Relation between soy-associated isoflavones and LDL and HDL cholesterol concentrations in humans: a meta-analysis

Weggemans, R.M.; Trautwein, Elke A.

doi:10.1038/sj.ejcn.1601628

Cited by 221 publications

(133 citation statements)

References 29 publications

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“…In clinical studies, the intake of soy protein containing isoflavones has been associated with a modest increase in plasma HDL cholesterol (136,137). This effect appears to be due to the replacement of animal proteins with soy protein, and not specifically due to the isoflavone content (136,138).…”

Section: Isoflavonesmentioning

confidence: 99%

Effects of Dietary Flavonoids on Reverse Cholesterol Transport, HDL Metabolism, and HDL function

Millar

Duclos

Blesso

2017

Advances in Nutrition

141

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Strong experimental evidence confirms that HDL directly alleviates atherosclerosis. HDL particles display diverse atheroprotective functions in reverse cholesterol transport (RCT), antioxidant, anti-inflammatory, and antiapoptotic processes. In certain inflammatory disease states, however, HDL particles may become dysfunctional and proatherogenic. Flavonoids show the potential to improve HDL function through their welldocumented effects on cellular antioxidant status and inflammation. The aim of this review is to summarize the basic science and clinical research examining the effects of dietary flavonoids on RCT and HDL function. Based on preclinical studies that used cell culture and rodent models, it appears that many flavonoids (e.g., anthocyanidins, flavonols, and flavone subclasses) influence RCT and HDL function beyond simple HDL cholesterol concentration by regulating cellular cholesterol efflux from macrophages and hepatic paraoxonase 1 expression and activity. In clinical studies, dietary anthocyanin intake is associated with beneficial changes in serum biomarkers related to HDL function in a variety of human populations (e.g., in those who are hyperlipidemic, hypertensive, or diabetic), including increased HDL cholesterol concentration, as well as HDL antioxidant and cholesterol efflux capacities. However, clinical research on HDL functionality is lacking for some flavonoid subclasses (e.g., flavanols, flavones, flavanones, and isoflavones). Although there has been a tremendous effort to develop HDL-targeted drug therapies, more research is warranted on how the intake of foods or specific nutrients affects HDL function. Adv Nutr 2017;8:226-39.

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Section: Isoflavonesmentioning

confidence: 99%

Effects of Dietary Flavonoids on Reverse Cholesterol Transport, HDL Metabolism, and HDL function

Millar

Duclos

Blesso

2017

Advances in Nutrition

141

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“…Several other investigations also do not support the hypocholesterolemic role of soy isoflavones (17,(23)(24)(25)(26)(27). Three recent meta-analyses have discussed this issue (28)(29)(30) and two concluded that isoflavones do not appear to have a lipid lowering effect (28,29). The possible biological mechanisms of the effect of soy on blood lipid level may be associated with several of its components, including isoflavones, trypsin inhibitors, phytic acid, saponins, fiber, and small peptide fractions (31)(32)(33).…”

Section: Soy Proteins Vs Isoflavones In Postmenopausal Womenmentioning

confidence: 99%

Effect of soy proteins Vs soy isoflavones on lipid profile in postmenopausal women

Jassi

Jain

Arora

et al. 2010

Indian J Clin Biochem

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Due to increased longevity and awareness, most women seek help of the clinicians for these symptoms. Estrogen therapy has been recommended to postmenopausal women for alleviation of symptoms and long-term benefits (3).However, recent evidence from studies of Women's Health Initiative showed that the combined estrogen and progestin therapy increased risks of coronary heart disease, stroke, pulmonary embolism and breast cancer (4). Recently, estrogen-like compounds from plants like soy proteins provide a new nutritional dimension to the management of short-term as well as long term effects of estrogen deficit (5). Epidemiological data suggest and indicate that only 25% of Japanese women complain of climacteric symptoms compared with 85% North American women and this difference has been attributed to soy protein consumption in Asian countries (6).The beneficial effects of soy protein have been attributed to its active component -the phytoestrogens or the isoflavones INTRODUCTIONMenopause is a normal life transition in a woman's life when reproductive capacity ceases due to loss of ovarian function resulting in a decrease in circulating estrogen levels (1). It is an objective hormonal event associated with subjectively perceived endocrine transition, resulting in various short-term vasomotor (hot flashes, mood swings, depression, nervousness, irritability) and urogenital symptoms (recurrent vaginitis, dysuria etc) and long-term sequelae-osteoporosis, Alzheimer's disease and Coronary Artery disease (CAD) (2).

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“…This assumption is known to be valid and a dose-response relationship exists for b-glucans from oats and cholesterol reduction (58) , and similarly for MUFA from a variety of sources (18) . However, it is rather more contentious as to whether such a relationship exists for soya protein, where a dose-response relationship was reported in one analysis (37) and not in others (38,43) . Nevertheless, despite these weaknesses, the data in Table 2 demonstrate that each single dietary intervention can have a modest effect on LDL-cholesterol and that these effects are biologically plausible.…”

Section: Portfolio Dietsmentioning

confidence: 99%

Food combinations for cholesterol lowering

Harland

2012

Nutr. Res. Rev.

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Reducing elevated LDL-cholesterol is a key public health challenge. There is substantial evidence from randomised controlled trials (RCT) that a number of foods and food components can significantly reduce LDL-cholesterol. Data from RCT have been reviewed to determine whether effects are additive when two or more of these components are consumed together. Typically components, such as plant stanols and sterols, soya protein, b-glucans and tree nuts, when consumed individually at their target rate, reduce LDL-cholesterol by 3 -9 %. Improved dietary fat quality, achieved by replacing SFA with unsaturated fat, reduces LDL-cholesterol and can increase HDL-cholesterol, further improving blood lipid profile. It appears that the effect of combining these interventions is largely additive; however, compliance with multiple changes may reduce over time. Food combinations used in ten 'portfolio diet' studies have been reviewed. In clinical efficacy studies of about 1 month where all foods were provided, LDL-cholesterol is reduced by 22-30 %, whereas in community-based studies of .6 months' duration, where dietary advice is the basis of the intervention, reduction in LDL-cholesterol is about 15 %. Inclusion of MUFA into 'portfolio diets' increases HDL-cholesterol, in addition to LDL-cholesterol effects. Compliance with some of these dietary changes can be achieved more easily compared with others. By careful food component selection, appropriate to the individual, the effect of including only two components in the diet with good compliance could be a sustainable 10 % reduction in LDL-cholesterol; this is sufficient to make a substantial impact on cholesterol management and reduce the need for pharmaceutical intervention.

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Relation between soy-associated isoflavones and LDL and HDL cholesterol concentrations in humans: a meta-analysis

Cited by 221 publications

References 29 publications

Effects of Dietary Flavonoids on Reverse Cholesterol Transport, HDL Metabolism, and HDL function

Effects of Dietary Flavonoids on Reverse Cholesterol Transport, HDL Metabolism, and HDL function

Effect of soy proteins Vs soy isoflavones on lipid profile in postmenopausal women

Food combinations for cholesterol lowering

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