Effect of soy-based breakfast cereal on blood lipids and oxidized low-density lipoprotein

Jenkins, David; Kendall, Cyril W.C.; Vidgen, Edward; Vuksan, Vladimir; Jackson, Chung-Ja C.; Augustin, Livia S. A.; Lee, Brenda; Garsetti, Marcella; Agarwal, Sanjiv; Rao, A.V.; Cagampang, Gloria B.; Fulgoni, Victor L.

doi:10.1053/meta.2000.17703

Cited by 78 publications

(40 citation statements)

References 26 publications

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“…In 11 of the studies listed in Tables 1 through 3, soy protein or isoflavones were tested in combination with a serum cholesterol-lowering diet. 20,30,31,34,42,45,47,48,50,58,60 The average reduction in LDL in these studies was 2%, similar to that in the full group. Thus, the effect on LDL of soy protein or isoflavones does not appear to be modulated by the saturated fat and cholesterol content of the diet.…”

Section: Influence Of Serum Cholesterol-lowering Dietsupporting

confidence: 65%

“…Because it was recognized that isoflavones could be the bioactive component attributed to soy protein, studies published in the late 1990s and beyond generally stated the amount and type of isoflavones in the soy protein. In 22 randomized trials, isolated soy protein with isoflavones was compared with casein or milk protein, 20,30 -46 wheat protein, 47 or mixed animal proteins. 48 -50 The range of soy protein was 25 to 135 g/d; the range for isoflavones was 40 to 318 mg. LDL or non-HDL cholesterol concentrations decreased in most studies, statistically significantly in 8, with an overall effect of Ϸ3% (weighted average).…”

Section: Effect Of Soy Protein On Ldl Cholesterol and Other Lipoprotementioning

confidence: 99%

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Soy Protein, Isoflavones, and Cardiovascular Health

Sacks¹,

Lichtenstein²,

Horn³

et al. 2006

Circulation

581

153

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Abstract-Soy protein and isoflavones (phytoestrogens) have gained considerable attention for their potential role in improving risk factors for cardiovascular disease. This scientific advisory assesses the more recent work published on soy protein and its component isoflavones. In the majority of 22 randomized trials, isolated soy protein with isoflavones, as compared with milk or other proteins, decreased LDL cholesterol concentrations; the average effect was Ϸ3%. This reduction is very small relative to the large amount of soy protein tested in these studies, averaging 50 g, about half the usual total daily protein intake. No significant effects on HDL cholesterol, triglycerides, lipoprotein(a), or blood pressure were evident. Among 19 studies of soy isoflavones, the average effect on LDL cholesterol and other lipid risk factors was nil. Soy protein and isoflavones have not been shown to lessen vasomotor symptoms of menopause, and results are mixed with regard to soy's ability to slow postmenopausal bone loss. The efficacy and safety of soy isoflavones for preventing or treating cancer of the breast, endometrium, and prostate are not established; evidence from clinical trials is meager and cautionary with regard to a possible adverse effect. For this reason, use of isoflavone supplements in food or pills is not recommended. Thus, earlier research indicating that soy protein has clinically important favorable effects as compared with other proteins has not been confirmed. In contrast, many soy products should be beneficial to cardiovascular and overall health because of their high content of polyunsaturated fats, fiber, vitamins, and minerals and low content of saturated fat.

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Section: Influence Of Serum Cholesterol-lowering Dietsupporting

confidence: 65%

Section: Effect Of Soy Protein On Ldl Cholesterol and Other Lipoprotementioning

confidence: 99%

Soy Protein, Isoflavones, and Cardiovascular Health

Sacks¹,

Lichtenstein²,

Horn³

et al. 2006

Circulation

581

153

View full text Add to dashboard Cite

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“…Isoflavones can act as antioxidants (Bingham et al, 1998), both in in vitro test systems (Kapiotis et al, 1997;Lissin & Cooke, 2000) and in vivo (Tikkanen et al, 1998;Jenkins et al, 2000;Wiseman et al, 2000). However, the data are not entirely consistent, as other studies have not shown evidence of antioxidant effects in vivo (Hodgson et al, 1999;Samman et al, 1999;Hsu et al, 2001).…”

