Effects of Dietary Habits on the Serum Isoflavones Levels

Young-Suk Lee; Sang-Cheol Lee; Wun-Jae Kim

doi:10.4111/kju.2006.47.7.773

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Lee, Lee, and Kim: Effects of Dietary Habits on the Serum Isoflavones Levels

Original Article

Korean Journal of Urology

Korean Journal of Urology 2006; 47(7): 773-778.

Published online: 31 July 2006

DOI: https://doi.org/10.4111/kju.2006.47.7.773

Effects of Dietary Habits on the Serum Isoflavones Levels

Young-Suk Lee, Sang-Cheol Lee, Wun-Jae Kim

Department of Urology, Chungbuk National University College of Medicine, Cheongju, Korea.

Corresponding author (wjkim@chungbuk.ac.kr)

Received 10 March 2006 Accepted 25 April 2006

Abstract

Purpose

Recent studies have suggested that isoflavones have an inverse correlation with the risk of prostate cancer. In addition, the serum isoflavones levels are thought to be decided not only by the level of intake of isoflavones, but also by the metabolic processes or the genetic abilities required for ingestion of isoflavones. So, we conducted this study to determine the effects of dietary habits on the serum isoflavones levels.

Materials and Methods

One hundred age- and community-matched healthy men between the ages of 10 and 59 years were interviewed using a food frequency questionnaire that was developed and validated for Korean populations. The individuals' dietary habits during the previous one-year period and the foods they ingested during the previous one-week period before blood sampling were assessed. The serum concentrations of isoflavones were analyzed by the reversed-phase high performance liquid chromatography-multiple reaction ion monitoring-mass spectrometry method (HPLC-MS), (SRL Co. Tokyo, Japan).

Results

The genistein and daidzein levels were significantly correlated with age (p=0.026 and p=0.016, respectively), but the equol level was not (p=0.091). The foods associated with the genistein level were unmilled rice, beans, garlic and etc. The foods significantly related to the daidzein level were unmilled rice, garlic and etc. Of the foods ingested during the previous one-week period, fermented soybean soup, garlic, strawberries and mung-bean pancakes were associated with the equol level.

Conclusions

The genistein and daidzein levels were associated with usual dietary habits, but the equol level was related to the short-period food consumption. Changes in dietary habit might induce significant changes in the genistein and daidzein levels.

Keywords: Daidzein, Dietary habit, Equol, Genistein, Isoflavones

Figures and Tables

Fig. 1

Isoflavones' concentrations according to the age groups. The genistein and daidzein levels are significantly correlated with age (p=0.026 and p=0.016), but the equol level is not (p=0.091).

Fig. 2

Isoflavones concentrations in the two groups (10-39 vs 40-59 years). The isoflavones concentrations are significantly higher in the age ≥40 group than that in the age <40 group (genistein; p=0.009, daidzein; p=0.028, equol; p=0.037).

Fig. 3

Number of equol producers and equol non-producers (n=100). ^*: equol>0.167ng/ml, ^†: equol≤0.167ng/ml.

Table 1

Mean serum isoflavones levels (n=100)

^*SE: standard error

Table 2

Correlation coefficients of serum genistein levels with the food items

^*C.C: correlation coefficients, ^†Crich: unmilled boiled rice and miscellaneous cereals boiled rice, ^‡Vwch: white Kimchi (no addition of powdered red pepper), ^§Hfsy: fermented soybean paste stew, ^∥Pgso: mung-bean pancake

Table 3

Correlation coefficients of the serum daidzein levels with food items

^*C.C: correlation coefficients, ^†Crich: unmilled boiled rice and miscellaneous cereals boiled rice

Table 4

The food items related to the serum equol concentration during the latest one-week period

^*C.C: correlation coefficients, ^†Hfsy: fermented soybean paste stew, ^‡Pgso: mung-bean pancake

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