Soja-eiwit verlaagt het cholesterolgehalte

Research Question:
Compelling evidence shows that the consumption of soy protein beneficial effect on the changes of lipid metabolism, but it is unclear which components of soy protein are responsible for this. It was therefore carried out this review article.

Which components of soy protein reduce cholesterol and triglyceride levels?

Study Design:
This overview article contained 23 Rcts between 1995 and June 2002 with 1381 participants. The studies lasted an average of 8 weeks (3 to 26 weeks) and the average amount of isoflavones in soy protein was 70.5 mg per day (3-185 mg).

Results and conclusions:
The researchers found that soy protein with isoflavones intact (70.5 mg per day) total cholesterol significantly with 0.22 mmol/L or 3.77% reduced. Significant is, there is a link at a 95% reliability.

The researchers found that soy protein with isoflavones intact the LDL-cholesterol (bad cholesterol) significantly with 0.21 mmol/L or 5.25% reduced.

The researchers found that soy protein with isoflavones the triglyceride levels significantly with intact 0.10 mmol/L or 7.27% reduced.

The researchers found that soy protein with isoflavones intact the HDL-cholesterol (good cholesterol) significantly with 0.04 mmol/L or 3.03% increased.

The researchers found that the reduction in the total and LDL-cholesterol levels in men was greater than in women.

The researchers found that the reduction in the total and LDL-cholesterol levels took place at at least 40 mg isoflavones per day while the highest reduction took place only at 80 mg isoflavones or more a day.

The researchers found that the increase in the HDL-cholesterol levels only took place after 12 weeks of soy protein consumption.

The researchers found that isoflavonensupplementen had no effect on cholesterol and triglyceride levels.

The researchers concluded that eating soy protein with isoflavones (40-80 mg isoflavones per day) the level of the total, LDL cholesterol and triglycerides and increased HDL-cholesterol levels reduced.

Original title:
Meta-analysis of the effects of soy protein containing isoflavones on the lipid profile by Zhan S and Ho SC.

Link:
http://ajcn.nutrition.org/content/81/2/397.full.pdf+html

Additional information about El Mondo:
The 3 main isoflavones in soy genistein, daidzein, glycitein are. These 3 forms are the active forms in the human body. Genistein is the most active of the three.

This review article found no relationship between isoflavonensupplementen and lowering cholesterol levels. In other words, there was no causal link between isoflavones and lowering cholesterol levels.