的策略，特别关注饮食干预以控制体重。文献表明，两种营养素，即纤维和蛋白质，可能在体重控制以及心血管健康方面发挥重要作用。在饮食中同时增加蛋白质和纤维可能很困难，因为流行的低碳水化合物和高蛋白饮食往往纤维摄入量相当低（斯拉文，2005年）。实现两者兼得的一种方法是使用独特的成分开发功能性食品。羽扇豆粉是一种源自羽扇豆胚乳的新型食品成分。它含有40 - 45%的蛋白质、25 - 30%的纤维，糖和淀粉含量可忽略不计（彼得森和克罗斯比，1990年）。迄今为止进行的研究表明，富含蛋白质和纤维的羽扇豆食品可能对心血管疾病风险因素有显著影响。本综述探讨了富含纤维、蛋白质和羽扇豆的食品在改善心血管健康方面是否发挥作用。
