Soyfoods, glycemic control and diabetes

Lecerf, J.-M., Arnoldi, A., Rowland, I., Trabal, J., Widhalm, K., Aiking, H. and Messina, M. (2020) Soyfoods, glycemic control and diabetes. Nutrition Clinique et Métabolisme, 34 (2). pp. 141-148. ISSN 09850562 doi: 10.1016/j.nupar.2020.02.437

Abstract/Summary

Soy is characterised by a higher content of specific proteins and isoflavones. The question is to know if incorporation of soy foods in the diet may have a favourable effect, or not, on the risk of diabetes, on glycaemic index and insulinemic response, and which are the components involved in these effects. This literature review analyses the epidemiological, clinical and experimental data for that question. Studies are in favour of a beneficial effect of soy on glycaemia, type 2 diabetes risk, and probably on complications of this disease. Its place in the diet should be examined.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/90931
Identification Number/DOI	10.1016/j.nupar.2020.02.437
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
Publisher	Elsevier
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