1. One hundred and sixty-four female junior college students aged 18 -24 were randomized into three groups, with each group consuming a specified lunch for 5 weeks: group C (ordinary school lunch; K ), group S (K + soy-rich lunch containing more than 40 mg soy isoflavones) and group F (K + fish containing more than 700 mg DHA).2. Of the 157 subjects who completed the study (46 from group C, 54 from group S and 57 from group F ), triglycerides (TG) in subjects of S and F groups were significantly decreased from the baseline (P < 0.01 and P < 0.05, respectively), and a significant intergroup difference was observed between C and F groups (P < 0.05). Body fat percentage (BFP) was significantly increased from the baseline in group C (P < 0.01), and a significant intergroup difference was observed in the amount of change between groups C and S.3. The TG of subjects with BFP greater than or equal to 28% were significantly decreased from the baseline in S and F groups (P < 0.01 and P < 0.05, respectively). The TG of subjects with BFP less than 28% did not decrease significantly.4. Diets enriched with soy or fish could effectively reduce the risk of lifestyle-related diseases in adolescent Japanese women.
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