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Eating soy protein helps control cholesterol
September 21, 2006NEW ORLEANS - Soy protein helps lower total cholesterol, low-density lipid "bad" cholesterol and triglycerides, and slightly raises high-density lipid "good" cholesterol, according to a Tulane University study published in the Sept. 1, 2006 issue of The American Journal of Cardiology.
The Tulane study gives strong support to the notion that soy protein should be part of a comprehensive dietary intervention for the prevention and treatment of high blood cholesterol levels. Replacing foods high in saturated fat, trans-saturated fat and cholesterol with soy foods, such as tofu or soy milk, should be beneficial to cardiovascular health.
Kristi Reynolds, assistant professor of epidemiology at the Tulane School of Public Health and Tropical Medicine, and a team of Tulane colleagues analyzed data from 41 different studies on the effects of isolated soy protein on blood cholesterol levels.
The studies analyzed by the team were all randomized controlled trials conducted from 1982 through 2004 among adult participants. A total of 1,756 adults participated in these trials, with 27 of the 41 trials carried out in the United States.
Tulane University
The studies analyzed by the team were all randomized controlled trials conducted from 1982 through 2004 among adult participants. A total of 1,756 adults participated in these trials, with 27 of the 41 trials carried out in the United States.
Tulane University
Soy Protein Current Events and Soy Protein News RSSLeading researchers to reveal comprehensive dos and don'ts for prostate cancer
Today at the Prostate Cancer Foundation's Annual Scientific Retreat, researchers will share new findings on how eating common foods such as tomatoes and fish, maintaining a healthy weight, and avoiding meats cooked at high temperatures may help prevent prostate cancer, and help men live healthier and longer after diagnosis.
How does soy promote weight loss? University of Illinois scientist finds another clue
Research shows that when soy consumption goes up, weight goes down. A new University of Illinois study may help scientists understand exactly how that weight loss happens.
Iowa State researchers improve soy processing by boosting protein and sugar yields
Graduate student Bishnu Karki turned on an ultrasonic machine in an Iowa State University laboratory. With a loud screech, the machine's high-frequency sound waves churned a mixture of soy flakes and cold water.
New wood-plastic composites to boost industry, help use waste products
Wood science researchers in the College of Forestry at Oregon State University have developed new wood-plastic composites that are stronger and less expensive than any similar products now available - a major breakthrough for this growing industry.
Cholesterol-lowering foods most effective when combined, U of T study
Cholesterol-lowering foods such as soy protein, almonds, plant sterol enriched margarines, oats and barley may reduce cholesterol levels more effectively when eaten in combination.
Research into soy will continue but soy is not a solution for heart disease
Many soy food products carry health claims stating that they reduce the risk of heart disease. A review of the evidence, however, suggests that soy's cardiovascular benefits may have been overestimated by the early studies that formed the basis for its health claim.
Soy protein reduces effects of diabetes on liver
A group of researchers from Mexico has discovered that a diet rich in soy protein may alleviate fatty liver, a disease which often accompanies diabetes.
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