Contaldo F, Di Biase G, Giacco A, Pacioni D, Moro C O, Grasso L, Mancini M, Fidanza F
Prev Med. 1983 Jan;12(1):138-43. doi: 10.1016/0091-7435(83)90183-4.
The hypocholesterolemic effect of dietary vegetable proteins was studied by comparing egg-white protein and fava bean protein concentrate in one normal and seven hypercholesterolemic (six type II A, one II B) persons; five completed the crossover design. To maintain stable body weight, subjects were kept on an isocaloric diet (20% protein, 48% carbohydrate (CH), 32% fat, P/S = 2) for 1 month and then hospitalized for two consecutive 18-day periods while receiving an isocaloric diet of different composition (15% protein, 50% CH, 26% fat, P/S = 2). Women were provided 50 g and men 70 g daily of egg-white or fava bean protein concentrate during the two crossover periods. Hematocrit and fasting plasma or serum were analyzed every 3 days for glucose, insulin, uric acid, creatinine, total and low-density lipoprotein (LDL), very low-density lipoprotein (VLDL), and high-density lipoprotein (HDL) cholesterols, and for total and VLDL triglyceride. Dietary adequacy of both proteins was evaluated by measuring plasma concentration of prealbumin, transferrin, and retinol-binding globulin. Insulin and hematocrit did not show any change, nor did any other biochemical variables show significant differences when results were compared at the end of each crossover period. Compared with baseline, fasting plasma glucose significantly decreased on the fava bean diet. Serum total and LDL cholesterol decreased during both diets but were statistically significant only on the egg-white diet. Serum HDL cholesterol significantly decreased only on the fava bean diet. Serum total and VLDL triglyceride did not show any significant change. Labile plasma protein concentration was significantly reduced only on the fava bean diet. In conclusion, the fava bean diet did not show a significant effect on lowering serum total and LDL cholesterol. Such an effect was mild but significant on the egg-white diet, compared with baseline.
通过比较正常人和7名高胆固醇血症患者（6名II A型，1名II B型）摄入蛋清蛋白和浓缩蚕豆蛋白的情况，研究了膳食植物蛋白的降胆固醇作用；5人完成了交叉设计。为保持体重稳定，受试者先接受1个月的等热量饮食（20%蛋白质，48%碳水化合物（CH），32%脂肪，P/S = 2），然后住院接受两个连续18天的不同成分等热量饮食（15%蛋白质，50% CH，26%脂肪，P/S = 2）。在两个交叉期，女性每天摄入50 g，男性每天摄入70 g蛋清或浓缩蚕豆蛋白。每3天分析一次血细胞比容以及空腹血浆或血清中的葡萄糖、胰岛素、尿酸、肌酐、总胆固醇和低密度脂蛋白（LDL）、极低密度脂蛋白（VLDL）、高密度脂蛋白（HDL）胆固醇，以及总甘油三酯和VLDL甘油三酯。通过测量前白蛋白、转铁蛋白和视黄醇结合球蛋白的血浆浓度来评估两种蛋白质的膳食充足性。胰岛素和血细胞比容未显示任何变化，在每个交叉期结束时比较结果时，其他生化变量也未显示出显著差异。与基线相比，蚕豆饮食组的空腹血浆葡萄糖显著降低。两种饮食期间血清总胆固醇和LDL胆固醇均降低，但仅在蛋清饮食组有统计学意义。血清HDL胆固醇仅在蚕豆饮食组显著降低。血清总甘油三酯和VLDL甘油三酯未显示任何显著变化。不稳定血浆蛋白浓度仅在蚕豆饮食组显著降低。总之，蚕豆饮食对降低血清总胆固醇和LDL胆固醇未显示出显著作用。与基线相比，蛋清饮食有轻微但显著的降胆固醇作用。
