Soy consumption increases Lp(a), an independent risk factor for heart disease

This post includes a synopsis of a study published in the American Journal of Clinical Nutrition Vol. 69, No. 3, 419-425, March 1999 and a recipe for sausage spaghetti in creamy tomato sauce.

Study title and authors:
Lipoprotein(a) and dietary proteins: casein lowers lipoprotein(a) concentrations as compared with soy protein
Karin Nilausen and Hans Meinertz

This study can be accessed at: http://www.ajcn.org/content/69/3/419.abstract
 
Nilausen notes that lipoprotein(a) [Lp(a)], an independent risk factor for coronary artery disease. See here and here.
 

Books:

The study compared the effects of dietary soy protein and casein on plasma Lp(a) concentrations. Men with normal cholesterol were studied initially while consuming their habitual, self-selected diets and then they consumed liquid-formula diets containing either casein or soy protein. 

The study found:
(a) After 30 days Lp(a) decreased by an average of 50% after the casein diet as compared with concentrations after both the soy-protein and self-selected diets.
(b) Two weeks after subjects switched from the self-selected to the soy-protein diet, Lp(a) increased by 20%. In contrast, the switch to the casein diet caused a decrease in Lp(a) levels of 65%.

To conclude: These findings indicate that soy protein may have an Lp(a)-raising effect which is an independent risk factor for heart disease.

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Recipe of the day

Sausage Spaghetti in Creamy Tomato Sauce

Ingredients:

Food Mall: Sausage

1.25 lbs sausage, diced
3 small leeks, diced

½ red onion, diced
1 red bell pepper, sliced thin
1 – 14oz can of artichoke hearts packed in water, cut into quarters
1 tablespoon coconut oil
5 zucchini squash, sliced thin like noodles

Sauce:
1 – 14.5 oz can of organic diced tomatoes
2 tablespoons coconut cream
1 teaspoon crushed garlic
2 tablespoons fresh rosemary, minced
Black pepper and sea salt to taste

Instructions:
In a large skillet or wok heat the coconut oil. If you are using raw meat, brown the meat in the coconut oil and add the onion, leeks, and bell peppers. If you are using pre-cooked sausages like we did, cook the onions, leeks and bell peppers first in the coconut oil until tender and then add the meat and cook for another 3-4 minutes or until the sausage is warmed through. In a small sauce pan mix together the can of diced tomatoes with the juice with the coconut cream concentrate. Bring to a simmer and add the remaining sauce ingredients and mix well. To the meat and veggies add the zucchini and artichokes and pour the sauce over. Mix well and cook for another 5-6 minutes, just until the zucchini al dente – do not over cook or they will turn to mush.

Sausage Spaghetti in Creamy Tomato Sauce