April 3, 2008 -- Intake of soy protein had beneficial effects on cardiovascular risk factors and kidney-related biomarkers in patients with type 2 diabetes and nephropathy, according to the results of a longitudinal, randomized trial published in the April issue of Diabetes Care.
"Several short-term trials on the effect of soy consumption on cardiovascular risks are available, but little evidence exists regarding the impact of long-term soy protein consumption among type 2 diabetic patients with nephropathy," write Leila Azadbakht, PhD, from the Isfahan University of Medical Sciences in Isfahan, Iran, and colleagues. "To determine the effects of long-term soy consumption on cardiovascular risks, we measured C-reactive protein (CRP) and kidney function indexes among type 2 diabetic patients with nephropathy."
Of 41 patients with type 2 diabetes and nephropathy who were enrolled in this study, 18 were men and 23 were women. The soy protein group (n = 20) was assigned to a diet containing 0.8 g protein/kg body weight (35% animal proteins, 35% textured soy protein, and 30% vegetable proteins), whereas the control group (n = 21) was assigned to a similar diet containing 70% animal proteins and 30% vegetable proteins. Duration of the study was 4 years.
The soy protein group fared better than the control group regarding effects on cardiovascular risk factors. Mean change in the soy protein vs control groups for fasting plasma glucose levels was -18 ± 3 vs 11 ± 2 mg/dL (P = .03); for total cholesterol levels, -23 ± 5 vs 10 ± 3 mg/dL (P =.01); for low-density lipoprotein (LDL) cholesterol levels, -20 ± 5 vs 6 ± 2 mg/dL (P = .01); and for serum triglyceride levels, -24 ± 6 vs -5 ± 2 mg/dL (P = .01).
Compared with the control group, the soy protein group also had greater decreases in serum CRP levels (1.31 ± 0.6 vs 0.33 ± 0.1 mg/L; P = .02) and significant reductions in proteinuria (-0.15 ± 0.03 vs 0.02 ± 0.01 g/day; P = .001) and urinary creatinine levels (-1.5 ± 0.9 vs 0.6 ± 0.3 mg/ dL; P = .01).
Limitations of the study include evaluation of only CRP rather than other inflammatory markers, evaluation of only a single dosage range and formulation of soy protein, lack of data on the effects of soy protein according to estrogen receptor genotype, and measurement of urinary urea nitrogen and urinary creatinine as concentrations rather than as 24-hour excretions.
"Longitudinal soy protein consumption significantly affected cardiovascular risk factors and kidney-related biomarkers among type 2 diabetic patients with nephropathy," the study authors write. "As diabetic nephropathy is a progressive disease, we expected that the conditions of these patients would have gotten worse after 4 years, but because of medical and dietary control, their conditions improved in some respects."
The costs of publication of this article were defrayed in part by the payment of page charges, mandating that it must therefore be hereby marked "advertisement" solely to indicate this fact.
Diabetes Care. 2008;31:648-654.
Clinical Context Diet is a cornerstone of the management of diabetes, and the authors of the current study previously demonstrated that the inclusion of soy and vegetable protein can improve laboratory variables in the short term among patients with diabetes. They performed a crossover clinical trial among 14 patients with diabetes and nephropathy, which was published in the October 2003 issue of the European Journal of Clinical Nutrition. In this study, the use of a diet in which 35% of the protein was derived from soy and another 30% from vegetable sources improved levels of total cholesterol, triglycerides, and LDL cholesterol after 7 weeks. The soy and vegetable protein diet also reduced proteinuria but did not affect levels of high-density lipoprotein (HDL) cholesterol.
The current study observes a larger patient cohort for a longer period to determine the significance of a soy protein diet among patients with type 2 diabetes and nephropathy.
