Hypolipidaemic effects of dietary whole soybean curd (jeondubu) in rats

BACKGROUND: The characteristic of whole soybean curd is that it includes the soybean residue that is discarded as waste in the manufacture of usual soybean curd (known as tofu). In this study the effect of dietary whole soybean curd on lipid profiles in rats was compared with that of usual soybean curd. Rats were fed for 4 weeks with diets differing only in the source of protein, namely casein, whole soybean curd or usual soybean curd. RESULTS: There were no significant differences in growth parameters due to diet differences. However, the two groups fed with curds had significantly lower levels of serum cholesterol and triglyceride than the group fed with casein, the greatest reduction in lipid profiles being observed in the group fed with whole soybean curd. The serum high‐density lipoprotein cholesterol/total cholesterol ratio was higher in rats fed with whole soybean curd. CONCLUSION: The results suggest the possibility that whole soybean curd may have more beneficial effects in controlling serum lipid profiles than usual soybean curd that is normally consumed. Copyright © 2011 Society of Chemical Industry