Trials / Completed
CompletedNCT00877825
The Influence of Soy Isoflavnoids on the Hypocholesterolemic Effects of Soy
- Status
- Completed
- Phase
- Phase 2
- Study type
- Interventional
- Enrollment
- —
- Sponsor
- University of Toronto · Academic / Other
- Sex
- All
- Age
- 21 Years
- Healthy volunteers
- Accepted
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
| Type | Name | Description |
|---|---|---|
| PROCEDURE | dairy food control diet and high- and low- isoflavone soyfood diets |
Timeline
- Completion
- 2000-04-01
- First posted
- 2009-04-08
- Last updated
- 2009-04-08
Source: ClinicalTrials.gov record NCT00877825. Inclusion in this directory is not an endorsement.