BENEFICIAL EFFECTS OF SOYPROTEIN ISOFLAVONES ON LIPID AND BLOOD GLUCOSE CONCENTRATIONS IN TYPE 2 DIABETIC SUBJECTS

Consumption of soyprotein has recently been shown to improve the blood lipid levels in non-diabetic subjects. The purpose of this study was to evaluate if a dietary soyprotein isoflavones affects lipid and blood glucose levels in type 2 diabetic subjects. Twenty six type 2 diabetic patients who had refferd to Ahvaz Jundishapour University Diabetes Center, due to uncontrolled diabetes, participated in this study. They completed a trial of dietary supplementation with 25gr/day of a processed defeated meal containing 12 gr soyprotein and about 50mg isoflavones, for 3 months. FBS, HbA1C, serum total cholesterol, triglyceride, HDL and LDL-C and patients, weight and blood pressure were checked before soyprotein consumption and monthly thereafter. There were significant differences in mean FBS (153±50 versus 178±60, P< 0.015), HbA1C (8.8 ± 1.4 versus 9.6 ± 1.7 percent, P<0.001), triglycerides concentration (229 ± 113 versus 267 ± 149 P<0.008) and total cholesterol (196 ± 41 versus 207 ± 42, P<0.002) before and after three months consumption of soyprotein isoflavones.There were no significant changes in HDL and LDL-C cholesterol levels, blood pressure and weight. Key words: Blood glucose, Diabetes type 2, Soyprotein and isoflavones, Blood lipids