Table 4.
Effect of one year supplementation of soy or control foods on red blood cells and related parameters
| Measures | Control (n = 27) | Soy (n = 35) | ||||
| Baseline | Final | Change (%) | Baseline | Final | Change (%) | |
| RBC (×106/mm3) | 4.73 ± 0.07 | 4.73 ± 0.08 | -0.20 | 4.51 ± 0.07* | 4.55 ± 0.07 | + 0.98 |
| Hb (g/dl) | 13.6 ± 0.2 | 13.6 ± 0.2 | +0.09 | 13.2 ± 0.2 | 13.5 ± 0.2 | +2.91 |
| Hct (%) | 40.4 ± 0.5 | 39.6 ± 0.5 | -1.85 | 39.3 ± 0.5 | 39.5 ± 0.5 | +0.82 |
| MCV (um3) | 85.6 ± 1.1 | 84.4 ± 1.1 | -1.36 | 87.2 ± 0.9 | 87.2 ± 1.0 | -0.03 |
| MCH (pg) | 28.9 ± 0.4 | 29.0 ± 0.4 | +0.44 | 29.3 ± 0.4 | 29.8 ± 0.4 | +2.02 |
| MCHC (g/dl) | 33.7 ± 0.2 | 34.3 ± 0.2† | +1.81 | 33.6 ± 0.2 | 34.2 ± 0.2† | +2.15 |
| RDW (%) | 13.3 ± 0.2 | 14.0 ± 0.3 | +5.76 | 13.3 ± 0.2 | 13.8 ± 0.2† | +4.60 |
Data represent least square mean ± SE. Differences were considered significant at P value < 0.05.
*indicates that baseline values of the soy group were significantly different from the baseline values of the control group
† signifies that final values were significantly different (P < 0.05) from their baseline values. No differences were observed between the soy and control groups when parameters where expressed as change (%) from baseline.
RBC = red blood cell; Hb = hemoglobin; Hct = hematocrit; MCV = mean corpuscular volume; MCH = mean corpuscular hemoglobin; MCHC = mean corpuscular hemoglobin concentration; RDW = red cell distribution width index.