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Effect of soy-based breakfast cereal on blood lipids and oxidized low-density lipoprotein.
Metabolism. 2000 Nov; 49(11):1496-500.M

Abstract

Consumption of soy protein may reduce the risk of cardiovascular disease both through reduction in serum lipids and by the antioxidant properties of protein-associated soy isoflavones. However, the effect that processing required for the manufacture of breakfast cereals may have on the lipid lowering and antioxidant activities of soy has not been studied. We have therefore assessed the health benefits of soy incorporation into breakfast cereals. Twenty-five hyperlipidemic men and women took soy (providing 36 g/d soy protein and 168 mg/d isoflavones) and control breakfast cereals, each for 3 weeks in a randomized crossover study with a 2-week washout period between treatments. Fasting blood samples were obtained pretreatment and at weeks 2 and 3 of each treatment. No significant difference was seen in serum lipids between treatments at week 3 apart from a 3.8% +/- 1.5% higher apolipoprotein A-1 level on control versus soy (P = .021). However, oxidized low-density lipoprotein (LDL) was reduced on the test compared with the control both as total dienes in LDL and as the ratio of conjugated dienes to cholesterol in the LDL fraction by 9.2% +/- 4.3% (P = .042) and 8.7% +/- 4.2% (P = .050), respectively. High isoflavone intakes in soy breakfast cereals may decrease the risk of cardiovascular disease by reducing oxidized LDL, while having no significant effect on the absolute concentration of LDL cholesterol.

Authors+Show Affiliations

Department of Nutritional Sciences, St. Michael's Hospital, University of Toronto, Ontario, Canada.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

11092518

Citation

Jenkins, D J., et al. "Effect of Soy-based Breakfast Cereal On Blood Lipids and Oxidized Low-density Lipoprotein." Metabolism: Clinical and Experimental, vol. 49, no. 11, 2000, pp. 1496-500.
Jenkins DJ, Kendall CW, Vidgen E, et al. Effect of soy-based breakfast cereal on blood lipids and oxidized low-density lipoprotein. Metab Clin Exp. 2000;49(11):1496-500.
Jenkins, D. J., Kendall, C. W., Vidgen, E., Vuksan, V., Jackson, C. J., Augustin, L. S., Lee, B., Garsetti, M., Agarwal, S., Rao, A. V., Cagampang, G. B., & Fulgoni, V. (2000). Effect of soy-based breakfast cereal on blood lipids and oxidized low-density lipoprotein. Metabolism: Clinical and Experimental, 49(11), 1496-500.
Jenkins DJ, et al. Effect of Soy-based Breakfast Cereal On Blood Lipids and Oxidized Low-density Lipoprotein. Metab Clin Exp. 2000;49(11):1496-500. PubMed PMID: 11092518.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of soy-based breakfast cereal on blood lipids and oxidized low-density lipoprotein. AU - Jenkins,D J, AU - Kendall,C W, AU - Vidgen,E, AU - Vuksan,V, AU - Jackson,C J, AU - Augustin,L S, AU - Lee,B, AU - Garsetti,M, AU - Agarwal,S, AU - Rao,A V, AU - Cagampang,G B, AU - Fulgoni,V,3rd PY - 2000/11/25/pubmed PY - 2001/2/28/medline PY - 2000/11/25/entrez SP - 1496 EP - 500 JF - Metabolism: clinical and experimental JO - Metab. Clin. Exp. VL - 49 IS - 11 N2 - Consumption of soy protein may reduce the risk of cardiovascular disease both through reduction in serum lipids and by the antioxidant properties of protein-associated soy isoflavones. However, the effect that processing required for the manufacture of breakfast cereals may have on the lipid lowering and antioxidant activities of soy has not been studied. We have therefore assessed the health benefits of soy incorporation into breakfast cereals. Twenty-five hyperlipidemic men and women took soy (providing 36 g/d soy protein and 168 mg/d isoflavones) and control breakfast cereals, each for 3 weeks in a randomized crossover study with a 2-week washout period between treatments. Fasting blood samples were obtained pretreatment and at weeks 2 and 3 of each treatment. No significant difference was seen in serum lipids between treatments at week 3 apart from a 3.8% +/- 1.5% higher apolipoprotein A-1 level on control versus soy (P = .021). However, oxidized low-density lipoprotein (LDL) was reduced on the test compared with the control both as total dienes in LDL and as the ratio of conjugated dienes to cholesterol in the LDL fraction by 9.2% +/- 4.3% (P = .042) and 8.7% +/- 4.2% (P = .050), respectively. High isoflavone intakes in soy breakfast cereals may decrease the risk of cardiovascular disease by reducing oxidized LDL, while having no significant effect on the absolute concentration of LDL cholesterol. SN - 0026-0495 UR - https://www.unboundmedicine.com/medline/citation/11092518/Effect_of_soy_based_breakfast_cereal_on_blood_lipids_and_oxidized_low_density_lipoprotein_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0026-0495(00)07095-5 DB - PRIME DP - Unbound Medicine ER -