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Dietary combination of soy with a probiotic or prebiotic food significantly reduces total and LDL cholesterol in mildly hypercholesterolaemic subjects

journal contribution
posted on 2009-02-01, 00:00 authored by T Larkin, Lee AstheimerLee Astheimer, W Price
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 (4.72.0%; P=0.038) and soy+prebiotic significantly decreased total and low-density lipoprotein cholesterol (5.51.6%; P=0.003 and 7.32.2%; 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.

History

Journal

European journal of clinical nutrition

Volume

63

Issue

2

Pagination

238 - 245

Publisher

Nature Publishing Group

Location

London, England

ISSN

0954-3007

eISSN

1476-5640

Language

eng

Notes

published online 17 October 2007

Publication classification

C1.1 Refereed article in a scholarly journal

Copyright notice

2009, Macmillan Publishers Limited

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