Table 3.

Effect of Soy Isoflavones on Hyperglycemic Clamp Outcomes, Inflammation Markers, Adipokines, Lipids. and Macronutrients

Change in Outcome Variable over 3 months	Placebo (n=16)	Soy (n=17)	P
First Phase Insulin Secretion AUC (pmol/min)	16.6 (−172–960)	−211 (−2215–1329)	0.5256
Second Phase Insulin Secretion AUC (pmol/min)	5086 (−6432–13455)	−2188 (−11000–5540)	0.1509
Endogenous glucose production (mg/min)	11.3 (−16.4–36.9)	−3.5 (−92.1–57.8)	0.5886
IL-6 (pg/ml)	0.12 (0–1.6)	−0.07 (−1.33–0.08)*	0.0342
CRP (ng/ml)	4903 (−719–15464)	396.3 (−8252–9104)	0.2140
TNF-α (pg/ml)	−0.2 (−0.08–0.07)	−0.1 (−0.66–0.15)	0.3307
Total cholesterol (mg/dL)	0.0 (−14.5–14.0)	6.0 (−6.0 – 30.0)	0.2721
LDL (mg/dL)	0.0 (−12.0–8.5)	5.0 (−2.0–33.0)	0.0834
HDL (mg/dL)	3.0 (−8.0–9.0)	4.0 (2–5)	0.7334
Triglycerides (mg/dL)	17.0 (−13.0–28.5)	15.0 (−4.5–28.5)	0.8811
Total calories (kcal/day)	−135 ± 369	−205 ± 687	0.7200
Fat (kcal/day)	−10 ± 20	−12 ± 42	0.8429
Carbohydrate (kcal/day)	−7 ± 59	−15 ± 63	0.7132
Protein (kcal/day)	−3 ± 23	−10 ± 27	0.4609

Data are presented as medians (IQR) for all outcome variables except for total calories, fat, carbohydrate, and protein, which are presented as means (SD).

^*p<0.05