@article{HoieSjoholmGuldstrandetal.2006,
  author    = {Hoie, Lars H. and Sjoholm, Ake and Guldstrand, Marie and Zunft, Hans-Joachim Franz and Lueder, Wolfgang and Graubaum, Hans-Joachim and Gr{\"u}nwald, J{\"o}rg},
  title     = {Ultra heat treatment destroys cholesterol-lowering effect of soy protein},
  series = {International journal of food sciences and nutrition},
  volume    = {57},
  journal   = {International journal of food sciences and nutrition},
  publisher = {Taylor \& Francis},
  address   = {Abingdon},
  issn      = {0963-7486},
  doi       = {10.1080/09637480601009059},
  pages     = {512 -- 519},
  year      = {2006},
  abstract  = {A randomized, placebo-controlled, double-blind clinical study was performed to investigate the dose-dependent response of serum cholesterol after consuming an ultra-heat-treated milk containing a soy protein preparation. Eighty hypercholesterolemic subjects were assigned to one of four study groups receiving 12.5 or 25 g soy protein (active treatment) or casein (placebo) daily over a period of 4 weeks. The trial substances were provided as ready-made, ultra-heated milk preparations. Before and after the treatment, serum concentrations of total, low-density lipoprotein, and high-density lipoprotein cholesterol were determined. Unexpectedly, at the end of the study, low-density lipoprotein cholesterol concentrations were significantly increased compared with baseline in all study groups. The magnitude of this increase (17 - 19\%) was similar in all active and placebo study groups. Soy protein supplements previously shown to be effective in reducing serum cholesterol had in this study no such lipid-lowering effect after ultra heat treatment.},
  language  = {en}
}