Study Highlights Participants in the current study had type 2 diabetes and proteinuria, with a total urinary protein excretion between 300 and 1000 mg/day. Participants' serum creatinine level was between 1 and 2.5 mg/dL, and the serum urea nitrogen level was between 20 and 40 mg/dL. Subjects' systolic and diastolic blood pressure was greater than 140 and 90 mm Hg, respectively. Subjects were randomized to a control diet consisting of 0.8 g protein/ kg body weight, with 70% animal protein and 30% vegetable protein; or a soy protein group consisting of 0.8 g protein/kg body weight, with 35% animal protein, 35% soy protein, and 30% vegetable proteins. Participants received visits with a dietician to encourage adherence to their randomized diet. The outcomes of the study were renal function, degree of proteinuria, serum lipid levels, and CRP levels. These outcomes were assessed every 6 months for 4 years. 41 participants provided data for analysis. 43% of subjects were men, and the mean age of subjects was 62.1 years. The mean duration of diabetes was 10 years, and the mean glycated hemoglobin level was 6.2%. There was no difference in total mean energy intake or activity levels between groups during the trial. Mean body weight was similar between diet groups at 4 years. Mean fasting plasma glucose levels decreased by 18 mg/dL in the soy protein diet group but increased by 11 mg/dL in the control group, which is a significant difference. Total cholesterol levels decreased by 23 mg/dL in the soy protein diet group and increased by 5 mg/dL in the control group, which was also statistically significant. LDL cholesterol and triglyceride levels also were reduced more significantly in the soy protein vs the control diet groups. HDL cholesterol levels were similar in both groups. CRP levels decreased by 1.31 in the soy protein diet group and 0.33 in the control group, which is a significant difference. Proteinuria decreased slightly in the soy protein diet group and increased slightly in the control group, and this difference was also statistically significant. Urinary urea nitrogen and urinary creatinine levels were improved in the soy protein vs control diet groups, but serum creatinine and serum urea nitrogen levels and the glomerular filtration rate were similar at 4 years between groups. The favorable effects of the soy protein diet on proteinuria were independent of its effects on plasma glucose, but not lipid, levels. Pearls for Practice A small trial of a soy-based and vegetable-based protein diet among patients with diabetes and nephropathy demonstrated that this diet could reduce levels of total cholesterol, triglycerides, and LDL cholesterol and decrease proteinuria in the short term. The current study finds that a soy protein diet can reduce levels of fasting plasma glucose, cholesterol, and CRP and decrease proteinuria vs a control diet among patients with type 2 diabetes and nephropathy. However, body weight was similar between the 2 groups.
> April 3, 2008 -- Intake of soy protein had beneficial effects on > cardiovascular risk factors and kidney-related biomarkers in patients > with type 2 diabetes and nephropathy, according to the results of a > longitudinal, randomized trial published in the April issue of > Diabetes Care.
> "Several short-term trials on the effect of soy consumption on > cardiovascular risks are available, but little evidence exists > regarding the impact of long-term soy protein consumption among type 2 > diabetic patients with nephropathy," write Leila Azadbakht, PhD, from > the Isfahan University of Medical Sciences in Isfahan, Iran, and > colleagues. "To determine the effects of long-term soy consumption on > cardiovascular risks, we measured C-reactive protein (CRP) and kidney > function indexes among type 2 diabetic patients with nephropathy."
> Of 41 patients with type 2 diabetes and nephropathy who were enrolled > in this study, 18 were men and 23 were women. The soy protein group (n > = 20) was assigned to a diet containing 0.8 g protein/kg body weight > (35% animal proteins, 35% textured soy protein, and 30% vegetable > proteins), whereas the control group > (n = 21) was assigned to a similar diet containing 70% animal proteins > and 30% vegetable proteins. Duration of the study was 4 years.
> The soy protein group fared better than the control group regarding > effects on cardiovascular risk factors. Mean change in the soy protein > vs control groups for fasting plasma glucose levels was > -18 3 vs 11 2 mg/dL (P = .03); for total cholesterol levels, > -23 5 vs 10 3 mg/dL (P =.01); for low-density lipoprotein (LDL) > cholesterol levels, -20 5 vs 6 2 mg/dL (P = .01); and for serum > triglyceride levels, -24 6 vs -5 2 mg/dL (P = .01).
> Compared with the control group, the soy protein group also had > greater decreases in serum CRP levels (1.31 0.6 vs 0.33 0.1 mg/L; > P = .02) and significant reductions in proteinuria (-0.15 0.03 vs > 0.02 0.01 g/day; > P = .001) and urinary creatinine levels (-1.5 0.9 vs 0.6 0.3 mg/ > dL; P = .01).
> Limitations of the study include evaluation of only CRP rather than > other inflammatory markers, evaluation of only a single dosage range > and formulation of soy protein, lack of data on the effects of soy > protein according to estrogen receptor genotype, and measurement of > urinary urea nitrogen and urinary creatinine as concentrations rather > than as 24-hour excretions.
