ID 22625
Author
Fujii, Masanobu Division of Medical Technology, The School of Medical Sciences, The University of Tokushima
Fukui, Tadataka The Preventive Arteriosclerosis Research Association
Miyoshi, Tamotsu Department of Public Health, The University of Tokushima School of Medicine
Keywords
freeze-dried soybean curd
vegetable oil
serum cholesterol
blood pressure
Content Type
Journal Article
Description
The present study was designed to examine the effect of freeze-dried soybean curd (tofu) on various bodily functions. The dietary experiment consisted of 4days of a non-prescribed ordinary diet, 10days of an experimental diet that contained 190g of meat contributing about38g of protein (hereinafter referred to as the "meat period"), and39days of an experimental diet that contributed vegetable protein, i.e., freeze-dried tofu, corresponding to the protein that190g of meat would provide (hereinafter referred to as the "freeze-dried tofu period"). Three eggs (about150g) and 180ml of cow's milk were prescribed for the daily diet, and staple and other foods were dispensed freely during both the meat and the freeze-dried tofu periods. The results showed that serum cholesterol levels and diastolic blood pressure significantly decreased in the freeze-dried tofu period as compared with the meat period. Freeze-dried tofu was found to be a valuable food for preventing lifestyle-related chronic diseases.
Journal Title
The journal of medical investigation : JMI
ISSN
13431420
NCID
AA11166929
Volume
46
Issue
1-2
Start Page
67
End Page
74
Sort Key
67
Published Date
1999
Remark
EDB ID
FullText File
language
eng