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SECOND INTERNATIONAL SYMPOSIUM
ON THE ROLE OF SOY
IN PREVENTING AND TREATING CHRONIC DISEASESeptember 15-18, 1996
Brussells, Belgium
SCIENTIFIC PROGRAM
(Oral Abstracts)Soy and Heart Disease :
Hypocholesterolemic Effects of SoyEffects of Soy Protein & Isoflavones on Plasma Lipid Profiles in Postmenopausal Women
S.M. Potter, J. Baum, P. Surya, J.W. Erdman, Jr., Department of Food Science and Human Nutrition; Division of Nutritional Sciences, University of Illinois and Urbana-Champaign, Urbana, Illinois 61801.The effects of 40 g/d of soybean protein containing moderate and high levels of isoflavones on lipoproteins and other selected cardiovascular risk factors were investigated in 66 hypercholesterolemic free-living post menopausal females during a six month parallel group double-blind trial with three intervention arms. After a control period of 14 days, during which subjects followed an NCEP Step I low fact (30% of kcal) and low cholesterol (<300mg/d) dietary regimen, all subjects were randomly assigned to one of three dietary groups: NCEP Step I diet with 40 g protein obtained from casein/non-fat dry milk (control), NCEP Step I diet with 40 g protein from isolated soy protein containing 1.39 mg isoflavones/g protein (ISP), or NCEP Step I diet with 40 g protein from isolated soy protein containing 2.25 mg. isoflavones/g protein (ISP+). Blood samples were collected at baseline and every 6 weeks for the duration of the study and plasma concentrations of total, HDL, non-HDL, (LDL + IDL + VLDL), total triglycerides, and apolipoproteins A-I and B were analyzed. Results indicated reductions in total cholesterol for all three groups, however, the extent of reduction was greater in both ISP groups compared to the control. Non-HDL cholesterol decreased in both ISP and ISP+ groups while HDL cholesterol increased in the ISP group (p<0.05). The ratio of total cholesterol/HDL cholesterol was significantly decreased with both the ISP and ISP+ treatments (p>0.05). No significant differences were observed for, total tryglycerides or apolipoprotein A-I and B. The results indicate that soy protein, at each isoflavone level, may decrease the risk of cardiovascular disease by having positive influences on non-HDL and HDL cholesterol, as well as the ratio of total cholesterol/HDL cholesterol. (Funded by the Illinois Soybean Program Operating Board and Protein Technologies International).
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