This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. Primary Objective and Response Variable: To evaluate soy bread developed by The Ohio State University Food Science and Technology Department for efficacy and safety. The appearance of isoflavones will be measured in the urine. Urinary isoflavones will be quantified at baseline after two-week washout and after consumption of soy product. Differences in urinary isoflavones provide information on newly absorbed isoflavones from the soy product. Secondary Objective(s) and Response Variable(s): 1.tab To compare the absorption and metabolism of isoflavones consumed as soy bread with soy beverage powder. Within the crossover design of this study, the variation between the two urine isoflavone measurements may help to determine whether food matrix of soy foods may enhance the bioavailability of soy isoflavones. 2.tab To define and characterize isoflavones and their metabolites in urine after a three week dietary intervention of soy. To examine the consequences of soy consumption on biomarkers of cardiovascular risk factors, cholesterol (total, LDL, and HDL), triglycerides, isoprostanes, lipoproteins (A-I and B), copper induced LDL oxidation, and C-reactive protein.
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