Effects of high and low isoflavone soy foods on blood lipids, oxidized LDL, homocysteine, and blood pressure in hyperlipidemic men and women

Results

•Subject compliance in the study was good.

•No significant differences were seen in blood lipids between high and low isoflavone diets.

•The results for both were lower than the control values for total cholesterol, total:HDL cholesterol, LDL:HDL cholesterol, apolipoprotein B:A-I and estimated CAD risk.