Financiado en parte por Alpro Foundation
Longer-term soy nut consumption improves vascular function and cardiometabolic risk markers in older adults: Results of a randomized, controlled cross-over trial
Tischmann L, Adam TC, Mensink RP, Joris PJ
Clinical nutrition (Edinburgh, Scotland) · 18 citas
Etiquetas de revisión
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiado por la industria
- Gobierno
- Nederlandse Organisatie voor Wetenschappelijk Onderzoek
- Empresa
- Alpro Foundation
- Gobierno
- Dutch Research Council (NWO)
- Subvenciones
- Nederlandse Organisatie voor Wetenschappelijk Onderzoek (015.010.034)
Según 3 financiadores declarados.
Publicación
- Publicado
- 2022-03-14 · Clin Nutr · vol. 41 · número 5 · págs. 1052–1058
- Editorial
- Elsevier BV
- Citado
- 24 citas · más que el 87% de estudios similares · 2.1× el promedio de su campo
- Referencias
- 58 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Nuts composition and effects · Phytoestrogen effects and research · Nutritional Studies and Diet
- Palabras clave
- Medicine, Daidzein, Randomized controlled trial, Isoflavones, Soy protein, Internal medicine, Endocrinology, Genistein
- MeSH
- humans, nuts, cardiovascular diseases, cross-over studies, aged, middle aged, female, male, cholesterol, ldl, cholesterol, hdl
4 autores
- Lea Tischmann🇺🇸🇳🇱University Medical Center; Maastricht University
- Tanja C. Adam🇺🇸🇳🇱University Medical Center; Maastricht University
- Ronald P. Mensink🇺🇸🇳🇱University Medical Center; Maastricht University
- Peter J. Joris🇳🇱🇺🇸 · autor de correspondenciaMaastricht University Medical Centre; University Medical Center; Maastricht University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Soy foods may contribute to the beneficial health effects of healthy plant-based diets on the risk to develop cardiovascular disease (CVD). However, their effects on vascular function have hardly been studied.
Objective
To investigate longer-term effects of soy nut consumption on vascular function and cardiometabolic risk markers in healthy older men and women.
Design
Twenty-three healthy participants (age: 60-70 years; BMI: 20-30 kg/m2) participated in a randomized, controlled, single-blinded cross-over trial with an intervention (67 g/day of soy nuts providing 25.5 g protein and 174 mg isoflavones) and control period (no nuts) of 16 weeks, separated by eight weeks wash-out. Adults followed the Dutch food-based dietary guidelines.
Results
No serious adverse events were reported and the soy nut regime was well tolerated. Body weights remained stable during the whole study. A higher protein (3.1 energy percent [En%]) and a lower carbohydrate intake (2.0 En%) was observed during the intervention period. Total fat intake was comparable, but that of saturated (-1.3 En%), cis-monounsaturated (-1.5 En%) and cis-polyunsaturated fatty acids (+1.9 En%) differed. Serum isoflavone concentrations were higher after the intervention as compared with the control period (daidzein: 127.8 ng/mL; 95% CI: 74.3-181.3 ng/mL; p < 0.001 and genistein: 454.2 ng/mL; 95% CI: 266.6-641.8 ng/mL; p < 0.001). Brachial artery flow-mediated vasodilation was 1.48 percent points (pp; 95% CI: 0.08-2.89 pp; p = 0.040) higher following soy nut intake. The carotid artery reactivity response and arterial stiffness did not differ. Serum LDL-cholesterol was lower (0.17 mmol/L; 95% CI: 0.02-0.32 mmol/L; p = 0.027), while HDL-cholesterol and triacylglycerol concentrations were comparable. Mean arterial pressure (MAP) was lower (3 mmHg; 95% CI: 0-6 mmHg; p = 0.035).
Conclusions
Longer-term soy nut intake as part of a healthy diet improved endothelial function, LDL-cholesterol concentrations and MAP levels, suggesting mechanisms by which an increased soy food intake beneficially affects CVD risk in older adults. Registered under ClinicalTrials.gov Identifier no. NCT03627637.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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