Table 4. Effect of soy bread and regular diet on serum lipids and blood pressure^*.

Variables	First phase (n = 30)		Second phase (n = 30)		Mean change difference†	p value‡
	Week 0	Week 6	Week 9	Week 15
TC, mg/dL
SBD§	170.3 ± 28.3	162.1 ± 35.3	179.4 ± 27.1	171.7 ± 22.7	3.1 ± 13.8	0.23
RD∥	183.3 ± 24.8	177.0 ± 28.5	159.3 ± 21.8	155.8 ± 22.7
TG, mg/dL
SBD	111.9 ± 38.9	101.0 ± 42.4	112.9 ± 54.3	106.7 ± 50.4	5.3 ± 16.8	0.01
RD	108.7 ± 45.5	105.3 ± 46.8	104.6 ± 33.4	101.6 ± 39.1
LDL-C, mg/dL
SBD	106.4 ± 23.8	99.2 ± 28.7	115.3 ± 25.5	108.4 ± 22.5	2.2 ± 10.8	0.27
RD	119.4 ± 21.9	113.2 ± 24.2	98.0 ± 18.7	94.6 ± 19.6
HDL-C, mg/dL
SBD	41.5 ± 7.4	42.7 ± 7.2	41.5 ± 9.2	42.1 ± 9.3	0.0 ± 2.5	0.90
RD	42.1 ± 8.6	42.8 ± 8.4	40.3 ± 8.0	41.2 ± 7.5
SBP, mmHg
SBD	113.6 ± 8.3	107.9 ± 7.6	114.5 ± 7.3	108.1 ± 6.5	3.6 ± 5.9	0.90
RD	113.0 ± 5.9	110.1 ± 7.4	113.3 ± 5.7	11.3 ± 6.3
DBP, mmHg
SBD	75.2 ± 5.8	70.8 ± 6.4	77.6 ± 4.8	74.6 ± 6.6	2.0 ± 5.7¶	0.06
RD	78.3 ± 4.9	75.5 ± 7.6	73.9 ± 6.7	73.4 ± 6.04

TC: total cholesterol, TG: triglycerides, LDL-C: low density lipoprotein cholesterol, HDL-C: high density lipoprotein cholesterol, SBP: systolic blood pressure, DBP: diastolic blood pressure, SBD: soy bread diet, RD: regular diet.

^*All values are showed in mean ± SD; ^†Mean change differences of variable = mean differences in soy bread diet - mean differences in regular diet; ^‡p values for mean change differences between two groups (Paired t-test); ^§All subjects in this group received a weight loss diet and were also asked to replace 120 g of their usual bread intake with identical amount of soy bread; ^∥All participant were on their regular diet; subjects were asked not to consume soy products. ^¶Marginally significant difference for DBP between SBD and RD (p = 0.06).