Beneficial Effects of Soy Phytoestrogen Intake in Postmenopausal Women With Type 2 Diabetes

Jayagopal, Vijay; Albertazzi, P; Kilpatrick, Eric S.; Howarth, Elaine; Jennings, Paul; Hepburn, David; Atkin, Stephen L.

doi:10.2337/diacare.25.10.1709

Cited by 301 publications

(241 citation statements)

References 34 publications

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“…As suggested in previous studies, some of the soy's effects may be influenced by menopausal status and obesity (Jayagopal et al, 2002). Our study indicated that the potential benefit from consuming tofu and other soy products was primarily confined to postmenopausal women with a low BMI.…”

Section: Discussionsupporting

confidence: 74%

“…Animal studies have demonstrated that soy protein and soy isoflavones improve glycemic control, lower insulin requirement, and increase insulin sensitivity (Vahouny et al, 1985;Iritani et al, 1997;Wagner et al, 1997;Lavigne et al, 2000). Similar benefits have also been documented in several intervention studies with soy supplements (soy protein, soy fiber, and soy isoflavones), but results have been inconsistent (Mahalko et al, 1984;Lo et al, 1986;Hermansen et al, 2001;Jayagopal et al, 2002). One cross-sectional study has examined the effect of usual dietary intake of isoflavones on glucose metabolism and observed an inverse association with insulin level (Goodman-Gruen & Kritz-Silverstein, 2001).…”

Section: Introductionmentioning

confidence: 75%

“…Phytoestrogens are similar to estrogens in molecular structure and exert weakly estrogenic action under endogenous estrogen-depleted circumstances (Adlercreutz & Mazur, 1997;Bhathena & Velasquez, 2002). Among postmenopausal women, both dietary isoflavone intake and intake of isoflavone supplements have been associated with improved insulin resistance (Goodman-Gruen & Kritz-Silverstein, 2001;Jayagopal et al, 2002). In addition, soy consumption in postmenopausal women has also been shown to increase sex hormonebinding globulin level (Pino et al, 2000), which is inversely associated with impaired glucose tolerance and type 2 diabetes (Goodman-Gruen & Barrett-Connor, 1997).…”

Section: Discussionmentioning

confidence: 99%

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Soyfood consumption and risk of glycosuria: a cross-sectional study within the Shanghai Women's Health Study

et al. 2004

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Objective: To assess the association between soyfood intake and risk of glycosuria. Design and methods: A cross-sectional study was conducted among participants of the Shanghai Women's Health Study, a population-based cohort study of women aged 40-70 y. Information on usual intake of soyfoods was obtained at baseline survey through an in-person interview using a validated food-frequency questionnaire. Included in this study were 39,385 cohort members screened for diabetes at the baseline survey and free of previously diagnosed diabetes, cardiovascular diseases, kidney diseases, and cancer. There were 323 women who tested positive for urine glucose. Odds ratios (ORs) and 95% confidence intervals (CIs) were employed to measure the association between soyfood intake and glycosuria using unconditional logistic regression. Setting: Urban communities of Shanghai, China. Results: Overall, soyfood intake was not related to the risk of glycosuria. Among postmenopausal women, however, intake of tofu and other soy products was inversely associated with risk of glycosuria after adjustment for potential confounders. The ORs across quintiles of intake were 1.0, 0.75 (95% CI ¼ 0.47-1.20), 0.79 (95% CI ¼ 0.51-1.25), 0.53 (95% CI ¼ 0.32-0.88), and 0.51 (95% CI ¼ 0.26-0.98; P for trend ¼ 0.05). Further analyses showed that the inverse association was primarily confined to postmenopausal women with a body mass index (BMI) of o25 kg/m 2 . The adjusted OR comparing the extreme quintiles was 0.36 (95% CI ¼ 0.13-0.97; P for trend ¼ 0.004). Conclusions: Soyfoods may play a role in the development of glycosuria, an important indicator of diabetes, among postmenopausal women with a low BMI.

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Section: Discussionsupporting

confidence: 74%

Section: Introductionmentioning

confidence: 75%

Section: Discussionmentioning

confidence: 99%

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Soyfood consumption and risk of glycosuria: a cross-sectional study within the Shanghai Women's Health Study

et al. 2004

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“…Our subjects received Ͼ150 times this amount, yet no significant changes were observed over a 3-month period. The dose of isoflavones given was the same we used with 30 g soy protein, which reduced these cardiovascular and glycemic parameters within the same time frame (11). In addition, supplementation with isoflavones alone (40 -150 mg/day) in subjects without diabetes showed that there was no change in lipid profile in peri/postmenopausal women, both healthy and mildly hypercholesterolemic (18,21,22).…”

Section: Discussionmentioning

confidence: 99%

“…In particular, the addition of oral supplements, such as soy products, as part of a healthy diet has attracted recent interest because of their beneficial effects on lipid profiles (5-10). However, scant information is available on the effects of soy in individuals with type 2 diabetes (11)(12)(13), who are at higher risk due to hyperlipidemia, lower HDL levels, and abnormalities in LDL/lipoprotein composition (14). It also remains unclear whether a beneficial effect can be attributed to the soy protein or isoflavones.…”

