Intake of Commercially Produced Fermented Soy Powder Q CAN PLUS® Favorably Changes Cholesterol and Isoflavone Intake in Individuals at High Risk of Cardiovascular Disease

Abstract

Abstract Objectives Q CAN PLUS® is a fermented soy powder currently marketed in the US as a food product. We conducted a feeding trial to examine the effects of Q CAN PLUS® on the nutrient composition of the habitual diets of individuals at high risk of cardiovascular diseases. We hypothesized that the nutrient profile, particularly nutrients associated with CVD risk, differs among individuals in the Q CAN PLUS® phase compared to the placebo phase. Methods Study design was a randomized, controlled crossover intervention with twenty-four free living adults (29–75 years old; 80% female; 8% normal BMI, 45% overweight, 47% obese) at high risk of cardiovascular diseases. Subjects were randomized to receive either Q CAN PLUS® (fermented soy) powder or placebo powder for twelve weeks and switched over to the placebo treatment after two weeks of wash out period. Two 24-hour dietary recalls were collected during each phase which included one weekday and one weekend dietary recall. The nutrient consumption per day (mean ± SD) were based on a synthetic week by using the following formula: ((weekday * 5) +(weekday * 2))/7. Results On average, intake of cholesterol (211 ± 169 mg) was 13% lower (P = 0.05) in the Q CAN PLUS® phase compared to placebo (243 ± 179 mg). Total soy isoflavones (444 ± 210 mg) was 12 times higher (P < 0.0001) during Q CAN PLUS® phase than the placebo phase (33 ± 93 mg). Dietary total carbohydrate, total protein, vegetable protein, animal protein during Q CAN PLUS® phase were not statistically different from placebo phase. Conclusions The differences in the intake of cholesterol and total soy isoflavones may have implications on risk of cardiovascular diseases. Funding Sources BESO Biological Research Inc Diamond Bar, CA, USA.