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Effects of high and low-isoflavone soy foods on inflammatory biomarkers and proinflammatory cytokines in hyperlipidemic subjects

, : Effects of high and low-isoflavone soy foods on inflammatory biomarkers and proinflammatory cytokines in hyperlipidemic subjects. FASEB Journal 16(5): A982-A983, March 22

Objective: To determine effects of high- and low-isoflavone soy protein foods on acute phase proteins and proinflammatory cytokines and whether isoflavone phytoestrogens might act as estrogens, which enhance the immune response. Methods: 41 men and post-menopausal women underwent 3 one-month diets consisting of a low-fat dairy food control and high- and low-isoflavone soy food test phases (50g/d and 52g/d soy protein and 73mg/d and 10mg/d isoflavone, respectively). Diets were low in saturated fat (<5% of energy) and cholesterol (<50mg/d). Results: For the entire group of subjects, no treatment differences were observed for acute phase proteins or proinflammatory cytokines. However a significant interaction was noted between diet and sex. Assessing the data separately, women showed higher interleukin-6 (IL-6) levels after the high-isoflavone soy diet (P=0.013) compared with control. For women, the difference between high- and low-isoflavone IL-6 values was significant using the unadjusted data (P=0.048) but not after adjustment. No significant effects were seen for men or women in C-reactive protein, serum amyloid A or tumor necrosis factor-alpha. Conclusion: High levels of isoflavone intake appear to increase serum concentrations of IL-6 in women. This finding may indicate an estrogenic effect of soy isoflavones in enhancing the immune response.


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