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Tofu Consumption: Effects on Plasma Lipids in Rats
Author(s) -
ROUSSEL A.M.,
RAVEL A.,
FAURE P.,
ALARY J.,
FAVIER A.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb14319.x
Subject(s) - bioavailability , food science , soybean oil , casein , cholesterol , chemistry , soybean proteins , composition (language) , biochemistry , biology , soy protein , bioinformatics , linguistics , philosophy
ABSTRACT Our objective was to determine the effect of a diet rich in tofu (soybean curd) on the main blood components of rats. This was done in comparison to diets with casein, soybean proteins or soybean oil, enabling the observed biological effect to be related to the composition of the tofu. Animals on the tofu diet had very low cholesterol levels and an acceptable HDL cholesterol / total cholesterol ratio. Growth and amino acid profile were also adequate, but the bioavailability of trace elements decreased.