Soy protein with isoflavones has favorable effects on endothelial function that are independent of lipid and antioxidant effects in healthy postmenopausal women

Steinberg, Francene M.; Guthrie, Nicole L; Villablanca, Amparo C.; Kumar, Kavita; Murray, Michael J.

doi:10.1093/ajcn/78.1.123

Cited by 193 publications

(143 citation statements)

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“…This observation (Nikander et al, 2003), in conjunction with the effect observed with formononetin-rich but not biochanin-rich tablets (Teede et al, 2003) suggests that daidzein may be the primary isoflavone responsible for modulating adhesion molecules. Alternatively, ability to convert daidzein to equol could be a factor in the effectiveness of the formononetin-rich preparation; however, in the present study as well as two others with results divided by equol production (Steinberg et al, 2003;West et al, 2005), no differences were found in the responses of equol producers compared with nonproducers.…”

Section: Discussioncontrasting

confidence: 82%

“…The present study and the three studies reporting no effects (Blum et al, 2003;Steinberg et al, 2003;West et al, 2005) were relatively short (6 weeks); it is possible a longer duration is required for a decrease to be observed. These studies similarly incorporated B25 g day À1 of isoflavone-rich soy protein; a higher dose may be needed to achieve the threshold plasma isoflavone concentration for an effect on adhesion molecules.…”

Section: Discussionmentioning

confidence: 73%

“…Collectively, these studies suggest that soy isoflavones do not mimic the effect of estrogen on hepatic CRP-synthesis and are neutral to CRP concentrations. Although the majority of published investigations have failed to find a decrease in sVCAM-1 (Blum et al, 2003;Steinberg et al, 2003;West et al, 2005), sICAM-1 (Blum et al, 2003;Steinberg et al, 2003;Hall et al, 2005) and sE-selectin (Blum et al, 2003;Steinberg et al, 2003;Hall et al, 2005) following isoflavone consumption, several investigations have reported a change. A 3-year study conducted with female monkeys receiving 19% of kilocalorie as soy protein and the equivalent of 129 mg isoflavones found a significant decrease in sVCAM-1 but no change in sE-selectin (Register et al, 2005).…”

Section: Discussionmentioning

confidence: 97%

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Consumption of isoflavone-rich soy protein does not alter homocysteine or markers of inflammation in postmenopausal women

et al. 2007

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Background/Objective: To investigate the effect of soy protein containing isoflavones on homocysteine (Hcy), C-reactive protein (CRP), soluble E-selectin (sE-selectin), soluble vascular adhesion molecule-1 (sVCAM-1) and soluble intercellular adhesion molecule-1 (sICAM-1). Subject/Methods: In a randomized crossover design, 34 postmenopausal women consumed soy protein isolate (2675 g protein containing 4478 mg isoflavones per day) or milk protein isolate (2675 g protein per day) for 6 weeks each. Fasting blood samples were collected at the end of each diet period and end points analyzed by enzyme-linked immunosorbent assay. Results: Concentrations of Hcy, CRP, sE-selectin, sVCAM-1 and sICAM-1 were not different between soy and milk diet treatments. Results did not differ by equol production status or by baseline lipid concentration. Adjustment for intake of folate and methionine did not alter the Hcy results. Conclusions: These data suggest that decreasing vascular inflammation and Hcy concentration are not likely mechanisms by which soy consumption reduces coronary heart disease risk.

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Section: Discussioncontrasting

confidence: 82%

Section: Discussionmentioning

confidence: 73%

Section: Discussionmentioning

confidence: 97%

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Consumption of isoflavone-rich soy protein does not alter homocysteine or markers of inflammation in postmenopausal women

et al. 2007

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“…Fourteen of the remaining 19 RCTs had a parallel design while five (Evans et al, 2007;Greany et al, 2004;McVeigh et al, 2006;Steinberg et al, 2003;Thorp et al, 2008) had a cross-over design. All subjects (n=1,947) who entered data analysis had normal or moderately elevated blood LDLcholesterol concentrations at baseline.…”

