{"id":54853,"date":"2002-01-01T00:00:00","date_gmt":"2018-12-04T05:51:14","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/dietary-proteins-and-atherosclerosis\/"},"modified":"2018-12-04T06:51:14","modified_gmt":"2018-12-04T05:51:14","slug":"dietary-proteins-and-atherosclerosis","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/dietary-proteins-and-atherosclerosis\/","title":{"rendered":"Dietary proteins and atherosclerosis"},"content":{"rendered":"

The effects of dietary proteins on plasma lipids, on the process of oxidation and on homocysteinemia, platelet aggregation, atherosclerosis, arterial hypertension and thrombosis have been investigated in animal models and in humans. Although sometimes conflicting, the results of epidemiological surveys and experimental studies, show that, in contrast to vegetable proteins, animal proteins might be well promote the development of atherosclerosis in subjects genetically predisposed to atherosclerosis, particularly in hypercholesterolemic subjects. Their eventual effects on healthy subjects have not been still proven. For the analysis of the results, several factors have to be taken into account: genetic, dietary environment and fats in particular, cholesterol, dietary fibers and isoflavones. The atherogenic, hypertensive and thrombotic effects depend on the amino acid composition of proteins, on the nature of the peptides released during digestion and of the extent of their immunologic effects. The mechanisms behind these pathogenic effects are complex and still under discussion also new investigations are necessary.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-54853","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"\"DEBRY G,UNIV NANCY 1,SERES FAC MED;9 AVE FORET HAYE;F-54505 VANDOEUVRE LES NANCY, FRANCE.\"","annee":"2002","mois":"0","numero":"22:5","page":"523-544","auteurs":[],"sources":[{"ID":46859,"post_author":"0","post_date":"2018-12-04 04:08:13","post_date_gmt":"2018-12-04 03:08:13","post_content":"","post_title":"SCIENCES DES ALIMENTS","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"sciences-des-aliments","to_ping":"","pinged":"","post_modified":"2018-12-04 04:08:13","post_modified_gmt":"2018-12-04 03:08:13","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/sciences-des-aliments\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"\nDietary proteins and atherosclerosis - 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