Vegetable Protein

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Nancy Kreiger - One of the best experts on this subject based on the ideXlab platform.

  • adolescent dietary fiber Vegetable fat Vegetable Protein and nut intakes and breast cancer risk
    Breast Cancer Research and Treatment, 2014
    Co-Authors: Ying Liu, Graham A Colditz, Michelle Cotterchio, Beatrice A Boucher, Nancy Kreiger
    Abstract:

    The importance of early-life exposures in breast cancer development is increasingly recognized. However, limited research has evaluated the relationship between adolescent diet and subsequent risk of breast cancer and reported inconsistent results. This population-based case–control study investigated the associations of dietary fiber, Vegetable Protein, Vegetable fat, and nuts consumed during adolescence with adult breast cancer risk. Women, ages 25–74 years, who were diagnosed with first primary breast cancer between 2002 and 2003, were identified using the Ontario Cancer Registry. Controls were identified through random-digit dialing and age-frequency matched to cases. Diet at ages 10–15 was assessed with a 55-item food frequency questionnaire among 2,865 cases and 3,299 controls. Logistic regression was performed to estimate odds ratios (ORs) and 95 % confidence intervals (CIs). Inverse associations were found between intakes of dietary fiber, Vegetable Protein, Vegetable fat, and nuts during adolescence and breast cancer risk, which persisted after controlling for adult intakes. The ORs (95 % CI) for the highest versus the lowest quintile of intake were 0.66 (0.55–0.78; P trend < 0.0001) for fiber, 0.80 (0.68–0.95; P trend = 0.01) for Vegetable Protein, 0.74 (0.63–0.87; P trend = 0.002) for Vegetable fat, and 0.76 (0.61–0.95 for ≥1 serving/day vs. <1 serving/month intake; P trend = 0.04) for nuts. The reduced risk for adolescent intakes of fiber, Vegetable Protein, and nuts was largely limited to postmenopausal women (P interaction ≤ 0.05). Dietary fiber, Vegetable Protein, Vegetable fat, and nuts consumed during adolescence were associated with reduced breast cancer risk.

  • Adolescent dietary fiber, Vegetable fat, Vegetable Protein, and nut intakes and breast cancer risk
    Breast Cancer Research and Treatment, 2014
    Co-Authors: Ying Liu, Graham A Colditz, Michelle Cotterchio, Beatrice A Boucher, Nancy Kreiger
    Abstract:

    The importance of early-life exposures in breast cancer development is increasingly recognized. However, limited research has evaluated the relationship between adolescent diet and subsequent risk of breast cancer and reported inconsistent results. This population-based case–control study investigated the associations of dietary fiber, Vegetable Protein, Vegetable fat, and nuts consumed during adolescence with adult breast cancer risk. Women, ages 25–74 years, who were diagnosed with first primary breast cancer between 2002 and 2003, were identified using the Ontario Cancer Registry. Controls were identified through random-digit dialing and age-frequency matched to cases. Diet at ages 10–15 was assessed with a 55-item food frequency questionnaire among 2,865 cases and 3,299 controls. Logistic regression was performed to estimate odds ratios (ORs) and 95 % confidence intervals (CIs). Inverse associations were found between intakes of dietary fiber, Vegetable Protein, Vegetable fat, and nuts during adolescence and breast cancer risk, which persisted after controlling for adult intakes. The ORs (95 % CI) for the highest versus the lowest quintile of intake were 0.66 (0.55–0.78; Ptrend < 0.0001) for fiber, 0.80 (0.68–0.95; Ptrend = 0.01) for Vegetable Protein, 0.74 (0.63–0.87; Ptrend = 0.002) for Vegetable fat, and 0.76 (0.61–0.95 for ≥1 serving/day vs.

Graham A Colditz - One of the best experts on this subject based on the ideXlab platform.

  • adolescent dietary fiber Vegetable fat Vegetable Protein and nut intakes and breast cancer risk
    Breast Cancer Research and Treatment, 2014
    Co-Authors: Ying Liu, Graham A Colditz, Michelle Cotterchio, Beatrice A Boucher, Nancy Kreiger
    Abstract:

