Abstract:OBJECTIVETo compare the effects of a novel soy germ–enriched pasta, containing isoflavone aglycons, with conventional pasta on endothelial function and cardiovascular risk markers in patients with type 2 diabetes (T2D).RESEARCH DESIGN AND METHODSThis randomized controlled double-blind crossover study compared one serving/day of soy germ pasta and conventional pasta for 8 weeks for effects on brachial artery flow-mediated vasodilation, blood pressure, plasma lipids, oxidized LDL cholesterol, 8-iso-PGF2α, total … Show more
“…[39,40] We were not able to locate trials with T2D or CVD as outcome, but one study calculated the 10-year Framingham coronary heart disease (CHD) risk score. [40] • Third, 14 studies were identified where different types of pasta were compared, including 3 studies that compared whole grain to refined grain pasta, [46-48] 6 studies that compared fiber-fortified to non-fiber-fortified pasta, [49][50][51][52][53][54] 2 studies that compared soy pasta to conventional pasta, [55,56] and 3 studies that contrasted pasta made from an ancient wheat grain variety, the Khorasan wheat, to pasta made from regular durum or soft wheat. [57][58][59] …”
Section: Resultsmentioning
confidence: 99%
“…In the two randomized controlled trials that compared soy germ pasta to conventional pasta, soy germ pasta enriched in isoflavone aglycons was found to reduce total and LDL cholesterol, and increase flow-mediated vasodilation more than conventional pasta in adults with hypercholesterolemia in 4 weeks, [55] and was also found to significantly reduce systolic and diastolic blood pressure, plasma homocysteine, and improved flowmediated vasodilation and plasma total antioxidant capacity in T2D patients after an 8-week intervention, [56] both in the virtual absence of soy protein.…”
“…[39,40] We were not able to locate trials with T2D or CVD as outcome, but one study calculated the 10-year Framingham coronary heart disease (CHD) risk score. [40] • Third, 14 studies were identified where different types of pasta were compared, including 3 studies that compared whole grain to refined grain pasta, [46-48] 6 studies that compared fiber-fortified to non-fiber-fortified pasta, [49][50][51][52][53][54] 2 studies that compared soy pasta to conventional pasta, [55,56] and 3 studies that contrasted pasta made from an ancient wheat grain variety, the Khorasan wheat, to pasta made from regular durum or soft wheat. [57][58][59] …”
Section: Resultsmentioning
confidence: 99%
“…In the two randomized controlled trials that compared soy germ pasta to conventional pasta, soy germ pasta enriched in isoflavone aglycons was found to reduce total and LDL cholesterol, and increase flow-mediated vasodilation more than conventional pasta in adults with hypercholesterolemia in 4 weeks, [55] and was also found to significantly reduce systolic and diastolic blood pressure, plasma homocysteine, and improved flowmediated vasodilation and plasma total antioxidant capacity in T2D patients after an 8-week intervention, [56] both in the virtual absence of soy protein.…”
“…Consumption of soy foods has been shown to have beneficial effects on various aspects of human health including reduced risk of inflammation-related diseases, such as cardiovascular disease (11,12), diabetes (13), and certain types of cancers (14,15). Soy and soy isoflavone have been shown to inhibit cell adhesion molecule expression in cultured endothelial cells (16,17), reduce production of proinflammatory cytokines, and decrease oxidative stress in animal models (18 -22).…”
: Epidemiological investigations have shown that consumption of soybeans or soy foods reduces the risk of the development of cardiovascular disease, cancer and osteoporosis. The aim of this study was to determine the associations between different soy foods and inflammatory markers, including high-sensitivity C-reactive protein (hs-CRP), interleukin (IL)-6, and IL-18, in Japanese workers. The cross-sectional study included 1,426 Japanese workers (1,053 men and 373 women) aged 20 to 64 years. Intake of 12 soy foods was estimated by a validated food frequency questionnaire. Associations of total soy foods, fermented soy food, non-fermented soy food, soy isoflavone with hs-CRP, IL-6, and IL-18 levels were examined by general linear model regression analysis. We found that total fermented soy food intake was inversely associated with multivariable-adjusted geometric concentration of IL-6 in men (Q1 : 1.03 pg/mL, Q5 : 0.94 pg/mL ; P for trend = 0.031). Furthermore, it was shown that IL-6 concentrations were inversely associated with miso intake (β = -0.068 ; p = 0.034) and soy sauce intake in men (β = -0.074 ; p = 0.018). This study suggests that intake of total fermented soy food, miso and soy sauce be associated with IL-6 concentrations in Japanese men. J. Med. Invest. 65 : 74-80, February, 2018
“…10 Consumption of soy foods has been shown to have beneficial effects on multiple aspects of human health, including reduced risk of inflammation-related diseases, such as cardiovascular disease, diabetes, and certain cancers. 11–16 It has been hypothesized that the anti-inflammatory and antioxidative activity of soy constituents might explain some of its health benefits. 16–19 Studies have shown that soy and its isoflavones can inhibit cell adhesion molecule expression in cultured endothelial cells, 17,18 reduce production of proinflammatory cytokines, and decrease oxidative stress in animal models.…”
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