Table 3. Effect of soy bread and regular diet on anthropometric values*.
| Variables | First phase (n = 30) |
Second phase (n = 30) |
Mean change difference† | p value‡ | ||
|---|---|---|---|---|---|---|
| Week 0 | Week 6 | Week 9 | Week 15 | |||
| Weight, kg | ||||||
| SBD§ | 75.9 ± 8.9 | 73.1 ± 9.3 | 73.5 ± 10.2 | 71.1 ± 10.5 | 0.6 ± 1.0 | 0.12 |
| RD∥ | 73.2 ± 10.4 | 71.0 ± 10.5 | 75.3 ± 8.9 | 73.4 ± 8.9 | ||
| BMI, kg/m2 | ||||||
| SBD | 28.5 ± 2.4 | 27.4 ± 2.7 | 29.1 ± 2.8 | 27.9 ± 3.0 | 0.2 ± 0.4 | 0.13 |
| RD | 29.2 ± 2.8 | 28.1 ± 3.0 | 28.2 ± 2.5 | 27.5 ± 2.5 | ||
| Waist, cm | ||||||
| SBD | 93.3 ± 8.2 | 91.4 ± 8.1 | 91.1 ± 10.0 | 89.0 ± 10.0 | 0.7 ± 1.2 | 0.60 |
| RD | 90.3 ± 10.2 | 89.0 ± 10.5 | 93.0 ± 8.6 | 91.9 ± 8.4 | ||
| HC, cm | ||||||
| SBD | 101.4 ± 4.8 | 100.2 ± 4.6 | 100.3 ± 4.9 | 99.1 ± 5.0 | -0.2 ± 0.9 | 0.19 |
| RD | 99.8 ± 5.1 | 98.6 ± 5.1 | 101.3 ± 4.7 | 99.7 ± 4.7 | ||
| WHR | ||||||
| SBD | 0.9 ± 0.1 | 0.9 ± 0.1 | 0.9 ± 0.1 | 0.9 ± 0.1 | 0.0 ± 0.0 | 0.32 |
| RD | 0.9 ± 0.1 | 0.9 ± 0.1 | 0.9 ± 0.1 | 0.9 ± 0.1 | ||
| Body fat, % | ||||||
| SBD | 35.9 ± 2.6 | 34.6 ± 3.2 | 38.4 ± 2.6 | 36.8 ± 3.3 | 0.1 ± 1.6 | 0.72 |
| RD | 38.3 ± 2.5 | 36.8 ± 2.7 | 36.0 ± 2.4 | 34.7 ± 2.9 | ||
HC: hip circumference, WHR: waist to hip ratio, SBD: soy bread diet, RD: regular diet.
*All values are shown in mean ± SD; †Mean change differences of variable = mean differences in soy bread diet-mean differences in regular diet; ‡p values for mean change differences between two groups (Paired t-test); §All subjects in this group received a weight loss diet and were also asked to replace 120 g of their usual bread intake with identical amount of soy bread; ∥All participant were on their regular diet; subjects were asked not to consume soy products.