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Soy intake and breast cancer risk: a prospective study of 300,000 Chinese women and a dose-response meta-analysis.
Wei, Y, Lv, J, Guo, Y, Bian, Z, Gao, M, Du, H, Yang, L, Chen, Y, Zhang, X, Wang, T, et al
European journal of epidemiology. 2020;(6):567-578
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Abstract
Epidemiological evidence on the association of soy intake with breast cancer risk is still inconsistent due to different soy intake levels across previous studies and small number of breast cancer cases. We aimed to investigate this issue by analyzing data from the China Kadoorie Biobank (CKB) study and conducting a dose-response meta-analysis to integrate existing evidence. The CKB study included over 300,000 women aged 30-79 from 10 regions across China enrolled between 2004 and 2008, and followed-up for breast cancer events until 31 December 2016. Information on soy intake was collected from baseline, two resurveys and twelve 24-h dietary recalls. We also searched for relevant prospective cohort studies to do a dose-response meta-analysis. The mean (SD) soy intake was 9.4 (5.4) mg/day soy isoflavones among CKB women. During 10 years of follow-up, 2289 women developed breast cancers. The multivariable-adjusted relative risk was 1.00 (95% confidence interval [CI] 0.81-1.22) for the fourth (19.1 mg/day) versus the first (4.5 mg/day) soy isoflavone intake quartile. Meta-analysis of prospective studies found that each 10 mg/day increment in soy isoflavone intake was associated with a 3% (95% CI 1-5%) reduced risk of breast cancer. The CKB study demonstrated that moderate soy intake was not associated with breast cancer risk among Chinese women. Higher amount of soy intake might provide reasonable benefits for the prevention of breast cancer.
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[Effects on blood fat and bone density of postmenopausal women fed by soy protein with isoflavone].
Chen, J, Liu, X
Zhonghua yi xue za zhi. 2014;(3):215-7
Abstract
OBJECTIVE To explore the effects of phytoestrogen (PE) on blood lipid and bone density in postmenopausal women. METHODS A total of 75 menopausal women aged 50-70 years with estrogen reduction symptoms received an intake of soy protein containing 70 mg isoflavone daily in a year. Their changes of blood fat, density lumbar bone and sex hormone level were compared with control group without an intake. RESULTS The changes of blood triglyceride (TG), total cholesterol (TC) and low-density lipoprotein (LDL) in two groups before and after a year showed no statistical significance.High-density lipoprotein (HDL) decreased in control group while it had no significant change in the study group. Bone densities in two groups showed a downward trend by an annual rate of 1%-4%, the changes in two groups showed no statistical significance.E2 increased slightly over basic value in the study group. But it had no statistical significance. The changes of follicle-stimulating hormone (FSH) in two groups were also similar. CONCLUSION The above soy protein preparation has no effect on hypothalamic-pituitary-ovarian axis and no stimulation on endometrium of uterus. But it may improve the profile of HDL.
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Effect of soybean protein on novel cardiovascular disease risk factors: a randomized controlled trial.
Rebholz, CM, Reynolds, K, Wofford, MR, Chen, J, Kelly, TN, Mei, H, Whelton, PK, He, J
European journal of clinical nutrition. 2013;(1):58-63
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Abstract
BACKGROUND/OBJECTIVES Cardiovascular disease (CVD) is the leading cause of death in the United States and the world. Clinical trials have suggested that soybean protein lowers lipids and blood pressure. The effect of soybean protein on novel CVD risk factors has not been well studied. The objective of this study was to examine the effect of soybean protein on biomarkers of inflammation, endothelial dysfunction and adipocytokines. SUBJECTS/METHODS The effect of 8 weeks of 40 g of soybean protein supplement (89.3 mg isoflavones), 40 g of milk protein supplement and 40 g of complex carbohydrate placebo was examined in a randomized, placebo-controlled, double-blind, three-phase crossover trial among adults in New Orleans, Louisiana and Jackson, Mississippi. Plasma levels of inflammation biomarkers (C-reactive protein, interleukin-6, tumor necrosis factor-α), endothelial dysfunction biomarkers (E-selectin, intercellular adhesion molecule-1, vascular cell adhesion molecule-1, thrombomodulin) and adipocytokines (high-molecular weight adiponectin, leptin, resistin) were measured at baseline and at the end of each intervention using immunoturbidimetric and enzyme-linked immunosorbent assay techniques. RESULTS Soy protein supplementation resulted in a significant mean net change (95% confidence interval) in plasma E-selectin of -3.93 ng/ml (-7.05 to -0.81 ng/ml; P=0.014) compared with milk protein, and in plasma leptin of -2089.8 pg/ml (-3689.3 to -490.3 pg/ml; P=0.011) compared with carbohydrate. There were no significant changes in any other risk factors. CONCLUSIONS Soy protein supplementation may reduce levels of E-selectin and leptin. Further research is warranted to investigate the mechanisms through which protein may confer protective effects on novel CVD risk factors.
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Effect of dietary protein supplementation on blood pressure: a randomized, controlled trial.
