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1 (95% CI: 0.72, 1.19; P for trend = 0.65) for vegetable protein.
2 3 with lactose and calcium; and IGFBP-1 with vegetable protein.
3 I: 0.60, 1.12; P for linear trend: 0.17) for vegetable protein.
4  no association was found for consumption of vegetable protein.
5 no acids higher relatively in animal than in vegetable protein (alanine, arginine, aspartic acid, gly
6 iated with higher intakes of both animal and vegetable protein (all P values <= 0.01).
7                                         Both vegetable protein and animal protein were associated wit
8   Conversely, a negative association between vegetable protein and BMD was observed in both sexes.
9                             A high score for vegetable protein and fat was not significantly associat
10 d fat, high animal protein and fat, and high vegetable protein and fat) were calculated every 4 y fro
11  the associations between total, animal, and vegetable protein and incident T2D in 72,992 women from
12 k protein and vegetable carbohydrate (MPVC), vegetable protein and milk carbohydrate (VPMC), or a con
13 ence interval: 0.4, 0.9) and no relation for vegetable protein and monounsaturated fat.
14 ficant association between total, animal, or vegetable protein and risk of stroke in this population
15 ant patients were randomized to KD (0.3 g/kg vegetable proteins and 1 cps/5 kg ketoanalogues per day)
16 he art in food emulsion gels stabilized with vegetable proteins and highlights the potential uses of
17 siduals in grams per day (total, animal, and vegetable protein) and muscle CSA at year 6, adjusted fo
18 redominant dietary amino acid, especially in vegetable protein) and with each of 4 other amino acids
19 tage of energy from intake of carbohydrates, vegetable protein, and vegetable fat was 0.70 (95% CI, 0
20 rate-diet score based on total carbohydrate, vegetable protein, and vegetable fat was 0.82 (95% CI: 0
21 ore on the basis of intakes of carbohydrate, vegetable protein, and vegetable fat.
22 erns were identified: "Western," "fruits and vegetables," "protein," and "healthful." With adjustment
23                                              Vegetable proteins are appearing as a sustainable source
24                 Baking or frying of textured vegetable protein at 190 degrees C and baking of soy flo
25 re (energy-adjusted) animal protein and less vegetable protein at ages 3-5 years had earlier menarche
26 , and significant predictors of IGFBP-1 were vegetable protein (beta = 0.49, P < 0.05) and body mass
27                                  In animals, vegetable protein can inhibit gallstone formation.
28            Isolated soy protein and textured vegetable protein consisted of a mixture of all 3 types
29                              Both animal and vegetable proteins contributed to the lower risk.
30 itional mutual adjustment between animal and vegetable proteins did not materially alter the risks.
31        Substituting 5% of energy intake from vegetable protein for animal protein was associated with
32  by 30% from an isoenergetic substitution of vegetable protein for carbohydrate (95% confidence inter
33 esults suggest that increased consumption of vegetable protein in the context of an energy-balanced d
34        This association was mainly driven by vegetable protein intake (0.22 mL x min(-1) x 1.73 m(-2)
35            This suggests that an increase in vegetable protein intake and a decrease in animal protei
36 women with a high dietary ratio of animal to vegetable protein intake have more rapid femoral neck bo
37    Cross-sectional analyses suggest that low vegetable protein intake is associated with lower BMD.
38           Epidemiologic studies suggest that vegetable protein intake is inversely related to blood p
39 udy suggests that a higher total, animal, or vegetable protein intake is not associated with 5-y chan
40 tions were not significant with the ratio of vegetable protein intake to potassium intake.
41 trend = 0.08), whereas the relative risk for vegetable protein intake was 0.79 (95% CI: 0.71, 0.88; p
42             In cross-sectional analyses, low vegetable protein intake was associated with a lower BMD
43  MetS (OR, 1.08; 95% CI, 1.02-1.14), whereas vegetable protein intake was not (OR, 0.99; 95% CI, 0.95
44 , 0.35 mL . min(-1) . 1.73 m(-2) per gram of vegetable protein intake).
45 antly associated with the ratio of animal to vegetable protein intake.
46 imal, and dairy protein intakes but not with vegetable protein intake.
47 appear to have no such effect, and fruit and vegetable proteins may be renal protective.
48  use of non-traditional agents of fining, as vegetable proteins, may have less impact on the colour a
49                                              Vegetable proteins, oils, and water are the major ingred
50  with increased consumption of fiber, fruits/vegetables, protein, sodium, and sugar.
51 home-cooked meals and the amounts of fruits, vegetables, protein, sodium, sugar, and fiber consumed f
52 s of seed production, and the most important vegetable protein source.
53                                        These vegetable protein sources are adequate to obtain protein
54 d 0.6 g protein. kg(-1). d(-1) from textured vegetable protein (soy) sources.
55 ch may contribute to the inverse relation of vegetable protein to BP.
56  independent inverse relationship of dietary vegetable protein to the blood pressure (BP) of individu
57 t of this work is targeted to add hydrolysed vegetable proteins to reformulated functional food or to
58                                     Textured vegetable proteins (TVP) are an alternative to meet the
59                This study developed textured vegetable proteins (TVPs) using combinations of faba bea
60             Percentage of energy intake from vegetable protein was associated with a moderately decre
61 ncreased risk of T2D, while higher intake of vegetable protein was associated with a modestly reduced
62 duction was not significantly different when vegetable protein was compared directly with animal prot
63 % CI, 0.94-2.44; P for trend = .08), but not vegetable protein, was associated with elevated risk, an
64                           RRs for animal and vegetable protein were 1.11 (95% CI: 0.97, 1.28; P for t
65                         In this study, seven vegetable proteins were enzymatically hydrolysed followi
66       The associations of total, animal, and vegetable protein with bone mineral density (BMD) and th
67  calcium with IGF-I and IGFBP-3 and elevated vegetable protein with IGFBP-1-and, to our knowledge, is