Dietary Carbohydrates and Low Cholesterol Diets: Effects on Serum Lipids of Man

Hodges, Robert E.; Krehl, Willard A.; Stone, Daniel B.; López, Abraham Meneses

doi:10.1093/ajcn/20.2.198

Cited by 113 publications

(18 citation statements)

References 33 publications

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“…Although the relationship between soy protein and blood lipid levels has been investigated since the 1940s, it was not until the late 1960s that interest shifted from animal models to humans, 7 with the majority of work not occuring until a decade later.…”

Section: Soy Protein and Blood Cholesterol Levelsmentioning

confidence: 99%

Potential Benefits of Soy Protein in Managing Patients with Hypercholesterolemia

Lichtenstein

2000

Nutrition in Clinical Care

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The Food and Drug Administration (FDA) recently added foods containing soy protein to the list of foods—including those with low saturated fat, low cholesterol, and high fiber—that can carry a health claim for decreasing the risk of developing coronary heart disease (CHD). This ruling is based on an assumption of a total dietary soy protein intake of 25 g per day; any food bearing the claim must contain at least 6.25 g of soy protein per serving. The FDA concluded that the scientific evidence supporting the claim for soy protein and CHD was consistent but not universal. Overall, benefits of soy include reductions in total and low‐density lipoprotein cholesterol, but not decreased triglycerides or increased high‐density lipoprotein cholesterol levels. The FDA further stated that the evidence associating the effect of soy protein with constituent isoflavones (weakly estrogenic and antiestrogenic compounds naturally present in soybeans) was not sufficient to support a health claim. Foods can bear a health claim regarding soy protein and CHD only if they are low in saturated fat and cholesterol. It is important for patients to understand that the addition of foods containing soy protein to the diet, rather than substituting these foods for others, may result in increased caloric intake. In that case, the expected outcome regarding blood lipid and lipoprotein levels may not result.

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Section: Soy Protein and Blood Cholesterol Levelsmentioning

confidence: 99%

Potential Benefits of Soy Protein in Managing Patients with Hypercholesterolemia

Lichtenstein

2000

Nutrition in Clinical Care

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“…Clinical research demonstrating the hypocholesterolemic effects of soy protein dates back to 1967 [115]. This benefit of soy protein was first formally recognized by the US Food and Drug Administration (FDA) in 1999 [116].…”

Section: Effects Of Soy Protein On Cardiovascular Disease Risk Facmentioning

confidence: 99%

Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature

2016

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Soyfoods have long been recognized as sources of high-quality protein and healthful fat, but over the past 25 years these foods have been rigorously investigated for their role in chronic disease prevention and treatment. There is evidence, for example, that they reduce risk of coronary heart disease and breast and prostate cancer. In addition, soy alleviates hot flashes and may favorably affect renal function, alleviate depressive symptoms and improve skin health. Much of the focus on soyfoods is because they are uniquely-rich sources of isoflavones. Isoflavones are classified as both phytoestrogens and selective estrogen receptor modulators. Despite the many proposed benefits, the presence of isoflavones has led to concerns that soy may exert untoward effects in some individuals. However, these concerns are based primarily on animal studies, whereas the human research supports the safety and benefits of soyfoods. In support of safety is the recent conclusion of the European Food Safety Authority that isoflavones do not adversely affect the breast, thyroid or uterus of postmenopausal women. This review covers each of the major research areas involving soy focusing primarily on the clinical and epidemiologic research. Background information on Asian soy intake, isoflavones, and nutrient content is also provided.

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“…The earliest study demonstrating significant cholesterol-lowering effect of soy-proteinbased diet was carried out in 1967 by Hodges et al (2), who demonstrated serum cholesterol decrease from 7.7 mmol/L to about 5.0 mmol/L in six subjects with hypercholesterolemia after 4 wk of treatment. Several investigators have studied the potential of soybean proteins to help lower plasma cholesterol in normocholesterolemic and hypercholesterolemic individuals.…”

Section: Amur State Medical Academy Blagoveshchensk Russian Federationmentioning

confidence: 99%

Vegetable Protein Decreases Blood Cholesterol

Feoktistova¹,

Shtarberg²,

Egorshina³

et al. 2017

AMJ

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A role of vegetable proteins in reducing blood cholesterol and coronary artery disease risk was postulated as long ago as 1909 in Russia by Ignatowski (1). The earliest study demonstrating significant cholesterol-lowering effect of soy-proteinbased diet was carried out in 1967 by Hodges et al. (2), who demonstrated serum cholesterol decrease from 7.7 mmol/L to about 5.0 mmol/L in six subjects with hypercholesterolemia after 4 wk of treatment. Several investigators have studied the potential of soybean proteins to help lower plasma cholesterol in normocholesterolemic and hypercholesterolemic individuals. Most of the experiments have involved a partial or total replacement of animal proteins in the diet with soy protein preparations that vary in the degree of purity. Diets have been fed generally for 3-6 wk in a crossover design, in which the patients serve as their own control subjects (1). The meta-analysis of 38 controlled clinical trials revealed that ingestion of soy protein was associated with the following net changes in serum lipid concentrations: total cholesterol, a decrease of 23.2 mg per deciliter or 9.3 percent; low-density lipoprotein (LDL) cholesterol, a decrease of 21.7 mg per deciliter or 12.9 percent; and triglycerides, a decrease of 13.3 mg per deciliter or 10.5 percent. The changes in serum cholesterol and LDL cholesterol concentrations were directly related to the initial serum cholesterol concentration, it was clearly established that the reduction in plasma cholesterol was inversely related to the baseline degree of cholesterolemia (3). The Food and Drug Administration of the USA and the American Heart Association recommend daily consumption of 25 g of soy protein to control blood cholesterol (4). However, this conclusion is based mainly on studies with whole soy foods, which contains several components of soy beans that influence blood lipids (5). The results of studies with soy protein isolate (SPI) are less consistent and recent meta-analysis shows that favorable results were observed only in studies with quite high amounts of soybean protein (5) and that there were no effects when the participants consumed 25g of SPI daily for 6 weeks (6,7). These findings suggest that at least 30g of soy protein and more than 6 weeks administration are necessary to achieve favorable changes in blood lipid concentrations. From the practical point of view the amount of soy protein that should be consumed daily is very important. If the amount is too high, few people can follow a program in daily life and the results will remain only as research findings without practical substance. This is especially important for people who are not familiar with soy foods and in particular for Russians.In a crossover design study with a group of 30 subjects (9 males and 21 females) aged between 32 and 64 with mild hyperlipidemia (fasting serum total cholesterol 240-330 mg/dl, non-HDL-cholesterol 150-280 mg/dl, HDL-cholesterol 40-70 mg/dl, and triglycerides 100-280 mg/dl.) we have shown that by the consumption of 30 g of ...

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Dietary Carbohydrates and Low Cholesterol Diets: Effects on Serum Lipids of Man

Cited by 113 publications

References 33 publications

Potential Benefits of Soy Protein in Managing Patients with Hypercholesterolemia

Potential Benefits of Soy Protein in Managing Patients with Hypercholesterolemia

Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature

Vegetable Protein Decreases Blood Cholesterol

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