Soya as an indispensable Part of Human Diet, Prof. Dr

Transcription

„Prevention of cardiovascular
diseases by nutrition starts in
childhood!
SOJA SYMPOSIUM 05.09.2012
Univ.-Prof. Dr. Kurt Widhalm
Dept. Of Clinical Nutrition /
Outpatient Clinic for Obesity, and
Lipidmetabolism
Medical University of Vienna/ Austria
University Childrens Hospital
ERNÄHRUNGSMEDIZIN UND PRÄVENTION
A newborn Coronary artery
Coronary artery of a 40 year old man with FH who died on a MJ
Ramus interventricularis anterior of a 4,5
years old patient with homoz. FH
K.Widhalm et al, Journal Pediatrics 2010
Vegetable Nutrition and their Potential health benefits
•  Plant foods, or eating regime, have several properties that can
contribute to a healthy lifestyle :
•  contain less fat (specifically saturated fat) and have a better ratio of FS
•  generally have a higher fiber content. This can reduce the energy
density in the diet .
•  Ingredients such as soy bean protein, nuts, beta-glucan of oats / barley
can reduce blood cholesterol .
•  contain polyphenols that can act as antioxidants. They can reduce
oxidative damage to lipids, proteins and cells; isoflavones, flavonols and
flavones inhibit inflammation.
•  are typical sources of minerals that are essential nutrients and cofactors besides the many enzymes.
•  are rich sources of vitamins C, E and carotenes, which are among
other valuable antioxidant nutrients.
•  contain biologically active substances such as stanols and sterols,
which reduce blood cholesterol .
plant-based diets and cardiovascular disease
Frank B Hu. AJCN (suppl) 78:544-51 (2003)
Fruits- & Vegetables and LDL-Cholesterol
mmol/L LDL Cholesterin
3,4
3,35
3,3
3,25
3,2
3,15
3,1
Männer
3,05
Frauen
3
2,95
0-1,9
2-2,9
3-3,9
4-15,2
Portionen Obst/ Gemüse pro Tag
LDL-cholesterol is lowered by fruit and Vegetables consumption!
(P < 0,0001)
[Am J Clin Nutr 2004; 79:213-7]
Risk of Cardiovascular Disease in Patients
with Nonalcoholic Fatty Liver Disease
Targher J.et al
NEJM
2010;363:1341-50
Nutrients contens/distribution of Soya beans
5%
3%
Wasser
8%
Protein
Fett
22%
38%
6%
Verfügbare Kohlenhydrate
Ballaststoffe
18%
Mineralstoffe
Sonstige (Vitamine,Lecithin,sekundäre
Pflanzeninhaltsstoffe)
Souci, Fachmann, Kraut. Lebensmitteltabelle für die Praxis.
Wissenschaftliche Verlagsgesellschaft Stuttgart. 3. Auflage. 2004
Abb. 1: Nutrients contens/ distribution of Soya beans
Fatty acids contents/distribution of Soya beans
15%
Linolsäure (ω6- PFS)
23%
57%
α- Linolensäure (ω3- PFS)
Ölsäure (MFS)
Gesättigte Fettsäuren
5%
Souci, Fachmann, Kraut. Lebensmitteltabelle für die Praxis.
Wissenschaftliche Verlagsgesellschaft Stuttgart. 3. Auflage. 2004
Abb. 4: Fatty acids contents/distribution of Soya beans
SOYA and Chol.- Decrease
Abb. 11: Modification to the LDLcholesterol concentration after
Sojaproteinintervenion
Andersen, NEJM 2004
Serum lipid concentrations to low fat diet
Group of 8 FH +
8 PH patients
with high levels,
3 months
D. Weghuber, K.
Widhalm
BJN 99:281-286 (2008)
Serum lipid concentrations to soya protein
FH und PH patients with high levels
D. Weghuber, K. Widhalm BJN 99:281-286 (2008)
Conclusion:
•  A diet with plenty of vegetable matter has advantages
over vegetable food forms a lower proportion.
•  Vegetable protein, especially soy protein shows, among
other favorable effects (at the rate of breast cancer, bone
density, etc.) in the majority of studies showed a
cholesterol-lowering effect.
•  Epidemiological studies indicate a protective effect of
early atherosclerosis there (FDA Health Claim)
The mechanisms of metabolism are still poorly
understood and remain to be studied intensively.

Soya as an indispensable Part of Human Diet, Prof. Dr

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