    The importance of early-life exposures in breast cancer development is increasingly recognized. However, limited research has evaluated the relationship between adolescent diet and subsequent risk of breast cancer and reported inconsistent results. This population-based case–control study investigated the associations of dietary fiber, Vegetable Protein, Vegetable fat, and nuts consumed during adolescence with adult breast cancer risk. Women, ages 25–74 years, who were diagnosed with first primary breast cancer between 2002 and 2003, were identified using the Ontario Cancer Registry. Controls were identified through random-digit dialing and age-frequency matched to cases. Diet at ages 10–15 was assessed with a 55-item food frequency questionnaire among 2,865 cases and 3,299 controls. Logistic regression was performed to estimate odds ratios (ORs) and 95 % confidence intervals (CIs). Inverse associations were found between intakes of dietary fiber, Vegetable Protein, Vegetable fat, and nuts during adolescence and breast cancer risk, which persisted after controlling for adult intakes. The ORs (95 % CI) for the highest versus the lowest quintile of intake were 0.66 (0.55–0.78; P trend < 0.0001) for fiber, 0.80 (0.68–0.95; P trend = 0.01) for Vegetable Protein, 0.74 (0.63–0.87; P trend = 0.002) for Vegetable fat, and 0.76 (0.61–0.95 for ≥1 serving/day vs. <1 serving/month intake; P trend = 0.04) for nuts. The reduced risk for adolescent intakes of fiber, Vegetable Protein, and nuts was largely limited to postmenopausal women (P interaction ≤ 0.05). Dietary fiber, Vegetable Protein, Vegetable fat, and nuts consumed during adolescence were associated with reduced breast cancer risk.

  • Adolescent dietary fiber, Vegetable fat, Vegetable Protein, and nut intakes and breast cancer risk
    Breast Cancer Research and Treatment, 2014
    Co-Authors: Ying Liu, Graham A Colditz, Michelle Cotterchio, Beatrice A Boucher, Nancy Kreiger
    Abstract:

    The importance of early-life exposures in breast cancer development is increasingly recognized. However, limited research has evaluated the relationship between adolescent diet and subsequent risk of breast cancer and reported inconsistent results. This population-based case–control study investigated the associations of dietary fiber, Vegetable Protein, Vegetable fat, and nuts consumed during adolescence with adult breast cancer risk. Women, ages 25–74 years, who were diagnosed with first primary breast cancer between 2002 and 2003, were identified using the Ontario Cancer Registry. Controls were identified through random-digit dialing and age-frequency matched to cases. Diet at ages 10–15 was assessed with a 55-item food frequency questionnaire among 2,865 cases and 3,299 controls. Logistic regression was performed to estimate odds ratios (ORs) and 95 % confidence intervals (CIs). Inverse associations were found between intakes of dietary fiber, Vegetable Protein, Vegetable fat, and nuts during adolescence and breast cancer risk, which persisted after controlling for adult intakes. The ORs (95 % CI) for the highest versus the lowest quintile of intake were 0.66 (0.55–0.78; Ptrend < 0.0001) for fiber, 0.80 (0.68–0.95; Ptrend = 0.01) for Vegetable Protein, 0.74 (0.63–0.87; Ptrend = 0.002) for Vegetable fat, and 0.76 (0.61–0.95 for ≥1 serving/day vs.

  • Vegetable Protein and Vegetable fat intakes in pre-adolescent and adolescent girls, and risk for benign breast disease in young women
    Breast Cancer Research and Treatment, 2013
    Co-Authors: Catherine S. Berkey, Walter C. Willett, Rulla M. Tamimi, Bernard Rosner, A. Lindsay Frazier, Graham A Colditz
    Abstract:

    Previous investigations, of adolescent diet recalled in adulthood, found lower risk for benign breast disease (BBD) with higher intakes of Vegetable fat and nuts during high school. We investigate whether Vegetable Protein and fat, derived from diets reported during pre-adolescence and adolescence, are associated with subsequent risk for BBD in young women. The Growing Up Today Study includes 9,039 females, 9–15 years in 1996, who completed questionnaires annually through 2001, and then in 2003, 2005, 2007, and 2010. Food frequency questionnaires (1996–2001) obtained intake data on a variety of foods. Beginning in 2005, women (18–30 years) reported whether they had ever been diagnosed with BBD that was confirmed by breast biopsy ( n  = 112 cases). Logistic regression estimated associations between intakes of Vegetable Protein and fat and biopsy-confirmed BBD. Those individual foods that were the largest contributors of Protein and fat in this cohort were also investigated. In analyses of intakes from 1996 through 1998, when our cohort was youngest, Vegetable fat (OR = 0.72/(10 gm/day), 95 % CI 0.53–0.98; p  = 0.04) was inversely associated with BBD risk. The greatest sources of Vegetable fat and Protein in these girls were peanut butter, peanuts, nuts, beans (beans, lentils, and soybeans), and corn. A daily serving of any one of these was associated with lower risk (OR = 0.32/(serv/day), 95 % CI 0.13–0.79; p  = 0.01). Peanut butter (and nuts) at age 11 years was inversely associated with risk ( p  = 0.01). In analyses of intakes at age 14 years, Vegetable Protein was associated with lower BBD risk (OR = 0.64/(10 gm/day), 95 % CI 0.43–0.95; p  = 0.03). A daily serving at 14 years of any one of the foods was associated with lower risk (OR = 0.34, 95 % CI 0.16–0.75; p  = 0.01), as was peanut butter (and nuts) ( p  = 0.02). Girls with a family history of breast cancer had significantly lower risk if they consumed these foods or Vegetable fat. In conclusion, consumption of Vegetable Protein, fat, peanut butter, or nuts by older girls may help reduce their risk of BBD as young women.

