Dietary Soy Consumption and Cardiovascular Mortality among Chinese People with Type 2 Diabetes

Abstract

Randomized controlled trials showed that soy intervention significantly improved blood lipids in people with diabetes. We sought to prospectively examine the association of soy consumption with the risk of cardiovascular death among individuals with diabetes. A total of 26,139 participants with a history of diabetes were selected from the Chinese Kadoorie Biobank study. Soy food consumption was assessed by a food frequency questionnaire. Causes of death were coded by the 10th International Classification of Diseases. The Cox proportional hazard regression was used to compute the hazard ratios. During a median follow-up of 7.8 years, a total of 1626 deaths from cardiovascular disease (CVD) were recorded. Compared with individuals who never consumed soy foods, the multivariable-adjusted risks (95% confidence intervals) of CVD mortality were 0.92 (0.78, 1.09), 0.89 (0.75, 1.05), and 0.77 (0.62, 0.96) for those who consumed soy foods monthly, 1–3 days/week, and ≥4 days/week, respectively. For cause-specific cardiovascular mortality, significant inverse associations were observed for coronary heart disease and acute myocardial infarction. Higher soy food consumption was associated with a lower risk of cardiovascular death, especially death from coronary heart disease and acute myocardial infarction, in Chinese adults with diabetes.

Genistein—Opportunities Related to an Interesting Molecule of Natural Origin

“…The effect of genistein seems to be dependent on its bioavailability [ 121 ], which may be related to the increased consumption of soy products, following the observation that the increased soy consumption in Asians, compared to Westerners, is associated with a decreased incidence of breast cancer [ 26 ], osteoporosis [ 122 ], cardiovascular disease [ 123 , 124 ] and menopausal symptoms [ 8 ].…”

Staphylococcus hsinchuensis sp. nov., Isolated from Soymilk

“…Soymilk is one of the most common plant-based beverages in Asia [ 13 ], serves as a valuable source of protein, micronutrients, and phytochemicals, and has been suggested to have health advantages and health benefits that may include reducing the potential risks of cardiovascular issues and cancer [ 14 , 15 , 16 ]. Thus, soymilk has gained popularity as a preferred fermented soy product in numerous developing nations, mainly because of its comparatively low production costs and rich nutritional content, including a protein level comparable to that of cow milk, albeit with a slight difference in amino acid composition [ 17 , 18 ].…”