Effects of daidzein and genistein on markers of cardiovascular disease risk among women with impaired glucose regulation: A double-blind, randomized, placebo-controlled trial

2021 ◽  
Author(s):  
Yanbin Ye ◽  
Kai-yin He ◽  
Wan-lin Li ◽  
Shu-yu Zhuo ◽  
Yu M. Chen ◽  
...  
Keyword(s):  
Risk Factors ◽  
Cardiovascular Disease ◽  
Soy Protein ◽  
Disease Risk ◽  
Controlled Trial ◽  
Cardiovascular Disease Risk ◽  
Soy Isoflavones ◽  
Glucose Regulation ◽  
Impaired Glucose Regulation ◽  
Double Blind

Background and objective: Soy protein and soy isoflavones have been suggested to be associated with improved cardiovascular risk factors (e.g., lipid profiles and uric acid (UA)), but few studies have...

scholarly journals Mixed Nut Consumption May Improve Cardiovascular Disease Risk Factors in Overweight and Obese Adults

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1488 ◽  
Author(s):  
Nazanin Abbaspour ◽  
Traci Roberts ◽  
Shirin Hooshmand ◽  
Mark Kern ◽  
Mee Young Hong
Keyword(s):  
Risk Factors ◽  
Cardiovascular Disease ◽  
Disease Risk ◽  
Controlled Trial ◽  
Cardiovascular Disease Risk ◽  
Cvd Risk Factors ◽  
Negative Effects ◽  
Cvd Risk ◽  
Obese Adults ◽  
Health Promoting

Emerging research indicates that nuts are a source of health-promoting compounds demonstrating cardioprotective benefits. However, most studies have assessed the effect of single nuts rather than a nut mixture. The objective of this study was, therefore, to examine the effect of mixed-nut consumption on cardiovascular disease (CVD) risk factors in overweight and obese adults. In a randomized, parallel-arm, controlled trial, 48 participants consumed isocaloric (250 kcal) amounts of pretzels or mixed-nuts. Body weight (BW) (p = 0.024), BMI (p = 0.043), and insulin levels (p = 0.032) were significantly lower in the nut group compared to the pretzel group. Mixed-nut consumption also significantly reduced glucose (p = 0.04) and insulin (p = 0.032) levels after 4 and 8 weeks compared to baseline, respectively. Lactate dehydrogenase of the nut group was significantly lower than the pretzel group (p = 0.002). No significant differences were detected between groups for triglycerides, LDL-C, and HDL-C. However, pretzel consumption increased triglycerides (p = 0.048) from 4 weeks to 8 weeks. Moreover, LDL-C increased (p = 0.038) while HDL-C transiently decreased (p = 0.044) from baseline to 4 weeks. No significant lipid changes were detected within the nut group. Our results suggest that supplementing the diet with mixed-nuts could improve CVD risk factors by improving BW and glucose regulation in comparison to a common carbohydrate-rich snack without promoting the negative effects on lipids detected with pretzels.

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