The Effects of Soy Bean Flour Enriched Bread Intake on Anthropometric Indices and Blood Pressure in Type 2 Diabetic Women: A Crossover Randomized Controlled Clinical Trial

Abstract

Previous studies showed that soy bean has the potential to improve many aspects of diabetes state and provide metabolic benefits that aid in weight management. We aimed to determine the effects of soy bean flour enriched bread on anthropometric indices and blood pressure among type 2 diabetic patients. This randomized, crossover, clinical trial was performed in 30 type 2 diabetic women. There were two trial periods for 6 weeks and a wash-out period for 4 weeks. In the soy bread diet period, 120 g of soy bean flour enriched bread was consumed each day instead of the same amount of their usual bread or other cereal products. After a 4-week wash-out period, participants were crossed over for another 6 weeks. Mean (±SD) age of study participants was 45.7 ± 3.8 years. The results of our study showed no significant effects of soy bean flour enriched bread on anthropometric indices and blood pressure among diabetic patients. Despite the slight reduction in BMI, waist circumference, and percent of body fat, there were no significant differences in changes of these values between two groups. No significant changes in waist to hip ratio and blood pressure were seen.

Korean traditional Chungkookjang improves body composition, lipid profiles and atherogenic indices in overweight/obese subjects: a double-blind, randomized, crossover, placebo-controlled clinical trial

“…Dietary fiber stimulates the secretion of gastrointestinal hormones that may act as satiety factors. 22 At the baseline, the levels of plasma lipids were similar between the two groups. In male subjects who completed the trial, the levels of TC, LDL-C, triglyceride and non HDL-C increased in both the groups.…”

“…In male subjects who completed the trial, the levels of TC, LDL-C, triglyceride and non HDL-C increased in both the groups. The studies by Salari Moghaddam et al 22 and St-Onge et al 30 also reported that the groups consuming bread reinforced with soybean powder or foods with added soy protein did not significantly change serum lipid profiles compared with the group taking the placebo. Many clinical studies have obtained conflicting results on the effects of soy, fermented soybean and isoflavones on lipid metabolism.…”

“…22,24,25 Soybean, a rich source of plant proteins and calcium, is also an important source of isoflavones such as daidzein, genistein, genistein and glycetin. 26 Soybeans contain 0.1-5 mg total isoflavones per g, primarily consisting of the isoflavones genistein, daidzein and glycitein in their glycosylated forms.…”

“…Assuming a dropout rate of 20%, a total of 120 subjects were enrolled in the trial. [21][22][23] Exclusion criteria for the study were as follows: (1) severe heart disease (heart failure, angina, myocardial infarction, valvular heart disease and arrhythmias); (2) severe cerebrovascular disease (stroke and hemorrhage); (3) acute or chronic inflammatory disease; (4) malignant tumor (leukemia and lymphoma); (5) diagnosed with type 1 and type 2 diabetes or fasting glucose ⩾ 126 mg/dl; (6) systolic pressure ⩾ 160 mmHg and diastolic pressure ⩾ 100 mmHg; (7) hereditary hyperlipidemia; (8) allergic or hypersensitive response to any of the ingredients in the test products; (9) a history of disease that could interfere with the test products or impede their absorption such as gastrointestinal disease or gastrointestinal surgery; (10) under antipsychotic drugs therapy within the past 2 months; (11) participation in any other clinical trials within the past 2 months; (12) abnormal hepatic liver function or renal disease (acute/chronic renal failure or nephrotic syndrome); and (13) laboratory test, and medical or psychological conditions that might interfere with successful participation in the study based on the judgment of the investigators. The study protocol and the written informed consent were approved by the Functional Foods Institutional Review Board of Chonbuk National University Hospital (CUH IRB 2013-01-002).…”

Soy Bioactive Components in Functional Perspective: A Review

“…[48] Moreover, 30 premenopausal women were given soybean flour fortified bread as a dietary intervention (120 g for 6 weeks) prepared by replacing 30% of wheat flour with soybean flour to see the protective effect of soy intake on the development of diabetes but no significant effect on metabolic profile was observed. [49] Isoflavones and Cancer…”