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研究生:劉世偉
研究生(外文):Shih-Wei Liu
論文名稱:攝取豆漿對於輕度高膽固醇血症受試者血脂質之影響
論文名稱(外文):Effect of Soymilk Intake on Plasma Lipids in Mild Hypercholesterolemic Subjects
指導教授:陳俊榮陳俊榮引用關係
指導教授(外文):Jiun-Rong Chen
學位類別:碩士
校院名稱:臺北醫學大學
系所名稱:保健營養學系
學門:醫藥衛生學門
學類:營養學類
論文種類:學術論文
論文出版年:2005
畢業學年度:93
語文別:中文
論文頁數:70
中文關鍵詞:黃豆蛋白豆漿血脂質血漿總膽固濃度
外文關鍵詞:soy proteinsoymilkblood lipidsplasma total cholesterol concentration
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膳食中的黃豆具有改善血脂質的作用,其中的黃豆蛋白被認為是主要的有效成分。本研究的目的是在探討攝取豆漿對於體內血脂質濃度的影響。受試者是14位健康成年人,血脂質濃度位於邊緣危險值(膽固醇值200~240 mg/dL或三酸甘油酯值160~200 mg/dL)。實驗期為6週,之後為3週恢復期,共進行9週。受試者在6週實驗期內每天攝取500 mL豆漿,分成兩次,每次250 mL,實驗期之後的3週恢復期則停止豆漿的攝取。於第0、6、9週收集血液樣本進行分析,分析項目為:血漿總膽固醇、三酸甘油酯、LDL-C和HDL-C濃度。並於第0、6週測量體脂肪與體重。結果顯示:攝取豆漿後血漿總膽固醇濃度有顯著降低(p < 0.05),但血漿三酸甘油酯、LDL-C和HDL-C濃度則無顯著改變;體脂肪與體重也無顯著差異。另一方面,再經過3週恢復期後,血漿總膽固醇濃度則回復之至實驗初之濃度(p > 0.05)。綜合以上結果顯示,豆漿具有改善血漿總膽固醇濃度的效果,但停止攝取後,則血漿總膽固醇濃度又會恢復至原來之濃度。
The purpose of this study was to investigate the effect of soymilk supplement on blood lipids in mild hypercholesterolemic subjects. The subjects were fourteen healthy adults, whose baseline plasma total cholesterol concentration was 200~240 mg/dL or triglyceride concentration was 160~200 mg/dL. This experiment lasted for nine weeks and divided into two periods, the first six weeks were study period and the next three weeks were recovery period. During study period, subjects were provided 500mL of soymilk daily, split into two times and each for 250 mL; during recovery period, subjects stopped the intake of soymilk. Plasma samples were collected on week 0, 6, 9, and analyzed for total cholesterol, triglyceride, LDL-C and HDL-C. Body weight and body fat were measured on week 0, 6. After six-week study period, the results showed that intake of soymilk could significantly lower plasma total cholesterol concentration (p<0.05), but there were no significant difference in plasma triglyceride, LDL-C, and HDL-C concentration (p>0.05); and there were also no significant difference in body weight and body fat. However, plasma total cholesterol concentration was back to baseline level after three-week recovery period, there was no significant difference compared with baseline value. In conclusion, consumption of soymilk decreased the plasma total cholesterol concentration in mild hypercholesterolemic subjects, but it was back to baseline level if stopping intake of soymilk.
目錄
中文摘要 I
英文摘要 II
致謝 III
目錄 V
表目次 IX
第一章 前言 1
第二章 文獻探討 3
第一節 血脂質 3
一、三酸甘油酯 3
二、膽固醇 4
第二節 脂蛋白 5
一、乳糜微粒(chylomicron) 5
二、極低密度脂蛋白(very low density lipoprotein; VLDL) 5
三、低密度脂蛋白(low density lipoprotein; LDL) 6
四、高密度脂蛋白(high density lipoprotein; HDL) 6
第三節 高脂血症與心血管疾病 8
一、高總膽固醇血症 8
二、高三酸甘油酯血症 9
三、高低密度脂蛋白血症 9
第四節 黃豆中之成分與血脂質 11
一、黃豆製品-豆漿與血脂質相關的研究 12
二、黃豆蛋白與血脂質的相關研究 15
三、純化的異黃酮與血脂質的相關研究 19
第三章 材料與方法 21
第一節 實驗材料 21
一、豆漿 21
二、體脂肪測定計 21
三、營養成分分析軟體 21
第二節 人體實驗對象 22
第三節 實驗設計 23
第四節 分析項目和方法 25
一、血液樣本分析 25
二、豆漿成分分析 27
三、豆漿中黃豆異黃酮之分析 30
第五節 統計分析 32
第四章 結果 33
第一節 受試者基本資料 33
第二節 六週實驗期飲食營養成分分析 33
第三節 體重、身體質量指數(BMI)與體脂肪之變化 34
第四節 血脂肪之變化 34
一、攝食豆漿前、後和恢復期後血脂質之變化 34
二、攝食豆漿前、後和恢復期後血漿TC和HDL-C濃度比值(TC/HDL-C)及LDL-C和HDL-C濃度比值(LDL-C/HDL-C)之變化 34
三、攝食豆漿前後肝發炎指數(GOT和GPT)之變化 35
第五章 討論 36
第一節 飲食 36
第二節 體重、BMI和體脂肪的變化 38
第三節 血漿三酸甘油酯濃度的變化 39
第四節 血漿總膽固醇濃度的變化 41
第五節 血漿LDL-C濃度的變化 42
第六節 血漿HDL-C濃度的變化 44
第七節 血漿TC/HDL-C濃度比值之變化 45
第八節 血漿LDL-C/HDL-C濃度比值之變化 46
第六章 結論 48
參考文獻 49

表目次
表一.受試者基本資料 64
表二.六週實驗期間,每日熱量、三大營養素、膽固醇和膳食纖維攝取量 65
表三.六週實驗期間,飲食中營養素組成分析 66
表四.攝食豆漿前後體重、身體質量指數與體脂肪之變化 67
表五.攝食豆漿前、後和恢復期後血脂質之變化 68
表六.攝食豆漿前、後和恢復期後TC/HDL-C及LDL-C/HDL-C比值之變化 69
表七.攝食豆漿前後肝發炎指數之變化 70
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