Section: Discussionmentioning

confidence: 99%

“…The effect of menstrual cycle on IGF profile was accounted for in the study design. We also assessed whether the isoflavone supplement produces an alteration in lipid or antioxidant status as effects on these parameters have been demonstrated in some studies (Knight et al, 1999;Samman et al, 1999;Merz-Demlow et al, 2000;Takatsuka et al, 2000), but not in others (Nestel et al, 1999;Howes et al, 2000;Jenkins et al, 2000;Simons et al, 2000). The inclusion of a food frequency questionnaire (FFQ) and a 7-day food diary completed in each phase allowed the assessment of normal nutritional intake.…”

Section: Introductionmentioning

confidence: 99%

Effect of red clover-derived isoflavone supplementation on insulin-like growth factor, lipid and antioxidant status in healthy female volunteers: a pilot study

et al. 2003

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Background: Isoflavones are estrogen-like plant compounds that may protect against cardiovascular disease and endocrineresponsive cancer. Isoflavones may, because of their ability to act as selective estrogen receptor modulators, alter insulin-like growth factor (IGF) status. Objective: The aim of this study was to assess the effect of 1-month isoflavone supplementation (86 mg/day red clover-derived isoflavones) on IGF status. Design and subjects: Healthy pre-(n ¼ 16) and postmenopausal (n ¼ 7) women were invited to take part in a randomised, placebo-controlled crossover study with a minimum 2-month washout period. Results: For premenopausal subjects, the change in IGF-1, IGF-BP1 and IGF-BP3 assessed at different points of the menstrual cycle did not differ between isoflavone and placebo phase. However, the change in IGF-1, when examined pre-and postsupplementation, was nonsignificantly reduced (P ¼ 0.06) on the isoflavone supplement compared to placebo. For postmenopausal subjects, the change in IGF-1, IGF-BP1 and IGFBP-3 concentrations over the supplementation period did not differ between isoflavone or placebo phase. Isoflavones increased HDL in postmenopausal women compared to placebo (P ¼ 0.02) but did not alter either cholesterol or triacylglycerol concentrations, and had no effect on antioxidant status. Conclusions: This study shows that 1-month supplementation with red clover isoflavones has a positive effect on HDL cholesterol, but at most a small effect on IGF status in premenopausal and no effect in postmenopausal subjects. Further studies are required to ascertain the role these dietary compounds may have to play in breast cancer prevention. Sponsorhip: The isoflavone and placebo supplements were kindly supplied by Novogen (North Ryde, Sydney, Australia). This study was supported by Action Against Breast Cancer registered charity number 1020967.

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“…Alterações nas funções gastrointestinais, na sensação de saciedade, aumento da massa fecal -diminuindo assim o desconforto causado pelo sintoma de constipação intestinal -, redução de risco de algumas doenças crônicas (como úlcera péptica, doença de Crohn e colite ulcerosa), redução dos níveis de colesterol e o fato comprovado de que dietas ricas em fibras reduzem o risco de doenças cardiovasculares, são alguns desses benefícios (MILLer et al, 1994;LÓPeZ et al, 1997;BroWN et al, 1999).Diversos estudos têm mostrado que o consumo de fibras solúveis, como as β-glucanas em produtos de aveia, reduz o colesterol total sanguíneo e as concentrações de LDLcolesterol (rIPSIN et al, 1992;BrIDGeS, 1993;roMero et al, 1998;BroWN et al, 1999;KArMALLY et al, 2005).Da mesma forma, também já foi comprovado o efeito da proteína de soja na diminuição dos níveis de colesterol (ANDerSoN; JoHNSToNe; CooK-NeWeLL, 1995; PAZZUCCoNI; DeLLA MUrA; SIrTorI, 1997;NAGATA et al, 1998;WoNG et al, 1998;JeNKINS et al, 2000).Muitos produtos de confeitaria são usados como veículos para incorporação de nutrientes e compostos bioativos. entre estes, os biscoitos se destacam pelas facilidades tecnológicas que propiciam ao comportarem grande variedade de ingredientes e formulações, assim como também grande flexibilidade quanto a matérias-primas e características do produto final.…”

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Características físicas e sensoriais de biscoitos com farinha de soja e farelo de aveia

Mareti¹,

Grossmann²,

Benassi³

2010

Ciênc. Tecnol. Aliment.

