Clinical Nutrition & Risk Factor Modification Center, St Michael's Hospital, Toronto, Canada.
Am J Clin Nutr. 2012 Mar;95(3):564-71. doi: 10.3945/ajcn.111.017418. Epub 2012 Feb 1.
Recent analyses have challenged the effectiveness of soy foods as part of a cardiovascular risk reduction diet.
The objective of the study was to show whether equol status determines the effectiveness of soy foods to lower LDL cholesterol and to raise HDL cholesterol.
Eighty-five hypercholesterolemic men and postmenopausal women (42 men, 43 women) participated in 1 of 3 studies that represented a range of soy interventions and that followed the same general protocol at a Canadian university hospital research center. Soy foods were provided for 1 mo at doses of 30-52 g/d for the 3 studies as follows: 1) soy foods with either high-normal (73 mg/d) or low (10 mg/d) isoflavones, 2) soy foods with or without a prebiotic to enhance colonic fermentation (10 g polyfructans/d), or 3) soy foods with a low-carbohydrate diet (26% carbohydrate). Studies 1 and 2 were randomized controlled crossover trials, and study 3 was a parallel study.
The separation of the group into equol producers (n = 30) and nonproducers (n = 55) showed similar reductions from baseline in LDL cholesterol (-9.3 ± 2.5% and -11.1 ± 1.6%, respectively; P = 0.834), with preservation of HDL cholesterol and apolipoprotein A-I only in equol producers compared with reductions in nonproducers (HDL cholesterol: +0.9 ± 2.7% compared with -4.3 ± 1.1%, P = 0.006; apolipoprotein A-I: -1.0 ± 1.1% compared with -4.7 ± 1.0%; P = 0.011). The amount of urinary equol excreted did not relate to the changes in blood lipids.
Soy foods reduced serum LDL cholesterol equally in both equol producers and nonproducers. However, in equol producers, ~35% of our study population, soy consumption had the added cardiovascular benefit of maintaining higher HDL-cholesterol concentrations than those seen in equol nonproducers. This trial was registered at clinicaltrials.gov as NCT00877825 (study 1), NCT00516594 (study 2), and NCT00256516 (study 3).
最近的分析对大豆食品作为降低心血管风险饮食的一部分的有效性提出了质疑。
本研究的目的是表明大豆食品对降低 LDL 胆固醇和提高 HDL 胆固醇的有效性是否取决于大豆苷元的状态。
85 名高胆固醇血症的男性和绝经后女性（42 名男性，43 名女性）参加了加拿大大学医院研究中心进行的 3 项研究中的 1 项，这些研究代表了一系列大豆干预措施，遵循相同的一般方案。大豆食品的剂量为 30-52g/d，持续 1 个月，具体如下：1）高正常（73mg/d）或低（10mg/d）异黄酮的大豆食品，2）添加益生元以增强结肠发酵的大豆食品（10g 多聚果糖/d），或 3）低碳水化合物饮食（26%碳水化合物）的大豆食品。研究 1 和 2 为随机对照交叉试验，研究 3 为平行研究。
将该组分为大豆苷元产生者（n=30）和非产生者（n=55），与基线相比，LDL 胆固醇分别降低了-9.3±2.5%和-11.1±1.6%（P=0.834），而只有大豆苷元产生者的 HDL 胆固醇和载脂蛋白 A-I 得到了维持，而非产生者则降低了（HDL 胆固醇：+0.9±2.7%，而-4.3±1.1%，P=0.006；载脂蛋白 A-I：-1.0±1.1%，而-4.7±1.0%，P=0.011）。尿中大豆苷元的排泄量与血脂变化无关。
大豆食品可同等降低大豆苷元产生者和非产生者的血清 LDL 胆固醇。然而，在大豆苷元产生者中，我们研究人群中有~35%的人，大豆的摄入除了降低 LDL 胆固醇外，还有额外的心血管益处，即维持比大豆苷元非产生者更高的 HDL-胆固醇浓度。该试验在 clinicaltrials.gov 上注册为 NCT00877825（研究 1）、NCT00516594（研究 2）和 NCT00256516（研究 3）。
