Effects of high- and low-isoflavone soyfoods on blood lipids, oxidized LDL, homocysteine, and blood pressure in hyperlipidemic men and women-Reference-Cited by-同舟云学术

Effects of high- and low-isoflavone soyfoods on blood lipids, oxidized LDL, homocysteine, and blood pressure in hyperlipidemic men and women

Published:2002-08-01 Issue:2 Volume:76 Page:365-372
ISSN:0002-9165
Container-title:The American Journal of Clinical Nutrition
language:en
Short-container-title:

Author:

Jenkins David JA,Kendall Cyril WC,Jackson Chung-Ja C,Connelly Philip W,Parker Tina,Faulkner Dorothea,Vidgen Edward,Cunnane Stephen C,Leiter Lawrence A,Josse Robert G

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/ajcn/article-pdf/76/2/365/23658542/365.pdf

Reference49 articles.

1. Soybean-protein diet in the treatment of type-II hyperlipoproteinaemia;Sirtori;Lancet,1977

2. Experimental atherosclerosis in rabbits fed cholesterol-free diets. Part 7. Interaction of animal or vegetable protein with fiber;Kritchevsky;Atherosclerosis,1977

3. Hypocholesterolemic effect of substituting soybean protein for animal protein in the diet of healthy young women;Carroll;Am J Clin Nutr,1978

4. Meta-analysis of the effects of soy protein intake on serum lipids;Anderson;N Engl J Med,1995

5. A randomized trial comparing the effect of casein with that of soy protein containing varying amounts of isoflavones on plasma concentrations of lipids and lipoproteins;Crouse;Arch Intern Med,1999

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