> "Longitudinal soy protein consumption significantly affected > cardiovascular risk factors and kidney-related biomarkers among type 2 > diabetic patients with nephropathy," the study authors write. "As > diabetic nephropathy is a progressive disease, we expected that the > conditions of these patients would have gotten worse after 4 years, > but because of medical and dietary control, their conditions improved > in some respects."
> The costs of publication of this article were defrayed in part by the > payment of page charges, mandating that it must therefore be hereby > marked "advertisement" solely to indicate this fact.
> Diabetes Care. 2008;31:648-654.
> Clinical Context > Diet is a cornerstone of the management of diabetes, and the authors > of the current study previously demonstrated that the inclusion of soy > and vegetable protein can improve laboratory variables in the short > term among patients with diabetes. They performed a crossover clinical > trial among 14 patients with diabetes and nephropathy, which was > published in the October 2003 issue of the European Journal of > Clinical Nutrition. In this study, the use of a diet in which 35% of > the protein was derived from soy and another 30% from vegetable > sources improved levels of total cholesterol, triglycerides, and LDL > cholesterol after 7 weeks. The soy and vegetable protein diet also > reduced proteinuria but did not affect levels of high-density > lipoprotein (HDL) cholesterol.
> The current study observes a larger patient cohort for a longer period > to determine the significance of a soy protein diet among patients > with type 2 diabetes and nephropathy.
> Study Highlights > Participants in the current study had type 2 diabetes and proteinuria, > with a total urinary protein excretion between 300 and 1000 mg/day. > Participants' serum creatinine level was between 1 and 2.5 mg/dL, and > the serum urea nitrogen level was between 20 and 40 mg/dL. Subjects' > systolic and diastolic blood pressure was greater than 140 and 90 mm > Hg, respectively. > Subjects were randomized to a control diet consisting of 0.8 g protein/ > kg body weight, with 70% animal protein and 30% vegetable protein; or > a soy protein group consisting of 0.8 g protein/kg body weight, with > 35% animal protein, 35% soy protein, and 30% vegetable proteins. > Participants received visits with a dietician to encourage adherence > to their randomized diet. > The outcomes of the study were renal function, degree of proteinuria, > serum lipid levels, and CRP levels. These outcomes were assessed every > 6 months for 4 years. > 41 participants provided data for analysis. 43% of subjects were men, > and the mean age of subjects was 62.1 years. The mean duration of > diabetes was 10 years, and the mean glycated hemoglobin level was > 6.2%. > There was no difference in total mean energy intake or activity levels > between groups during the trial. > Mean body weight was similar between diet groups at 4 years. > Mean fasting plasma glucose levels decreased by 18 mg/dL in the soy > protein diet group but increased by 11 mg/dL in the control group, > which is a significant difference. > Total cholesterol levels decreased by 23 mg/dL in the soy protein diet > group and increased by 5 mg/dL in the control group, which was also > statistically significant. LDL cholesterol and triglyceride levels > also were reduced more significantly in the soy protein vs the control > diet groups. HDL cholesterol levels were similar in both groups. > CRP levels decreased by 1.31 in the soy protein diet group and 0.33 in > the control group, which is a significant difference. > Proteinuria decreased slightly in the soy protein diet group and > increased slightly in the control group, and this difference was also > statistically significant. > Urinary urea nitrogen and urinary creatinine levels were improved in > the soy protein vs control diet groups, but serum creatinine and serum > urea nitrogen levels and the glomerular filtration rate were similar > at 4 years between groups. > The favorable effects of the soy protein diet on proteinuria were > independent of its effects on plasma glucose, but not lipid, levels. > Pearls for Practice > A small trial of a soy-based and vegetable-based protein diet among > patients with diabetes and nephropathy demonstrated that this diet > could reduce levels of total cholesterol, triglycerides, and LDL > cholesterol and decrease proteinuria in the short term. > The current study finds that a soy protein diet can reduce levels of > fasting plasma glucose, cholesterol, and CRP and decrease proteinuria > vs a control diet among patients with type 2 diabetes and nephropathy. > However, body weight was similar between the 2 groups.
> April 3, 2008 -- Intake of soy protein had beneficial effects ...
Implications of antinutritional components in soybean foods.Liener IE. Department of Biochemistry, College of Biological Sciences, University of Minnesota, St. Paul 55108-1022.
