Soy fiber improves weight loss and lipid profile in overweight and obese adults: <scp>A</scp> randomized controlled trial

Hu, Xiaojie; Gao, Jinlong; Zhang, Qianyuan; Fu, Yuanqing; Li, Duo; Zhu, Shankuan; Li, Duo

doi:10.1002/mnfr.201300159

Cited by 56 publications

(33 citation statements)

References 53 publications

(64 reference statements)

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“…One study found that biscuits fortified with soy fiber significantly lowered body weight, BMI and total- and LDL-C in healthy adults [28], although a similar effect was not observed when obese participants with non-alcoholic fatty liver disease consumed a low-carbohydrate diet supplemented with soy nuts [144]. Participants enrolled in a weight loss exercise and nutrition program experienced greater, but not statistically significant, weight loss when assigned to a whole soy group compared to the wheat supplemented group despite engaging in equal amounts of exercise [145].…”

Section: Interventional Studies Involving Soymentioning

confidence: 99%

“…For example, soy lecithins and saponins have a role in lipid metabolism; phytosterols and linoleic acid produce hypocholesterolemic effects [25]; and soy fibers have been shown to promote weight loss [28]. Further, the health benefits of soy protein appear to reach beyond its putative LDL-C lowering effect by offering protection against renal dysfunction [29], oxidative stress [30], and by improving markers of endothelial function [31].…”

Section: Introductionmentioning

confidence: 99%

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Beyond the Cholesterol-Lowering Effect of Soy Protein: A Review of the Effects of Dietary Soy and Its Constituents on Risk Factors for Cardiovascular Disease

et al. 2017

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The hypocholesterolemic effect of soy is well-documented and this has led to the regulatory approval of a health claim relating soy protein to a reduced risk of cardiovascular disease (CVD). However, soybeans contain additional components, such as isoflavones, lecithins, saponins and fiber that may improve cardiovascular health through independent mechanisms. This review summarizes the evidence on the cardiovascular benefits of non-protein soy components in relation to known CVD risk factors such as hypertension, hyperglycemia, inflammation, and obesity beyond cholesterol lowering. Overall, the available evidence suggests non-protein soy constituents improve markers of cardiovascular health; however, additional carefully designed studies are required to independently elucidate these effects. Further, work is also needed to clarify the role of isoflavone-metabolizing phenotype and gut microbiota composition on biological effect.

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Section: Interventional Studies Involving Soymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Beyond the Cholesterol-Lowering Effect of Soy Protein: A Review of the Effects of Dietary Soy and Its Constituents on Risk Factors for Cardiovascular Disease

et al. 2017

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“…However, it is worth noting that isoflavones failed to show their benefit neither of CVD, stroke or coronary heart disease nor of the lipid profile in the umbrella review. The discrepancy may be due to other components, such as high content of polyunsaturated fats, fiber, vitamins, and minerals and low content of saturated fat, in the soy foods …”

Section: Discussionmentioning

confidence: 99%

Soy and Isoflavone Consumption and Multiple Health Outcomes: Umbrella Review of Systematic Reviews and Meta‐Analyses of Observational Studies and Randomized Trials in Humans

Zhuang

et al. 2019

Molecular Nutrition Food Res

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Scope To assess the existing evidence of associations between consumption of soy and isoflavone and multiple health outcomes. Methods and results This is an umbrella review of meta‐analyses and systematic reviews of randomized trials and observational studies in humans. 114 Meta‐analyses and systematic reviews are identified with 43 unique outcomes. Soy and isoflavone consumption seems more beneficial than harmful for a series of health outcomes. Beneficial associations are identified for cancers, cardiovascular disease, gynecological, metabolic, musculoskeletal, endocrine, neurological, and renal outcomes, particularly in perimenopausal women. Harmful association is only found for gastric cancer (RR: 1.17, 95% CI: 1.02–1.36) for high intake of miso soup (1–5 cups per day) in male. Conclusion Generally, soy and isoflavone consumption is more beneficial than harmful. The results herein support promoting soy intake as part of a healthy diet. Randomized controlled trials are necessary to confirm this finding.

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“…Soy products are typically low in saturated fat and high in unsaturated fatty acids, soy protein, isoflavones and water-soluble fiber, and a number of reports have indicated beneficial effects of soy consumption on CVD and its intermediate biomarkers such as blood cholesterol [3,22] , blood pressure [2,23] , hyperglycemia, diabetes mellitus (DM) [4,[24][25][26] , and obesity [25] . Furthermore, mechanistic studies have demonstrated anti-atherosclerotic effects of soy components through various mechanisms such as cellular vasodilation, anti-platelet aggregation [26,27] , inhibition of proliferation and migration of vascular smooth muscle cells [27,28] , cholesterolemia-lowering effects, antioxidant effects [28,29] and reduction in adhesion molecules [29,30] .…”

Section: Discussionmentioning

confidence: 99%

Soy Consumption with Risk of Coronary Heart Disease and Stroke: A Meta-Analysis of Observational Studies

Li²,

Yan³

et al. 2016

Neuroepidemiology

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Background: The association of soy product consumption with the relative risk of cardiovascular disease remains controversial. This meta-analysis aimed at investigating whether an association exists between soy consumption and the risk of stroke and coronary heart disease (CHD) in observational studies. Methods: A systematic search of the PubMed and EMBASE databases was performed for case-control and cohort studies that assessed soy consumption and the risk of stroke and CHD. Summary relative risks (SRRs) and 95% CIs were combined by using a random-effects model. Results: Of a total of 1,266 abstracts, 5 prospective cohort and 6 case-control studies met our inclusion criteria, and comprised 4,954 stroke and 7,616 CHD events. Based on the high vs. low analyses, combining cohort studies showed no association between soy intake and risk of stroke (SRR 0.92; 95% CI 0.70-1.10; P_{heterogeneity} = 0.236; I² = 29.4%) or CHD (SRR 0.97; 95% CI 0.74-1.27; P_{heterogeneity} = 0.020; I² = 62.7%), although a significantly inverse association between soy intake and the risk of stroke (SRR 0.54; 95% CI 0.34-0.87; P_{heterogeneity} = 0.001; I² = 79.3%) and CHD (SRR 0.66; 95% CI 0.56-0.77; P_{heterogeneity} = 0.421; I² = 0) was observed in case-control studies. No association between soy isoflavone intake and the risk of stroke and CHD was identified. Conclusion: There was limited evidence to indicate that soy consumption was inversely associated with the risk of stroke and CHD, although further studies, with prospective designs that use validated questionnaires and control for important confounders, are warranted.

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Soy fiber improves weight loss and lipid profile in overweight and obese adults: A randomized controlled trial

Abstract: SF had favorable effects on body weight, BMI, and fasting LDL-C levels in overweight and obese adults. These effects may be beneficial in antiobesity and the improvement of hyperlipidemia and hypertension (ClinicalTrials.gov registration number-NCT01802840).

Cited by 56 publications

References 53 publications

Beyond the Cholesterol-Lowering Effect of Soy Protein: A Review of the Effects of Dietary Soy and Its Constituents on Risk Factors for Cardiovascular Disease

Beyond the Cholesterol-Lowering Effect of Soy Protein: A Review of the Effects of Dietary Soy and Its Constituents on Risk Factors for Cardiovascular Disease

Soy and Isoflavone Consumption and Multiple Health Outcomes: Umbrella Review of Systematic Reviews and Meta‐Analyses of Observational Studies and Randomized Trials in Humans

Soy Consumption with Risk of Coronary Heart Disease and Stroke: A Meta-Analysis of Observational Studies

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