Clinical

High Soy Intake Linked To Low Cholesterol Levels In Japanese

TOKYO, Apr 09 (Reuters) - Individuals who have a high soy intake have lower cholesterol levels than those who consume less soy, Japanese researchers report here.

Dr. Hiroyuki Shimizu, of the Department of Public Health at Gifu University
School of Medicine, and colleagues examined the relationship between intake of soy products and total serum cholesterol concentrations in 1,242 men and 3,596 women who participated in an annual health check-up program in Takayama City, Japan.

Dr. Shimizu's team used a questionnaire to assess the intake of soy products and various foods and nutrients. Researchers collected blood samples from fasting subjects to measure total serum cholesterol concentration.

Among men, Dr. Shimizu's group observed a significant trend for decreasing total cholesterol concentrations with an increased intake of soy products after controlling for age, smoking status and intake of total energy, total protein and total fat. They noted a similar, negative trend in women after controlling for age, menopausal status, body mass index and intake of total energy and vitamin C.

An additional adjustment for physical activity, coffee and tea consumption, and intake of cholesterol, carbohydrates, fiber and vitamin E did not change the results, Dr. Shimizu said.

"Soy protein may be beneficial in human cholesterol homeostasis," Dr.
Shimizu said. The data could be useful for planning effective education
programs to prevent coronary heart disease, although Dr. Shimizu told
Reuters Health that, "...we need more hard or sufficient evidence by
randomized controlled trial[s]."

His results are published in the February issue of the Journal of Nutrition.

J Nutr 1998;128:209-213.

by Sandra Katzman