There have been some doubts about the health benefits of soy isoflavones, compounds that may interfere with the estrogen levels in the body.
Studies have established that a high dietary intake of soy, found in food items such as dairy-free milk, yogurt, vegan cheese and tofu may offer protection against heart disease compared to "Western" diets but it is ambiguous whether soy isoflavone supplements confer cardiovascular benefits, such as cutting blood pressure or cholesterol levels.
Additionally, previous research indicates that intravenous infusions of soy isoflavones enhance the body's production of nitric oxide, which in turn lowers blood pressure by dilating blood vessels.
"But we don't take soy by infusion,'' said William Wong, a nutrition researcher at Baylor College of Medicine in Houston, who led the study.
Impact of soy intake on blood pressure assessed
Scientists conducted a small study to assess the impact of soy supplement for older women's blood pressure.
In a randomized, double-blind, parallel placebo-controlled trial, the researchers enrolled 24 women with moderate high blood pressure.
For the purpose of the study, the participants were randomly assigned to take either placebo pills or 80 milligrams of soy isoflavones for a period of six weeks.
Revelations of the study
The investigators noted that soy supplements led to no significant drop in blood pressure.
The study found that on an average systolic blood pressure was 136mm/Hg in the placebo arm of the study while it was 137mm/Hg in the soy group.
In terms of diastolic blood pressure, the average in both groups was about 80mm/Hg, or the upper threshold of "normal".
In addition, soy isoflavones had no effect on other cardiovascular measures like nitric acid synthesis, forearm blood flow and estimates of arterial stiffness.
Wong concluded, "It was disappointing. If we didn't see anything in six weeks, we doubt there would be effects (longer term).
“I think that if people are looking for a magic bullet against high blood pressure, this is not it.”
The findings of the study are published in the American Journal of Clinical Nutrition.
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