Arteriosclerosis, Thrombosis, and Vascular Biology. 2002;22:1852-1858
Published online before print August 15, 2002, doi: 10.1161/01.ATV.0000033513.18431.A1
Published online before print August 15, 2002, doi: 10.1161/01.ATV.0000033513.18431.A1
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© 2002 American Heart Association, Inc.
Atherosclerosis and Lipoproteins |
Lipoprotein Response to Diets High in Soy or Animal Protein With and Without Isoflavones in Moderately Hypercholesterolemic Subjects
From the Cardiovascular Nutrition Laboratory and Lipid Metabolism Laboratory (A.H.L., S.M.J., H.R., E.J.S., L.M.A.), JM HNRC Human Nutrition Research Center on Aging at Tufts University, Boston, Mass; Folkhälsan Research Center and the Department of Clinical Chemistry (H.A.), University of Helsinki, Finland; and Department of Community Medicine, Tufts University School of Medicine, Boston, Mass (B.R.G.).
Correspondence to Dr. Alice H. Lichtenstein, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, 711 Washington Street, Boston, MA 02111. E-mail: Lichtenstein{at}hnrc.tufts.edu
Objective— The objective of this study was to assess the independent effect of soy relative to common sources of animal protein and soy-derived isoflavones on blood lipids.
Methods and Results— Forty-two subjects with LDL cholesterol levels 
3.36 mmol/L were fed each of four diets in randomized order for 6 weeks per phase. Diets contained a minimum of 25 g animal protein or isolated soy protein/4.2 MJ, with each containing trace amounts or 50 mg of isoflavones/4.2 MJ. Soy protein had a modest effect on total, LDL and HDL cholesterol, and triglyceride concentrations (-2%, P=0.017; -2%, P=0.042; +3%; P=0.034, -11%, P<0.001, respectively). Soy protein had no significant effect on plasma lipids in individuals with LDL cholesterol <4.14 mmol/L and significantly reduced total and LDL cholesterol and triglyceride concentrations in individuals with LDL cholesterol 4.14 mmol/L (-4%, P=0.001; -5%, P=0.003; -15%, P<0.001, respectively). No significant effect of isoflavones on plasma lipid levels was observed either constituent to the soy protein or supplemental to the animal protein.
Conclusions— Although potentially helpful when used to displace products containing animal fat from the diet, the regular intake of relatively high levels of soy protein (>50 g/day) had only a modest effect on blood cholesterol levels and only in subjects with elevated LDL cholesterol levels (4.14 mmol/L). Soy-derived isoflavones had no significant effect.
Key Words: soy protein • isoflavones • animal protein • saturated fat • diet • triglyceride • LDL cholesterol • HDL cholesterol • vegetable protein • cardiovascular disease
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