Intake of Commercially Produced Fermented Soy Powder Q CAN PLUS® Favorably Changes Cholesterol and Isoflavone Intake in Individuals at High Risk of Cardiovascular Disease
| Autor: | Rawiwan Sirirat, Joan Sabaté, Sarah Jung, Ella Haddad, Alice Kim |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Nutrition and Dietetics
Cholesterol business.industry Medicine (miscellaneous) Vegetable Proteins Dietary Bioactive Components Disease Isoflavones Overweight medicine.disease Obesity chemistry.chemical_compound Nutrient chemistry medicine Fermentation Food science medicine.symptom business Food Science |
| Zdroj: | Curr Dev Nutr |
| Popis: | OBJECTIVES: Q CAN PLUS® is a fermented soy powder currently marketed in the US as a food product. We conducted a feeding trial to examine the effects of Q CAN PLUS® on the nutrient composition of the habitual diets of individuals at high risk of cardiovascular diseases. We hypothesized that the nutrient profile, particularly nutrients associated with CVD risk, differs among individuals in the Q CAN PLUS® phase compared to the placebo phase. METHODS: Study design was a randomized, controlled crossover intervention with twenty-four free living adults (29–75 years old; 80% female; 8% normal BMI, 45% overweight, 47% obese) at high risk of cardiovascular diseases. Subjects were randomized to receive either Q CAN PLUS® (fermented soy) powder or placebo powder for twelve weeks and switched over to the placebo treatment after two weeks of wash out period. Two 24-hour dietary recalls were collected during each phase which included one weekday and one weekend dietary recall. The nutrient consumption per day (mean ± SD) were based on a synthetic week by using the following formula: ((weekday * 5) +(weekday * 2))/7. RESULTS: On average, intake of cholesterol (211 ± 169 mg) was 13% lower (P = 0.05) in the Q CAN PLUS® phase compared to placebo (243 ± 179 mg). Total soy isoflavones (444 ± 210 mg) was 12 times higher (P |
| Databáze: | OpenAIRE |
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