Soyfoods, glycemic control and diabetes

Abstract

Soy is characterised by a higher content of specific proteins and isoflavones. The question is to know if incorporation of soy foods in the diet may have a favourable effect, or not, on the risk of diabetes, on glycaemic index and insulinemic response, and which are the components involved in these effects. This litterature review analyse the epidemiological, clinical and experimental data for that question. Studies are in favour of a beneficial effect of soy on glycaemia, type 2 diabetes risk, and probably on complications of this disease. Its place in the diet should be examined. Key words Soy, glycaemic index, isoflavones, soy-protein, diabetes. Résumé Le soja est caractérisé par une teneur élevée en protéines spécifiques et en isoflavones. La question est de savoir dans quelle mesure l'incorporation d'aliments à base de soja peut avoir un effet favorable ou non sur le risque de survenue du diabète, sur l'indice glycémique et sur la réponse insulinémique, et quels sont les constituants qui pourraient en être responsables. Cette revue de la littérature analyse les données épidémiologiques, cliniques et mécanistiques relatives à cette question. Les études sont en faveur d'un bénéfice du soja sur la glycémie et le risque de diabète, voire les complications du diabète. Sa place dans l'alimentation mérite d'être examinée. Mots clés Soja, indice glycémique, isoflavones de soja, protéines de soja, diabète.

A Glycemic Diet Improves the Understanding of Glycemic Control in Diabetes Patients During Their Follow-Up

“…Soybean bioactive peptides contribute to the regulation of glucose homeostasis and reduce the risk of Type 2 diabetes and coronary artery disease. It reduces the workload on the kidney or renal function [ 13 ].…”

Physicochemical Properties of Yanggaeng with Added Tempeh Powder

“…Two controlled studies conducted by Su et al (2023) showed that consistent consumption of tempeh could lower the blood pressure, reduce de novo adipogenesis, and prevent type 2 diabetes. A peer-reviewed study by Lecerf et al (2020) suggested that the consumption of soybean-based products was associated with a reduced risk of type 2 diabetes due to the low glycemic index and high isoflavone content of soybeans. Nitric oxide, synthesized from arginine, an amino acid compound found in tempeh, has been shown to reduce fat mass in obese and diabetic rats ( Jobgen et al, 2006 ).…”

Nutritional, Phytochemical, and In Vitro Antioxidant Activity Analysis of Different States of Soy Products

“…Despite being relatively new to American consumers, soy products have long been popular in Japan, China, and Korea [ 4 ]. Consuming soy products may lower the risk of type 2 diabetes due to their low glycemic index [ 5 ]. It contains isoflavones, which are necessary for the heart, kidneys, colon, liver, and stomach for normal functioning.…”