ライフサイエンスコーパス: vegetable protein

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 Both vegetable protein and animal protein were associated wit

7 Conversely, a negative association between vegetable protein and BMD was observed in both sexes.

8 A high score for vegetable protein and fat was not significantly associat

9 d fat, high animal protein and fat, and high vegetable protein and fat) were calculated every 4 y fro

10 the associations between total, animal, and vegetable protein and incident T2D in 72,992 women from

11 ence interval: 0.4, 0.9) and no relation for vegetable protein and monounsaturated fat.

12 ficant association between total, animal, or vegetable protein and risk of stroke in this population

13 ant patients were randomized to KD (0.3 g/kg vegetable proteins and 1 cps/5 kg ketoanalogues per day)

14 redominant dietary amino acid, especially in vegetable protein) and with each of 4 other amino acids

15 tage of energy from intake of carbohydrates, vegetable protein, and vegetable fat was 0.70 (95% CI, 0

16 rate-diet score based on total carbohydrate, vegetable protein, and vegetable fat was 0.82 (95% CI: 0

17 ore on the basis of intakes of carbohydrate, vegetable protein, and vegetable fat.

18 erns were identified: "Western," "fruits and vegetables," "protein," and "healthful." With adjustment

19 Baking or frying of textured vegetable protein at 190 degrees C and baking of soy flo

20 re (energy-adjusted) animal protein and less vegetable protein at ages 3-5 years had earlier menarche

21 , and significant predictors of IGFBP-1 were vegetable protein (beta = 0.49, P < 0.05) and body mass

22 In animals, vegetable protein can inhibit gallstone formation.

23 Isolated soy protein and textured vegetable protein consisted of a mixture of all 3 types

24 Both animal and vegetable proteins contributed to the lower risk.

25 itional mutual adjustment between animal and vegetable proteins did not materially alter the risks.

26 Substituting 5% of energy intake from vegetable protein for animal protein was associated with

27 by 30% from an isoenergetic substitution of vegetable protein for carbohydrate (95% confidence inter

28 esults suggest that increased consumption of vegetable protein in the context of an energy-balanced d

29 This association was mainly driven by vegetable protein intake (0.22 mL x min(-1) x 1.73 m(-2)

30 This suggests that an increase in vegetable protein intake and a decrease in animal protei

31 women with a high dietary ratio of animal to vegetable protein intake have more rapid femoral neck bo

32 Cross-sectional analyses suggest that low vegetable protein intake is associated with lower BMD.

33 Epidemiologic studies suggest that vegetable protein intake is inversely related to blood p

34 tions were not significant with the ratio of vegetable protein intake to potassium intake.

35 trend = 0.08), whereas the relative risk for vegetable protein intake was 0.79 (95% CI: 0.71, 0.88; p

36 In cross-sectional analyses, low vegetable protein intake was associated with a lower BMD

37 , 0.35 mL . min(-1) . 1.73 m(-2) per gram of vegetable protein intake).

38 imal, and dairy protein intakes but not with vegetable protein intake.

39 antly associated with the ratio of animal to vegetable protein intake.

40 appear to have no such effect, and fruit and vegetable proteins may be renal protective.

41 use of non-traditional agents of fining, as vegetable proteins, may have less impact on the colour a

42 s of seed production, and the most important vegetable protein source.

43 d 0.6 g protein. kg(-1). d(-1) from textured vegetable protein (soy) sources.

44 ch may contribute to the inverse relation of vegetable protein to BP.

45 independent inverse relationship of dietary vegetable protein to the blood pressure (BP) of individu

46 t of this work is targeted to add hydrolysed vegetable proteins to reformulated functional food or to

47 Percentage of energy intake from vegetable protein was associated with a moderately decre

48 ncreased risk of T2D, while higher intake of vegetable protein was associated with a modestly reduced

49 duction was not significantly different when vegetable protein was compared directly with animal prot

50 % CI, 0.94-2.44; P for trend = .08), but not vegetable protein, was associated with elevated risk, an

51 RRs for animal and vegetable protein were 1.11 (95% CI: 0.97, 1.28; P for t

52 The associations of total, animal, and vegetable protein with bone mineral density (BMD) and th

53 calcium with IGF-I and IGFBP-3 and elevated vegetable protein with IGFBP-1-and, to our knowledge, is