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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 Article


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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: Soyþprobiotic significantly decreased total cholesterol (4.772.0%; P¼0.038) and soyþprebiotic significantly decreased total and low-density lipoprotein cholesterol (5.571.6%; P¼0.003 and 7.372.2%; P¼0.005, 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.

Publication Date


  • 2009

Citation


  • Larkin, T., Astheimer, L. B. & Price, W. E. (2009). Dietary combination of soy with a probiotic or prebiotic food significantly reduces total and LDL cholesterol in mildly hypercholesterolaemic subjects. European Journal of Clinical Nutrition, 63 (2), 238-245.

Scopus Eid


  • 2-s2.0-59849107327

Ro Full-text Url


  • http://ro.uow.edu.au/cgi/viewcontent.cgi?article=4429&context=hbspapers

Ro Metadata Url


  • http://ro.uow.edu.au/hbspapers/3377

Number Of Pages


  • 7

Start Page


  • 238

End Page


  • 245

Volume


  • 63

Issue


  • 2

Place Of Publication


  • http://www.nature.com/ejcn/journal/v63/n2/pdf/1602910a.pdf

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: Soyþprobiotic significantly decreased total cholesterol (4.772.0%; P¼0.038) and soyþprebiotic significantly decreased total and low-density lipoprotein cholesterol (5.571.6%; P¼0.003 and 7.372.2%; P¼0.005, 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.

Publication Date


  • 2009

Citation


  • Larkin, T., Astheimer, L. B. & Price, W. E. (2009). Dietary combination of soy with a probiotic or prebiotic food significantly reduces total and LDL cholesterol in mildly hypercholesterolaemic subjects. European Journal of Clinical Nutrition, 63 (2), 238-245.

Scopus Eid


  • 2-s2.0-59849107327

Ro Full-text Url


  • http://ro.uow.edu.au/cgi/viewcontent.cgi?article=4429&context=hbspapers

Ro Metadata Url


  • http://ro.uow.edu.au/hbspapers/3377

Number Of Pages


  • 7

Start Page


  • 238

End Page


  • 245

Volume


  • 63

Issue


  • 2

Place Of Publication


  • http://www.nature.com/ejcn/journal/v63/n2/pdf/1602910a.pdf