Journal of the American College of Nutrition, Vol 8, Issue 6 573-579, Copyright © 1989 by American College of Nutrition

JOURNAL ARTICLE

Alterations in plasma lipid levels resulting from tofu and cheese consumption in adult women

L. Meredith, M. Liebman and K. Graves
Department of Food, Nutrition and Food Service Management, University of North Carolina, Greensboro.

Changes in the concentration of plasma lipids were assessed in 10 normolipidemic adult women in response to alternate 3-week controlled feeding of similar low-fat diets containing either tofu or cheese. Plasma total cholesterol and LDL-cholesterol were significantly lower (p less than 0.01 and p less than 0.001, respectively) following consumption of the tofu compared to the cheese diet, whereas no significant differences were observed in VLDL-cholesterol, HDL-cholesterol, or in total triglycerides. To assess whether protein source (animal vs vegetable) exerted an independent effect on plasma lipids, lipid responses to alternate 3-week feeding of tofu-and cheese-containing diets in which the amount and type of dietary fat were equilibrated were examined in five additional women. The finding of similar plasma lipid responses to the modified treatments suggested the high P/S ratio of tofu was primarily responsible for the observed hypocholesterolemic response. An independent effect of protein source on plasma lipids was not supported.