There are a number of components present in soybeans that exert a negative impact on the nutritional quality of the protein. Among those factors that are destroyed by heat treatment are the protease inhibitors and lectins. Protease inhibitors exert their antinutritional effect by causing pancreatic hypertrophy/hyperplasia, which ultimately results in an inhibition of growth. The lectin, by virtue of its ability to bind to glycoprotein receptors on the epithelial cells lining the intestinal mucosa, inhibits growth by interfering with the absorption of nutrients. Of lesser significance are the antinutritional effects produced by relatively heat stable factors, such as goitrogens, tannins, phytoestrogens, flatus-producing oligosaccharides, phytate, and saponins. Other diverse but ill-defined factors appear to increase the requirements for vitamins A, B12, D, and E. The processing of soybeans under severe alkaline conditions leads to the formation of lysinoalanine, which has been shown to damage the kidneys of rats. This is not generally true, however, for edible soy protein that has been produced under milder alkaline conditions. Also meriting consideration is the allergenic response that may sometimes occur in humans, as well as calves and piglets, on dietary exposure to soybeans.
> > April 3, 2008 -- Intake of soy protein had beneficial effects ...
> Implications of antinutritional components in soybean foods.Liener IE. > Department of Biochemistry, College of Biological Sciences, University > of Minnesota, St. Paul 55108-1022.
> There are a number of components present in soybeans that exert a > negative impact on the nutritional quality of the protein. Among those > factors that are destroyed by heat treatment are the protease > inhibitors and lectins. Protease inhibitors exert their > antinutritional effect by causing pancreatic hypertrophy/hyperplasia, > which ultimately results in an inhibition of growth. The lectin, by > virtue of its ability to bind to glycoprotein receptors on the > epithelial cells lining the intestinal mucosa, inhibits growth by > interfering with the absorption of nutrients. Of lesser significance > are the antinutritional effects produced by relatively heat stable > factors, such as goitrogens, tannins, phytoestrogens, flatus-producing > oligosaccharides, phytate, and saponins. Other diverse but ill-defined > factors appear to increase the requirements for vitamins A, B12, D, > and E. The processing of soybeans under severe alkaline conditions > leads to the formation of lysinoalanine, which has been shown to > damage the kidneys of rats. This is not generally true, however, for > edible soy protein that has been produced under milder alkaline > conditions. Also meriting consideration is the allergenic response > that may sometimes occur in humans, as well as calves and piglets, on > dietary exposure to soybeans.
On Apr 4, 8:01 am, ironjustice <teamtan...@hotmail.com> wrote: soy protein diet can reduce levels of fasting plasma glucose, cholesterol, and CRP and decrease proteinuria <<
Titre du document / Document title A unique antioxidant activity of phosphatidylserine on iron-induced lipid peroxidation of phospholipid bilayers Auteur(s) / Author(s) DIQUE DACARANHE Clemente ; TERAO Junji ; Résumé / Abstract The relationship between the antioxidant effect of acidic phospholipids, phosphatidic acid (PA), phosphatidylglycerol (PG) and phosphatidylserine (PS), on iron-induced lipid peroxidation of phospholipid bilayers and theirabilities to bind iron ion was examined in egg yolk phosphatidylcholine large unilamellar vesicles (EYPC LUV). The effect of each acidic phospholipid added to the vesicles at 10 mol % was assessed by measuring phosphatidylcholine hydroperoxides (PC- OOH) and thiobarbituric acid-reactive substances. The addition of dipalmitoyl PS (DPPS) showed a significant inhibitory effect, although the other two acidic phospholipids, dipalmitoyl PA (DPPAI and dipalmitoyl PG (DPPG), did not exert the inhibition. Neither dipalmitoyl PC (DPPC) nor dipalmitoyl phophatidylethanolamine (DPPE) showed any remarkable inhibition on this system. None of the tested phospholipids affected the lipid peroxidation rate remarkably when the vesicles were exposed to a water-soluble radical generator. The iron-binding ability of each phospholipid was estimated on the basis of the amounts of iron recovered in the chloroform/methanol phase after separation of the vesicle solution to water/methanol and chloroform/methanol phases. EYPC LUV containing DPPS, DPPA, and DPPG had higher amounts of bound iron than those containing DPPC and DPPE, indicating that these three acidic phospholipids possess an iron- binding ability at a similar level. Nevertheless, only DPPS suppressed iron-dependent decomposition of PC- OOH significantly. Therefore, it is likely that these three acidic phospholipids possess a significant iron-binding ability, although this ability per se does not warrant them antioxidative activities. The ability to suppress the iron-dependent decomposition of PC-OOH may explain the unique antioxidant activity of PS. Revue / Journal Title Lipids ISSN 0024-4201 CODEN LPDSAP Source / Source 2001, vol. 36, no10, pp. 1105-1110 [6 page(s) (article)] Langue / Language Anglais
> April 3, 2008 -- Intake of soy protein had beneficial effects on > cardiovascular risk factors and kidney-related biomarkers in patients > with type 2 diabetes and nephropathy, according to the results of a > longitudinal, randomized trial published in the April issue of > Diabetes Care.
