Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Isoflavones, particularly those derived from soy (such as genistein and daidzein), have been researched for their potential effects on lipid profiles, including triglyceride levels. Several randomized controlled trials and meta-analyses have examined the impact of soy isoflavones on blood lipids. While the primary focus of these studies has often been LDL and total cholesterol, some have reported modest reductions in triglyceride levels, especially among individuals with hyperlipidemia or those consuming diets high in soy protein containing isoflavones.

A 2011 meta-analysis published in the Journal of Nutrition found that soy protein with isoflavones may significantly reduce serum triglyceride concentrations, though the effect size was generally small. The mechanism is thought to involve modulation of lipid metabolism via estrogen receptor pathways and improved insulin sensitivity. However, results across trials have not always been consistent, and isoflavones alone (separated from soy protein) may have a less pronounced effect.

Overall, scientific evidence suggests a modest benefit of isoflavones (primarily as part of soy protein) in lowering high triglycerides, but the effect is not robust or dramatic. Regulatory bodies do not universally endorse isoflavones for triglyceride management, but they are sometimes included in dietary approaches for cardiovascular risk reduction. More research is needed to clarify the independent effect of isoflavones apart from other soy components.

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