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Effect of soy isoflavones on blood pressure: a meta-analysis of randomized controlled trials.
High dietary intake of soy isoflavones may help to reduce the blood pressure of individuals with hypertension.
This study assessed the effect of increased dietary exposure to soy isoflavones on blood pressure. Researchers studied dietary and clinical data extracted from 11 randomized controlled trials.
The research team observed that habitual consumption of soy isoflavones decreased systolic and diastolic blood pressure in hypertensive subjects. According to this study, high intake of isoflavones from soy foods did not affect blood pressure in normotensive individuals. The authors of this study concluded that soy isoflavones can help to lower blood pressure in individuals suffering from hypertension.
Research Summary Information
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2017
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Liu XX, Li SH, Chen JZ, Sun K, Wang XJ, Wang XG, Hui RT.
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The Key Laboratory of Clinical Cardiovascular Genetics, Ministry of Education and Sino-German Laboratory for Molecular Medicine, Beijing, PR China.
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No, Free full text of study was not found.
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No. Source of funding disclosure not found
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No. Potential conflicts disclosure not found
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