> "Several short-term trials on the effect of soy consumption on > cardiovascular risks are available, but little evidence exists > regarding the impact of long-term soy protein consumption among type 2 > diabetic patients with nephropathy," write Leila Azadbakht, PhD, from > the Isfahan University of Medical Sciences in Isfahan, Iran, and > colleagues. "To determine the effects of long-term soy consumption on > cardiovascular risks, we measured C-reactive protein (CRP) and kidney > function indexes among type 2 diabetic patients with nephropathy."
> Of 41 patients with type 2 diabetes and nephropathy who were enrolled > in this study, 18 were men and 23 were women. The soy protein group (n > = 20) was assigned to a diet containing 0.8 g protein/kg body weight > (35% animal proteins, 35% textured soy protein, and 30% vegetable > proteins), whereas the control group > (n = 21) was assigned to a similar diet containing 70% animal proteins > and 30% vegetable proteins. Duration of the study was 4 years.
> The soy protein group fared better than the control group regarding > effects on cardiovascular risk factors. Mean change in the soy protein > vs control groups for fasting plasma glucose levels was > -18 ± 3 vs 11 ± 2 mg/dL (P = .03); for total cholesterol levels, > -23 ± 5 vs 10 ± 3 mg/dL (P =.01); for low-density lipoprotein (LDL) > cholesterol levels, -20 ± 5 vs 6 ± 2 mg/dL (P = .01); and for serum > triglyceride levels, -24 ± 6 vs -5 ± 2 mg/dL (P = .01).
> Compared with the control group, the soy protein group also had > greater decreases in serum CRP levels (1.31 ± 0.6 vs 0.33 ± 0.1 mg/L; > P = .02) and significant reductions in proteinuria (-0.15 ± 0.03 vs > 0.02 ± 0.01 g/day; > P = .001) and urinary creatinine levels (-1.5 ± 0.9 vs 0.6 ± 0.3 mg/ > dL; P = .01).
> Limitations of the study include evaluation of only CRP rather than > other inflammatory markers, evaluation of only a single dosage range > and formulation of soy protein, lack of data on the effects of soy > protein according to estrogen receptor genotype, and measurement of > urinary urea nitrogen and urinary creatinine as concentrations rather > than as 24-hour excretions.
> "Longitudinal soy protein consumption significantly affected > cardiovascular risk factors and kidney-related biomarkers among type 2 > diabetic patients with nephropathy," the study authors write. "As > diabetic nephropathy is a progressive disease, we expected that the > conditions of these patients would have gotten worse after 4 years, > but because of medical and dietary control, their conditions improved > in some respects."
> The costs of publication of this article were defrayed in part by the > payment of page charges, mandating that it must therefore be hereby > marked "advertisement" solely to indicate this fact.
> Diabetes Care. 2008;31:648-654.
> Clinical Context > Diet is a cornerstone of the management of diabetes, and the authors > of the current study previously demonstrated that the inclusion of soy > and vegetable protein can improve laboratory variables in the short > term among patients with diabetes. They performed a crossover clinical > trial among 14 patients with diabetes and nephropathy, which was > published in the October 2003 issue of the European Journal of > Clinical Nutrition. In this study, the use of a diet in which 35% of > the protein was derived from soy and another 30% from vegetable > sources improved levels of total cholesterol, triglycerides, and LDL > cholesterol after 7 weeks. The soy and vegetable protein diet also > reduced proteinuria but did not affect levels of high-density > lipoprotein (HDL) cholesterol.
> The current study observes a larger patient cohort for a longer period > to determine the significance of a soy protein diet among patients > with type 2 diabetes and nephropathy.
