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Meta-analysis of the effects of soy protein containing isoflavones on the lipid profile.
Am J Clin Nutr. 2005 Feb; 81(2):397-408.AJ

Abstract

BACKGROUND

Convincing evidence shows that soy protein intake has beneficial effects on lipid changes, but it is unclear which components of soy protein are responsible.

OBJECTIVE

We conducted a meta-analysis to identify and quantify the effects of soy protein containing isoflavones on the lipid profile.

DESIGN

Twenty-three eligible randomized controlled trials published from 1995 to 2002 were identified from the PUBMED database (National Library of Medicine, Bethesda, MD). Weighted mean effect sizes were calculated for net changes in serum lipid concentrations by using fixed-effect or random-effect models. Pre-specified subgroup analyses were performed to explore the influence of covariates on net lipid change.

RESULTS

Soy protein with isoflavones intact was associated with significant decreases in serum total cholesterol (by 0.22 mmol/L, or 3.77%), LDL cholesterol (by 0.21 mmol/L, or 5.25%), and triacylglycerols (by 0.10 mmol/L, or 7.27%) and significant increases in serum HDL cholesterol (by 0.04 mmol/L, or 3.03%). The reductions in total and LDL cholesterol were larger in men than in women. Initial total cholesterol concentrations had a powerful effect on changes in total and HDL cholesterol, especially in subjects with hypercholesterolemia. Studies with intakes >80 mg showed better effects on the lipid profile. The strongest lowering effects of soy protein containing isoflavones on total cholesterol, LDL cholesterol, and triacylglycerol occurred within the short initial period of intervention, whereas improvements in HDL cholesterol were only observed in studies of >12 wk duration. Tablets containing extracted soy isoflavones did not have a significant effect on total cholesterol reduction.

CONCLUSIONS

Soy protein containing isoflavones significantly reduced serum total cholesterol, LDL cholesterol, and triacylglycerol and significantly increased HDL cholesterol, but the changes were related to the level and duration of intake and the sex and initial serum lipid concentrations of the subjects.

Authors+Show Affiliations

Department of Community and Family Medicine, The Chinese University of Hong Kong, Shatin, Hong Kong.No affiliation info available

Pub Type(s)

Journal Article
Meta-Analysis
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15699227

Citation

Zhan, Siyan, and Suzanne C. Ho. "Meta-analysis of the Effects of Soy Protein Containing Isoflavones On the Lipid Profile." The American Journal of Clinical Nutrition, vol. 81, no. 2, 2005, pp. 397-408.
Zhan S, Ho SC. Meta-analysis of the effects of soy protein containing isoflavones on the lipid profile. Am J Clin Nutr. 2005;81(2):397-408.
Zhan, S., & Ho, S. C. (2005). Meta-analysis of the effects of soy protein containing isoflavones on the lipid profile. The American Journal of Clinical Nutrition, 81(2), 397-408.
Zhan S, Ho SC. Meta-analysis of the Effects of Soy Protein Containing Isoflavones On the Lipid Profile. Am J Clin Nutr. 2005;81(2):397-408. PubMed PMID: 15699227.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Meta-analysis of the effects of soy protein containing isoflavones on the lipid profile. AU - Zhan,Siyan, AU - Ho,Suzanne C, PY - 2005/2/9/pubmed PY - 2005/3/9/medline PY - 2005/2/9/entrez SP - 397 EP - 408 JF - The American journal of clinical nutrition JO - Am J Clin Nutr VL - 81 IS - 2 N2 - BACKGROUND: Convincing evidence shows that soy protein intake has beneficial effects on lipid changes, but it is unclear which components of soy protein are responsible. OBJECTIVE: We conducted a meta-analysis to identify and quantify the effects of soy protein containing isoflavones on the lipid profile. DESIGN: Twenty-three eligible randomized controlled trials published from 1995 to 2002 were identified from the PUBMED database (National Library of Medicine, Bethesda, MD). Weighted mean effect sizes were calculated for net changes in serum lipid concentrations by using fixed-effect or random-effect models. Pre-specified subgroup analyses were performed to explore the influence of covariates on net lipid change. RESULTS: Soy protein with isoflavones intact was associated with significant decreases in serum total cholesterol (by 0.22 mmol/L, or 3.77%), LDL cholesterol (by 0.21 mmol/L, or 5.25%), and triacylglycerols (by 0.10 mmol/L, or 7.27%) and significant increases in serum HDL cholesterol (by 0.04 mmol/L, or 3.03%). The reductions in total and LDL cholesterol were larger in men than in women. Initial total cholesterol concentrations had a powerful effect on changes in total and HDL cholesterol, especially in subjects with hypercholesterolemia. Studies with intakes >80 mg showed better effects on the lipid profile. The strongest lowering effects of soy protein containing isoflavones on total cholesterol, LDL cholesterol, and triacylglycerol occurred within the short initial period of intervention, whereas improvements in HDL cholesterol were only observed in studies of >12 wk duration. Tablets containing extracted soy isoflavones did not have a significant effect on total cholesterol reduction. CONCLUSIONS: Soy protein containing isoflavones significantly reduced serum total cholesterol, LDL cholesterol, and triacylglycerol and significantly increased HDL cholesterol, but the changes were related to the level and duration of intake and the sex and initial serum lipid concentrations of the subjects. SN - 0002-9165 UR - https://www.unboundmedicine.com/medline/citation/15699227/Meta_analysis_of_the_effects_of_soy_protein_containing_isoflavones_on_the_lipid_profile_ L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.1093/ajcn.81.2.397 DB - PRIME DP - Unbound Medicine ER -