Consumption of soy products and cardiovascular mortality in people with and without cardiovascular disease: a prospective cohort study of 0.5 million individuals

Wang, Xiaowen; Yu, Canqing; Lv, Jun; Li, Liming; Hu, Yonghua; Liu, Keyang; Shirai, Kokoro; Iso, Hiroyasu; Dong, Jia-Yi

doi:10.1007/s00394-021-02602-3

Cited by 6 publications

(5 citation statements)

References 39 publications

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“…This study included 45 articles by screening the titles and abstracts and sixteen articles were further excluded based on the inclusion and exclusion criteria ( Table S2 in online supplementary materials ). Finally, we identified 9 articles that were related to T2D [ 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 ] and 20 articles involving CVDs [ 12 , 13 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 , 56 , 57 ]. All the studies were published between 2001 and 2021.…”

Section: Resultsmentioning

confidence: 99%

“… The pooled risk association of CVDs with soy consumption. In the forest plot, the black point represents the point estimate of the effect size of each study, the gray square means the weight of each study, the line length represents the 95% CI of the effect size of each study, the diamond represents the meta-analysis synthesizes the summary results of each study, the diamond center represents the point estimate of the effect size of the summary results, and the diamond width represents the 95% CI of the effect size of the summary results [ 12 , 13 , 14 , 39 , 41 , 42 , 43 , 44 , 46 , 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 , 56 , 57 ]. …”

Section: Figurementioning

confidence: 99%

“…Isoflavones in non-fermented foods, mainly soy milk and tofu, can be destroyed in the process of processing and cooking. Thus, non-fermented soy products might lower the protective effects of soy on cardiovascular and chronic disease health [ 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

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Soy Consumption and the Risk of Type 2 Diabetes and Cardiovascular Diseases: A Systematic Review and Meta-Analysis

Zuo

Zhao

et al. 2023

Nutrients

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Soy is rich in plant protein, isoflavones, and polyunsaturated fatty acids. To clarify the associations between soy intake and type 2 diabetes (T2D) and cardiovascular diseases (CVDs) events, we performed a meta-analysis and review. A total of 1963 studies met the inclusion criteria, and 29 articles with 16,521 T2D and 54,213 CVDs events were identified by the eligibility criteria. During a follow-up of 2.5–24 years, the risk of T2D, CVDs, coronary heart disease, and stroke in participants with the highest soy consumption decreased by 17% (total relative risk (TRR) = 0.83, 95% CI: 0.74–0.93), 13% (TRR = 0.87, 95% CI: 0.81–0.94), 21% (TRR = 0.79, 95% CI: 0.71–0.88), and 12% (TRR = 0.88, 95% CI: 0.79–0.99), respectively, compared to the lowest sot consumption. A daily intake of 26.7 g of tofu reduced CVDs risk by 18% (TRR = 0.82, 95% CI: 0.74–0.92) and 11.1 g of natto lowered the risk of CVDs by 17% (TRR = 0.83, 95% CI: 0.78–0.89), especially stroke. This meta-analysis demonstrated that soy consumption was negatively associated with the risks of T2D and CVDs and a specific quantity of soy products was the most beneficial for the prevention of T2D and CVDs. This study has been registered on PROSPERO (registration number: CRD42022360504).

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Section: Resultsmentioning

confidence: 99%

Section: Figurementioning

confidence: 99%

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Soy Consumption and the Risk of Type 2 Diabetes and Cardiovascular Diseases: A Systematic Review and Meta-Analysis

Zuo

Zhao

et al. 2023

Nutrients

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“…Another recent observational study found that regular soybean consumption of 4 or more servings per week was associated with a 25 % lower risk of cardiovascular mortality than non-consumption (Wang et al, 2021b). The relationship between soy consumption and the risk of developing cancer is inconsistent (Nachvak et al, 2019).…”

Section: Legumesmentioning

confidence: 99%

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on sustainable dietary and physical activity recommendations for the Spanish population

García,

Lesmes,

Perales

et al. 2023

EFS4

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“…Many studies have investigated the health components and health benefits of soymilk. Consumption of soy products, including soymilk, has been associated with a lower risk of mortality from acute myocardial infarction (Wang et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Investigating thermal denaturation kinetics of 7S and 11S proteins and lipoxygenase in soymilk through ohmic heating

Murakami,

Matsuno,

Shimoyamada

2023

J Food Process Engineering

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The purpose of this study is to investigate denaturation kinetics of 7S and 11S proteins as well as lipoxygenase in soymilk during ohmic heating treatment. Because denaturation kinetics of 7S and 11S are nth‐order reaction, a reaction order was estimated based on experimental data and simulation results using Arrhenius parameters calculated through differential scanning calorimetry dynamic method. Denaturation kinetic of lipoxygenase was determined by denaturation ratio which estimated based on oxygenase activity of its after ohmic heating treatment at 65, 70, and 72.5°C. The reaction orders of 7S and 11S proteins during ohmic heating of raw soymilk were determined as 3.25 and 1.52, respectively; while the reaction order of 11S protein in preheated soymilk at 75°C for 1 h was found to be 1.94 with a good correlation between experimental data and simulation result. Electrophoresis results indicated that trypsin inhibitor might affect the denaturation of 11S protein during ohmic heating. The denaturation of lipoxygenase during ohmic heating followed a first‐order reaction at all temperatures, and denaturation simulation using the Arrhenius parameters corresponded well with the experimental data.Practical ApplicationsThis study provides valuable insights into improving a quality of soymilk products. 7S and 11S proteins play a critical role in determining viscosity of soymilk and tofu made from soymilk, which together account for a large proportion of the total proteins in soymilk. Understanding the thermal denaturation kinetics of 7S and 11S proteins can help food manufacturers optimize their processing parameters to achieve the desired physical properties of soymilk. Moreover, lipoxygenase is responsible for producing beany flavor components in soymilk, and understanding its thermal denaturation kinetic can lead to production of soymilk with high consumer acceptance. Our research supports a practical application of ohmic heating technology in the processing of soymilk.

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Consumption of soy products and cardiovascular mortality in people with and without cardiovascular disease: a prospective cohort study of 0.5 million individuals

Cited by 6 publications

References 39 publications

Soy Consumption and the Risk of Type 2 Diabetes and Cardiovascular Diseases: A Systematic Review and Meta-Analysis

Soy Consumption and the Risk of Type 2 Diabetes and Cardiovascular Diseases: A Systematic Review and Meta-Analysis

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on sustainable dietary and physical activity recommendations for the Spanish population

Investigating thermal denaturation kinetics of 7S and 11S proteins and lipoxygenase in soymilk through ohmic heating

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