Long-term efficacy of soy-based meal replacements vs an individualized diet plan in obese type II DM patients: relative effects on weight loss, metabolic parameters, and C-reactive protein

Z, Li; Hong, Kurt; Saltsman, Pamela; Deshields, Simone; Bellman, Mindy; Thames, Gail; Y, Liu; Hj, Wang; Elashoff, Robert M.; Heber, David

doi:10.1038/sj.ejcn.1602089

Cited by 128 publications

(132 citation statements)

References 23 publications

(29 reference statements)

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“…25 Compared with some notable positive findings, 12,14,26 our trial has observed a mild effect of soy on BW and BF% reduction, whereas this magnitude was comparable to the other two studies with the use of soy-based diet among overweight or obese patients. 13,27 However, even this mild degree of effect may have important public health implications. Evidence has indicated that even a 1-kg increase in BW .05 by comparing with placebo group by ANCOVA.…”

Section: Soy Protein and Body Composition Z-m Liu Et Almentioning

confidence: 99%

A mild favorable effect of soy protein with isoflavones on body composition—a 6-month double-blind randomized placebo-controlled trial among Chinese postmenopausal women

et al. 2009

Int J Obes

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Background: In vitro and animal studies suggested that soy protein and isoflavones promote weight and body fat loss. However, clinical trials in humans were few and the effects remained uncertain. Objectives: To examine whether soy protein with isoflavones and isoflavone extracts exert beneficial effects on body composition among postmenopausal women. Design: A double-blind randomized placebo-controlled trial was conducted among 180 postmenopausal Chinese women with mild hyperglycemia. After a 2-week adaptation, participants were randomly assigned to one of the three arms to receive 15 g soy protein and 100 mg isoflavones (Soy group), or 15 g milk protein and 100 mg isoflavones (Iso group), or 15 g milk protein (placebo group) on a daily basis for 6 months. Results: We observed a mild but significant favorable effect of soy protein with isoflavones on the changes of body weight (BW), body mass index, and body fat percentage relative to isoflavone extracts and milk protein after 6-month supplementation. The mean differences of BW between the Soy and the Iso groups were À0.75 kg (95% CI: À1.363 to À0.136, P ¼ 0.017), and between the Soy and the placebo groups were À0.60 kg (95% CI: À1.209 to À0.019, P ¼ 0.047). The mean difference of change percentage in body fat percentage between the Soy and the Iso groups was À3.74% (95% CI: À6.88 to À0.60%, P ¼ 0.02), and between the Soy and the placebo groups was À2.54% (95% CI: À5.69 to 0.12%. P ¼ 0.08). Conclusions: Six-month supplementation of soy protein with isoflavones had a mild favorable effect on body composition in postmenopausal women.

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Section: Soy Protein and Body Composition Z-m Liu Et Almentioning

confidence: 99%

A mild favorable effect of soy protein with isoflavones on body composition—a 6-month double-blind randomized placebo-controlled trial among Chinese postmenopausal women

et al. 2009

Int J Obes

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“…randomized controlled trials have reported that soya products (12) , soya protein (12)(13)(14) and soya isoflavone (14) improve glycaemic control and insulin sensitivity. However, others showed no significant effect of soya protein (27)(28)(29) and soya isoflavone (27,30,31) .…”

Section: Discussionmentioning

confidence: 99%

“…An inverse association between soya food intake and type 2 diabetes has been reported in several, but not all human studies. A diet with soyanuts (12) and supplements with soya protein, fibre, isoflavone and other soya products improved glucose homeostasis in patients with type 2 diabetes (13,14) . An inverse association between soya food intake and the prevalence of glycosuria was also reported in postmenopausal non-obese Chinese women (15) .…”

mentioning

confidence: 99%

Inverse association between soya food consumption and insulin resistance in Japanese adults

Nakamoto

Uemura²,

Sakai³

et al. 2014

Public Health Nutr.

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Objective: The purpose of the present study was to examine the association between soya food consumption and insulin resistance using baseline data of the Japan Multi-Institutional Collaborative Cohort (J-MICC) Study in Tokushima, Japan. Design: This cross-sectional study included 1274 subjects, aged 34-70 years at baseline, living in Tokushima Prefecture between 2008 and 2013. Fasting blood samples were collected and information on lifestyle characteristics including soya food intake and medical history were obtained using a structured selfadministered questionnaire. The homeostasis model assessment of insulin resistance (HOMA-IR) was measured and those with HOMA-IR ≥ 2·5 were defined as having insulin resistance. Multiple logistic regression models were used to analyse the association between soya product intake and the prevalence of insulin resistance. Setting: Rural communities located in Tokushima Prefecture, Japan, between 2008 and 2013. Subjects: A total of 1148 adults (565 men and 583 women), aged 34-70 years. Results: The frequency of intake of miso soup, total non-fried soya products and total soya products showed significant inverse dose-response relationships with insulin resistance, after adjustments for potential confounders. When soya product intake was calculated as soya protein and isoflavone, the odds ratios of insulin resistance decreased significantly as the estimated intake of soya protein increased. Furthermore, significant inverse dose-response relationships were observed for total non-fried soya products and total soya products, after adjustment for total vegetable or total fibre consumption. Conclusions: The present results indicate that the intake of soya products and nonfried soya products is associated with reduced insulin resistance in the Japanese population.

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“…A soja tem sido relacionada à redução da glicose de jejum quando consumida como parte de substituto de refeição por 3 a 12 meses (LI et al, 2005).…”

Section: -Efeito Do Consumo Daunclassified

“…Esse resultado é consistente com estudos prévios em adultos com diabetes tipo 2, que não encontraram mudança significante na insulina de jejum após consumo de 10 g de polissacarídeo da soja (TSAI et al, 1987); suplemento de soja e fibra (50 g de proteína de soja, 165 mg de isoflavona e 20 g de fibra de soja) por 6 semanas (HERMANSEN et al, 2001); e substituição baseada em soja por 3 a 12 meses (LI et al, 2005) e 40 g de proteína de soja e 88 mg de isoflavonas (GOBERT et al, 2010). No entanto, a insulina de jejum sofreu significativa redução em adultos com diabetes tipo 2 após consumo de proteína de soja (30 g de proteína e 132 mg de isoflavona) por 12 semanas (JAYAGOPAL et al, 2002).…”

Section: -Efeito Do Consumo Daunclassified

Efeito da proteína isolada de feijão caupi (Vigna unguiculata L. Walp) nos marcadores de risco para doença cardiovascular em pacientes hipercolesterolêmicos

Frota¹

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Long-term efficacy of soy-based meal replacements vs an individualized diet plan in obese type II DM patients: relative effects on weight loss, metabolic parameters, and C-reactive protein

Cited by 128 publications

References 23 publications

A mild favorable effect of soy protein with isoflavones on body composition—a 6-month double-blind randomized placebo-controlled trial among Chinese postmenopausal women

A mild favorable effect of soy protein with isoflavones on body composition—a 6-month double-blind randomized placebo-controlled trial among Chinese postmenopausal women

Inverse association between soya food consumption and insulin resistance in Japanese adults

Efeito da proteína isolada de feijão caupi (Vigna unguiculata L. Walp) nos marcadores de risco para doença cardiovascular em pacientes hipercolesterolêmicos

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