@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}
}
@article{HoieMorgensternGruenwaldetal.2004,
  author    = {Hoie, Lars H. and Morgenstern, E. C. A. and Gr{\"u}nwald, J{\"o}rg and Graubaum, Hans-Joachim and Luder, W. and Zunft, Hans-Joachim Franz},
  title     = {Combining soy protein with phospholipids and fiber doubles the lipid-lowering effects compared with soy protein alone},
  issn      = {0022-3166},
  year      = {2004},
  language  = {en}
}
@article{HoieMorgensternGruenwaldetal.2005,
  author    = {Hoie, Lars H. and Morgenstern, E. C. A. and Gr{\"u}nwald, J{\"o}rg and Graubaum, Hans-Joachim and Busch, R. and Luder, W. and Zunft, Hans-Joachim Franz},
  title     = {A double-blind placebo-controlled clinical trial compares the cholesterollowering effects of two different soy protein preparations in hypercholesterolemic subjects},
  issn      = {1436-6207},
  year      = {2005},
  abstract  = {Background Soy protein is effective in lowering plasma cholesterol, LDL cholesterol and triglyceride concentrations. It has not been conclusively answered, whether and to what extent other soy constituents may also contribute to this effect. Objective To investigate the change in blood lipid levels after application of two soy-based supplements containing soy protein either without (SuproSoy(R)) or with (Abacor(R)) soy fiber and phospholipids in a randomized placebo-controlled triple-armed study. Methods 121 hypercholesterolemic adults ( 66 females, 55 males) were recruited and randomly assigned to one of three treatments. Over 8 weeks they received daily either 25 g soy protein ( as a component of the supplements Abacor(R) or SuproSoy(R)) or 25 g milk protein ( as a component of placebo). Serum lipids were measured at baseline and after 4, 6 and 8 weeks. Results After 8 weeks of supplementation total cholesterol levels were reduced by 8.0 +/- 9.6\% (Abacor(R)) and 3.4 +/- 8.3\% (SuproSoy(R)); LDL cholesterol levels by 9.7 +/- 11.7\% ( Abacor(R)) and 5.4 +/- 11.6\% ( SuproSoy(R)); and Apolipoprotein B levels by 6.9 +/- 14.6\% (Abacor(R)) and 4.0 +/- 12.4 \% (SuproSoy(R)). Serum levels of HDL cholesterol and triglycerides remained unchanged. Conclusions A preparation combining isolated soy protein with soy fibers and phospholipids showed twice the lipid-lowering effect of a preparation containing isolated soy protein alone. Therefore, such soy-based supplements can be useful in reducing the cardiovascular risk},
  language  = {en}
}