Tackling cholesterol - delivering the health benefits of soy

11-July-2002

Volunteers are being sought for a vital nutrition study, which will focus on the importance of soy consumption in lowering cholesterol.

Researchers at the University of Wollongong are looking for volunteers with elevated cholesterol who are not currently taking cholesterol-lowering medication. Men and women aged 40 years and over, interested in lowering their cholesterol without medication are encouraged to volunteer for the study.

Volunteers who participate in the "Probiotic and Soy Ð cholesterol lowering Study" will be provided with all of the foods necessary for the two 5-week dietary periods. The foods will include soy cereal, dairy yogurt and hi-maize bread.

At the end of the dietary periods, volunteers will be tested for results of the study.

PhD student at the Smart Foods Centre Theresa Larkin, said the health benefits of soy products are well documented in the reduction of cholesterol and some cancers, such as prostate and breast cancer. She said recent evidence obtained from a study at the University of Wollongong has shown that greater reductions in cholesterol were seen in people who can metabolise the soy in their gut to produce a compound called Ôequol'.

"Equol is also a strong anti-oxidant, so is good for generally keeping the bodies cells healthy. Production of equol can be increased by eating foods enriched with healthy bacteria such as in dairy yogurt or foods high in fibre," Theresa said.

People interested in taking part in the study can phone (02) 4221 4600 and after the option for the "Probiotic and Soy Ð cholesterol lowering Study" leave their name and contact number for the study co-ordinator, Theresa Larkin, to contact them back.

For more information: contact Theresa Larkin on 4221 5443, mobile 0413 967 634 or email tal01@uow.edu.au