Whole soy, but not purified daidzein, had a favorable effect on improvement of cardiovascular risks: A 6-month randomized, double-blind, and placebo-controlled trial in equol-producing postmenopausal women
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AbstractScope: Equol is produced by the intestinal bacteria from isoflavone daidzein. Studies have reported the health benefits of soy can only present or more pronounced in equol producers. This 6-month randomized controlled trial examined the effect of whole soy (soy flour) and purified daidzein on cardiovascular biomarkers and carotid intima-media thickness (CIMT) in prehypertensive postmenopausal women who were equol producers. Methods and results: Two hundred seventy eligible women were randomized to either one of the three treatments: 40 g soy flour (whole soy group), 40 g low-fat milk powder + 63 mg daidzein (daidzein group), or 40 g low-fat milk powder (placebo group) daily each for 6 months. Fasting venous samples were obtained at baseline and end of trial for testing glucose, lipids, high sensitivity C-reactive protein (hs-CRP), and free fatty acid. Changes in common CIMT were also assessed. Serum LDL-C decreased by 7.95% (95% CI: -15.09~-0.81%) and 6.32% (95% CI: -13.45~0.08%), and serum hs-CRP decreased by 0.164 (95% CI: -0.309~-0.019) and 0.054 (95% CI: -0.199~0.012) in the whole soy group compared with daidzein and milk placebo groups, respectively. No significant change in CIMT was found. Conclusion: Whole soy, but not purified daidzein, had a beneficial effect on reduction of LDL-C and hs-CRP among prehypertensive equol-producing postmenopausal women. © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
All Author(s) ListLiu Z.-M., Ho S.C., Chen Y.-M., Ho S., To K., Tomlinson B., Woo J.
Journal nameMolecular Nutrition and Food Research
Volume Number58
Issue Number4
PublisherJohn Wiley & Sons Ltd.
Place of PublicationUnited Kingdom
Pages709 - 717
LanguagesEnglish-United Kingdom
KeywordsCardiovascular risks, Daidzein, Inflammatory marker, Lipids, Whole soy

Last updated on 2020-29-06 at 01:19