Blood Pressure

In addition to beneficial effects on lipids, epidemiological data suggest that soy may affect blood pressure. In an observational study of 45,694 participants of the Shanghai Women's Health Study, aged 40-70 years with no history of hypertension, diabetes or cardiovascular disease, the intake of soy foods over 2-3 years was inversely associated with both SBPand DBP, particularly among elderly women. Results of this study found that compared to women consuming less than 2.5 g/day © 2007 Elsevier Australia

of soy, consumption of more than 25 g/day was associated with a significant reduction in SBP of 1.9 mmHg and a significant reduction in DBP of 0.9 mmHg and that the inverse association between soy consumption and blood pressure became stronger with increasing age, with significant reductions of-4.9 mmHg for SBPand -2.2 mmHg for DBP in women aged over 60 years (Yang et al 2005). A recent review of 22 RCTs on the effect of soy consumption on blood pressure, however, suggests that there is no discernible effect on either SBP or DBP (Balk et al 2005).

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