> Study Highlights > Participants in the current study had type 2 diabetes and proteinuria, > with a total urinary protein excretion between 300 and 1000 mg/day. > Participants' serum creatinine level was between 1 and 2.5 mg/dL, and > the serum urea nitrogen level was between 20 and 40 mg/dL. Subjects' > systolic and diastolic blood pressure was greater than 140 and 90 mm > Hg, respectively. > Subjects were randomized to a control diet consisting of 0.8 g protein/ > kg body weight, with 70% animal protein and 30% vegetable protein; or > a soy protein group consisting of 0.8 g protein/kg body weight, with > 35% animal protein, 35% soy protein, and 30% vegetable proteins. > Participants received visits with a dietician to encourage adherence > to their randomized diet. > The outcomes of the study were renal function, degree of proteinuria, > serum lipid levels, and CRP levels. These outcomes were assessed every > 6 months for 4 years. > 41 participants provided data for analysis. 43% of subjects were men, > and the mean age of subjects was 62.1 years. The mean duration of > diabetes was 10 years, and the mean glycated hemoglobin level was > 6.2%. > There was no difference in total mean energy intake or activity levels > between groups during the trial. > Mean body weight was similar between diet groups at 4 years. > Mean fasting plasma glucose levels decreased by 18 mg/dL in the soy > protein diet group but increased by 11 mg/dL in the control group, > which is a significant difference. > Total cholesterol levels decreased by 23 mg/dL in the soy protein diet > group and increased by 5 mg/dL in the control group, which was also > statistically significant. LDL cholesterol and triglyceride levels > also were reduced more significantly in the soy protein vs the control > diet groups. HDL cholesterol levels were similar in both groups. > CRP levels decreased by 1.31 in the soy protein diet group and 0.33 in > the control group, which is a significant difference. > Proteinuria decreased slightly in the soy protein diet group and > increased slightly in the control group, and this difference was also > statistically significant. > Urinary urea nitrogen and urinary creatinine levels were improved in > the soy protein vs control diet groups, but serum creatinine and serum > urea nitrogen levels and the glomerular filtration rate were similar > at 4 years between groups. > The favorable effects of the soy protein diet on proteinuria were > independent of its effects on plasma glucose, but not lipid, levels. > Pearls for Practice > A small trial of a soy-based and vegetable-based protein diet among > patients with diabetes and nephropathy demonstrated that this diet > could reduce levels of total cholesterol, triglycerides, and LDL > cholesterol and decrease proteinuria in the short term. > The current study finds that a soy protein diet can reduce levels of > fasting plasma glucose, cholesterol, and CRP and decrease proteinuria > vs a control diet among patients with type 2 diabetes and nephropathy. > However, body weight was
> ... Also meriting consideration is the allergenic response > that may sometimes occur in humans, as well as calves > and piglets, on dietary exposure to soybeans.
A Soy Diet Accelerates Renal Damage in Autoimmune MRL/Mp-lpr/lpr Mice.
Isoflavones, which are phytoestrogens present in large quantities in soy and soy-derived products, have estrogenic activity, inhibit protein tyrosine kinase, and exert other effects in the human body. Thus, the recent spread of soy consumption in Western populations emphasizes the need to more fully understand the potential effects in the body, especially in abnormal immune conditions. In the present study, the influence of a soy diet on lupus disease in MRL/Mp-lpr/lpr (MRL/lpr) mice was investigated. Weanling female MRL/lpr mice (4 weeks) were fed a soy diet (20% soybean protein and 5% soybean oil). The soy diet exacerbated renal damage; findings in this mouse strain included accelerated proteinuria, elevated serum creatinine concentrations, and reduced creatinine clearance. No effects were detected, however, in C3H/HeN mice, which have the same H-2(k) genetic background as MRL/lpr mice do. A tendency toward an increase in thymus weight and proliferation of T cells in spleen and B cells in lymph nodes were found at the age of 16 weeks. These findings indicate that a soy diet, in comparison with a casein diet, significantly exacerbates the clinical course of this autoimmune disease. Further research on the mechanism of this effect of soy-rich diets is needed, and isoflavone supplementation for systemic lupus erythematosus patients should be carefully reevaluated.
> > ... Also meriting consideration is the allergenic response > > that may sometimes occur in humans, as well as calves > > and piglets, on dietary exposure to soybeans.
> A Soy Diet Accelerates Renal Damage in Autoimmune MRL/Mp-lpr/lpr Mice.
