title: Effects of soy consumption on serum lipids and apoproteins in peritoneal dialysis patients: a randomized controlled trial.
abstract: BACKGROUND
  Lipid abnormalities, particularly high serum concentration of lipoprotein(a) [Lp(a)], are one of the major risk factors for cardiovascular disease (CVD) in peritoneal dialysis (PD) patients. The present study was designed to investigate the effects of soy consumption on serum lipids and apoproteins, especially Lp(a), in PD patients. ♢
  
  
  METHODS
  This study was a randomized clinical trial in which 40 PD patients (20 males, 20 females) were randomly assigned to either the soy or the control group. Patients in the soy group received 28 g/day textured soy flour (containing 14 g of soy protein) for 8 weeks, whereas patients in the control group received their usual diet, without any soy. At baseline and the end of week 8 of the study, 5 mL of blood was collected from each patient after a 12- to 14-hour fast and serum triglyceride, total cholesterol, low density lipoprotein-cholesterol (LDL-C), high density lipoprotein-cholesterol (HDL-C), apoprotein B100 (apo B100), apoprotein AI (apo AI), and Lp(a) were measured. ♢
  
  
  RESULTS
  In the present study, serum Lp(a) concentrations were above the normal range in 86% of the PD patients. Mean serum Lp(a) concentration was reduced significantly, by 41%, in the soy group at the end of week 8 compared to baseline (p < 0.01); the reduction was also significant compared to the control group (p < 0.05). During the study, mean serum Lp(a) concentration did not change significantly in the control group. There were no significant differences between the two groups in mean changes in serum triglyceride, total cholesterol, HDL-C, LDL-C, apo B100, or apoAI. ♢
  
  
  CONCLUSIONS
  The results of our study indicate that soy consumption reduces serum Lp(a) concentration, which is a risk factor for cardiovascular disease in peritoneal dialysis patients.
authors.affiliation: Department of Human Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Tehran, Iran. hadtabibi@yahoo.com
authors.forename: Hadi
authors.initials: H
authors.lastname: Tabibi
authors.forename: Hossein
authors.initials: H
authors.lastname: Imani
authors.forename: Mehdi
authors.initials: M
authors.lastname: Hedayati
authors.forename: Shahnaz
authors.initials: S
authors.lastname: Atabak
authors.forename: Leila
authors.initials: L
authors.lastname: Rahmani
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D016632:Apolipoprotein A-I / Q000097:blood; D053299:Apolipoprotein B-100 / Q000097:blood; D001059:Apoproteins / Q000097:blood*; D015992:Body Mass Index; D002784:Cholesterol / Q000097:blood; D008076:Cholesterol, HDL / Q000097:blood; D008078:Cholesterol, LDL / Q000097:blood; D004044:Dietary Proteins / Q000008:administration & dosage; D005260:Female; D005500:Follow-Up Studies; D006801:Humans; D008055:Lipids / Q000097:blood*; D017270:Lipoprotein(a) / Q000097:blood; D008297:Male; D008499:Medical Records; D008875:Middle Aged; D010530:Peritoneal Dialysis; D045730:Soy Foods; D030262:Soybean Proteins / Q000008:administration & dosage; D014280:Triglycerides / Q000097:blood; D055815:Young Adult
chemical_list: D016632:Apolipoprotein A-I; D053299:Apolipoprotein B-100; D001059:Apoproteins; D008076:Cholesterol, HDL; D008078:Cholesterol, LDL; D004044:Dietary Proteins; D008055:Lipids; D017270:Lipoprotein(a); D030262:Soybean Proteins; D014280:Triglycerides; D002784:Cholesterol