Susan M. Potter

TL;DR: The effects of soy protein (40 g/d) containing moderate and higher concentrations of isoflavones on blood lipid profiles, mononuclear cell LDL receptor messenger RNA, and bone mineral density and content were investigated in 66 free- living, hypercholesterolemic, postmenopausal women during a 6-mo, parallel-group, double-blind trial with three interventions as discussed by the authors.

TL;DR: A large body of literature indicates that protein from soybeans reduces blood cholesterol concentrations in experimental animals as well as in humans, and one hypothesis suggests amino acid composition or proportionality of soy causes changes in cholesterol metabolism (possibly via the endocrine system).

TL;DR: It is indicated that soy protein, with different amounts of isoflavones, may decrease the risk of cardiovascular disease via improved blood lipid profiles, and that the mechanism by which apolipoprotein B-containing lipoproteins were depressed may be via alterations in LDL receptor quantity or activity.

TL;DR: It is shown that consuming as little as 20 g soy protein/d instead of animal protein for 6 wk reduces concentrations of non-HDL cholesterol and apo B by approximately 2.6% and 2.2%, respectively.

TL;DR: Results from the interaction studies showed that high molecular weight complexes were formed gradually between saponins and caseins, with β-casein being most susceptible.