> Isoflavones, which are phytoestrogens present in large quantities in > soy and soy-derived products, have estrogenic activity, inhibit > protein tyrosine kinase, and exert other effects in the human body. > Thus, the recent spread of soy consumption in Western populations > emphasizes the need to more fully understand the potential effects in > the body, especially in abnormal immune conditions. In the present > study, the influence of a soy diet on lupus disease in MRL/Mp-lpr/lpr > (MRL/lpr) mice was investigated. Weanling female MRL/lpr mice (4 > weeks) were fed a soy diet (20% soybean protein and 5% soybean oil). > The soy diet exacerbated renal damage; findings in this mouse strain > included accelerated proteinuria, elevated serum creatinine > concentrations, and reduced creatinine clearance. No effects were > detected, however, in C3H/HeN mice, which have the same H-2(k) genetic > background as MRL/lpr mice do. A tendency toward an increase in thymus > weight and proliferation of T cells in spleen and B cells in lymph > nodes were found at the age of 16 weeks. These findings indicate that > a soy diet, in comparison with a casein diet, significantly > exacerbates the clinical course of this autoimmune disease. Further > research on the mechanism of this effect of soy-rich diets is needed, > and isoflavone supplementation for systemic lupus erythematosus > patients should be carefully reevaluated.
On Apr 4, 8:05 pm, ironjustice <teamtan...@hotmail.com> wrote: isoflavones <<
Contrary it seems to .. "Isoflavones kill you .. !!"
"We recommend to use them in our diet as a good source of isoflavones."
It 'may' be because isoflavones 'may' kill .. cancer .. ?
"Cell proliferation is significantly inhibited by potential phytoestrogens isolated from rye, green and yellow pea seeds " "It is proposed that green and yellow pea seeds contain measurable concentrations of isoflavones and rye seeds contain lignans which can be isolated and used for special human diet programs."
Titre du document / Document title Effects of phytoestrogen extracts isolated from rye, green and yellow pea seeds on hormone production and proliferation of trophoblast tumor cells Jeg3 Auteur(s) / Author(s) MATSCHESKI A. ; RICHTER D.-U. ; HARTMANN A.-M. ; EFFMERT U. ; JESCHKE U. ; KUPKA M. S. ; ABARZUA S. ; BRIESE V. ; RUTH W. ; KRAGL U. ; PIECHULLA B. ; Résumé / Abstract Background: Phytoestrogens are a diverse group of non-steroidal plant compounds. Because they have chemical structures similar to estrogens they are able to bind on estrogen receptors in humans. Objectives: In this study, we tested the effects of crude phytoestrogen extracts from rye (Secale cereale), green pea (Pisum sativum) and yellow pea seeds (Pisum sativum cv.) on cell proliferation and the production of progesterone in trophoblast tumor cells of the cell line Jeg3. Methods: Isoflavone extracts from green and yellow pea seeds and lignan extracts from rye seeds were obtained, using different extraction methods. Isolated extracts were incubated in different concentrations with trophoblast tumor cells. Untreated cells were used as controls. At designated times, aliquots were removed and tested for estradiol and progesterone production. In addition, we tested the effects of the phytoestrogen extracts on cell proliferation. Results: Cell proliferation is significantly inhibited by potential phytoestrogens isolated from rye, green and yellow pea seeds in trophoblast tumor cells of the cell line Jeg3. We found a correlation between the effects of proliferation and production of estradiol in isoflavone extracts from green and yellow pea seeds in Jeg3 cells. In addition, higher concentrations of isoflavones isolated from green pea seeds and lignans from rye showed also a inhibition of progesterone production whereas higher concentrations of rye lignans elevated estradiol production in Jeg3 cells. Conclusion: A useful indicator test system for potential phytoestrogens could be established. Based on the obtained results it is proposed that green and yellow pea seeds contain measurable concentrations of isoflavones and rye seeds contain lignans which can be isolated and used for special human diet programs. Revue / Journal Title Hormone research ISSN 0301-0163 CODEN HRMRA3 Source / Source 2006, vol. 65, no6, pp. 276-288 [13 page(s) (article)] Langue / Language Anglais
Mots-clés d'auteur / Author Keywords Jeg3 ; Rye ; Green and yellow pea ; Estradiol ; Progesterone ; 5- Bromo-2'-deoxy-Uridine ; Localisation / Location INIST-CNRS, Cote INIST : 14766, 35400015668412.0030
Copyright 2007 INIST-CNRS. All rights reserved
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Nº notice refdoc (ud4) : 17830924
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"We recommend to use them in our diet as a good source of isoflavones."
