title: Soy protein, isoflavonoids, and risk of developing coronary heart disease.
abstract: The effects of soy protein and isoflavones on blood cholesterol in humans has been variable. Maximal low- density lipoprotein cholesterol lowering appears to be modest and consistently ranges from 5% to 7%. Preliminary evidence suggests a potentially beneficial effect of the isoflavone fraction of soybeans on arterial compliance. The isoflavone fraction has been demonstrated to decrease the in vitro susceptibility of low-density lipoprotein to oxidation; the significance of this finding in vivo is unknown. It is difficult to definitively say at this time whether increased consumption of soy based products will result in a decreased risk of CHD beyond their ability to displace foods high in saturated fat and cholesterol from the diet.
authors: Jean Mayer USDA Human Nutrition Research, Center on Aging at Tufts University, 711 Washington Street, Boston, MA 02111, USA.
authors: A H
authors: AH
authors: Lichtenstein
mesh_terms: D008078:Cholesterol, LDL / Q000097:blood; D003327:Coronary Disease / Q000209:etiology / Q000517:prevention & control*; D004032:Diet; D004042:Dietary Fats, Unsaturated; D006801:Humans; D007529:Isoflavones / Q000494:pharmacology*; D015227:Lipid Peroxidation; D012307:Risk Factors; D030262:Soybean Proteins / Q000494:pharmacology*
chemical_list: D008078:Cholesterol, LDL; D004042:Dietary Fats, Unsaturated; D007529:Isoflavones; D030262:Soybean Proteins