Beneficial effects of soy protein isoflavones on lipid and blood glucose concentrations in type 2 diabetic subjects
Shahbazian, H.; Reza, A.; Javad, S.; Heshmatollah, S.; Mahmood, L.; Ali, A.; Hosain, H.M.
Saudi Medical Journal 28(4): 652-654
2007
ISSN/ISBN: 0379-5284 PMID: 17457503 Document Number: 613149
The effects of a processed meal containing soya protein (100 g) and isoflavones (195 mg), taken once daily as a beverage with regular meals for 3 months, on serum levels of total cholesterol, triglycerides, high density lipoprotein (HDL), low density lipoprotein (LDL), fasting blood sugar (FBS), glycosylated haemoglobin weight and blood pressure, were studied. Twenty-six type 2 diabetes mellitus patients (age range 39-70 years) were referred to the diabetes centre of Ahvaz Jondishapour University in Iran. All patients were treated with the diet (25 g per day soya protein meal with 50 mg isoflavones) and anti-diabetes drugs (18 sulfonylureas, 11 metformin, 4 combined sulfonylurea and metformin and one insulin). The FBS and HbA1c levels decreased significantly after 3 months consumption of soya protein (152+or-50 vs. 178+or-60 mg/dl and 8.8+or-1.4 vs. 9.6+or-1.7%). Although serum total cholesterol (p<0.002) and triglycerides (p<0.008) levels lowered significantly, there were no significant differences in LDL and HDL levels. The soya protein isoflavones used in this study reduced FBS by 15%, HbA1C by 7%, triglycerides by 14% and total cholesterol levels by 5%.