CLINICAL RESEARCH
Response to an oral fat load and effects on lipid profile, glycemia and high-sensitivity C-reactive protein after soybean extract consumption
 
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Submission date: 2017-06-17
Final revision date: 2017-07-09
Acceptance date: 2017-07-13
Online publication date: 2017-10-24
Publication date: 2018-06-19
 
Arch Med Sci 2018;14(4):760–765
 
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ABSTRACT
Introduction:
The aim of this study was to evaluate the response in terms of lipid profile, glycemia and high-sensitivity C-reactive protein after an oral fat load (OFL) with a non-dairy cheese cream containing fermented soybean extract soy, compared to a dairy cheese.

Material and methods:
One hundred twenty-four healthy subjects underwent an OFL performed using a mixture containing non-dairy cheese cream, containing 75% fermented soybean extract (Valsoia Lo spalmabile), or a dairy cheese cream.

Results:
During the OFL, total cholesterol and triglycerides at 6 h were lower with non-dairy cheese cream containing fermented soybean compared to dairy cheese cream. The value of low-density lipoprotein cholesterol recorded at 6 h with the active treatment was lower than the one recorded at the same time with the dairy cheese cream. A decrease of high-density lipoprotein cholesterol (HDL-C) was recorded with the dairy cheese cream, but not with the active treatment; moreover, the HDL-C value recorded with the active treatment was higher than the one observed with the dairy cheese cream. There was an increase of high-sensitivity C-reactive protein (hs-CRP) at 3, 6, and 9 h compared to 0 h with the dairy cheese cream, but not with the active treatment. The hs-CRP value observed with the active treatment was lower than the one observed with the dairy cheese cream.

Conclusions:
A non-dairy cheese cream, containing 75% fermented soybean extract, caused a minor increase of lipid profile and of hs-CRP during OFL compared to a dairy cheese cream in healthy subjects.

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