Soyfood and isoflavone intake and risk of type 2 diabetes in Vietnamese adults

Nguyen, Chung Thanh; Pham, Ngoc Minh; V, V; Binns, Colin; Hoang, Van Minh; Dang, Duc-Anh; Lee, A H

doi:10.1038/ejcn.2017.76

Cited by 31 publications

(22 citation statements)

References 42 publications

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“…Beside this, improvement in lipid profile, kidney function, endothelial function, and blood pressures has also been observed among the population supplemented with soybean isoflavones . A case–control study among Vietnamese adults (aged 40–45 years) showed that dietary intake of daidzein was significantly lower among diabetic population compared to controls and it was also associated with reduced risk of T2D . Similarly, Ho et al reported that supplementation with soy isoflavone containing 46.4% daidzein have a favorable effect on lowering fasting glucose in postmenopausal Chinese women.…”

Section: Effect Of Daidzein On T2d Pathophysiologymentioning

confidence: 97%

Daidzein, its effects on impaired glucose and lipid metabolism and vascular inflammation associated with type 2 diabetes

et al. 2018

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Over the last decades, the incidence of type 2 diabetes (T2D) is increasing substantially. Emerging evidences from epidemiological studies have shown the association between higher intake of soy isoflavones and reduced risk of T2D and its associated health risks. Daidzein, a soy isoflavone, has been found to have a promising therapeutic potential in managing T2D pathophysiology. Fermented soybean is the major source of daidzein; however, it can also be formed via the consumption of its glycosylated moiety, daidzin with subsequent hydrolysis by intestinal bacterial enzyme. Many studies reported the prophylactic effect of daidzein on the improvement of hyperglycemia, insulin resistance, dislipidemia, obesity, inflammation, and other complications associated with T2D. The molecular mechanisms underlying the action of daidzein include diverged pathways where daidzein has been shown to interact with several signaling molecules and receptors to achieve desirable effect. Although the specific molecular mechanism is still elusive, further studies are thus needed to understand it in detail. In this review, we discuss the antidiabetic potential of daidzein with respect to the evidences from various clinical, preclinical, and cell culture studies and the underlying molecular mechanism in a precise way to have a comprehensive account on this isoflavone with promising therapeutic potential. © 2018 BioFactors, 44(5):407-417, 2018.

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Section: Effect Of Daidzein On T2d Pathophysiologymentioning

confidence: 97%

Daidzein, its effects on impaired glucose and lipid metabolism and vascular inflammation associated with type 2 diabetes

et al. 2018

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“…However, when stratified by equol-producing status in women, genistein was protective only among equol producers and in men isoflavones concentrations were not associated with risk of DM, regardless of equolproducing status. In Vietnam, a hospital-based case-control study involving 599 newly diagnosed diabetic cases (age 40-65 years) and 599 hospital-based controls found higher intake of total soyfoods was significantly associated with a lower risk of DM [25] The adjusted OR for the highest versus the lowest intake was 0.31 (95% CI: 0.21, 0.46; P<0.001). An inverse dose-response relationship of similar magnitude was also observed for total isoflavones intake (OR: 0.35; 95% CI: 0.24, 0.49; p<0.001).…”

Section: Soy/isoflavone Exposure and Risk Of Diabetes: Epidemiologymentioning

confidence: 99%

“…Finally, there are two case control studies, one from Korea [24] and one from Vietnam [25], both of which provide some support for the protective effects of soyfoods, but the former comes with an important caveat. A nested case-control study comprised of 693 cases (316 women and 377 men) and 698 matched controls (317 women and 381 men) within the Korean Genome and Epidemiology Study found that in women, compared with the lowest quartile of plasma concentration of genistein, the highest quartile exhibited a significantly decreased risk of DM (OR 0.58, 95% CI: 0.35, 0.95) [24].…”

Section: Soy/isoflavone Exposure and Risk Of Diabetes: Epidemiologymentioning

confidence: 99%

“…3) Summary of the epidemiologic data Case-control and/or cohort studies examining the relationship between soy and DM have been conducted in China [20], Singapore [21] [22], Japan [18] [19], Vietnam [25], Korea [24] and the United States [14][15] [17]. The US data provide some support for the protective effects of soy against the development of DM but as noted, they are of doubtful relevance because of the low soy intake of Americans.…”

Section: Soy/isoflavone Exposure and Risk Of Diabetes: Epidemiologymentioning

confidence: 99%

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Soyfoods, glycemic control and diabetes

Lecerf

Arnoldi

Rowland

et al. 2020

Nutrition Clinique et Métabolisme

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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.

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“…Supplementation of soy protein more than 6 months significantly reduces Fasting Plasma Glucose, LDL-Cholesterol in T2DM and metabolic syndrome (Zhang et al, 2016). High intake of soybeans and isoflavones can reduce the risk of lower type 2 diabetes in Vietnamese adults (Nguyen et al, 2017). Administration of 15g of soy protein with 66mg of isoflavones improved significant glycemic control compared to 15g of soy protein without isoflavones (Sathyapalan et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of Soybean-based Food Supplement on Insulin and Glucose Levels in Type 2 Diabetes Mellitus Patients

Purwoko

Astuti

Asdie

et al. 2019

Indonesian J. Pharm.

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Administration of soy may stimulate increase levels of glucagon-like peptide 1 (GLP-1). Giving soy supplements to people with diabetes can reduce blood glucose levels significantly. However, no studies have shown this reduction effect of glucose level back to normal levels. This study aimed to determine the blood insulin and glucose levels after supplementation of soybean-based food supplements in patients with type 2 diabetes mellitus (T2DM) and the sequencee of DNA of GLP-1 gene. This experimental study was a randomized, treatment controlled; open clinical trial study conducted by comparing the group treated with soybean supplement products containing 18g protein and the group of placebo. Seventy-six, subjects with T2DM were recruited from Muhammadiyah Gamping Hospital and PERSADIA Gymnastics, Yogyakarta, based on the inclusion and exclusion criteria. All subyects were grouped randomly into the supplement group and placebo group. Blood sampling was drawn at 8h fasting, 2h after administration of supplement and 2h after administration of 75g glucose. The determination of blood insulin and glucose level and DNA sequencing were performed. Blood insulin level 2h after supplement administration (mean±SEM) increased 5.3±0.8µIU/mL (n=37) while placebo decreased 0.9±0.4µIU/mL (n=39) which was significantly different (p<0.05). In both groups blood glucose levels incresed as much as 130.0±11.5mg/dl (n=37) and 146.7±8.2mg/dL (n=39) (p>0.05), for the supplement treated and placebo groups, respectively. DNA sequencing shows a nucleotide variation of GLP-1 (37 amino acid) in Javanese T2DM. It may be concluded that administration of soybean-based supplements containing 18g protein increased blood insulin levels and decreased blood glucose levels.

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Soyfood and isoflavone intake and risk of type 2 diabetes in Vietnamese adults

Abstract: Soyfood and isoflavone intake was associated with a lower type 2 diabetes risk in Vietnamese adults.

Cited by 31 publications

References 42 publications

Daidzein, its effects on impaired glucose and lipid metabolism and vascular inflammation associated with type 2 diabetes

Daidzein, its effects on impaired glucose and lipid metabolism and vascular inflammation associated with type 2 diabetes

Soyfoods, glycemic control and diabetes

Effect of Soybean-based Food Supplement on Insulin and Glucose Levels in Type 2 Diabetes Mellitus Patients

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