Effect of soybean protein on blood pressure in postmenopausal women: a meta-analysis of randomized controlled trials

Kou, Tingyan; Wang, Qiuzhen; Cai, Jing; Song, Jinlin; Du, Baoli; Zhao, Kun; Ma, Yan; Geng, Bo; Han, Xiaohong; Jiang, Menglu; Guo, Haiyan; Hu, Baocui; Li, Zhaoying; Zhai, Yaoyao; Zhang, Chuan

doi:10.1039/c6fo01845a

Cited by 40 publications

(19 citation statements)

References 47 publications

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“…Subgroup analyses indicated that the significant reduction in BP occurred only among individuals with hypertension and in younger ages (less than 60 years of age). More recently, Kou et al conducted a meta-analysis of 12 RCTs (1,551 participants) of soy protein on BP among post-menopausal women [ 145 ]. They concluded that ingestion of soy protein significantly reduced systolic BP by 3.03 mmHg and diastolic BP by 0.71 mmHg..…”

Section: Chd Atherosclerosis Arterial Stiffness and CV Risk Factormentioning

confidence: 99%

Effect of S-equol and Soy Isoflavones on Heart and Brain

Sekikawa

Ihara

López

et al. 2019

CCR

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Background:Observational studies in Asia show that dietary intake of soy isoflavones had a significant inverse association with coronary heart disease (CHD). A recent randomized controlled trial (RCT) of soy isoflavones on atherosclerosis in the US, however, failed to show their benefit. The discrepancy may be due to the much lower prevalence of S-equol producers in Westerners: Only 20-30% of Westerners produce S-equol in contrast to 50-70% in Asians. S-equol is a metabolite of dietary soy isoflavone daidzein by gut microbiome and possesses the most antiatherogenic properties among all isoflavones. Several short-duration RCTs documented that soy isoflavones improves arterial stiffness. Accumulating evidence shows that both atherosclerosis and arterial stiffness are positively associated with cognitive decline/dementia. Therefore, potentially, soy isoflavones, especially S-equol, are protective against cognitive decline/dementia. </P><P> Methods/Results: This narrative review of clinical and epidemiological studies provides an overview of the health benefits of soy isoflavones and introduces S-equol. Second, we review recent evidence on the association of soy isoflavones and S-equol with CHD, atherosclerosis, and arterial stiffness as well as the association of atherosclerosis and arterial stiffness with cognitive decline/ dementia. Third, we highlight recent studies that report the association of soy isoflavones and S-equol with cognitive decline/dementia. Lastly, we discuss the future directions of clinical and epidemiological research on the relationship of S-equol and CHD and dementia.Conclusions:Evidence from observational studies and short-term RCTs suggests that S-equol is anti-atherogenic and improves arterial stiffness and may prevent CHD and cognitive impairment/ dementia. Well-designed long-term (≥ 2years) RCTs should be pursued.

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Section: Chd Atherosclerosis Arterial Stiffness and CV Risk Factormentioning

confidence: 99%

Effect of S-equol and Soy Isoflavones on Heart and Brain

Sekikawa

Ihara

López

et al. 2019

CCR

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“…A Bayesian meta‐analysis of RCTs indicates that exposure to isoflavones can modestly, but significantly, improve endothelial function as measured by flow‐mediated dilation . In addition, soy protein intake more than 25 g per day or isoflavone intake more than 100 mg per day has blood pressure‐lowering effects in postmenopausal women . Moreover, soy proteins exert beneficial effects on the serum lipid profile (LDL‐cholesterol, HDL‐cholesterol, triglyceride and total cholesterol), and the effect was stronger in hypercholesterolaemic subjects .…”

Section: Resultsmentioning

confidence: 99%

Soy and Isoflavone Consumption and Multiple Health Outcomes: Umbrella Review of Systematic Reviews and Meta‐Analyses of Observational Studies and Randomized Trials in Humans

Zhuang

et al. 2019

Molecular Nutrition Food Res

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Scope To assess the existing evidence of associations between consumption of soy and isoflavone and multiple health outcomes. Methods and results This is an umbrella review of meta‐analyses and systematic reviews of randomized trials and observational studies in humans. 114 Meta‐analyses and systematic reviews are identified with 43 unique outcomes. Soy and isoflavone consumption seems more beneficial than harmful for a series of health outcomes. Beneficial associations are identified for cancers, cardiovascular disease, gynecological, metabolic, musculoskeletal, endocrine, neurological, and renal outcomes, particularly in perimenopausal women. Harmful association is only found for gastric cancer (RR: 1.17, 95% CI: 1.02–1.36) for high intake of miso soup (1–5 cups per day) in male. Conclusion Generally, soy and isoflavone consumption is more beneficial than harmful. The results herein support promoting soy intake as part of a healthy diet. Randomized controlled trials are necessary to confirm this finding.

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“…For example, in the last five years alone five synthetic reviews have observed benefits for cardiovascular disease mortality, improved lipid profiles, markers of inflammation and glycaemic control, especially amongst participants with poor health i.e., hypercholesterolemia at baseline [ 18 , 19 , 24 , 25 , 26 ]. Of the plant-based proteins, the evidence for soy protein appears to be particularly strong, with potential benefits for blood pressure and low-density lipoprotein reduction [ 20 , 23 ] and gains in strength and lean body mass [ 21 ].…”

Section: Plant-derived Proteinsmentioning

confidence: 99%

Is There Scope for a Novel Mycelium Category of Proteins alongside Animals and Plants?

Derbyshire

2020

Foods

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In the 21st century, we face a troubling trilemma of expanding populations, planetary and public wellbeing. Given this, shifts from animal to plant food protein are gaining momentum and are an important part of reducing carbon emissions and consumptive water use. However, as this fast-pace of change sets in and begins to firmly embed itself within food-based dietary guidelines (FBDG) and food policies we must raise an important question—is now an opportunistic time to include other novel, nutritious and sustainable proteins within FBGD? The current paper describes how food proteins are typically categorised within FBDG and discusses how these could further evolve. Presently, food proteins tend to fall under the umbrella of being ‘animal-derived’ or ‘plant-based’ whilst other valuable proteins i.e., fungal-derived appear to be comparatively overlooked. A PubMed search of systematic reviews and meta-analytical studies published over the last 5 years shows an established body of evidence for animal-derived proteins (although some findings were less favourable), plant-based proteins and an expanding body of science for mycelium/fungal-derived proteins. Given this, along with elevated demands for alternative proteins there appears to be scope to introduce a ‘third’ protein category when compiling FBDG. This could fall under the potential heading of ‘fungal’ protein, with scope to include mycelium such as mycoprotein within this, for which the evidence-base is accruing.

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Effect of soybean protein on blood pressure in postmenopausal women: a meta-analysis of randomized controlled trials

Cited by 40 publications

References 47 publications

Effect of S-equol and Soy Isoflavones on Heart and Brain

Effect of S-equol and Soy Isoflavones on Heart and Brain

Soy and Isoflavone Consumption and Multiple Health Outcomes: Umbrella Review of Systematic Reviews and Meta‐Analyses of Observational Studies and Randomized Trials in Humans

Is There Scope for a Novel Mycelium Category of Proteins alongside Animals and Plants?

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