Cholesterol vegetable proteins

In this age of low cholesterol, low fat foods, replacement of a portion of red meat with vegetable protein in heat-and-eat prepared foods is very attractive to both consumer and supplier. However attempts to add a significant portion of soy protein to fresh ground beef have been less than successful based on consumer acceptance. Perceived changes in the traditional psychophysical attributes of hamburger are the major causes of product rejection (1.2). 

Jenkins, D.J. et al., A dietary portfolio approach to cholesterol reduction combined effects of plant sterols, vegetable proteins, and viscous fibers in hypercholesterolemia. Metabolism, 51, 1596, 2002. 

Vegetable proteins, particularly from soy, exert a remarkable cholesterol lowering activity in type II individuals (18). Our experience, more than a decade long, is supported by a large... 

Chem. Descrip. Vegetable protein, starch, guar gum Uses Emulsifier/stabilizer for cold prod, of strictly vegetable dressings without any animal components (milk or egg) suitable for vegetarian, kosher, cholesterol-free, lactose-free, gluten-free, dietary/health foods Regulatory FAOAWHO... 

Most experts recommend a food-based dietary approach to lower plasma cholesterol levels. Indeed, the FDA begins all claims about the role of diet and heart disease with ...a diet low in saturated fat and cholesterol.... Such a diet normally would include many vegetables, fruits, and limits on animal products and can also include 25 g of soy protein along with 3 to 6 g of soluble fiber. However, the role of such advice should be evaluated in terms of compliance with the advice as well as the potential efficacy of the recommended nutrition changes. The experimental evidence supporting dietary approaches to lower plasma LDL-C concentrations comes from controlled feeding trials devoid of many practical barriers that are likely to reduce the effectiveness of prescribed diets in real-life sitnations. Farther, the efficacy of recommended diets depends on compliance and the extent that... 

PhosphattdykhoHne (PC) and phosphatidylethanolamine (PE) are the major phospholipids of cell membranes. Table 6.1 lists the amount of lipid in cell membranes expressed as micrograms of lipid per milligram of membrane-bound protein. The membranes were isolated from cells of adipose tissue from rats that had been raised on a diet containing sunflower oil (100 g oil/kg diet) as the source of lipids. The diet was essentially free of cholesterol and phospholipids because plants do not contain cholesterol and the phospholipids of vegetable oils are removed during the refining process. 

Tofu is inexpensive, nutritious, versatile, and can be served as a meat or cheese substitute. Yet, compared with meat or cheese, tofu contains fewer calories because of its higher protein/fat ratio. Tofu is also cholesterol-free, lactose-free, and lower in saturated fat. Because of its bland taste and porous texture, tofu can be prepared with virtually any other food. It is frequently served in soups or separate stir-fried dishes with meat and/or vegetables. Tofu can also be further processed into secondary products such as deep-fried tofu, savory tofu, and fermented tofu (sufu). 

It is now known that many of the mushrooms presently under cultivation rank above all vegetable and legumes (except soybeans) in protein content, and have significant levels of B and C vitamins and are low in fat. Research has shown that certain cultivated mushrooms reduce serum cholesterol, inhibit tumors, stimulate interferon production and possess antiviral properties. It is no surprise, therefore, that as food plants were developed into cultivars, mushrooms were among those selected. 

Ans. Decrease the amount of lipid compared to protein and carbohydrate. Decrease the amount of lipid that contains saturated fatty acids and cholesterol. Meat contains much more lipid and a much greater saturated fatty acid content than vegetables. Meat also has a high cholesterol content while vegetables contain no cholesterol. Red meat tends to contain much more lipid than poultry (if one avoids the skin) or fish (if one avoids certain fatty fish). Fish contains a higher unsaturated fatty acid content than red meat or poultry. 

The dietary factors studied in detail have been amount of calories ( overweight or not), refining of foods, fruits and vegetables, fats, proteins, carbohydrates, cholesterol, vitamins A, D (cod liver oil), E, and B (especially niacin and pyridoxine), choline, cystine, methionine, and minerals (copper, magnesium, sodium, potassium). In the following discussions the disease for which the best documentation was found is usually described first. 

Cholesterol is a component of cellular membranes, myelin sheath, and brain and nerve tissue. It is also found in the liver and bile salts large quantities of it are found in the skin, and some of it becomes vitamin D when the skin is exposed to direct sunlight. In the adrenal gland, cholesterol is used to synthesize steroid hormones. The liver synthesizes sufficient cholesterol for the body from fats, carbohydrates, and proteins. Additional cholesterol is obtained from meat, milk, and eggs in the diet. There is no cholesterol in vegetable and plant products. 

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