Document Detail


Fiber, protein, and lupin-enriched foods: role for improving cardiovascular health.
MedLine Citation:
PMID:  22909980     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Cardiovascular diseases (CVD) are the leading cause of death globally (World Health Organisation, 2011). Many of the risk factors for CVD are modifiable, including overweight and obesity. Numerous strategies have been proposed to fight CVD, with a special focus being placed on dietary interventions for weight management. The literature suggests that two nutrients, fiber and protein, may play significant roles in weight control and hence cardiovascular health. Increasing both protein and fiber in the diet can be difficult because popular low-carbohydrate and high-protein diets tend to have considerably low-fiber intakes (Slavin, 2005). One approach to obtain both is to develop functional foods using unique ingredients. Lupin flour is a novel food ingredient derived from the endosperm of lupin. It contains 40-45% protein, 25-30% fiber, and negligible sugar and starch (Petterson and Crosbie, 1990). Research conducted to date reveals that lupin-enriched foods, which are naturally high in protein and fiber, may have a significant effect on CVD risk factors. This review explores whether there is a role for fiber-, protein-, and lupin-enriched foods in improving cardiovascular health.
Authors:
Regina Belski
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Advances in food and nutrition research     Volume:  66     ISSN:  1043-4526     ISO Abbreviation:  Adv. Food Nutr. Res.     Publication Date:  2012  
Date Detail:
Created Date:  2012-08-22     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9001271     Medline TA:  Adv Food Nutr Res     Country:  United States    
Other Details:
Languages:  eng     Pagination:  147-215     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Inc. All rights reserved.
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