Original Article
European Journal of Clinical Nutrition (2009) 63, 238–245; doi:10.1038/sj.ejcn.1602910; published online 17 October 2007
Dietary combination of soy with a probiotic or prebiotic food significantly reduces total and LDL cholesterol in mildly hypercholesterolaemic subjects
T A Larkin1,2, L B Astheimer1 and W E Price2,3
- 1Department of Biomedical Science, University of Wollongong, Wollongong, New South Wales, Australia
- 2ARC Smart Foods Key Centre
- 3Department of Chemistry, University of Wollongong, Northfields Ave, Wollongong, New South Wales, Australia
Correspondence: Dr TA Larkin, Department of Biomedical Science, University of Wollongong, Northfields Ave, Wollongong, New South Wales 2522, Australia. E-mail: tlarkin@uow.edu.au
Received 17 August 2006; Revised 4 August 2007; Accepted 6 August 2007; Published online 17 October 2007.
Abstract
Objective:
We hypothesized that a dietary combination of soy with either a probiotic (yoghurt) or a prebiotic (resistant starch) would result in enhanced lipid-lowering effects compared with a control soy diet, possibly via improvements in isoflavone bioavailability.
Subjects:
Mildly hypercholesterolaemic subjects (men and post-menopausal women) older than 45 years were recruited via the local media. Thirty-six subjects commenced the study; five withdrew.
Results:
Soy+probiotic significantly decreased total cholesterol (4.7
2.0%; P=0.038) and soy+prebiotic significantly decreased total and low-density lipoprotein cholesterol (5.5
1.6%; P=0.003 and 7.3
2.2%; P=0.005, respectively). The bioavailabilities of daidzein, genistein or equol were not affected by probiotic or prebiotic consumption or associated with lipid changes.
Conclusion:
Dietary combination of soy with either a probiotic or a prebiotic resulted in significant lipid lowering, not related to isoflavone bioavailability.
Keywords:
isoflavones, probiotic, prebiotic, lipids, bioavailability, equol
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