TABLE 1.
Characteristics of studies included in a systematic review and meta-analysis of the effects of soy products on cardiovascular risk factors in patients with type 2 diabetes1
| Trial duration, wk | Intervention | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Author, year | Age, y | Mean BMI (kg/m2) | Treatment | Isoflavone | ||||||||
| (ref) | Country | Study design | Sample, n (M/F) | IG | CG | IG | CG | group | Soy dose | dose | Control | |
| Anderson et al., 1998 (49) | USA | Crossover (R) | 8 MIG: 8 MCG: 8 M | 8 | 64.0 ± 26.0 | 35.1 ± 6.2 | Soy protein | NR | NR | Animal protein | ||
| Jayagopal et al., 2002 (50) | UK | Crossover (R/DB) | 32 FIG: 32 FCG: 32 F | 12 | 62.5 ± 6.8 | 32.2 ± 5.0 | Soy protein + isoflavone | 30 g | 132 mg | Placebo (cellulose) | ||
| Azadbakht et al., 2003 (51) | Iran | Crossover (R) | 14 (10 M/4 F)IG: 14 (10 M/4 F)CG: 14 (10 M/4 F) | 7 | 62.5 ± 12.1 | 26.6 ± 4.0 | Soy protein | 0.8 g/kg | NR | Animal protein | ||
| Teixiera et al., 2004 (52) | USA | Crossover (R) | 14 MIG: 14 MCG: 14 M | 8 | NR | NR | 29.8 ± 0.8 | 29.8 ± 0.8 | Soy protein | 0.5 g/kg | 0.2 mg/g protein | Casein |
| González et al., 2007 (53) | UK | Crossover (R/DB/PC) | 24 MIG: 24 MCG: 24 M | 4 | NR | NR | 30.7 ± 5.5 | 31.0 ± 6.4 | Isoflavone | 25 g | 132 mg | Placebo (cellulose) |
| Noroozi et al., 2008 (54) | Iran | Parallel (R) | 32 (4 M/28 F)IG: 16 (M/F: NR)CG: 16 (M/F: NR) | 4 | 48.7 ± 7.5 | 46.2 ± 7.4 | 30.8 ± 4.1 | 32.7 ± 5.2 | Soy protein + low-calorie diet | 30 g | 45 mg | Low-calorie diet |
| Azadbakht et al., 2008 (30) | Iran | Parallel (R) | 41 (18 M/23 F)IG: 20 (M/F: NR)CG: 21 (M/F: NR) | 208(4 y) | 62.1 ± 12.1 | 62.1 ± 12.1 | NR | NR | Isoflavone | 17 g | 48 mg | Animal protein |
| Chang et al., 2008 (27) | Korea | Parallel (R) | 20 (8 M/ 12 F)IG: 10 (4 M/6 F)CG: 10 (4 M/6 F) | 4 | 56.6 ± 2.9 | 54.9 ± 2.4 | 25.2 ± 1.1 | 24.3 ± 0.6 | Soybean + a diabetes diet | 69 g | NR | Diabetes diet |
| Pipe et al., 2009 (26) | Canada | Crossover (R/DB) | 29 (16 M/13 F)IG: 29 (16 M/13 F)CG: 29 (16 M/13 F) | 4 | 60.1 ± 9.6 | 29.6 ± 9.0 | Soy protein | 40 g | 88 mg | Milk protein | ||
| Azadbakht and Esmaillzadeh, 2009 (55) | Iran | Crossover (R) | 14 (10 M/4 F)IG: 14 (10 M/4 F)CG: 14 (10 M/4 F) | 7 | 62.5 ± 12.1 | NR | Soy protein | 17.8 g | NR | Animal protein | ||
| Liu et al., 2010 (58) | China | Parallel (R/DB) | 120 FIG: 60 FCG: 60 F | 24 | 56.4 ± 4.7 | 55.9 ± 3.8 | 24.1 ± 3.8 | 24.6 ± 3.4 | Soy protein | 15 g | 100 mg | Milk protein |