Qiang Wang - One of the best experts on this subject based on the ideXlab platform.

  • changes in conformation and quality of Vegetable Protein during texturization process by extrusion
    Critical Reviews in Food Science and Nutrition, 2019
    Co-Authors: Jinchuang Zhang, Li Liu, Hongzhi Liu, Ashton Yoon, Syed S H Rizvi, Qiang Wang
    Abstract:

    AbstractTexturized Vegetable Protein (TVP), as meat analogs, has garnered attention due to the nutritional advantages it offers over conventional animal Proteins. During the extrusion process of TV...

  • changes in conformation and quality of Vegetable Protein during texturization process by extrusion
    Critical Reviews in Food Science and Nutrition, 2019
    Co-Authors: Jinchuang Zhang, Li Liu, Hongzhi Liu, Ashton Yoon, Syed S H Rizvi, Qiang Wang
    Abstract:

    Texturized Vegetable Protein (TVP), as meat analogs, has garnered attention due to the nutritional advantages it offers over conventional animal Proteins. During the extrusion process of TVP, under the comprehensive effects of temperature, shear force, and pressure, complex conformational changes and molecular interactions amongst Protein, carbohydrate, lipid, and other components occur, all of which influence the quality of TVP. Control of the extrusion process is still one of the largest challenges in its evolution. Therefore, this review aims to summarize the development and current status of food extrusion technology for TVP production and give detailed descriptions about the conformational changes of the main components during the extrusion process, focusing on the effects of barrel temperature, moisture content, feed rate and screw speed on TVP quality. Lastly, we discuss approaches to characterize the extrusion process and propose a new system analysis model.

Jon A Story - One of the best experts on this subject based on the ideXlab platform.

  • combined effect of Vegetable Protein soy and soluble fiber added to a standard cholesterol lowering diet
    Metabolism-clinical and Experimental, 1999
    Co-Authors: David J A Jenkins, Cyril W C Kendall, Christine C Mehling, Tina Parker, Venket A Rao, Sanjiv Agarwal, Renato Novokmet, Peter J H Jones, Mahmoud Raeini, Jon A Story
    Abstract:

    Dietary treatment of hyperlipidemia focuses on reducing saturated fat and dietary cholesterol. Other aspects of diet are not emphasized at present, despite growing evidence that a number of plant components decrease serum cholesterol. We therefore determined whether a combination of two plant components, Vegetable Protein and soluble fiber, further reduce serum lipids when incorporated into the currently advocated low-saturated-fat diet. Thirty-one hyperlipidemic men and women ate two 1-month low-fat (<7% of total energy from saturated fat), low-cholesterol (<80 mg cholesterol/d) metabolic diets in a randomized crossover study. The major differences between test and control diets were an increased amount of Vegetable Protein (93% v23% of total Protein), of which 33 g/d was soy, and a doubling of soluble fiber. Fasting blood samples were obtained at the start and end of each phase. On the last 3 days of each phase, fecal collections were obtained. Compared with the low-fat control diet, the test diet decreased total cholesterol (6.2% -+ 1.2%, P < .001), low-density lipoProtein (LDL) cholesterol (6.7% -+ 1.7%, P < .001 ), apolipoProtein B (8.2% _+ 1,2%, P < .001), and the ratios of LDL to high-density lipoProtein (HDL) cholesterol (6.3% -+ 2.0%, P -- .004) and apolipoProtein B to A-I (5.4% -+ 1.5%, P = .001). A combination of Vegetable Protein and soluble fiber significantly improved the lipid-lowering effect of a low-saturated-fat diet. The results support expanding the current dietary advice to include increased Vegetable Protein and soluble fiber intake so that the gap in effectiveness between a good diet and drug therapy is reduced. Copyright© 1999by W.B. Saunders Company T HE NATIONAL CHOLESTEROL Education Program (NCEP) guidelines have formed the basis internationally for the treatment of hyperlipidemia.1 Dietary advice has emphasized the need to reduce saturated fat, cholesterol, and body weight. Additional advice has included exercise, and this appears to play a key role in reducing serum lipids. 2 Nevertheless, other potentially effective dietary strategies have not yet received official support. At the same time, by current treatment criteria, 1 as many as one quarter of all middle-aged men in some Western nations will require cholesterol reduction by drug therapy. 3 The standard drug therapy using 10 to 20 mg of a hepatic hydroxymethyl glutaryl coenzyme A reductase inhibitor can reduce low-density lipoProtein (LDL) cholesterol by as much as 21% to 44% 4 or more. However, due to the possible undesirable effects and expense of chronic drug therapy, there is also concern that cholesterol-lowering medications should be used only where diet proves inadequate. 1 By comparison, the most effective application of the current NCEP step 2 diet (less than 7% of calories as saturated fat and less than 200 mg dietary cholesterol per day) has been reported to decrease LDL cholesterol by 19% compared with a typical North American diet. 5 An important question is therefore what dietary additions to the current lipid-lowering strategy can be used to enhance the effectiveness of low-saturated-fat diets. The more effective the diet, the greater the section of the population for whom the need for medications may be reduced or eliminated. Soluble fiber and Vegetable Protein have both been shown independently tO decrease serum cholesterol. 6-9 We have therefore assessed whether a further lipid reduction could be obtained by adding a combination of soluble fibers and Vegetable Proteins to a diet already low in saturated fat and dietary cholesterol.

