Jenkins D J, Kendall C W, Vidgen E, Vuksan V, Jackson C J, Augustin L S, Lee B, Garsetti M, Agarwal S, Rao A V, Cagampang G B, Fulgoni V
Department of Nutritional Sciences, St. Michael's Hospital, University of Toronto, Ontario, Canada.
Metabolism. 2000 Nov;49(11):1496-500. doi: 10.1053/meta.2000.17703.
Consumption of soy protein may reduce the risk of cardiovascular disease both through reduction in serum lipids and by the antioxidant properties of protein-associated soy isoflavones. However, the effect that processing required for the manufacture of breakfast cereals may have on the lipid lowering and antioxidant activities of soy has not been studied. We have therefore assessed the health benefits of soy incorporation into breakfast cereals. Twenty-five hyperlipidemic men and women took soy (providing 36 g/d soy protein and 168 mg/d isoflavones) and control breakfast cereals, each for 3 weeks in a randomized crossover study with a 2-week washout period between treatments. Fasting blood samples were obtained pretreatment and at weeks 2 and 3 of each treatment. No significant difference was seen in serum lipids between treatments at week 3 apart from a 3.8% +/- 1.5% higher apolipoprotein A-1 level on control versus soy (P = .021). However, oxidized low-density lipoprotein (LDL) was reduced on the test compared with the control both as total dienes in LDL and as the ratio of conjugated dienes to cholesterol in the LDL fraction by 9.2% +/- 4.3% (P = .042) and 8.7% +/- 4.2% (P = .050), respectively. High isoflavone intakes in soy breakfast cereals may decrease the risk of cardiovascular disease by reducing oxidized LDL, while having no significant effect on the absolute concentration of LDL cholesterol.
食用大豆蛋白可能通过降低血脂以及蛋白质相关大豆异黄酮的抗氧化特性来降低心血管疾病风险。然而，早餐谷物制造所需的加工过程对大豆降血脂和抗氧化活性可能产生的影响尚未得到研究。因此，我们评估了在早餐谷物中添加大豆的健康益处。在一项随机交叉研究中，25名高脂血症男性和女性分别食用大豆（提供36克/天大豆蛋白和168毫克/天异黄酮）和对照早餐谷物，每种食用3周，治疗之间有2周的洗脱期。在每次治疗的预处理时以及第2周和第3周采集空腹血样。除了对照组的载脂蛋白A-1水平比大豆组高3.8%±1.5%（P = 0.021）外，第3周时各治疗组之间的血脂没有显著差异。然而，与对照组相比，试验组的氧化低密度脂蛋白（LDL）无论是作为LDL中的总二烯还是作为LDL组分中共轭二烯与胆固醇的比率，分别降低了9.2%±4.3%（P = 0.042）和8.7%±4.2%（P = 0.050）。大豆早餐谷物中高异黄酮摄入量可能通过降低氧化LDL来降低心血管疾病风险，而对LDL胆固醇的绝对浓度没有显著影响。
