“…Subgroup analyses showed that isoflavones significantly lowered CRP by 0.70 mg/L ( p = 0.003) among women with baseline CRP concentrations greater than 2.2 mg/L, which was equivalent to an approximate 22% reduction in levels of this inflammatory marker, whereas no change was noted in women with lower baseline CRP levels [164]. Subsequently published research also reported decreases in CRP in response to various soy interventions (soy protein, soyfoods or isoflavones) including studies involving participants engaged in an exercise program [165], subclinical hypothyroid patients [166], diabetic patients [167,168], patients with liver disease [169] and patients with renal disease [169,170]. Conversely however, soy was without effect in several other studies [120,160,171,172,173,174,175,176].…”