Twenty-three men and 18 postmenopausal women with elevated cholesterol levels participated in the study. The subjects rotated through three 1-month diets that were all very low in saturated fat. In the control diet, the main protein-containing foods such as meats and fish were replaced with low-fat dairy products and egg substitute. Low-fat soymilk and a variety of soy-based meat substitutes such as soy hot dogs and tofu burgers took the place of the usual protein sources in the two soy protein-containing diets. Body weight, blood lipids, and blood pressure were measured before and after each diet. After each soy diet, total cholesterol, the ratio of low-density lipoprotein (LDL) to high-density lipoprotein (HDL) cholesterol, homocysteine concentrations, and estimated overall cardiovascular risk were lower than they were after the control diet. Additionally, serum concentrations of LDL were lower after the high-isoflavone diet. The only significant difference between the sexes was a tendency toward reduced blood pressure in men after the high-soy isoflavone diet.
A wide range of small but beneficial effects were associated with the substitution of soy-protein for anim
Contact: Sharon Lovejoy
American Journal of Clinical Nutrition