Original Article
European Journal of Clinical Nutrition (2008) 62, 1419–1425; doi:10.1038/sj.ejcn.1602885; published online 5 September 2007
Consumption of isoflavone-rich soy protein does not alter homocysteine or markers of inflammation in postmenopausal women
Guarantor: MS Kurzer.
Contributors: KAG was the primary author, assisted with subject recruiting and study coordination, and performed the lipid and homocysteine analyses; JAN assisted with subject recruiting and study coordination; KEW assisted with study design; WT assisted with study design and statistical analysis; MSK was the principal investigator and supervised all aspects of the study. All authors contributed to the data interpretation and manuscript preparation.
K A Greany1, J A Nettleton1, K E Wangen1, W Thomas2 and M S Kurzer1
- 1Department of Food Science and Nutrition, University of Minnesota, St Paul, MN, USA
- 2Department of Biostatistics, University of Minnesota, Minneapolis, MN, USA
Correspondence: Dr MS Kurzer, Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St Paul, MN 55108, USA. E-mail: mkurzer@umn.edu
Received 29 January 2007; Revised 30 May 2007; Accepted 20 July 2007; Published online 5 September 2007.
Abstract
Background/Objective:
To investigate the effect of soy protein containing isoflavones on homocysteine (Hcy), C-reactive protein (CRP), soluble E-selectin (sE-selectin), soluble vascular adhesion molecule-1 (sVCAM-1) and soluble intercellular adhesion molecule-1 (sICAM-1).
Subject/Methods:
In a randomized crossover design, 34 postmenopausal women consumed soy protein isolate (26
5 g protein containing 448 mg isoflavones per day) or milk protein isolate (265 g protein per day) for 6 weeks each. Fasting blood samples were collected at the end of each diet period and end points analyzed by enzyme-linked immunosorbent assay.
Results:
Concentrations of Hcy, CRP, sE-selectin, sVCAM-1 and sICAM-1 were not different between soy and milk diet treatments. Results did not differ by equol production status or by baseline lipid concentration. Adjustment for intake of folate and methionine did not alter the Hcy results.
Conclusions:
These data suggest that decreasing vascular inflammation and Hcy concentration are not likely mechanisms by which soy consumption reduces coronary heart disease risk.
Keywords:
soy, isoflavone, homocysteine, inflammation, postmenopausal women
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