Novel Soy Germ Pasta Improves Endothelial Function, Blood Pressure, and Oxidative Stress in Patients With Type 2 Diabetes

Abstract

OBJECTIVETo compare the effects of a novel soy germ–enriched pasta, containing isoflavone aglycons, with conventional pasta on endothelial function and cardiovascular risk markers in patients with type 2 diabetes (T2D).RESEARCH DESIGN AND METHODSThis randomized controlled double-blind crossover study compared one serving/day of soy germ pasta and conventional pasta for 8 weeks for effects on brachial artery flow-mediated vasodilation, blood pressure, plasma lipids, oxidized LDL cholesterol, 8-iso-PGF2α, total antioxidant capacity (TAC), glutathione (GSH), and homocysteine.RESULTSIsoflavone-enriched pasta significantly improved arterial stiffness (P = 0.005) and reduced systolic (P = 0.026) and diastolic (P = 0.017) blood pressures. Plasma TAC increased (P = 0.0002), oxidized LDL cholesterol decreased (P = 0.009), 8-iso-PGF2α decreased (P = 0.001), GSH levels increased (P = 0.0003), and homocysteine decreased (P = 0.009) consistent with a reduction in oxidative stress. No significant changes were observed with conventional pasta.CONCLUSIONSPasta enriched with biologically active isoflavone aglycons improved endothelial function and had beneficial effects on cardiovascular risk markers in patients with T2D.

A systematic review on the relations between pasta consumption and cardio-metabolic risk factors

“…[39,40] We were not able to locate trials with T2D or CVD as outcome, but one study calculated the 10-year Framingham coronary heart disease (CHD) risk score. [40] • Third, 14 studies were identified where different types of pasta were compared, including 3 studies that compared whole grain to refined grain pasta, [46-48] 6 studies that compared fiber-fortified to non-fiber-fortified pasta, [49][50][51][52][53][54] 2 studies that compared soy pasta to conventional pasta, [55,56] and 3 studies that contrasted pasta made from an ancient wheat grain variety, the Khorasan wheat, to pasta made from regular durum or soft wheat. [57][58][59] …”

“…In the two randomized controlled trials that compared soy germ pasta to conventional pasta, soy germ pasta enriched in isoflavone aglycons was found to reduce total and LDL cholesterol, and increase flow-mediated vasodilation more than conventional pasta in adults with hypercholesterolemia in 4 weeks, [55] and was also found to significantly reduce systolic and diastolic blood pressure, plasma homocysteine, and improved flowmediated vasodilation and plasma total antioxidant capacity in T2D patients after an 8-week intervention, [56] both in the virtual absence of soy protein.…”

Associations between intake of dietary fermented soy food and concentrations of inflammatory markers: a cross‐sectional study in Japanese workers

“…Consumption of soy foods has been shown to have beneficial effects on various aspects of human health including reduced risk of inflammation-related diseases, such as cardiovascular disease (11,12), diabetes (13), and certain types of cancers (14,15). Soy and soy isoflavone have been shown to inhibit cell adhesion molecule expression in cultured endothelial cells (16,17), reduce production of proinflammatory cytokines, and decrease oxidative stress in animal models (18 -22).…”

Soy Food Intake and Circulating Levels of Inflammatory Markers in Chinese Women

“…10 Consumption of soy foods has been shown to have beneficial effects on multiple aspects of human health, including reduced risk of inflammation-related diseases, such as cardiovascular disease, diabetes, and certain cancers. 11–16 It has been hypothesized that the anti-inflammatory and antioxidative activity of soy constituents might explain some of its health benefits. 16–19 Studies have shown that soy and its isoflavones can inhibit cell adhesion molecule expression in cultured endothelial cells, 17,18 reduce production of proinflammatory cytokines, and decrease oxidative stress in animal models.…”