| Gobert et al., 2010 (57) | Canada | Crossover (R/DB) | 29 (16 M/13 F)IG: 29 (16 M/13 F)CG: 29 (16 M/13 F) | 4 | 60.1 ± 9.6 | 29.6 ± 9.0 | Soy protein | 40 g | 88 mg | Milk protein | ||
| Ble-Castillo et al., 2010 (56) | Mexico | Crossover (R) | 28 (2 M/24 F)IG: 28 (2 M/24 F)CG: 28 (2 M/24 F) | 4 | 51.7 ± 5.6 | 34.9 ± 2.3 | Soy milk | 24 g | 24 g | Native banana starch | ||
| Miraghajani et al., 2012 (59) | Iran | Crossover (R) | 25 (10 M/15 F)IG: 25 (10 M/15 F)CG: 25 (10 M/15 F) | 4 | 51.0 ± 10.0 | 28.6 ± 4.0 | Soy milk | 240 cc | NR | Cow milk | ||
| Miraghajani et al., 2013 (60) | Iran | Crossover (R) | 25 (10 M/15 F)IG: 25 (10 M/15 F)CG: 25 (10 M/15 F) | 4 | 51.0 ± 10.0 | 28.6 ± 4.0 | Soy milk | 240 cc | NR | Cow milk | ||
| Salari Moghaddam et al., 2014 (61) | Iran | Crossover (R) | 30 FIG:30 FCG: 30 F | 6 | 45.7 ± 3.8 | 45.7 ± 3.8 | 28.6 ± 3.6 | 30.2 ± 4.3 | Soybean flour–enriched bread | 120 g | NR | Bread |
| Salari Moghaddam et al., 2014 (62) | Iran | Crossover (R) | 30 FIG: 30 FCG: 30 F | 6 | 45.7 ± 3.8 | 45.7 ± 3.8 | 28.6 ± 3.6 | 30.2 ± 4.3 | Soybean flour–enriched bread | 120 g | NR | Bread |
| Sathyapalan et al., 2016 (63) | UK | Parallel (R/DB) | 200 MIG: 100 MCG: 100 M | 12 | 52.0 ± 5.0 | 52.0 ± 5.0 | 31.8 ± 5.9 | 31.6 ± 5.8 | Soy protein + isoflavone | 15 g | 66 mg | Soy protein |
| Hematdar et al., 2018 (64) | Iran | Parallel (R) | 44 (11 M/33 F)IG: 21 (7 M/14 F)CG: 23 (4 M/19 F) | 8 | 57.0 ± 7.3 | 56.0 ± 7.3 | 25.6 ± 3.9 | 26.7 ± 2.9 | Soybean | 40 g | NR | 2 servings of red meat 3 days per week |
| Sedaghat et al., 2019 (67) | Iran | Parallel (R) | 68 (31 M/35 F)IG: 34 (16 M/19 F)CG: 34 (15 M/19 F) | 8 | 49.9 ± 9.2 | 50.2 ± 8.3 | 29 ± 3.2 | 28.2 ± 3.3 | Soybean | 60 g | NR | Usual diet |
| Hassanzadeh-Rostami et al., 2019 (65) | Iran | Parallel (R) | 44 (12 M/32 F)IG: 21 (7 M/14 F)CG: 23 (5 M/19 F) | 8 | 57.1 ± 7.3 | 56.1 ± 7.2 | 25.7 ± 3.9 | 26.5 ± 3.2 | Soybean | ×2 servings–cooked soybeans | NR | 2 servings of red meat 3 days per week |
| Konya et al., 2019 (66) | Qatar | Parallel (R/DB) | 26 (18 M/8 F)IG: 13 (11 M/12 F)CG: 13 (7 M/6 F) | 8 | 63.5 ± 6.3 | 66.8 ± 8.4 | 31.0 ± 5.6 | 30.9 ± 4.5 | Soy protein + isoflavone | 15 g | 32 mg | Soy protein |
1
Some data are reported for the overall sample and not by intervention or control group. Values for age and BMI are presented as mean ± SDs. CG, control group; DB, double-blinded; IG, intervention group; NR, not reported; PC, placebo controlled; R, random; ref, reference.