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

authors:

avatar Asma Salari-Moghaddam 1 , avatar Mohammad Hassan Entezari 2 , * , avatar Bijan Iraj 3 , avatar Gholamreza Askari 4 , avatar Mohammadreza Maracy 5

Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
Dept. of Clinical Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
Dept. of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
Dept. of Epidemiology & Biostatics, School of Public Health, Isfahan University of Medical Sciences, Isfahan, Iran

how to cite: Salari-Moghaddam A, Entezari M H, Iraj B, Askari G, Maracy M. The effects of soybean-flour-enriched bread intake on inflammatory markers among type 2 diabetic women: a cross-over randomized controlled clinical trial. J Kermanshah Univ Med Sci. 2017;21(1):e69503. doi: 10.22110/jkums.v21i1.2990.

Abstract

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.

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