Article

Soy protein isoflavones, lipids and arterial disease.

Departments of aPublic Health Sciences and bPathology, Wake Forest University School of Medicine, Winston-Salem, North Carolina 27157-1063, USA.
Current Opinion in Lipidology (impact factor: 6.09). 09/2001; 12(4):433-7. pp.433-7
Source: PubMed

ABSTRACT There is convincing evidence that soybean products have beneficial effects on cardiovascular disease risk factors. Interest in understanding which components of the soybean are responsible for the potential benefits on cardiovascular disease risk factors and the magnitude of their effect continues. This review focuses on the scientific literature published during 1999-2001, evaluating the effects of soy protein isolate, soy foods, and purified isoflavones on plasma lipid concentrations and other cardiovascular disease outcomes.

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    Article: Resistance training with soy vs whey protein supplements in hyperlipidemic males.
    Carol A Denysschen, Harold W Burton, Peter J Horvath, John J Leddy, Richard W Browne
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    Article: Effect of soy protein varying in isoflavone content on serum lipids in healthy young men.
    Brianne L McVeigh, Barbara L Dillingham, Johanna W Lampe, Alison M Duncan
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    ABSTRACT: Previous research supports a role for soy protein in reducing serum lipids; however, few studies involved healthy male subjects or focused on soy isoflavones (or did both). The objective was to ascertain the effects of soy protein varying in isoflavone content on serum lipids in healthy young men. Thirty-five males (x +/- SD age: 27.9 +/- 5.7 y) consumed milk protein isolate (MPI), low-isoflavone soy protein isolate (low-iso SPI; 1.64 +/- 0.19 mg aglycone isoflavones/d), and high-isoflavone SPI (high-iso SPI; 61.7 +/- 7.4 mg aglycone isoflavones/d) for 57 d each, separated by 4-wk washout periods, in a randomized crossover design. Blood samples were collected at the beginning and end of each treatment period, and total, LDL, and HDL cholesterol; triacylglycerols; apolipoprotein (apo) B; apo A-I; and C-reactive protein (CRP) were measured in serum. Twenty-four-hour urine samples were collected for 3 consecutive days at the end of each treatment period and analyzed for isoflavones. Urinary isoflavones were significantly greater with consumption of the high-iso SPI than with that of the low-iso SPI or MPI. The differences between the 3 treatments with respect to individual serum lipids were not significant, but the ratios of total to HDL cholesterol, LDL to HDL cholesterol, and apo B to apo A-I were significantly lower with both SPI treatments than with MPI treatment. Soy protein, regardless of isoflavone content, modulates serum lipid ratios in a direction beneficial for cardiovascular disease risk in healthy young men.
    American Journal of Clinical Nutrition 02/2006; 83(2):244-51. · 6.67 Impact Factor
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Keywords

cardiovascular disease outcomes
 
cardiovascular disease risk factors
 
plasma lipid concentrations
 
purified isoflavones
 
scientific literature
 
soy foods
 
soy protein
 
soybean
 
soybean products