He, J, Wofford, MR, Reynolds, K, Chen, J, Chen, CS, Myers, L, Minor, DL, Elmer, PJ, Jones, DW, Whelton, PK
Circulation. 2011;(5):589-95
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BACKGROUND Observational studies have reported an inverse association between dietary protein intake and blood pressure (BP). We compared the effect of soy protein, milk protein, and carbohydrate supplementation on BP among healthy adults. METHODS AND RESULTS We conducted a randomized, double-blind crossover trial with 3 intervention phases among 352 adults with prehypertension or stage 1 hypertension in New Orleans, LA, and Jackson, MS, from September 2003 to April 2008. The trial participants were assigned to take 40 g/d soy protein, milk protein, or carbohydrate supplementation each for 8 weeks in a random order. A 3-week washout period was implemented between the interventions. Three BPs were measured at 2 baseline and 2 termination visits during each of 3 intervention phases with a random-zero sphygmomanometer. Compared with carbohydrate controls, soy protein and milk protein supplementations were significantly associated with -2.0 mm Hg (95% confidence interval -3.2 to -0.7 mm Hg, P=0.002) and -2.3 mm Hg (-3.7 to -1.0 mm Hg, P=0.0007) net changes in systolic BP, respectively. Diastolic BP was also reduced, but this change did not reach statistical significance. There was no significant difference in the BP reductions achieved between soy or milk protein supplementation. CONCLUSIONS The results from this randomized, controlled trial indicate that both soy and milk protein intake reduce systolic BP compared with a high-glycemic-index refined carbohydrate among patients with prehypertension and stage 1 hypertension. Furthermore, these findings suggest that partially replacing carbohydrate with soy or milk protein might be an important component of nutrition intervention strategies for the prevention and treatment of hypertension. CLINICAL TRIAL REGISTRATION URL: http://www.clinicaltrials.gov. Unique identifier: NCT00107744.
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Identification and characterization of a novel heat shock transcription factor gene, GmHsfA1, in soybeans (Glycine max).
Zhu, B, Ye, C, Lü, H, Chen, X, Chai, G, Chen, J, Wang, C
Journal of plant research. 2006;(3):247-56
Abstract
Plants have a large family of HSFs with different roles in the heat shock response that mediate the expression of HSP regulated genes. The HSF encoding genes are easily identified by their highly conserved modular structure and motifs. In the present study, a putative GmHsfA1 was identified and characterized from the soybean expressed sequence tag (EST) database by sequence comparison with the functionally well-characterized LpHsfA1 and rapid amplification of cDNA ends (RACE). Multiple alignment showed that the amino acid sequence of GmHSFA1, matching best with LpHSFA1 (52.2% similarity), was obviously different from that of each of several HSFA1s from other plant species. The GmHsfA1 has a constitutive expression profile in the different tissues examined. The overexpression of GmHsfA1 in transgenic soybean plants led to the activation of GmHsp70 under normal temperature and the overexpression of GmHsp70 under high temperature. Furthermore, transgenic soybean plants with GmHsfA1 overexpression showed obvious enhancement of thermotolerance under heat stress in comparison with non-transgenic plants. The experimental results suggested that GmHSFA1 is a novel and functional heat-shock transcription factor.
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Effect of soybean protein on blood pressure: a randomized, controlled trial.
He, J, Gu, D, Wu, X, Chen, J, Duan, X, Chen, J, Whelton, PK
Annals of internal medicine. 2005;(1):1-9
Abstract
BACKGROUND Epidemiologic studies suggest that vegetable protein intake is inversely related to blood pressure. OBJECTIVE To examine the effect of soybean protein supplementation on blood pressure in persons with prehypertension or stage 1 hypertension. DESIGN Randomized, double-blind, controlled trial. SETTING Three communities in the People's Republic of China. PATIENTS 302 participants 35 to 64 years of age with an initial untreated systolic blood pressure of 130 to 159 mm Hg, diastolic blood pressure of 80 to 99 mm Hg, or both. INTERVENTION Study participants were randomly assigned to receive 40 g of isolated soybean protein supplements per day or complex carbohydrate control for 12 weeks; 91.4% completed the intervention. MEASUREMENTS Blood pressure measurements were obtained by using random-zero sphygmomanometers at baseline and at 6 and 12 weeks. RESULTS At baseline, the mean systolic and diastolic blood pressures were 135.0 mm Hg (SD 10.9) and 84.7 mm Hg (SD 6.9), respectively. Compared with the control group, the net changes in systolic blood pressure and diastolic blood pressure were -4.31 mm Hg (95% CI, -2.11 to -6.51 mm Hg; P < 0.001) and -2.76 mm Hg (CI, -1.35 to -4.16 mm Hg; P < 0.001), respectively, after the 12-week intervention. The net changes in systolic and diastolic blood pressure reductions were -7.88 mm Hg (CI, -4.66 to -11.1 mm Hg) and -5.27 mm Hg (CI, -3.05 to -7.49 mm Hg), respectively, in persons with hypertension and -2.34 mm Hg (CI, 0.48 to -5.17 mm Hg) and -1.28 mm Hg (CI, 0.52 to -3.07 mm Hg), respectively, in those without hypertension. LIMITATIONS This trial did not examine whether the blood pressure reduction was due to protein or isoflavones in soybean. CONCLUSIONS Soybean protein supplementation resulted in a reduction in systolic and diastolic blood pressure. These findings suggest that increased intake of soybean protein may play an important role in preventing and treating hypertension.