The effects of soybean-flour-enriched bread intake on inflammatory markers among type 2 diabetic women: a cross-over randomized controlled clinical trial

AUTHORS

Asma Salari-Moghaddam 1 , Mohammad Hassan Entezari 2 , * , Bijan Iraj 3 , Gholamreza Askari 4 , Mohammadreza Maracy 5

AUTHORS INFORMATION

1 Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran

2 Dept. of Clinical Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran

3 Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

4 Dept. of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran

5 Dept. of Epidemiology & Biostatics, School of Public Health, Isfahan University of Medical Sciences, Isfahan, Iran

ARTICLE INFORMATION

Journal of Kermanshah University of Medical Sciences: 21 (1); e69503
Published Online: May 30, 2017
Article Type: Original Article
Received: July 11, 2017
Accepted: May 27, 2017
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Abstract

Introduction: Although soy-based foods have been reported to affect serum levels of inflammatory biomarkers, there was no study examining the effects of soybean flour-enriched bread in diabetic patients. The aim of this study was to determine the effects of consumption of soybean flour-enriched bread on inflammatory markers in type 2 diabetic women.

Methods: This randomized, cross-over, controlled clinical trial recruited 30 type 2 diabetic women. After a 2-week run-in period, participants were randomly assigned to either intervention (soy bread) or control groups (habitual diet). Participants in the intervention group were asked to consume 120 g of soybean flour-enriched bread instead of the same amount of usual bread intake or other cereals. Participants in the control group were asked to remain on the habitual diet. After a four-week washout period, the participants were crossed over for another six weeks.

Results: Mean (±SD) age, weight and BMI of the subjects was 45.7±3.8 years, 73.8±10.7 and 29.5±3.9 kg/m2, respectively. We found no significant effect of soybean flour-enriched bread on high sensitive C-reactive protein (change difference: -0.04, P=0.6), Tumor Necrosis Factor-alpha (change difference: -14.2, P=0.27), interleukin 6 (change difference: -0.06, P=0.15) and Soluble Vascular Cell Adhesion Molecule-1 among women in the intervention group compared with the control group. No significant effects were observed in serum levels of sVCAM1 after consumption of soybean flour-enriched bread.

Conclusion: Soybean flour-enriched bread consumption had no significant effects on inflammatory markers.

Keywords

Soybeans inflammation diabetes

© 2017, Journal of Kermanshah University of Medical Sciences. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
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