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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

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To link to this item DOI: 10.1016/j.nupar.2020.02.437


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
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
ID Code:90931

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