Development of a standardized functional soy product for cancer prevention trials:Phase II evaluation of isoflavone bioavailability in men with asymptomatic prostate cancer

<p>Soy isoflavones have generated substantial interest in the last few decades. However, bioavailability, metabolism, bioactivity and structural fate of isoflavones have been the subject of much stimulating discussion. Of the many dietary variables of interest, diets rich in soy foods are hypothesized, to reduce the risk of prostate cancer or enhance the efficacy of prostate cancer therapy. Despite the significant effort invested in soy research and the many hypotheses that have emerged, evidence-based and scientifically established dietary interventions to prevent or enhance the therapy of prostate cancer, have yet to be defined. The evidence is derived from descriptive epidemiology, laboratory animal models, and in vitro studies, yet data from clinical intervention trials is limited. Integrating soy bioactive compounds in substantial amounts – levels common in Asian diets – and in their most bioavailable form into novel, food products appropriate for clinical trials may address this need. Two distinct soy breads were formulated to deliver 30 mg of isoflavones/80 g slice. In one bread type, the isoflavones occurred predominantly as glucosides while in the other soy bread the isoflavone existed predominantly as aglycones (potentially most active and more readily absorbed). We hypothesized the aglycone-rich soy-almond bread compared to the glycoside-rich soy bread would provide greater bioavailable soy isoflavones which will have a greater effect on health outcomes. Thus the aglycone rich bread will serve as an excellent source of bioavailable soy isoflavones for future large-scale randomized clinical trials designed to evaluate the health benefits of soy for the prevention of cancer, as complementary therapy for cancer, or to prevent and treat other age-related illnesses. </p><p>A 20-week randomized phase II cross-over trial involving 40 men with known prostate cancer and escalating prostate specific antigen (PSA) was conducted and addressed the following objectives: a.) Optimization of the two soy breads for palatability, isoflavone stability, and large scale commercial production, b.) Investigation of the bioavailability and metabolic profile of soy isoflavones in blood and urine, and c.) Examination of compliance and safety with consumption of standardized soy breads.</p>

Name thesis:degree_name

Doctor of Philosophy

Level thesis:degree_level

doctoral

Discipline thesis:degree_discipline

Food Science and Nutrition

Grantor dc:publisher

The Ohio State University

Year dc:date

2013

Author dc:creator

• Ahn-Jarvis, Jennfier H.

Contributors dc:contributor

• Vodovotz, Yael
• Schwartz, Steven

• Analytical Chemistry
• Food Science
• Nutrition
• Oncology
• soy bread
• isoflavones
• almond
• delivery vehicle
• prostate cancer
• biochemical recurrence
• dietary intervention

Statement dc:rights

• unrestricted
• This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.

Language dc:language

English

Repository record dc:identifier

http://rave.ohiolink.edu/etdc/view?acc_num=osu1357255127

OAI identifier oai:identifier

oai:etd.ohiolink.edu:osu1357255127