The effects of soybean-flour-enriched bread intake on inflammatory markers among type 2 diabetic women: a cross-over randomized controlled clinical trial

Introduction: Although soy-based foods have been reported to affect serum levels of inflammatory biomarkers, there was no study examining the effects of soybean flour-enriched bread in diabetic patients. The aim of this study was to determine the effects of consumption of soybean flour-enriched bread on inflammatory markers in type 2 diabetic women.

Methods: This randomized, cross-over, controlled clinical trial recruited 30 type 2 diabetic women. After a 2-week run-in period, participants were randomly assigned to either intervention (soy bread) or control groups (habitual diet). Participants in the intervention group were asked to consume 120 g of soybean flour-enriched bread instead of the same amount of usual bread intake or other cereals. Participants in the control group were asked to remain on the habitual diet. After a four-week washout period, the participants were crossed over for another six weeks.

Results: Mean (±SD) age, weight and BMI of the subjects was 45.7±3.8 years, 73.8±10.7 and 29.5±3.9 kg/m2, respectively. We found no significant effect of soybean flour-enriched bread on high sensitive C-reactive protein (change difference: -0.04, P=0.6), Tumor Necrosis Factor-alpha (change difference: -14.2, P=0.27), interleukin 6 (change difference: -0.06, P=0.15) and Soluble Vascular Cell Adhesion Molecule-1 among women in the intervention group compared with the control group. No significant effects were observed in serum levels of sVCAM1 after consumption of soybean flour-enriched bread.

Conclusion: Soybean flour-enriched bread consumption had no significant effects on inflammatory markers.