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confidence: 99%

Effects of Isoflavone Dietary Supplementation on Cardiovascular Risk Factors in Type 2 Diabetes

et al. 2007

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A diet supplemented with soy protein and isoflavones has been shown to reduce cardiovascular risk factors in postmenopausal women with type 2 diabetes. However, it remains unclear which component is responsible for these effects. Our aim was to determine whether the addition of isoflavones alone modifies cardiovascular disease risk markers in this group of patients. Cardiovascular disease (CVD) is the leading cause of mortality in women in developed countries (1), and women with diabetes are four times more likely to die from CVD than men (2). Among other factors, postmenopausal estrogen depletion, greater insulin resistance, and dyslipidemia (3,4) may contribute to high risk of accelerated CVD.Modification of lifestyle is important to reduce CVD risk factors and delay progression of type 2 diabetes-associated complications. In particular, the addition of oral supplements, such as soy products, as part of a healthy diet has attracted recent interest because of their beneficial effects on lipid profiles (5-10). However, scant information is available on the effects of soy in individuals with type 2 diabetes (11-13), who are at higher risk due to hyperlipidemia, lower HDL levels, and abnormalities in LDL/lipoprotein composition (14). It also remains unclear whether a beneficial effect can be attributed to the soy protein or isoflavones.We have shown that soy protein combined with isoflavones can improve glycemic control, insulin resistance, and lipids in patients with type 2 diabetes (11). Therefore, our aim was to determine if this effect was due to the isoflavone component alone. RESEARCH DESIGN ANDMETHODS -This was a randomized, double-blind, placebo-controlled, crossover study with a 4-week washout period separating the placebo and active phases (12 weeks each). Subjects provided informed consent. Randomization was performed using a random number generator. Thirty-two Caucasian, postmenopausal women with diet-controlled type 2 diabetes (according to World Health Organization criteria) (15) and amenorrhoa (for Ͼ1 year) were recruited. Exclusion criteria were breast/uterine cancer; uncontrolled hypothyroidism; and treatment with oral hypoglycemic agents, insulin, estrogens, or statins initiated Ͻ4 months before the trial.Baseline characteristics are included in Table 1. Six subjects withdrew from the study: one required a cholecystectomy and one a coronary angioplasty, one had an acute attack of polymyalgia rheumatica requiring steroids, and three were unable to comply with study requirements. InterventionThe soy preparation (Essential Nutrition) contained 132 mg isoflavones (53% genistein, 37% daidzein, and 10% glycitein). It was devoid of soluble fiber. The placebo was an identical tablet of microcrystalline cellulose. Compliance was monitored by counting returned medication. Study measurementsVenous blood samples were collected at each visit after a 12-h overnight fast. A1C, glucose, and lipid levels were measured using standard methods. LDL cholesterol was calculated using the Friedewald equation and insulin...

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Breakfast Cereals and Risk of Heart Failure in the Physicians' Health Study I

Djoussé¹,

Gaziano²

2007

Arch Intern Med

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Background: Heart failure (HF) is the leading cause of hospitalization among the elderly population in the United States. Consumption of grain products and dietary fiber has been shown to reduce the risk of hypertension and myocardial infarction. However, it is not known whether a higher consumption of breakfast cereals is associated with risk of HF. Methods: This study evaluated prospectively the association between breakfast cereal intake and incident HF among 21 376 participants of the Physicians' Health Study I. Cereal consumption was estimated using a semiquantitative food frequency questionnaire. Incident HF was ascertained through annual follow-up questionnaires and validated using Framingham criteria. We used Cox regression models to estimate adjusted relative risk of HF across categories of cereal intake. Results: During an average follow-up of 19.6 years, 1018 incident cases of HF occurred. For average weekly cereal consumption of 0 servings, 1 or fewer, 2 to 6, and 7 or more, hazard ratios (95% confidence intervals) for HF were 1 (reference), 0.92 (0.78-1.09), 0.79 (0.67-0.93), and 0.71 (0.60-0.85), respectively (PϽ.001 for trend), adjusting for age, smoking, alcohol consumption, vegetable consumption, use of multivitamins, exercise, and history of atrial fibrillation, valvular heart disease, and left ventricular hypertrophy. However, the association was limited to the intake of whole grain cereals (P Ͻ.001 for trend) but not refined cereals (P=.70 for trend). Conclusions: Our data demonstrate that a higher intake of whole grain breakfast cereals is associated with a lower risk of HF. Additional studies are warranted to confirm these findings and determine specific nutrients that are responsible for such a protection.

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Beneficial Effects of Soy Phytoestrogen Intake in Postmenopausal Women With Type 2 Diabetes

Cited by 301 publications

References 34 publications

Soyfood consumption and risk of glycosuria: a cross-sectional study within the Shanghai Women's Health Study

Soyfood consumption and risk of glycosuria: a cross-sectional study within the Shanghai Women's Health Study

Effects of Isoflavone Dietary Supplementation on Cardiovascular Risk Factors in Type 2 Diabetes

Breakfast Cereals and Risk of Heart Failure in the Physicians' Health Study I

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