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A crescente demanda por alimentos ricos em fibras está associada com diversos resultados benéficos para o organismo humano. Alterações nas funções gastrointestinais, na sensação de saciedade, aumento da massa fecal -diminuindo assim o desconforto causado pelo sintoma de constipação intestinal -, redução de risco de algumas doenças crônicas (como úlcera péptica, doença de Crohn e colite ulcerosa), redução dos níveis de colesterol e o fato comprovado de que dietas ricas em fibras reduzem o risco de doenças cardiovasculares, são alguns desses benefícios (MILLer et al., 1994;LÓPeZ et al., 1997;BroWN et al., 1999).Diversos estudos têm mostrado que o consumo de fibras solúveis, como as β-glucanas em produtos de aveia, reduz o colesterol total sanguíneo e as concentrações de LDLcolesterol (rIPSIN et al., 1992;BrIDGeS, 1993;roMero et al., 1998;BroWN et al., 1999;KArMALLY et al., 2005).Da mesma forma, também já foi comprovado o efeito da proteína de soja na diminuição dos níveis de colesterol (ANDerSoN; JoHNSToNe; CooK-NeWeLL, 1995; PAZZUCCoNI; DeLLA MUrA; SIrTorI, 1997;NAGATA et al., 1998;WoNG et al., 1998;JeNKINS et al., 2000).Muitos produtos de confeitaria são usados como veículos para incorporação de nutrientes e compostos bioativos. entre estes, os biscoitos se destacam pelas facilidades tecnológicas que propiciam ao comportarem grande variedade de ingredientes e formulações, assim como também grande flexibilidade quanto a matérias-primas e características do produto final. AbstractThe increasing demand for foods containing functional ingredients promotes the development and industrialization of these products. The objective of this work was to develop biscuits with potential hypocholesterolemic properties by combining Defatted Soy Flour (DSF) and oat Bran (oB) as partial substitution of wheat flour. The action of maltodextrins as potential texture improver was also studied, and the mixture design was employed to conduct the experiment. Biscuits hardness and diameter were significantly affected by the three studied variables, increasing with higher levels of maltodextrins. The dough with higher levels of DSF seems to be harder and dry which might have affected the spread. Comparing three samples with different hardness in the descriptive analysis of free choice profile, it was observed that those with higher level of DSF proved different from those with higher level of oB or with similar levels of the two ingredients. Therefore, it was characterized as the hardest darkest, and having the most typical flavor of whole grain biscuit/cereal. However, the three samples did not differ in acceptability. It was possible to substitute 70.7% of wheat flour of an original formulation for blends of DSF and oB obtaining products with good acceptability. Keywords: functional foods; texture; free choice profile; baking. ResumoA crescente demanda por alimentos ricos em ingredientes funcionais é um incentivo ao desenvolvimento e industrialização desses produtos. o objetivo deste trabalho foi desenvolver formulação de biscoito com po...

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Effect of soy-based breakfast cereal on blood lipids and oxidized low-density lipoprotein

Cited by 78 publications

References 26 publications

Soy Protein, Isoflavones, and Cardiovascular Health

Soy Protein, Isoflavones, and Cardiovascular Health

Effect of red clover-derived isoflavone supplementation on insulin-like growth factor, lipid and antioxidant status in healthy female volunteers: a pilot study

Características físicas e sensoriais de biscoitos com farinha de soja e farelo de aveia

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