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.