Dietary combination of soy with a probiotic or prebiotic food significantly reduces total and LDL cholesterol in mildly hypercholesterolaemic subjects

Abstract

Objective: We hypothesized that a dietary combination of soy with either a probiotic (yoghurt) or a prebiotic (resistant starch) would result in enhanced lipid-lowering effects compared with a control soy diet, possibly via improvements in isoflavone bioavailability. Subjects: Mildly hypercholesterolaemic subjects (men and post-menopausal women) older than 45 years were recruited via the local media. Thirty-six subjects commenced the study; five withdrew. Results: Soy+probiotic significantly decreased total cholesterol (4.7 ± 2.0%; P = 0.038) and soy+prebiotic significantly decreased total and low-density lipoprotein cholesterol (5.5 ± 1.6%; P = 0.003 and 7.3 ± 2.2%; P = 0.005, respectively). The bioavailabilities of daidzein, genistein or equol were not affected by probiotic or prebiotic consumption or associated with lipid changes. Conclusion: Dietary combination of soy with either a probiotic or a prebiotic resulted in significant lipid lowering, not related to isoflavone bioavailability.