The effects of soy protein and cocoa with or without isoflavones on glycemic control in type 2 diabetes. A double-blind, randomized, placebo-controlled study
Konya, Judit; Sathyapalan, Thozhukat; Kilpatrick, Eric S.; Atkin, Stephen L.
Eric S. Kilpatrick
Stephen L. Atkin
Objective: Soy and cocoa have been suggested to be beneficial for diabetes. The aim of this study was to identify the effects of soy protein, isoflavones, and cocoa on glycemic control parameters.
Research design and methods: The study was a parallel, double-blind, placebo-controlled study where patients with diet or metformin controlled type 2 diabetes were randomized to, casein soy protein with or without isoflavones (SPI, SP), and with or without cocoa (SPIC, SPC) arms for an 8 week period. Glycemic control and cardiovascular risk factors were assessed prior to and after the completion of the dietary intervention. Sixty participants completed the study.
Results: Soy protein improved HbA1c compared to casein (p < 0.05). The addition of isoflavones improved indices of insulin resistance and LDL [delta QUICKIE (SPI: −0.12 ± 0.04 vs. SP: 0.03 ± 0.06, p = 0.03); delta LDL (−0.27 ± 0.41 vs. 0.22 ± 0.43, p = 0.02); percentage change in HOMA (31.02 ± 54.75 vs. −14.42 ± 27.07, p = 0.02); percentage change in QUICKIE (−3.89 ± 7.07 vs. 6.11 ± 10.54, p = 0.01)]. However, the addition of cocoa provided no benefit with or without isoflavones.
Summary: Soy protein had intrinsic activity on glycemic control compared to casein. Isoflavones improved both insulin resistance and LDL, but cocoa did not have added benefit on these indices.
|Journal Article Type||Article|
|Publication Date||Jun 2, 2019|
|Journal||Frontiers in Endocrinology|
|Peer Reviewed||Peer Reviewed|
|APA6 Citation||Konya, J., Sathyapalan, T., Kilpatrick, E. S., & Atkin, S. L. (2019). The effects of soy protein and cocoa with or without isoflavones on glycemic control in type 2 diabetes. A double-blind, randomized, placebo-controlled study. Frontiers in endocrinology, 10, https://doi.org/10.3389/fendo.2019.00296|
|Keywords||Type 2 diabetes; Soy; Cocoa; Glycemia control; Isoflavones|
© 2019 Konya, Sathyapalan, Kilpatrick and Atkin. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
You might also like
Renin-Angiotensin System Overactivation in Type 2 Diabetes: A Risk for SARS-CoV-2 Infection?
The role of interleukin-18 in the development and progression of atherosclerosis