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EFFECT OF A SOYBEAN PRODUCT ON SERUM LIPID LEVELS IN FEMALE UNIVERSITY STUDENTS
Author(s) -
Takahashi Kyoko,
Kamada Yoko,
HiraokaYamamoto Junko,
Mori Mari,
Nagata Ryuko,
Hashimoto Kayo,
Aizawa Toru,
Matsuda Kenichi,
Kometani Takashi,
Ikeda Katsumi,
Yamori Yukio
Publication year - 2004
Publication title -
clinical and experimental pharmacology and physiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.752
H-Index - 103
eISSN - 1440-1681
pISSN - 0305-1870
DOI - 10.1111/j.1440-1681.2004.04114.x
Subject(s) - soy protein , cholesterol , total cholesterol , zoology , serum cholesterol , food science , isoflavones , placebo , medicine , chemistry , endocrinology , biology , alternative medicine , pathology
SUMMARY 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.