Depression of plasma cholesterol in men by consumption of baked products containing soy protein

Susan M. Potter, Raga M. Bakhit, Diane L. Essex-Sorlie, Karl E. Weingartner, Karen M. Chapman, Ralph A. Nelson, M. Prabhudesai, William D. Savage, Alvin I. Nelson, Lewis W. Winter, John W. Erdman

Research output: Contribution to journalArticlepeer-review


The effects of soy-protein consumption with and without soy fiber on plasma lipids in 26 mildly hypercholesterolemic men were studied. Four, 4-wk dietary treatments included 50 g protein and 20 g dietary fiber from soy flour (SF), isolated soy protein/soy cotyledon fiber (ISP/SCF), ISP/cellulose (ISP/C), or nonfat dry milk/C (NFDM/C) in conjunction with a low-fat, low-cholesterol diet. Plasma total cholesterol (TC) concentrations were lowest for both ISP dietary treatments compared with baseline (P < 0.05) and NFDM/C (P < 0.01). SF also led to lower TC compared with NFDM/C (P < 0.05). LDL-cholesterol values were lowest for both ISP treatments compared with NFDM/C (P < 0.01). but lower compared with baseline only with ISP/SCF (P < 0.05). Apolipoprotein B was lowest when ISP/C was fed, compared with baseline, SF, and NFDM (P < 0.05). HDL-cholesterol and total triglycerides (TG) were not affected. Results indicate that 50 g ISP is effective in lowering TC, LDL-C, and apolipoprotein B while maintaining HDL concentrations in mildly hypercholesterolemic men.

Original languageEnglish (US)
Pages (from-to)501-506
Number of pages6
JournalAmerican Journal of Clinical Nutrition
Issue number4
StatePublished - Oct 1993


  • Cholesterol
  • Fiber
  • Soy
  • Soy protein
  • Triglycerides

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics


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