December 6, 2004
Soyfoods May Reduce Blood CholesterolOXFORD,England--Intake of soyfoods is inversely associated with serum cholesterol levels, according to a study published in the November issue of the American Journal of Clinical Nutrition (80, 5:1391-1396, 2004) (www.ajcn.org).Scientists assessed dietary habits in a cohort comprised of 1,033 pre- and postmenopausal women with widely differing soy intakes using a food-frequency questionnaire. The cross-sectional study incorporated subjects from the Oxford arm of the European Prospective Investigation into Cancer and Nutrition, and included 361 non-vegetarians, 570 vegetarians and 102 vegans. Anthropometric, medical and lifestyle data were collected, blood samples were drawn, and plasma total, low-density lipoprotein (LDL) and high-density lipoprotein (HDL) cholesterol levels were measured. Soy protein intake was inversely associated with total and LDL cholesterol concentrations and with the ratio of total to HDL cholesterol, but not with HDL cholesterol concentrations. Mean plasma LDL cholesterol concentrations in women with a soy-protein intake greater than or equal to 6 g/d was 12.4 percent lower than in women who consumed less than 0.5 g/d. The researchers concluded moderate intakes of soyfoods as part of a regular diet are associated with favorable blood cholesterol concentrations.
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