UNASSIGNED: Recent studies suggest that inclusion of soy product in the diet may have favorable effects on relief of @entity65 ( @entity65 ) and risk factors. These effects might be associated with the presence of specific polymorphism in gene. The aim of this study was to examine the effects of consumption of soy flour fortified bread on cardiovascular risk factors in overweight and @entity28 @entity1 according to @entity2204 genotype. In a randomized cross-over clinical trial 30 overweight and @entity28 @entity1 received a mild weight loss diet and assigned to a regular diet and a soy bread diet, each for 6 weeks and a washout period for 20 days. Subjects in the soy bread diet were asked to replace 120 grams of their daily usual bread intake with equal amount of soy bread. No significant effects of soy bread on serum lipid, systolic blood pressure and anthropometric indices were observed compared to the regular diet (p > 0.05). For diastolic blood pressure (DBP), comparison of mean differences between two groups showed a marginally significant effect of soy bread (p = 0.06). Compared to regular diet, soy bread had a significant effect on DBP in E2 genotype group (  2/  2) (p = 0.03). Having   2 allele may influences responses of CVD risk factor to soy bread consumption. However more nutrigenetic studies are required.

Effects of Soy Flour Fortified Bread Consumption on Cardiovascular Risk Factors According to XXXX Genotypes in Overweight and Obese Adult @entity1 : A Cross-over Randomized Controlled Clinical Trial.

@entity1 :: ('9606', 'Species') :: ['women'] @entity65 :: ('MESH:D002318', 'Disease') :: ['CVDs', 'cardiovascular diseases'] @entity28 :: ('MESH:D009765', 'Disease') :: ['obese'] @entity2204 :: ('348', 'Gene') :: ['APOE']
@entity2204 :: (348,Gene) :: ['APOE']
