Effects of Soy Flour Fortified Bread Consumption on Cardiovascular Risk Factors According to<i>APOE</i>Genotypes in Overweight and Obese Adult Women: A Cross-over Randomized Controlled Clinical Trial

Sharifi-Zahabi, Elham; Entezari, Mohammad Hassan; Maracy, Mohammad Reza

doi:10.7762/cnr.2015.4.4.225

Cited by 5 publications

(8 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This may be due to the relatively high average 24UI level in the Japanese compared to populations taking no soy diets, as shown in the CARDIAC study. The other reasons for finding no significant differences in blood pressure and lipid profile among the 3 groups of different soy intakes may be due to individual differences in the metabolism of isoflavones such as equol producers or non-producers [ 24 ] or in the genotype of Apolipoprotein E [ 25 ]. However, the highest soy consumption group, I3, showed significantly higher blood folate levels in crude data as well as after age and sex adjustment.…”

Section: Discussionmentioning

confidence: 99%

Soy and fish as features of the Japanese diet and cardiovascular disease risks

Yamori

Sagara

Arai³

et al. 2017

PLoS ONE

View full text Add to dashboard Cite

In the World Health Organization (WHO)-coordinated Cardiovascular Disease and Alimentary Comparison Study, isoflavones (I; biomarker for dietary soy) and taurine (T; biomarker for dietary fish) in 24-hour—urine (24U) were inversely related to coronary heart disease (CHD) mortality. High levels of these biomarkers are found in Japanese people, whose CHD mortality is lowest among developed countries. We analyzed the association of these biomarkers with cardiovascular disease risk in the Japanese to know their health effects within one ethnic population. First, to compare the Japanese intake of I and T with international intakes, the ratios of 24UI and 24UT to creatinine from the WHO Study were divided into quintiles for analysis. The ratio for the Japanese was the highest in the highest quintiles for both I and T, reaching 88.1%, far higher than the average ratio for the Japanese (26.3%) in the total study population. Second, 553 inhabitants of Hyogo Prefecture, Japan, aged 30 to 79 years underwent 24-U collection and blood analyses. The 24UT and 24UI were divided into tertiles and adjusted for age and sex. The highest T tertile, compared with the lowest tertile, showed significantly higher levels of high-density lipoprotein-cholesterol (HDL-C), total cholesterol, 24U sodium (Na) and potassium (K). The highest I tertile showed significantly higher folate, 24UNa and 24UK compared with the lowest tertile. The highest tertile of both T and I showed significantly higher HDL-C, folate, and 24UNa and 24UK compared with the lowest tertile. Thus, greater consumption of fish and soy were significantly associated with higher HDL-C and folate levels, possibly a contributor to Japan having the lowest CHD mortality and longest life expectancy among developed countries. As these intakes were also associated with a high intake of salt, a low-salt intake of fish and soy should be recommended for healthy life expectancy.

show abstract

Section: Discussionmentioning

confidence: 99%

Soy and fish as features of the Japanese diet and cardiovascular disease risks

Yamori

Sagara

Arai³

et al. 2017

PLoS ONE

View full text Add to dashboard Cite

show abstract

Section: Discussionmentioning

confidence: 99%

“…Fortification of bread with soy flour can increase the quality of protein and improve its effects on human health [ 32 ]. There is a very limited number of studies with soy-bread supplementation [ 31 32 33 34 ]; soy-bread supplementation leads to improvement of anthropometric indices and blood pressure [ 31 32 33 34 ]. Different anti-arthritogenic, antioxidant, anti-inflammatory, and hypolipemic actions of soy-based products and soy components were reported in animal models of RA [ 6 23 25 35 36 37 38 ].…”

Section: Discussionmentioning

confidence: 99%

Effects of Soy Bread on Cardiovascular Risk Factor, Inflammation and Oxidative Stress in Women With Active Rheumatoid Arthritis: A Randomized Double-Blind Controlled Trial

