Type 2 diabetes: soy reduces the risk of heart disease in diabetics

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The consumption of soy products improves the indicators of the cardiovascular system in patients with type 2 diabetes, a meta-analysis of 22 studies showed.

The potential positive effects of soy products on cardiometabolic health have long been debated. The aim of the current meta-analysis (evaluation of several studies) was to determine the effect of soy product consumption on cardiovascular risk factors in patients with type 2 diabetes.

22 randomized controlled trials were evaluated.

From for this purpose, the study authors searched PubMed, Scopus, Embase, and the Cochrane Library for relevant keywords.

All randomized controlled trials (RCTs) that studied the effect of soy product consumption on cardiovascular risk factors were included in the meta-analysis. – vascular diseases in patients with type 2 diabetes.

Consumption of soy products led to a significant decrease in serum concentrations of:

• Triglycerides (difference: -24.73 mg/dL; 95% confidence interval, CI: from -37.49% to -11.97 %)
• Total cholesterol (difference: -9.84 mg/dL; 95% CI: -15.07, -4.61)
• LDL cholesterol (difference: -6 .94 mg/dl; 95% CI: -11.71 to -2.17)
• C-reactive protein (CRP) (difference: -1.27 mg/l, 95% CI: from -2.39 to -0.16)

Subgroup analyzes showed a significant decrease in fasting blood sugar after soy consumption in patients with elevated fasting blood sugar at the beginning of the study (more than 126 mg/dl) and in patients who received a larger amount of soy (more than 30 g/day). Soy products reduced systolic blood pressure in patients with high blood pressure (greater than 135 mm Hg).

Results show that consumption of soy products can improve cardiovascular parameters in patients with type 2 diabetes. especially in patients with a poor initial risk profile.