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By G. Debry

Nutritional Proteins and Atherosclerosis presents an intensive overview of the function of proteins within the improvement of atherosclerosis. the writer studies early study connections among nutritional fats and heart problems brought on by the build-up of plaque in arteries and examines different components that give a contribution to atherosclerosis, reminiscent of an infection and nutritional proteins. hoping on information received from nearly 2,000 study articles and literature studies, the writer presents an intensive analytical exam and discusses how emphasis at the position of nutritional fats in atherogenesis has overshadowed the serious contribution of nutritional proteins to the advance of heart problems.

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A similar evolution is observed, but after a slightly shorter time (12 weeks), when the diet is rich in cholesterol (2% w/w) (Laurent 1983). Morphologic observations have shown an earlier onset of atherosclerosis with 36% of lean beef muscle in the diet than with 27% (Newburgh and Clarkson 1923a). Serum cholesterol concentrations are lower when meat (5%) is added to an atherogenic diet containing 10% casein and 1% cholesterol (Polcak et al. 1965). To summarize, in rabbits, although the experimental data are sometimes conflicting, enhancing the animal protein content in the diet raises serum cholesterol concentrations, whereas a higher vegetable protein content has no effect.

To summarize, in chickens, unless the intake level is particularly high, the source of dietary protein in a cholesterol-free or cholesterol-rich diet has no significantly different effect on serum cholesterol levels. There is a negative correlation between dietary protein levels and serum cholesterol concentrations (Mol et al. 1982; Terpstra et al. 1983d); the same applies to cholesterol concentrations in other tissues except the liver (de Schriver et al. 1990). However, these effects of the dietary protein level are more distinct with casein than with vegetable proteins.

The protein quality has to be taken into account (Young 1991). In male Sprague-Dawley weanling rats fed on balanced diets containing 11% or 12% protein (casein, heat-treated casein, egg albumin, wheat gluten, soybean protein isolates, or a wheat-gluten-soybean protein mixture), plasma cholesterol and HDL-cholesterol concentrations were inversely correlated with protein quality evaluated by the protein-energy ratio (Lefevre and Schneeman 1983). These effects of protein quality are consistent with those of low-protein diets.

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