Section: Scientific Substantiation Of the Claimed Effectmentioning

confidence: 99%

“…In eight of the 19 RCTs, background diet was not assessed and possible confounding effects resulting from differences in background diet between the intervention and the control were not taken into account. Dietary intake was assessed in the remaining 11 studies, either by food frequency questionnaires (Allen et al, 2007;Crouse et al, 1999;Kreijkamp-Kaspers et al, 2004;Thorp et al, 2008) or by three-day dietary records (Baum et al, 1998;Greany et al, 2004;McVeigh et al, 2006;Santo et al, 2008;Steinberg et al, 2003;Teixeira et al, 2000;Van Horn et al, 2001). …”

Section: Scientific Substantiation Of the Claimed Effectmentioning

confidence: 99%

Scientific Opinion on the substantiation of a health claim related to isolated soy protein and reduction of blood LDL-cholesterol concentrations pursuant to Article 14 of Regulation (EC) No 1924/2006

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2012

EFSA Journal

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Following an application from the European Natural Soyfood Manufacturers Association (ENSA), the European Vegetable Protein Federation (EUVEPRO) and the Soya Protein Association (SPA), submitted pursuant to Article 14 of Regulation (EC) No 1924 via the Competent Authority of Belgium, the Panel on Dietetic Products, Nutrition and Allergies was asked to deliver an opinion on the scientific substantiation of a health claim related to isolated soy protein (ISP) and reduction of blood LDL-cholesterol concentrations, referring to disease risk reduction. The food constituent that is the subject of the health claim, ISP (as defined by the applicant), is sufficiently characterised in relation to the claimed effect. A reduction of blood LDL-cholesterol concentrations is a beneficial physiological effect. A reduction in blood LDL-cholesterol concentrations reduces the risk of CHD. In weighing the evidence, the Panel took into account that under similar conditions four randomised controlled trials (RCTs) reported an effect of ISP on blood LDL/non-HDL cholesterol concentrations, whereas 14 RCTs did not report such an effect, and another RCT showed no consistent effects. The Panel also took into account that most of these RCTs were at high risk of bias, that differences in the results obtained between trials appear unrelated to the dose of ISP used, to sample size or to study duration, and that the evidence provided in support of a possible mechanism was not convincing. A cause and effect relationship has not been established between the consumption of ISP (as defined by the applicant) and a reduction in blood LDL-cholesterol concentrations. The scope of the application was proposed to fall under a health claim referring to disease risk reduction. © European FoodThe food constituent that is the subject of the health claim is "protein-rich soybean component with limited quantities of macro-and micronutrients", which upon a request from EFSA was further defined by the applicant as ISP. The Panel considers that ISP (as defined by the applicant) is sufficiently characterised in relation to the claimed effect.The claimed effect is "reduction of total and LDL-cholesterol in healthy subjects with normal or mildly elevated blood cholesterol; a reduction of total and LDL cholesterol has been shown to reduce the risk of heart disease". The target population proposed by the applicant is healthy subjects with normal or mildly elevated blood cholesterol levels. The Panel considers that reduction of blood LDLcholesterol concentrations is a beneficial physiological effect. A reduction in blood LDL-cholesterol concentrations reduces the risk of CHD.The applicant identified 23 RCTs, which used ISP and one RCT which used the water insoluble fraction of a partially hydrolysed soy protein as interventions for the scientific substantiation of the claim, and presented an unpublished meta-analysis of 23 of these 24 RCTs. In addition, six RCTs, which used whole soy foods, and eight observational studies were provided as well as one animal a...

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The Biochemistry Behind the Potential Cardiovascular Protection by Dietary Flavonoids

Loke

Hodgson

Croft

2009

Plant Phenolics and Human Health

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Soy protein with isoflavones has favorable effects on endothelial function that are independent of lipid and antioxidant effects in healthy postmenopausal women

Abstract: Daily consumption of soy protein with isoflavones can result in positive vascular effects that are independent of lipid and antioxidant effects in healthy postmenopausal women.

Cited by 193 publications

References 52 publications

Consumption of isoflavone-rich soy protein does not alter homocysteine or markers of inflammation in postmenopausal women

Consumption of isoflavone-rich soy protein does not alter homocysteine or markers of inflammation in postmenopausal women

Scientific Opinion on the substantiation of a health claim related to isolated soy protein and reduction of blood LDL-cholesterol concentrations pursuant to Article 14 of Regulation (EC) No 1924/2006

The Biochemistry Behind the Potential Cardiovascular Protection by Dietary Flavonoids

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