{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,7]],"date-time":"2026-05-07T18:59:06Z","timestamp":1778180346571,"version":"3.51.4"},"reference-count":59,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2021,2,6]],"date-time":"2021-02-06T00:00:00Z","timestamp":1612569600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Beso Biological Research, Inc., Diamond Bar, CA, USA","award":["000"],"award-info":[{"award-number":["000"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Traditional Asian fermented soy food products are associated with reduced cardiovascular disease risk in prospective studies, but few randomized controlled trials have been conducted in at-risk populations. The aim of this study was to investigate the effect of a commercial non-probiotic fermented soy product on blood lipids in adults with cardiovascular risk biomarkers. In a randomized, crossover, intervention study, 27 men and women (aged 29\u201375 y) exhibiting at least two risk factors, consumed two packets (12.5 g each) daily of a fermented powdered soy product, or an isoenergic control powder made from germinated brown rice for 12 weeks each. The consumption of the fermented soy product resulted in a significantly greater mean change from baseline (compared to the germinated rice, all p &lt; 0.05) in total cholesterol of \u22120.23 mmol\/L (CI: \u22120.40, \u22120.06) compared with 0.14 mmol\/L (CI: \u22120.03, 0.31), respectively; and low density lipoprotein (LDL) cholesterol \u22120.18 mmol\/L (CI: \u22120.32, \u22120.04) compared with 0.04 mmol\/L (CI: \u22120.01, 0.018) respectively. This was accompanied by an increase in high density lipoprotein (HDL) cholesterol in the germinated rice group, a decrease in apolipoprotein B (ApoB) in the fermented soy group, and a between-treatment effect in apolipoprotein A1 (ApoA1); however, the ratio of the LDL:HDL and of Apo B:ApoA1 did not differ between the groups. The ratio of total cholesterol:LDL decreased in men in the fermented soy group (p &lt; 0.001). Twenty-four-hour urine collection at the end of each treatment period resulted in an increased excretion expressed as a ratio in \u03bcmol\/d between treatments of 10.93 (CI: 5.07, 23.54) for daidzein; 1.24 (CI: 1.14, 4.43) for genistein; and, 8.48 (CI: 4.28, 16.80) for glycitein, all p &lt; 0.05. The fermented soy powder consumed by participants in this study without implementing other changes in their typical diets, decreased the total and LDL cholesterol, and may serve as a dietary strategy to manage blood lipids. The trial was registered at ClinicalTrials.gov as NCT03429920.<\/jats:p>","DOI":"10.3390\/nu13020535","type":"journal-article","created":{"date-parts":[[2021,2,14]],"date-time":"2021-02-14T02:08:12Z","timestamp":1613268492000},"page":"535","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["A Non-Probiotic Fermented Soy Product Reduces Total and LDL Cholesterol: A Randomized Controlled Crossover Trial"],"prefix":"10.3390","volume":"13","author":[{"given":"Sarah M.","family":"Jung","sequence":"first","affiliation":[{"name":"Center for Nutrition, Healthy Lifestyle &amp; Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92350, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9137-8433","authenticated-orcid":false,"given":"Ella H.","family":"Haddad","sequence":"additional","affiliation":[{"name":"Center for Nutrition, Healthy Lifestyle &amp; Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92350, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Amandeep","family":"Kaur","sequence":"additional","affiliation":[{"name":"Center for Nutrition, Healthy Lifestyle &amp; Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92350, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Rawiwan","family":"Sirirat","sequence":"additional","affiliation":[{"name":"Center for Nutrition, Healthy Lifestyle &amp; Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92350, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Alice Y.","family":"Kim","sequence":"additional","affiliation":[{"name":"Center for Nutrition, Healthy Lifestyle &amp; Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92350, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7631-6085","authenticated-orcid":false,"given":"Keiji","family":"Oda","sequence":"additional","affiliation":[{"name":"Center for Nutrition, Healthy Lifestyle &amp; Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92350, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sujatha","family":"Rajaram","sequence":"additional","affiliation":[{"name":"Center for Nutrition, Healthy Lifestyle &amp; Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92350, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9063-9785","authenticated-orcid":false,"given":"Joan","family":"Sabat\u00e9","sequence":"additional","affiliation":[{"name":"Center for Nutrition, Healthy Lifestyle &amp; Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92350, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2021,2,6]]},"reference":[{"key":"ref_1","first-page":"1","article-title":"Deaths: Leading Causes for 2017","volume":"68","author":"Heron","year":"2019","journal-title":"Natl. 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