Soy Consumption with Risk of Coronary Heart Disease and Stroke: A Meta-Analysis of Observational Studies

Abstract

Background: The association of soy product consumption with the relative risk of cardiovascular disease remains controversial. This meta-analysis aimed at investigating whether an association exists between soy consumption and the risk of stroke and coronary heart disease (CHD) in observational studies. Methods: A systematic search of the PubMed and EMBASE databases was performed for case-control and cohort studies that assessed soy consumption and the risk of stroke and CHD. Summary relative risks (SRRs) and 95% CIs were combined by using a random-effects model. Results: Of a total of 1,266 abstracts, 5 prospective cohort and 6 case-control studies met our inclusion criteria, and comprised 4,954 stroke and 7,616 CHD events. Based on the high vs. low analyses, combining cohort studies showed no association between soy intake and risk of stroke (SRR 0.92; 95% CI 0.70-1.10; P_{heterogeneity} = 0.236; I² = 29.4%) or CHD (SRR 0.97; 95% CI 0.74-1.27; P_{heterogeneity} = 0.020; I² = 62.7%), although a significantly inverse association between soy intake and the risk of stroke (SRR 0.54; 95% CI 0.34-0.87; P_{heterogeneity} = 0.001; I² = 79.3%) and CHD (SRR 0.66; 95% CI 0.56-0.77; P_{heterogeneity} = 0.421; I² = 0) was observed in case-control studies. No association between soy isoflavone intake and the risk of stroke and CHD was identified. Conclusion: There was limited evidence to indicate that soy consumption was inversely associated with the risk of stroke and CHD, although further studies, with prospective designs that use validated questionnaires and control for important confounders, are warranted.

Food groups and risk of coronary heart disease, stroke and heart failure: A systematic review and dose-response meta-analysis of prospective studies

“…Results from previous analyses provide moderate evidence for a benefit on CHD (Afshin et al 2014;Lou et al 2016;Marventano et al 2017;Yan et al 2017). Legumes are good sources of fiber, protein, and some bioactive compounds such as phytosterols.…”

Beyond the Cholesterol-Lowering Effect of Soy Protein: A Review of the Effects of Dietary Soy and Its Constituents on Risk Factors for Cardiovascular Disease

“…Similarly, a multi-ethnic cohort study conducted in Hawaii did not find an association between soy food intake and diabetes risk among Caucasian, Japanese American, and Native Hawaiian adults [49]. More recently, a meta-analysis was unable to establish a relationship between soy intake and risk of stroke or CHD, although the authors reason that this may be attributed to the limited pool of case-control and cohort studies currently available [50]. Taken together, population-based studies suggest soy intake mitigates CVD risk factors, but it is unclear whether Western populations gain similar health benefits observed among populations living in East Asia.…”

Comprehensive explorations of nutritional, functional and potential tasty components of various types of Sufu, a Chinese fermented soybean appetizer

“…On addition, some other functional components, such as GABA, phytosterol and soyasaponin, are also enhanced during fermentation. Considerable attention has been paid to their health protective effects, including reducing the risk of cardiovascular disease (Lou et al, 2016), preventing cardiac injury and cancer (Kucuk, 2017), reducing blood pressure and lowering cholesterol (Cusack et al, 2013). Although these reports documented the nutritional and functional components w, most studies were only performed on red or white Sufu.…”