Effect of soy protein from differently processed products on cardiovascular disease risk factors and vascular endothelial function in hypercholesterolemic subjects | Zendy

Nirupa R. Matthan | Zendy; Susan M Jalbert | Zendy; Lynne M. Ausman | Zendy; Jeffrey T. Kuvin | Zendy; Richard H. Karas | Zendy; Alice H. Lichtenstein | Zendy

Open Access

Effect of soy protein from differently processed products on cardiovascular disease risk factors and vascular endothelial function in hypercholesterolemic subjects

Author(s) -

Nirupa R. Matthan,

Susan M Jalbert,

Lynne M. Ausman,

Jeffrey T. Kuvin,

Richard H. Karas,

Alice H. Lichtenstein

Publication year - 2007

Publication title -

american journal of clinical nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 2.608

H-Index - 336

eISSN - 1938-3207

pISSN - 0002-9165

DOI - 10.1093/ajcn/85.4.960

Subject(s) - cholesterol , soy protein , crossover study , apolipoprotein b , food science , lipoprotein , very low density lipoprotein , medicine , endocrinology , chemistry , biology , alternative medicine , pathology , placebo

The magnitude of the effect of soy protein on lipoprotein concentrations is variable. This discordance is likely attributable to the various forms of soy protein used and to unrecognized shifts in dietary fatty acid, cholesterol, and fiber.

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