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Soy isoflavones lower serum total and LDL cholesterol in humans: a meta-analysis of 11 randomized controlled trials.

​High dietary ingestion of isoflavones from soy foods may produce a significant reduction in total and LDL cholesterol, especially in individuals with elevated cholesterol levels.

This study analyzed the effect of dietary exposure to soy isoflavones on lipid profile in both normocholesterolemic and hypercholesterolemic individuals. Researchers reviewed 11 studies that investigated the relationship between soy food consumption and plasma concentrations of total cholesterol, low density lipoprotein (LDL) cholesterol, high density lipoprotein (HDL) cholesterol, and triacylglycerol.

Researchers discovered that high dietary intake of soy isoflavones correlated significantly with lower blood levels of LDL and total cholesterol. The LDL cholesterol-reducing effect of soy isoflavones was stronger in subjects with high cholesterol levels than in individuals with normal cholesterol levels. Conversely, generous consumption of soy isoflavones did not affect the concentrations of triacylglycerol and HDL cholesterol circulating in the blood. Data from this study indicate that consistent consumption of soy isoflavones may help improve an individual's lipid profile.

Research Summary Information

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