Michelle Cotterchio - One of the best experts on this subject based on the ideXlab platform.

  • adolescent dietary fiber Vegetable fat Vegetable Protein and nut intakes and breast cancer risk
    Breast Cancer Research and Treatment, 2014
    Co-Authors: Ying Liu, Graham A Colditz, Michelle Cotterchio, Beatrice A Boucher, Nancy Kreiger
    Abstract:

    The importance of early-life exposures in breast cancer development is increasingly recognized. However, limited research has evaluated the relationship between adolescent diet and subsequent risk of breast cancer and reported inconsistent results. This population-based case–control study investigated the associations of dietary fiber, Vegetable Protein, Vegetable fat, and nuts consumed during adolescence with adult breast cancer risk. Women, ages 25–74 years, who were diagnosed with first primary breast cancer between 2002 and 2003, were identified using the Ontario Cancer Registry. Controls were identified through random-digit dialing and age-frequency matched to cases. Diet at ages 10–15 was assessed with a 55-item food frequency questionnaire among 2,865 cases and 3,299 controls. Logistic regression was performed to estimate odds ratios (ORs) and 95 % confidence intervals (CIs). Inverse associations were found between intakes of dietary fiber, Vegetable Protein, Vegetable fat, and nuts during adolescence and breast cancer risk, which persisted after controlling for adult intakes. The ORs (95 % CI) for the highest versus the lowest quintile of intake were 0.66 (0.55–0.78; P trend < 0.0001) for fiber, 0.80 (0.68–0.95; P trend = 0.01) for Vegetable Protein, 0.74 (0.63–0.87; P trend = 0.002) for Vegetable fat, and 0.76 (0.61–0.95 for ≥1 serving/day vs. <1 serving/month intake; P trend = 0.04) for nuts. The reduced risk for adolescent intakes of fiber, Vegetable Protein, and nuts was largely limited to postmenopausal women (P interaction ≤ 0.05). Dietary fiber, Vegetable Protein, Vegetable fat, and nuts consumed during adolescence were associated with reduced breast cancer risk.

  • Adolescent dietary fiber, Vegetable fat, Vegetable Protein, and nut intakes and breast cancer risk
    Breast Cancer Research and Treatment, 2014
    Co-Authors: Ying Liu, Graham A Colditz, Michelle Cotterchio, Beatrice A Boucher, Nancy Kreiger
    Abstract:

    The importance of early-life exposures in breast cancer development is increasingly recognized. However, limited research has evaluated the relationship between adolescent diet and subsequent risk of breast cancer and reported inconsistent results. This population-based case–control study investigated the associations of dietary fiber, Vegetable Protein, Vegetable fat, and nuts consumed during adolescence with adult breast cancer risk. Women, ages 25–74 years, who were diagnosed with first primary breast cancer between 2002 and 2003, were identified using the Ontario Cancer Registry. Controls were identified through random-digit dialing and age-frequency matched to cases. Diet at ages 10–15 was assessed with a 55-item food frequency questionnaire among 2,865 cases and 3,299 controls. Logistic regression was performed to estimate odds ratios (ORs) and 95 % confidence intervals (CIs). Inverse associations were found between intakes of dietary fiber, Vegetable Protein, Vegetable fat, and nuts during adolescence and breast cancer risk, which persisted after controlling for adult intakes. The ORs (95 % CI) for the highest versus the lowest quintile of intake were 0.66 (0.55–0.78; Ptrend < 0.0001) for fiber, 0.80 (0.68–0.95; Ptrend = 0.01) for Vegetable Protein, 0.74 (0.63–0.87; Ptrend = 0.002) for Vegetable fat, and 0.76 (0.61–0.95 for ≥1 serving/day vs.