{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/84928"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/84928","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Soy Protein Consumption in Diabetic Nephropathy and Coronary Heart Disease","abstract":"In conclusion, changes in both dietary protein quantity and type (soy protein instead of animal protein) were shown to have a positive impact on the progression of DN, without adversely affecting intestinal adaptation. Soy protein consumption was also shown to positively affect risk factors of CHD in type 2 diabetic patients. Thus, the consumption of soy protein products may constitute an important dietary modification for type 2 diabetic patients. In particular, diets with soy protein at higher protein intakes (∼1.4 g/kg/d in human study) may provide a practical alternative to low protein diets, to overcome potential problems with dietary compliance and the risk of malnutrition.","abstract_html":"In conclusion, changes in both dietary protein quantity and type (soy protein instead of animal protein) were shown to have a positive impact on the progression of DN, without adversely affecting intestinal adaptation. Soy protein consumption was also shown to positively affect risk factors of CHD in type 2 diabetic patients. Thus, the consumption of soy protein products may constitute an important dietary modification for type 2 diabetic patients. In particular, diets with soy protein at higher protein intakes (∼1.4 g/kg/d in human study) may provide a practical alternative to low protein diets, to overcome potential problems with dietary compliance and the risk of malnutrition.","abstract_has_math":false,"creators":["Teixeira, Sandra Renata Pinto De Araujo"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Nutritional Sciences","degree_department":null,"school":null,"contributors":["John W. 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