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Cited by 99Nutritional Studies and DietPhytoestrogen effects and researchFatty Acid Research and Health

Effect of soy protein from differently processed products on cardiovascular disease risk factors and vascular endothelial function in hypercholesterolemic subjects

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Matthan, Nirupa R, Jalbert, Susan M, Ausman, Lynne M, Kuvin, Jeffrey T, Karas, Richard H, Lichtenstein, Alice H·2007·The American Journal of Clinical Nutrition
DOI 10.1093/ajcn/85.4.960
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Abstract

Background The magnitude of the effect of soy protein on lipoprotein concentrations is variable. This discordance is likely attributable to the various forms of soy protein used and to unrecognized shifts in dietary fatty acid, cholesterol, and fiber.Objective The objective was to evaluate the effect of soybean processing as well as soy consumption relative to animal protein, independent of alterations in major dietary variables, on cardiovascular disease risk factors and vascular endothelial function.Design Twenty-eight hypercholesterolemic subjects (LDL cholesterol >/=3.36 mmol/L) aged >50 y consumed each of 4 diets for 6-wk periods according to a randomized crossover design. The diets [55% of energy as carbohydrate, 30% of energy as fat, and 15% of energy as protein-7.5% of energy as experimental protein (37.5 g/d)] were designed to contain products made from either whole soybeans, soyflour, or soymilk and were compared with a diet containing an equivalent amount of animal protein (meat, chicken, and dairy products). The cholesterol, fiber, and fatty acid profiles of the diets were equalized. All food and drink were provided, and body weight was maintained throughout the study.Results No significant differences in blood pressure, vascular endothelial function, or total cholesterol, VLDL-cholesterol, triacylglycerol, apolipoprotein B, or C-reactive protein concentrations were observed between the diets. Consumption of the soymilk diet resulted in a modest decrease (4%) in LDL-cholesterol concentrations compared with the animal-protein and soyflour diets (P < 0.05) and higher HDL-cholesterol (1%) and apolipoprotein A-I (2%) concentrations compared with the soybean and soyflour diets (P < 0.05).Conclusions The results suggest that the consumption of differently processed soy-based products and different types of protein (animal and soy) has little clinical effect on cardiovascular disease risk factors, including peripheral endothelial function, when other major dietary variables are held constant.

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  • Most intervention studies with vitamin D have failed to identify a reduction in markers of low-grade inflammation.

    “Most intervention studies with vitamin D have failed to identify a reduction in markers of low-grade inflammation (744,749,750) .”

    From Dietary factors and low-grade inflammation in relation to overweight and obesity (2011) · cites this paper as [744]

  • In over 6500 British adults aged 45 years, significant inverse associations between serum 25(OH)D3 and serum CRP and fibrinogen were lost after adjustment for confounding factors.

    “Using data from over 6500 British adults aged 45 years, Hypponen et al. (744) reported that the significant inverse associations between serum 25(OH)D 3 concentration and serum CRP and fibrinogen were lost after adjustment for confounding factors.”

    From Dietary factors and low-grade inflammation in relation to overweight and obesity (2011) · cites this paper as [744]

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Research works printed but not linked: 3

  1. Food and Drug Administration. Food labeling: health claims; soy protein and coronary heart disease; final Rule. Fed Reg 1999;64:57700 -33.
  2. Balk E, Chung M, Chew P, et al. Effects of soy on health outcomes. Evid Rep Technol Assess (Summ) 2005;126:1-8.
  3. Tasker T, Potter SM. Influence of dietary proteins and amino acid vari- ation on plasma lipids, HMG-CoA reductase activity, and reduced glu- tathione concentrations in inbred versus outbred gerbils. J Nutr Biochem 1993;4:458 -62.

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Authors
Matthan, N. R., Jalbert, S. M., Ausman, L. M., Kuvin, J. T., Karas, R. H., & Lichtenstein, A. H.
Affiliations
Tufts University (US)
Corresponding author
Matthan, Nirupa R
ORCID
Venue
The American Journal of Clinical Nutrition
Publisher
Elsevier BV
Published
2007-04
Volume
85
Issue
4
Pages
960-966
ISSN
0002-9165 (ISSN-L)
DOI
10.1093/ajcn/85.4.960
OpenAlex
W2115900690
Cited by
99
References
52
Citations by year
2026: 1 · 2025: 2 · 2024: 1 · 2023: 1 · 2022: 3 · 2021: 2 · 2020: 3 · 2019: 4 · 2018: 3 · 2017: 8 · 2016: 4 · 2015: 6 · 2014: 4 · 2013: 5 · 2012: 9
FWCI
10.98
Type
journal article
Language
en
Open access
Licence
Locations
  • American Journal of Clinical Nutrition (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • U.S. Department of Agriculture (58‐1950‐4‐401)
  • National Institutes of Health (58-1950-4-401)
  • National Heart, Lung, and Blood Institute (HL58008, R01HL058008)
Topics
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Health Sciences › Medicine › Pathology and Forensic Medicine › Phytoestrogen effects and research
  • Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
Keywords
soy protein, soybean processing, hypercholesterolemia, cardiovascular risk factors, endothelial function, LDL cholesterol, HDL cholesterol, apolipoprotein A-I, soy milk, soybean flour, animal protein, dietary protein, lipoproteins, C-reactive protein
MeSH terms
Aged, Cardiovascular Diseases, Dietary Proteins, Endothelium, Vascular, Female, Food Handling, Humans, Hypercholesterolemia, Cholesterol, HDL, Cholesterol, LDL, Male, Middle Aged, Risk Factors, Glycine max, Apolipoprotein A-I, Cross-Over Studies, Soybean Proteins, Soy Milk

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