MedTrace Logo

The Influence of Soy Isoflavnoids on the Hypocholesterolemic Effects of Soy

NCT00877825 · Status: COMPLETED · Phase: PHASE2 · Type: INTERVENTIONAL

Last updated 2009-04-08

No results posted yet for this study

Summary

Isoflavonoids, through their estrogen-like activity, are in part responsible for the cholesterol lowering properties of soy foods. If this is found to be so, then it would be advantageous not only to promote soy consumption, but also to identify and use soy cultivars with high isoflavonoid content in production of soy food products. These foods may have a use in the reduction of serum cholesterol and if they effectively increase the phytoestrogen activity of soy, may have a role in the prevention of other hormone dependent diseases (e.g. osteoporosis, certain cancers) in the same way as natural estrogens.

Conditions

Interventions

PROCEDURE

dairy food control diet and high- and low- isoflavone soyfood diets

Sponsors & Collaborators

  • University of Toronto

    lead OTHER

Principal Investigators

  • David JA Jenkins, MD, PhD, DSc · University of Toronto and St. Michael's Hospital

Study Design

Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
21 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Completion
2000-04-30

More Related Trials

Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT00877825 on ClinicalTrials.gov