Ultra heat treatment destroys cholesterol-lowering effect of soy protein |
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| Authors: | Lars H. Hoie Åke Sjoholm Marie Guldstrand Hans-Joachim F. Zunft Wolfgang Lüeder Hans-Joachim Graubaum |
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| Affiliation: | 1. Karolinska Institute, Stockholm, Swedenhoie@nutripharma.com;3. Karolinska Institute, Stockholm, Sweden;4. Institute for Nutritional Science, University of Potsdam, Germany;5. German Institute of Human Nutrition, Bergholz-Rehbruecke, Germany;6. German Institute of Human Nutrition, Bergholz-Rehbruecke, Germany;7. Analyze &8. Realize Ag, Berlin, Germany |
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| Abstract: | A randomized, placebo-controlled, double-blind clinical study was performed to investigate the dose-dependent response of serum cholesterol after consuming an ultra-heat-treated milk containing a soy protein preparation. Eighty hypercholesterolemic subjects were assigned to one of four study groups receiving 12.5 or 25 g soy protein (active treatment) or casein (placebo) daily over a period of 4 weeks. The trial substances were provided as ready-made, ultra-heated milk preparations. Before and after the treatment, serum concentrations of total, low-density lipoprotein, and high-density lipoprotein cholesterol were determined. Unexpectedly, at the end of the study, low-density lipoprotein cholesterol concentrations were significantly increased compared with baseline in all study groups. The magnitude of this increase (17–19%) was similar in all active and placebo study groups. Soy protein supplements previously shown to be effective in reducing serum cholesterol had in this study no such lipid-lowering effect after ultra heat treatment. |
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| Keywords: | Soy protein cholesterol ultra heat treatment |
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