The potential role of soyfoods in weight and adiposity reduction: an evidence-based review.
ABSTRACT Evidence concerning the relationship between soyfoods and weight loss was reviewed. Detailed searches of PubMed and Web of Science were performed to identify and evaluate evidence for or against four propositions related to soyfoods and weight loss (Data from in vitro, animal, epidemiologic, and clinical studies were evaluated and summarized). (1) Certain soyfoods will improve weight and/or fat loss when fed at isolcaloric levels (similar calories given across experimental conditions, but not necessarily at a level to maintain current body weight); generally supportive evidence in animal studies, but there is no compelling support in human studies. (2) Certain soyfoods will improve weight and fat loss when included as part of a diet by affecting caloric intake; limited supportive evidence in animal and human studies. (3) Certain soyfoods will prevent/improve risk factors related to glucoregulatory function and cardiovascular health during weight loss; some evidence supporting this proposition, but additional evidence is needed before conclusions can be made. (4) Certain soyfoods will minimize the loss of bone mass during weight loss; no data available pertinent to this proposition. Limitations in existing data make it difficult to reach conclusions regarding these four propositions. Overall, the current data suggest that soyfoods are as good as other protein sources for promoting weight loss and there is a suggestive body of evidence that soyfoods may confer additional benefits, but results must be carefully interpreted and additional evidence is needed before making firm conclusions concerning soyfoods and weight loss.
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ABSTRACT: An effective program for preventing metabolic diseases through lifestyle modification is urgently needed. We investigated the effects of the Life Style Modification Program for Physical Activity and Nutrition program (LiSM10!) on metabolic parameters in middle-aged male Japanese white-collar workers. One hundred and one male office workers, 30 to 59 years of age, with metabolic syndrome risk factors, were randomly allocated into no-treatment control (n=49) and LiSM intervention (n=52) groups. The LiSM group attended individualized assessment and collaborative goal setting sessions based on food group intake and physical activity, followed by two individual counseling sessions with a registered dietitian and physical trainer, and received monthly website advice during the 4-month period from December 2006 to May 2007, in Tokyo, Japan. They were encouraged to enter current targeted food intakes and pedometer data on self-monitoring websites during the entire study period. Habitual food group intakes changed significantly in the LiSM group, showing improvements in 14 anthropometric and biochemical parameters contributing to inter-group differences in body weight, body mass index, fasting plasma glucose, insulin and homeostasis model assessment of insulin resistance changes (p<0.01). The LiSM10! program effectively improved insulin resistance-related metabolic parameters in middle-aged male white-collar workers.Preventive Medicine 07/2010; 51(1):11-7. DOI:10.1016/j.ypmed.2010.04.008 · 2.93 Impact Factor
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ABSTRACT: The objective was to assess the effect of protein hydrolysates of β-conglycinin enriched soybean on fatty acid synthase (FAS) activity and adipogenic response of human adipocytes in vitro. The results showed that genotypic changes in soybean protein subunits produced peptide profiles that led to inhibition of FAS and lipid accumulation in vitro. FAS inhibitory potency (IC50) of soy protein hydrolysates (SPH) ranged from 50 to 175 μM, while lipid inhibition from 15.6% to 45.9%. Protein hydrolysate C2H from a soybean containing the highest total β-conglycinin (46.9%) showed the most potent inhibitory effect on in vitro adipogenesis (46%) and FAS (IC50 = 50 μM). C2H was composed of dominant peptides from fragments f(85–112) and f(131–132) of β-conglycinin α subunit. Smaller peptides identified as fragments f(330–342) and f(329–342) of α′ subunit were also found. In conclusion, soybean genotypes enriched in β-conglycinin α and α′ subunits are suitable sources of active peptides that inhibit FAS activity and lipid accumulation.Food Chemistry 04/2010; 119(4):1571-1577. DOI:10.1016/j.foodchem.2009.09.044 · 3.26 Impact Factor
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ABSTRACT: Recent studies suggest that calcium metabolism and perhaps other components of dairy products may contribute to shifting the energy balance and thus play a role in weight regulation. We compared the effects of cows' milk, calcium fortified soy milk and calcium supplement on weight and body fat reduction in premenopausal overweight and obese women. In this clinical trial, 100 healthy overweight or obese premenopausal women were randomized to one of the following dietary regimens for 8 weeks: (1) a control diet providing a 500kcal/day deficit, with 500-600mg/day dietary calcium; (2) a calcium-supplemented diet identical to the control diet with 800mg/day of calcium as calcium carbonate; (3) a milk diet providing a 500kcal/day deficit and containing three servings of low-fat milk; (4) a soy milk diet providing a 500kcal/day deficit and containing three servings of calcium fortified soy milk. At baseline and after 8 weeks, weight, waist circumference, and hip circumference were measured. Three 24-h dietary records and physical activity records were also taken. Comparing the mean differences in weight, waist circumference, body mass index (BMI) and waist-to-hip ratio (WHR) using repeated measure of variance analysis showed that changes in waist circumference and WHR were significant among the four groups (p=0.029 and p=0.015, respectively). After adjustment for baseline values, changes in weight and BMI were also significant (p=0.017 and p=0.019, respectively). Weight reductions in high milk, soy milk, calcium supplement and control groups were 4.43±1.93(kg), 3.46±1.28(kg), 3.89±2.40(kg) and 2.87±1.55(kg), respectively. The greatest changes were seen in the high dairy group in all variables. Increasing low fat milk consumption significantly reduces the general and central obesity beyond a low calorie diet.Nutrition, metabolism, and cardiovascular diseases: NMCD 03/2010; 21(7):499-503. DOI:10.1016/j.numecd.2009.11.013 · 3.88 Impact Factor