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【文摘发布】大豆仁对绝经后妇女血压及脂质水
Author:Francine K. Welty, MD, PhD; Karen S. Lee, MD; Natalie S. Lew, BA;
Resource:Arch Intern Med. 2007;167:1060-1067.
ABSTRACT
Background Epidemiologic studies suggest a low incidence of cardiovascular disease in populations that consume dietary soy. For people aged 40 to 70 years, each increment of 20 mm Hg in systolic blood pressure (BP) or 10 mm Hg in diastolic BP doubles the risk of cardiovascular disease for BPs of 115/75 to 185/115 mm Hg.
Methods To determine the effect of soy nuts on systolic and diastolic BP and lipid levels, 60 healthy postmenopausal women were randomized in a crossover design to a Therapeutic Lifestyle Changes (TLC) diet alone and a TLC diet of similar energy, fat, and protein content in which soy nuts (containing 25 g of soy protein and 101 mg of aglycone isoflavones) replaced 25 g of non-soy protein. Each diet was followed for 8 weeks.
Results Compared with the TLC diet alone, the TLC diet plus soy nuts lowered systolic and diastolic BP 9.9% and 6.8%, respectively, in hypertensive women (systolic BP140 mm Hg) and 5.2% and 2.9%, respectively, in normotensive women (systolic BP<120 mm Hg). Further subdivision of normotensive women revealed that systolic and diastolic BPs were lowered 5.5% and 2.7%, respectively, in prehypertensive women (systolic BP of 120-139 mm Hg) and 4.5% and 3.0%, respectively, in normotensive women. Soy nut supplementation lowered low-density lipoprotein cholesterol and apolipoprotein B levels 11% and 8% (P = .04 for both), respectively, in hypertensive women but had no effect in normotensive women.
Conclusions Substituting soy nuts for nonsoy protein in a TLC diet improves BP and low-density lipoprotein cholesterol levels in hypertensive women and BP in normotensive postmenopausal women. These findings may explain a cardioprotective effect of soy. 本人已认领该文编译，48小时后若未提交译文，请其他战友自由认领。 初译：
Title:Effect of Soy Nuts on Blood Pressure and Lipid Levels in Hypertensive, Prehypertensive, and Normotensive Postmenopausal Women
大豆仁对正常血压，亚高血压和高血压的绝经后妇女中血压和脂质水平的影响
Author:Francine K. Welty, MD, PhD; Karen S. Lee, MD; Natalie S. Lew, BA;
Resource: Arch Intern Med. 2007;167:1060-1067.
ABSTRACT 摘要：
Background Epidemiologic studies suggest a low incidence of cardiovascular disease in populations that consume dietary soy. For people aged 40 to 70 years, each increment of 20 mm Hg in systolic blood pressure (BP) or 10 mm Hg in diastolic BP doubles the risk of cardiovascular disease for BPs of 115/75 to 185/115 mm Hg.
背景：流行病学研究表明在食用大豆的人群中心血管疾病发生率较低。对于年龄为40至70岁的人而言，在收缩压中每增加20mm汞柱或在舒张压中每增加10mm汞柱其心血管疾病的发生率为血压为115/75 至 185/115 mm Hg者的两倍。 提出问题如下：
1.标题中的“妇女中”去掉“中”；
2.Therapeutic Lifestyle Changes (TLC)应译为：生活方式改变治疗法；
3.Each diet was followed for 8 weeks译为：每种饮食持续8周；
4.“大豆营养补充给药在高血压妇女中可降低低密度脂蛋白胆固醇和载脂蛋白B分别为11% 和 8%（P两者都为.04），而在正常血压妇女中无影响”改译为：补充大豆营养素可分别降低高血压妇女的低密度脂蛋白胆固醇11%和载脂蛋白B 8%（两者P＝0.04），而对于正常血压妇女无影响；
5."这些发现可能解释大豆对于心血管疾病预防作用的影响"改为：这些发现有助于解释大豆具有心血管保护作用。 [标签:content1][标签:content2]
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作者:admin@医学,生命科学 2011-04-07 18:13
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