Cardiovascular Diseases, Hyperlipidemia
Conditions
Keywords
Diet Therapy
Brief summary
Isoflavonoids, through their estrogen-like activity, are in part responsible for the cholesterol lowering properties of soy foods. If this is found to be so, then it would be advantageous not only to promote soy consumption, but also to identify and use soy cultivars with high isoflavonoid content in production of soy food products. These foods may have a use in the reduction of serum cholesterol and if they effectively increase the phytoestrogen activity of soy, may have a role in the prevention of other hormone dependent diseases (e.g. osteoporosis, certain cancers) in the same way as natural estrogens.
Interventions
PROCEDUREdairy food control diet and high- and low- isoflavone soyfood diets
Sponsors
University of Toronto
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
TREATMENT
Masking
SINGLE
Eligibility
Sex/Gender
ALL
Age
21 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
* men and post-menopausal women * LDL-C \> 4.1mmol/L at recruitment * living within a 40 km radius of St. Michael's Hospital
Exclusion criteria
* lipid lowering medications * clinical or biochemical evidence of diabetes, renal or hepatic disease * body mass index (BMI) \>38 kg/m2 * antibiotic use within the last three months * hormone replacement therapy * smoking or significant alcohol use (\>1 drink/d) * triglyceride level \> 4.0mmol/L
Outcome results
None listed