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

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...

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Bibliographic Details
Published inNutrients Vol. 9; no. 4; p. 324
Main Authors Ramdath, D., Padhi, Emily, Sarfaraz, Sidra, Renwick, Simone, Duncan, Alison
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 24.03.2017
MDPI
Subjects
Animals
Anticholesteremic Agents - pharmacology
Biomarkers - blood
Cardiovascular disease
Cardiovascular Diseases - prevention & control
cholesteremic effect
cholesterol
Cholesterol, HDL - blood
Cholesterol, LDL - blood
Diet
Disease Models, Animal
Glycine max - chemistry
health claims
Humans
hyperglycemia
hypertension
inflammation
intestinal microorganisms
isoflavones
Isoflavones - pharmacology
lecithins
Meta-Analysis as Topic
obesity
Observational Studies as Topic
phenotype
Proteins
Randomized Controlled Trials as Topic
Regulatory approval
Review
Risk Factors
risk reduction
saponins
Satiation
Soy products
soy protein
Soybean Proteins - pharmacology
soybeans
Triglycerides - blood
cardiovascular disease
functional foods
lipids
Dietary soy
isoflavones
soy protein
cholesterol
obesity
Online AccessGet full text
ISSN2072-6643
2072-6643
DOI10.3390/nu9040324

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Abstract 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.
AbstractList 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.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.
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.
Author Sarfaraz, Sidra
Duncan, Alison
Padhi, Emily
Ramdath, D.
Renwick, Simone
AuthorAffiliation 1 Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada; epadhi@gmail.com (E.M.T.P.); sidra9518@gmail.com (S.S.); srenwick@mail.uoguelph.ca (S.R.)
2 Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON N1G 2E1, Canada; amduncan@uoguelph.ca
AuthorAffiliation_xml – name: 2 Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON N1G 2E1, Canada; amduncan@uoguelph.ca
– name: 1 Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada; epadhi@gmail.com (E.M.T.P.); sidra9518@gmail.com (S.S.); srenwick@mail.uoguelph.ca (S.R.)
Author_xml – sequence: 1
  givenname: D.
  orcidid: 0000-0002-7368-3127
  surname: Ramdath
  fullname: Ramdath, D.
– sequence: 2
  givenname: Emily
  orcidid: 0000-0002-3777-7548
  surname: Padhi
  fullname: Padhi, Emily
– sequence: 3
  givenname: Sidra
  surname: Sarfaraz
  fullname: Sarfaraz, Sidra
– sequence: 4
  givenname: Simone
  surname: Renwick
  fullname: Renwick, Simone
– sequence: 5
  givenname: Alison
  surname: Duncan
  fullname: Duncan, Alison
BackLink https://www.ncbi.nlm.nih.gov/pubmed/28338639$$D View this record in MEDLINE/PubMed
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Issue 4
Keywords cardiovascular disease
functional foods
lipids
Dietary soy
isoflavones
soy protein
cholesterol
obesity
Language English
License https://creativecommons.org/licenses/by/4.0
Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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Snippet 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...
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StartPage 324
SubjectTerms Animals
Anticholesteremic Agents - pharmacology
Biomarkers - blood
Cardiovascular disease
Cardiovascular Diseases - prevention & control
cholesteremic effect
cholesterol
Cholesterol, HDL - blood
Cholesterol, LDL - blood
Diet
Disease Models, Animal
Glycine max - chemistry
health claims
Humans
hyperglycemia
hypertension
inflammation
intestinal microorganisms
isoflavones
Isoflavones - pharmacology
lecithins
Meta-Analysis as Topic
obesity
Observational Studies as Topic
phenotype
Proteins
Randomized Controlled Trials as Topic
Regulatory approval
Review
Risk Factors
risk reduction
saponins
Satiation
Soy products
soy protein
Soybean Proteins - pharmacology
soybeans
Triglycerides - blood
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Title 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
URI https://www.ncbi.nlm.nih.gov/pubmed/28338639
https://www.proquest.com/docview/1899818739
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https://pubmed.ncbi.nlm.nih.gov/PMC5409663
Volume 9
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