Effect of a soybean product on serum lipid levels in female university students.
1. A dietary intervention study targeting female students by using cake containing soybean protein and isoflavone was conducted. Female students (n = 120) were divided into three Groups (A, 6.26 g of soybean protein and isoflavone at 50 mg/day; B, 1.36 g soybean protein and isoflavone 50 mg; and C, a wheat puff as placebo). Intervention period was 4 weeks. The ratio of hypercholesterol in each group indicated a high value; A: 25%, B: 17.9% and C: 24.4%. 2. Total cholesterol as well as the rate of hypercholesterolemia decreased in Group A. The average total cholesterol significantly reduced (P < 0.001) from 242 +/- 17 to 220 +/- 25 mg/dL in Group A. 3. Dietary intake of soy protein for 4 weeks could be effective in reducing CHD risk among Japanese female students with a high plasma cholesterol level.
Takahashi
Kyoko
K
Department of Food Science and Nutrition, Mukogawa Women's University, Nishinomiya, Japan. taka@mwu.mukogawa-u.ac.jp
Kamada
Yoko
Y
Hiraoka-Yamamoto
Junko
J
Mori
Mari
M
Nagata
Ryuko
R
Hashimoto
Kayo
K
Aizawa
Toru
T
Matsuda
Kenichi
K
Kometani
Takashi
T
Ikeda
Katsumi
K
Yamori
Yukio
Y
D000328:Adult; D002784:Cholesterol / Q000097:blood*; D003327:Coronary Disease / Q000517:prevention & control; D005260:Female; D006801:Humans; D006937:Hypercholesterolemia / Q000097:blood* / Q000188:drug therapy; D007529:Isoflavones / Q000008:administration & dosage / Q000493:pharmacokinetics / Q000652:urine; D007564:Japan; D030262:Soybean Proteins / Q000008:administration & dosage*; D013334:Students; D014495:Universities
D007529:Isoflavones; D030262:Soybean Proteins; D002784:Cholesterol