A Non-Probiotic Fermented Soy Product Reduces Total and LDL Cholesterol: A Randomized Controlled Crossover Trial

Area of Science:

• Nutrition Science
• Cardiovascular Health
• Food Science

Background:

• Traditional Asian fermented soy foods are linked to reduced cardiovascular disease (CVD) risk.
• Limited randomized controlled trials (RCTs) exist for these products in at-risk populations.

Purpose of the Study:

• To evaluate the impact of a commercial non-probiotic fermented soy product on blood lipids.
• To assess its effects in adults identified with cardiovascular risk biomarkers.

Main Methods:

• A randomized, crossover intervention study involving 27 adults (29-75 years) with at least two CVD risk factors.
• Participants consumed either fermented soy powder or a germinated brown rice control powder daily for 12 weeks each.
• Biomarkers including blood lipids, apolipoproteins, and urinary isoflavone excretion were measured.

Main Results:

• Fermented soy significantly decreased total cholesterol (-0.23 mmol/L) and LDL cholesterol (-0.18 mmol/L) compared to the control.
• Increased urinary excretion of daidzein, genistein, and glycitein was observed with fermented soy consumption.
• A decrease in apolipoprotein B (ApoB) was noted, and the total cholesterol:LDL ratio decreased in men.

Conclusions:

• A daily intake of fermented soy powder, without other dietary modifications, effectively lowered total and LDL cholesterol.
• This fermented soy product shows potential as a dietary strategy for managing blood lipids in individuals at cardiovascular risk.
• Further research can explore the long-term effects and specific mechanisms of action.