Soy Protein Intake, Cardiovascular Risks, CRP-Level and Kidney Function Among Type 2 Diabetic Patients with Nephropathy

authors:

avatar Leila Azadbakht 1 , * , avatar Shahnaz Atabak 2 , avatar Somayeh Rajaie 3 , avatar Maryam Zahedi 4 , avatar Masoomeh Tehrani 4 , avatar Ahmad Esmaillzadeh 1

Associate professor of Nutrition, Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.
Associate professor of Nutrition, Modarres hospital, Shaheed Beheshti University of Medical Sciences, Tehran, Iran.
MSc Student of Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
MSc Student of Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.
Zahedan Journal of Research in Medical Sciences: Vol.14, issue 2; e93577
published online: September 19, 2011
article type: Research Article
received: August 16, 2010
accepted: September 09, 2010

how to cite: Azadbakht L, Atabak S, Rajaie S, Zahedi M, Tehrani M, et al. Soy Protein Intake, Cardiovascular Risks, CRP-Level and Kidney Function Among Type 2 Diabetic Patients with Nephropathy. Zahedan J Res Med Sci. 2012;14(2):e93577. 

Abstract

Background: There are few reports regarding the effect of long-term soy protein consumption among type 2 diabetic patients with nephropathy. This study was conducted to elucidate the effects of soy consumption for a long period of time on cardiovascular risks, C-reactive protein (CRP) and kidney function indexes among type 2 diabetic patients with nephropathy.
Materials & Methods: This long-term randomized clinical trial was conducted among 41 type 2 diabetic patients with nephropathy (18 men and 23 women). Twenty patients in the soy protein group consumed a diet containing 0.8 g protein/kg body weight (35% animal proteins, 35% textured soy protein, and 30% vegetable proteins) and 21 patients in the control group consumed a similar diet containing 70% animal proteins and 30% vegetable proteins for 4 years.
Results: Soy protein consumption significantly improved cardiovascular risks such as fasting plasma glucose (mean change in the soy protein versus control groups: −18 ± 3 vs. 11 ± 2 mg/dl P = 0.03), total cholesterol (−23 ± 5 vs. 10 ± 3 mg/dl P = 0.01), LDL cholesterol (−20 ± 5 vs. 6 ± 2 mg/dl P = 0.01), triglyceride (−24 ± 6 vs. −5 ± 2 mg/dl P = 0.01) and serum CRP (1.31 ± 0.6 vs. 0.33 ± 0.1 mg/l P = 0.02) concentrations. Significant reductions were also seen in proteinuria (−0.15 ± 0.03 vs. 0.02 ± 0.01 g/day P = 0.001) and urinary creatinine (−1.5 ± 0.9 vs. 0.6 ± 0.3 mg/dl, P = 0.01) by consumption of soy protein.
Conclusion: Long-term soy protein consumption has beneficial effects on cardiovascular risk factors and kidney-related biomarkers among type 2 diabetic patients with nephropathy. [ZJRMS, 2012 14(2): 31-38]

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References

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