Sayyaf,

Ghaedi,

Haidari

et al. 2024

Clin Nutr Res

View full text Add to dashboard Cite

Rheumatoid arthritis (RA) is a systemic inflammatory autoimmune disorder with widespread synovitis. Isoflavones, the main active component of soy, have been reported to have potent anti-inflammatory effects; the previous RA animal models showed the promising effect of soy supplementation. We aimed to evaluate the effect of soy bread on inflammatory markers and lipid profiles in RA patients. The present study was designed as a randomized controlled trial. RA patients were randomly allocated to obtain soy bread (n = 22) or placebo bread (n = 22) for 8 weeks. Fasting serum levels of lipid profile, total antioxidant capacity (TAC), tumor necrosis factor-α (TNF-α), C-reactive protein (CRP), and DAS28 were checked. Findings showed that there were no significant differences between the two groups in physical activity and dietary intake at the beginning of the study and the end of the study. There were no significant differences between the two groups in measured lipid profile markers, including high-density lipoprotein, low-density lipoprotein, total cholesterol, triglyceride, and very low-density lipoprotein, at the end of the trial. In addition, TAC and CRP also were not significant at the end of the trial between the 2 groups (0.66 and 0.12, respectively). However, the serum levels of TNF-α reduced significantly in the soy bread group at the end of the intervention (p < 0.000) and compared with the control group (p < 0.019). Soy bread consumption only decreased circulating TNF-α serum concentration. Other outcome measures were not changed following supplementation. Future long-term, well-designed studies are needed to confirm these findings. Trial Registration Iranian Registry of Clinical Trials Identifier: IRCT20181021041396N1

show abstract

“…The clinical trials on nutrient enrichment (Table 3) of bread included in this review involved fiber [28][29][30][31], protein [32], and plant-based substances containing high levels of both protein and fiber [33]. Four were conducted with patients who have second-degree diabetes [32,33] and two with obesity [32,34].…”

Section: Other Nutritional Compoundsmentioning

confidence: 99%

Health Benefits of Bread Fortification: A Systematic Review of Clinical Trials according to the PRISMA Statement

Kaim,

Goluch

2023

Nutrients

View full text Add to dashboard Cite

Bread is among the most common foods for the world’s population. Therefore, it can be fortified to eliminate deficiencies of nutrients or be a carrier of other substances with a nutritional or physiological effect, bringing health benefits to its consumers, thus impacting sustainable health. This systematic review aimed to analyze clinical studies on the effects of bread fortification on human health. The study followed the PRISMA guidelines for transparency and utilized databases Scopus, Embase, PubMed, and Web of Science to search clinical trials focused on the effects of bread fortification on human health over the entire last decade. The methodological quality of selected studies was assessed using the Jadad scale. As a result, twenty-six studies meet the inclusion criteria. Clinical trials have shown health benefits from consuming bread fortified with vitamins (B9, C, D2, D3), minerals (K, P, Ca, Mg, Fe, Zn, Cr, Se), fiber, proteins, and polyphenolic compounds. Conclusions reveal that mandatory fortification aligns with the sustainable development goals. Thus, collaborative partnerships are essential for successful implementation and accessibility, fostering public health advances and progress developing into sustainable health.

show abstract

Effects of Soy Flour Fortified Bread Consumption on Cardiovascular Risk Factors According toAPOEGenotypes in Overweight and Obese Adult Women: A Cross-over Randomized Controlled Clinical Trial

Cited by 5 publications

References 44 publications

Soy and fish as features of the Japanese diet and cardiovascular disease risks

Soy and fish as features of the Japanese diet and cardiovascular disease risks

Effects of Soy Bread on Cardiovascular Risk Factor, Inflammation and Oxidative Stress in Women With Active Rheumatoid Arthritis: A Randomized Double-Blind Controlled Trial

Health Benefits of Bread Fortification: A Systematic Review of Clinical Trials according to the PRISMA Statement

Contact Info

Product

Resources

About