Beyond the Cholesterol-Lowering Effect of Soy Protein: A Review of the Effects of Dietary Soy and Its Constituents on Risk Factors for Cardiovascular Disease

被引：178

作者：

Ramdath, D. Dan ^{[1
]}

Padhi, Emily M. T. ^{[1
]}

Sarfaraz, Sidra ^{[1
]}

Renwick, Simone ^{[1
]}

Duncan, Alison M. ^{[2
]}

机构：

[1] Agr & Agri Food Canada, Guelph Res & Dev Ctr, Guelph, ON N1G 5C9, Canada

[2] Univ Guelph, Dept Human Hlth & Nutr Sci, Guelph, ON N1G 2E1, Canada

来源：

NUTRIENTS | 2017年 / 9卷 / 04期

关键词：

cardiovascular disease; cholesterol; functional foods; isoflavones; lipids; obesity; Dietary soy; soy protein; POSTMENOPAUSAL CHINESE WOMEN; RANDOMIZED CONTROLLED-TRIALS; POSTPRANDIAL BLOOD-GLUCOSE; REGULATE LIPID-METABOLISM; DOUBLE-BLIND; ENDOTHELIAL FUNCTION; CONVERTING-ENZYME; GLYCEMIC CONTROL; MILK PROTEIN; WEIGHT-LOSS;

D O I：

10.3390/nu9040324

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

The hypocholesterolemic effect of soy is well-documented and this has led to the regulatory approval of a health claim relating soy protein to a reduced risk of cardiovascular disease (CVD). However, soybeans contain additional components, such as isoflavones, lecithins, saponins and fiber that may improve cardiovascular health through independent mechanisms. This review summarizes the evidence on the cardiovascular benefits of non-protein soy components in relation to known CVD risk factors such as hypertension, hyperglycemia, inflammation, and obesity beyond cholesterol lowering. Overall, the available evidence suggests non-protein soy constituents improve markers of cardiovascular health; however, additional carefully designed studies are required to independently elucidate these effects. Further, work is also needed to clarify the role of isoflavone-metabolizing phenotype and gut microbiota composition on biological effect.

引用

页数：24

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