Dietary soya intake alters plasma antioxidant status and lipid peroxidation in postmenopausal women with the metabolic syndrome

Azadbakht, Leila; Kimiagar, Masoud; Mehrabi, Yadollah; Esmaillzadeh, Ahmad; Hu, Frank B.; Willett, Walter C.

doi:10.1017/s0007114507746871

Cited by 49 publications

(41 citation statements)

References 53 publications

(62 reference statements)

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“…Because isoflavones may influence BP [59], several studies on soy could not be taken into account because observational data were not adjusted for isoflavone intake [60]–[64], or because, in trials, soy protein contained isoflavones [65]–[69]. To the best of our knowledge, there are at present no other studies on specific protein sources and BP.…”

Section: Resultsmentioning

confidence: 99%

Dietary Protein and Blood Pressure: A Systematic Review

et al. 2010

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BackgroundElevated blood pressure (BP), which is a major risk factor for cardiovascular disease, is highly prevalent worldwide. Recently, interest has grown in the role of dietary protein in human BP. We performed a systematic review of all published scientific literature on dietary protein, including protein from various sources, in relation to human BP.Methodology/Principal FindingsWe performed a MEDLINE search and a manual search to identify English language studies on the association between protein and blood pressure, published before June 2010. A total of 46 papers met the inclusion criteria. Most observational studies showed no association or an inverse association between total dietary protein and BP or incident hypertension. Results of biomarker studies and randomized controlled trials indicated a beneficial effect of protein on BP. This beneficial effect may be mainly driven by plant protein, according to results in observational studies. Data on protein from specific sources (e.g. from fish, dairy, grain, soy, and nut) were scarce. There was some evidence that BP in people with elevated BP and/or older age could be more sensitive to dietary protein.Conclusions/SignificanceIn conclusion, evidence suggests a small beneficial effect of protein on BP, especially for plant protein. A blood pressure lowering effect of protein may have important public health implications. However, this warrants further investigation in randomized controlled trials. Furthermore, more data are needed on protein from specific sources in relation to BP, and on the protein-BP relation in population subgroups.

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Section: Resultsmentioning

confidence: 99%

Dietary Protein and Blood Pressure: A Systematic Review

et al. 2010

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“…Previous studies have shown that other soy products such as soy nut might have more beneficial effects on cardiovascular risks (7), inflammatory markers (8), and oxidative stress (27) than textured soy protein. Further studies are required to assess the effects of soy nut among type 2 diabetic patients with nephropathy.…”

Section: Methodsmentioning

confidence: 99%

Soy Protein Intake, Cardiorenal Indices, and C-Reactive Protein in Type 2 Diabetes With Nephropathy

2008

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OBJECTIVE -Several short-term trials on the effect of soy consumption on cardiovascular risks are available, but little evidence exists regarding the impact of long-term soy protein consumption among type 2 diabetic patients with nephropathy. To determine the effects of long-term soy consumption on cardiovascular risks, we measured C-reactive protein (CRP) and kidney function indexes among type 2 diabetic patients with nephropathy. RESEARCH DESIGN AND METHODS -This longitudinal randomized clinical trial was conducted among 41 type 2 diabetic patients with nephropathy (18 men and 23 women).Twenty patients in the soy protein group consumed a diet containing 0.8 g protein/kg body weight (35% animal proteins, 35% textured soy protein, and 30% vegetable proteins) and 21 patients in the control group consumed a similar diet containing 70% animal proteins and 30% vegetable proteins for 4 years.RESULTS -Soy protein consumption significantly affected cardiovascular risks such as fasting plasma glucose (mean change in the soy protein versus control groups: Ϫ18 Ϯ 3 vs. 11 Ϯ 2 mg/dl; P ϭ 0.03), total cholesterol (Ϫ23 Ϯ 5 vs. 10 Ϯ 3 mg/dl; P ϭ 0.01), LDL cholesterol (Ϫ20 Ϯ 5 vs. 6 Ϯ 2 mg/dl; P ϭ 0.01), and serum triglyceride (Ϫ24 Ϯ 6 vs. Ϫ5 Ϯ 2 mg/dl; P ϭ 0.01) concentrations. Serum CRP levels were significantly decreased by soy protein intake compared with those in the control group (1.31 Ϯ 0.6 vs. 0.33 Ϯ 0.1 mg/l; P ϭ 0.02). Significant improvements were also seen in proteinuria (Ϫ0.15 Ϯ 0.03 vs. 0.02 Ϯ 0.01 g/day; P ϭ 0.001) and urinary creatinine (Ϫ1.5 Ϯ 0.9 vs. 0.6 Ϯ 0.3 mg/dl, P ϭ 0.01) by consumption of soy protein.CONCLUSIONS -Longitudinal soy protein consumption significantly affected cardiovascular risk factors and kidney-related biomarkers among type 2 diabetic patients with nephropathy.

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“…Frequent consumption of legumes, as part of a healthy diet, has been inversely associated with CVD (Bazzano et al, 2001;Flight & Clifton, 2006). Human studies have shown that legume consumption attenuate oxidative stress, improves serum antioxidant capacity and reduces serum concentration of total and low-density lipoprotein-cholesterol, triglycerides, adhesion molecules and inflammatory biomarkers, all of which are risk factors for the development of CVD (Azadbakht et al, 2007;Crujeiras, Parra, Abete, & Martinez, 2007;Esmaillzadeh & Azadbakht, 2012;Taku et al, 2007). These protective effects of legumes against CVD have been related to their nutritional composition (Campos-Vega, Loarca-Piña, & Oomah, 2010).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

et al. 2013

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The effect of liquid (LSF) and solid state fermentation (SSF) of lentils for production of water-soluble fractions with antioxidant and antihypertensive properties was studied. LSF was performed either spontaneously (NF) or by Lactobacillus plantarum (LP) while SSF was performed by Bacillus subtilis (BS). Native lactic flora in NF adapted better than L. plantarum to fermentative broth and BS counts increased 4.0 logCFU/g up to 48 h of SSF. LSF water-soluble fractions had higher (P ≤ 0.05) free amino groups, GABA content, antioxidant and angiotensin I-converting enzyme inhibitory (ACEI) activities than SSF. In addition, GABA and ACEI activity of LSF increased in a time-dependent manner. Proteolysis by BS was limited, with slight changes in free amino groups, while GABA, total phenolic compounds and antioxidant capacity increased throughout fermentation. Higher antihypertensive potential was observed in NF (96 h) characterised by the highest GABA content (10.42 mg/g extract), ACE-inhibitory potency (expressed as IC(50)) of 0.18 mg protein/ml and antioxidant capacity of 0.26 mmol Trolox equivalents/g extract. Therefore, water-soluble fermented lentil extracts obtained by LSF are particularly promising as functional ingredients in preventing hypertension.

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Dietary soya intake alters plasma antioxidant status and lipid peroxidation in postmenopausal women with the metabolic syndrome

Cited by 49 publications

References 53 publications

Dietary Protein and Blood Pressure: A Systematic Review

Dietary Protein and Blood Pressure: A Systematic Review

Soy Protein Intake, Cardiorenal Indices, and C-Reactive Protein in Type 2 Diabetes With Nephropathy

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

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