Effect of Meat Replacement by Tofu on CHD Risk Factors Including Copper Induced LDL Oxidation
Emma L. Ashton, BSc, Fabien S. Dalais, Ph.D., and Madeleine J. Ball, M.D.
School of Biological & Chemical Sciences, Deakin University, Burwood (E.L.A., M.J.B.), International Health & Development Unit, Alfred Hospital, Monash University, Prahran (F.D.) Victoria, AUSTRALIA [mjbikr@deakin.edu.au]
Objective: To investigate the effect of replacing lean meat with a soy product, tofu, on coronary heart disease risk factors including serum lipoproteins, lipoprotein (a), factor VII, fibrinogen and in vitro susceptibility of LDL to oxidation. Continue reading