The effect of feeding either egg white, soy and nonfat dairy protein in male subjects on plasma levels of triglycerides and very low density lipoproteins under controlled conditions

Twenty-four male university students were fed vegetarian diets containing 100 grams of protein. Seventy-five grams of protein came either from soy, non-fat dairy products or egg white. Diets were adjusted so that differences in total caloric intake, protein, carbohydrate, fat and fatty acid composition were minimal between the dietary treatments. Plasma total triglyceride and very low density lipoprotein-triglycerides were measured at the beginning, weekly throughout the experimental period, and two weeks after completion of the study. No significant differences existed in serum lipid values between treatment diets nor was any interaction between diet and week observed. A significant week effect was observed indicating that subjects fed soy, non-fat dairy products or egg whites responded in the same fashion to the diet from week to week. This relationship was true for both variables: serum triglycerides and VLDL-triglycerides. Serum triglyceride concentrations for all treatment groups combined at baseline were 79 mg/ 100 ml, increasing to 82 mg/100 ml at week 1 and decreasing to 64 mg/100 ml at week two. An increase of 84 mg/100 ml was noted at week three. Decreases were observed at week four, with serum concentrations of 65 mg/100 ml. From week four to follow-up serum triglyceride concentration rose to 83 mg/100 ml. Similar trends were noted in serum VLDL-triglyceride levels when mean concentration were combined for all treatment groups. Serum VLDL-triglyceride concentrations at baseline were 48 mg/100 ml. At week one serum VLDL-triglyceride concentrations remained unchanged with values of 40 mg/100 ml in both instances. Decreases were observed at week 4 with serum VLDL-triglyceride concentrations increased to 38 mg/100 ml. The results indicate that plasma triglycerides and VLDL-triglycerides are influenced by other dietary factors rather than by the protein source.

Name thesis:degree_name

Master of Science

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Human Nutrition and Foods

Department dc:contributor.department

Human Nutrition and Foods

Grantor dc:publisher

Virginia Polytechnic Institute and State University

Year dc:date.issued

1982

Author dc:creator

• Price, Mary Lou

Statement dc:rights

• In Copyright

Licence dc:rights.uri

• http://rightsstatements.org/vocab/InC/1.0/

Language dc:language.iso

en_US

Handle dc:identifier.uri

http://hdl.handle.net/10919/87250

OAI identifier oai:identifier

oai:vtechworks.lib.vt.edu:10919/87250