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Erschienen in:
17.08.2018 | Research Article
Substitution of red meat with soybean but not non- soy legumes improves inflammation in patients with type 2 diabetes; a randomized clinical trial
Erschienen in: Journal of Diabetes & Metabolic Disorders | Ausgabe 2/2018
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Background and aims
Several studies have documented that consumption of legumes including soybean is inversely associated with systemic inflammation and oxidative stress. This study was done to assess the effects of soy beans or non-soy legumes consumption on C-reactive protein (CRP) and malondialdehyde (MDA) among Patients with Type 2 Diabetes (T2D).
Methods
75 persons with T2D participated in this randomized controlled clinical trial. Participants were randomized to one of the following 3 groups for 8 weeks: soy bean group (taking a cup of cooked soy beans three days a week), legumes group (taking a cup of cooked non-soy legumes three days a week) and control group (taking two servings of red meat three days a week). Anthropometric indices, dietary intakes, and serum MDA and CRP were measured at baseline and after intervention.
Results
A Significant decrease was observed in serum CRP of soy bean group (P = 0.01) which was significantly more than the controls (p = 0.001), while no significant changes of CRP was observed in legume group. Serum MDA changed significantly in none of the 3 groups.
Conclusions
In conclusion, we found that substitution of red meat with soybean but not non- soy legumes may reduce inflammatory factors with no effects on oxidative stress in diabetic patients.