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Topical Area: Community and Public Health Nutrition

Community and Public Health Nutrition (Poster Session)

(P24-051-23) Effect of Soy Protein on Blood Pressure: A Systematic Review and Meta-Analysis of Randomized Controlled Feeding Trials

Monday, July 24, 2023
11:45 AM – 12:45 PM ET
Location: Poster Board 462
Disclosure(s):
Diana Ghidanac, RD: No relevant financial relationship(s) with ineligible companies to disclose.
Madeline Erlich, RD, PhD(c): Canadian Institutes of health Research (CIHR): Grant/Research Support (Ongoing)
Soy Nutrition Institute: Grant/Research Support (Ongoing)
Laura Chiavaroli, MSc, PhD: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: Soy protein’s approved health claim for coronary heart disease risk reduction is based on its ability to lower cholesterol. The evidence for its ability to lower blood pressure, a leading modifiable risk factor for coronary heart disease, remains unclear. To clarify the effects of soy protein on blood pressure, we conducted a systematic review and meta-analysis of randomized controlled trials.

Methods: MEDLINE, Embase, and The Cochrane Central Register of Controlled Trials were searched through January 19, 2023. We included randomized controlled feeding trials of ≥3 weeks. Two independent reviewers extracted data and assessed risk of bias. Outcomes included systolic and diastolic blood pressure. Data were pooled using the inverse variance method and expressed as a mean difference (MD) with 95% confidence intervals (95% CI). GRADE assessed certainty of evidence.

Results: We included 45 randomized controlled trials in 3,376 participants with and without hypertension. Sources of soy protein included whole soy protein and isolated soy protein with a median dose of 25 g soy protein. Comparators included whole food animal proteins, whey, casein, milk protein, cow’s milk, carbohydrate, usual diet or placebo. Soy protein reduced systolic blood pressure (MD, -1.32 mmHg [95% CI, -2.18 to -0.47 mmHg] and diastolic blood pressure (MD, -1.00 mmHg [95% CI, -1.90 to -0.10 mmHg]. The certainty of evidence was low for both SBP and DBP, owing to downgrades for inconsistency and imprecision.

Conclusions: Current evidence suggests that soy protein may have a small advantage for blood pressure in participants with and without hypertension. ClinicalTrials.gov identifier, NCT05638061.

Funding Sources: Canadian Institutes of Health Research