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Consumption of adequate amounts of dietary protein can help individuals maintain a healthy body composition, especially when combined with resistance exercise and during weight loss. It is well established that dietary protein intake supports muscle development and helps reduce loss of lean body mass during weight loss. Numerous studies have demonstrated the efficacy of soy protein intake for promoting fat loss while preserving muscle mass and supporting lean body mass gains. In fact, soy protein and animal-based proteins both support weight loss and weight maintenance equally as part of an energy-restricted diet; however, soy protein offers additional cardiometabolic advantages. Key teaching points: Soy protein is a high-quality, plant-based protein that can be consumed throughout the life span. More human clinical studies have been conducted to assess the cholesterol-lowering effects of soy protein than any other cholesterol-lowering food ingredient. Ingestion of proteins with unique and complementary characteristics like soy, whey, and casein helps resistance-trained individuals achieve significant muscle growth. Recent research supports the efficacy of consuming a combination of soy, whey, and casein after resistance exercise to extend the time period that muscle building occurs.

Background High protein, low carbohydrate diets, such as the Atkins’ diet, have gained popularity in recent years as weight loss strategies. However, high amounts of animal protein and its associated saturated fat, in the absence of weight loss, may result in undesirable effects on the lipid profile and increase coronary heart disease risk. Objective To determine if exchange of saturated fat and animal protein for monounsaturated fat and vegetable protein, mainly from soy, will result in a significant effect on blood lipids while still encouraging weight loss. Method Thirty overweight hyperlipidemic subjects will each undergo 1 of 2 interventions for 1 month: a diet high in vegetable proteins and vegetable fats (26% carbohydrate, 30% protein, 44% fat) or a diet very low in saturated fat, based on milled whole‐wheat cereals and low‐fat dairy foods (58% carbohydrate, 16% protein, 26% fat). Subjects will consume 70% of their estimated energy requirements and all study foods will be provided. Fasting blood lipids and glucose, blood pressure and body weight will be measured at weeks 0, 2 and 4, with body composition (Bioelectrical Impedance Analysis) measured at baseline and at the end of the treatment. Results Twenty‐five hyperlipidemic subjects have been recruited thus far. Preliminary data will be presented. Conclusion A diet where carbohydrates are exchanged for unsaturated fats, such as vegetable oils and nuts, and high animal protein for vegetable proteins, such as soy, may result in significant weight loss and significant improvements in metabolic risk factors for CHD. Research support: Solae Company

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