Soy inclusion in the diet improves features of the metabolic syndrome: a randomized crossover study in postmenopausal women  

Oleh:

Azadbakht, Leila ; Kimiagar, Masoud ; Mehrabi, Yadollah ; Esmaillzadeh, Ahmad ; Padyab, Mojgan ; Hu, Frank B. ; Willett, Walter C.

Jenis: Article from Journal - ilmiah internasional
Dalam koleksi: The American Journal of Clinical Nutrition vol. 85 no. 03 (Mar. 2007), page 735.
Topik: Metabolic syndrome • insulin resistance • soy • glycemic control • lipid profiles

Ketersediaan

Perpustakaan FK Nomor Panggil: A07.K.2007.01 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

1 From the Department of Human Nutrition, School of Nutrition and Food Science (LA, MK, and AE), and the School of Public Health (YM and MP), Shaheed Beheshti University of Medical Sciences, Tehran, Iran; and the Departments of Nutrition and Epidemiology, Harvard School of Public Health, Boston, MA (FBH and WCW). Background:Little evidence exists regarding the effects of soy consumption on the metabolic syndrome in humans. Objective:We aimed to determine the effects of soy consumption on components of the metabolic syndrome, plasma lipids, lipoproteins, insulin resistance, and glycemic control in postmenopausal women with the metabolic syndrome. Design:This randomized crossover clinical trial was undertaken in 42 postmenopausal women with the metabolic syndrome. Participants were randomly assigned to consume a control diet (Dietary Approaches to Stop Hypertension, DASH), a soy-protein diet, or a soy-nut diet, each for 8 wk. Red meat in the DASH period was replaced by soy-protein in the soy-protein period and by soy-nut in the soy-nut period. Results: The soy-nut regimen decreased the homeostasis model of assessment-insulin resistance score significantly compared with the soy-protein (difference in percentage change: –7.4 ± 0.8; P < 0.01) or control (–12.9 ± 0.9; P < 0.01) diets. Consumption of soy-nut also reduced fasting plasma glucose more significantly than did the soy-protein (–5.3 ± 0.5%; P < 0.01) or control (–5.1 ± 0.6%; P < 0.01) diet. The soy-nut regimen decreased LDL cholesterol more than did the soy-protein period (–5.0 ± 0.6%; P < 0.01) and the control (–9.5 ± 0.6%; P < 0.01) diet. Soy-nut consumption significantly reduced serum C-peptide concentrations compared with control diet (–8.0 ± 2.1; P < 0.01), but consumption of soy-protein did not.

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