CROP PHYSIOLOGY & METABOLISM Production of Isoflavones in Seeds and Seedlings of Different Peanut Genotypes Ara Kirakosyana, Peter B. Kaufmana,*, James A. Dukeb, E. Mitchell Seymoura, Sara Warbera and Steven F. Bollinga a Univ. of Michigan Integrative Medicine Program (MIM), Univ. of Michigan, Ann Arbor, MI 48109 b Herbal Vineyard, 8210 Murphy Rd., Fulton, MD 20759
The present study compares concentrations of medicinally important isoflavones in seeds versus seedlings of 20 selected peanut genotypes derived from widely different geographic sources and compares the total isoflavone concentrations in peanut (Arachis hypogaea L.) with those present in soybean [Glycine max (L.) Merr.] and kudzu [Pueraria montana (Lour.) Merr.]. Results of analyses of 20 different peanut genotypes showed that wide variation occurs in isoflavone concentrations both in peanut seeds and peanut seedlings; that peanut seedlings possess 0.8-fold to 27-fold higher concentrations of isoflavones than peanut seeds; that peanut seeds and seedlings possess little or no genistein; that peanut seeds contain one-half the concentrations of isoflavones as soybean seeds, and soybean seedlings contain four times higher concentrations of isoflavones than peanut seedlings; and that kudzu seeds and seedlings, in contrast, contain significantly higher concentrations of isoflavones than either peanut or soybean seeds and seedlings. In conclusion, because peanut seedlings and sprouts are better sources of isoflavones than peanut seeds, we recommend that the former be grown as a vegetable so as to use them in our diet as a good source of isoflavones. Furthermore, the wide variation in isoflavone concentrations in different peanut genotypes, as shown in this study, could be exploited by plant breeders as an easy and reasonable production strategy.
> > > ... Also meriting consideration is the allergenic response > > > that may sometimes occur in humans, as well as calves > > > and piglets, on dietary exposure to soybeans.
> > A Soy Diet Accelerates Renal Damage in Autoimmune MRL/Mp-lpr/lpr Mice.
> > Isoflavones, which are phytoestrogens present in large quantities in > > soy and soy-derived products, have estrogenic activity, inhibit > > protein tyrosine kinase, and exert other effects in the human body. > > Thus, the recent spread of soy consumption in Western populations > > emphasizes the need to more fully understand the potential effects in > > the body, especially in abnormal immune conditions. In the present > > study, the influence of a soy diet on lupus disease in MRL/Mp-lpr/lpr > > (MRL/lpr) mice was investigated. Weanling female MRL/lpr mice (4 > > weeks) were fed a soy diet (20% soybean protein and 5% soybean oil). > > The soy diet exacerbated renal damage; findings in this mouse strain > > included accelerated proteinuria, elevated serum creatinine > > concentrations, and reduced creatinine clearance. No effects were > > detected, however, in C3H/HeN mice, which have the same H-2(k) genetic > > background as MRL/lpr mice do. A tendency toward an increase in thymus > > weight and proliferation of T cells in spleen and B cells in lymph > > nodes were found at the age of 16 weeks. These findings indicate that > > a soy diet, in comparison with a casein diet, significantly > > exacerbates the clinical course of this autoimmune disease. Further > > research on the mechanism of this effect of soy-rich diets is needed, > > and isoflavone supplementation for systemic lupus erythematosus > > patients should be carefully reevaluated.
Safety of isoflavones There are studies which try to prove that isoflavones are not safe. These studies are mostly based on experiments with animals and studies in-vitro (where tests are done in cells grown in test tubes). The interpretation of these results and the extrapolations to humans is questionable. Most of the isoflavones dosages which were used are very high compared with normal usage. The following issues are often raised:
Isoflavones can cause breast cancer Isoflavones are similar in structures as human estrogen. Therefore it's easy to make the theory that isoflavones are not safe for women with a cancer breast risk. Test with Raloxifene, a molecule similar to isoflavones, proved that they protect against breast cancer. Animal studies also show that fermented soyfood, miso or soy protein significantly improve the chemotherapeutic effects of Tamoxifen. In a in-vitro study the isoflavones genistein inhibited the growth of breast cancer cells. Genistein had a synergistic effect with tamoxifen. Based on the currently available evidence there's no reason that consuming soy may cause breast cancer. With isoflavones supplements it's easy to take too much isoflavones, which is not possible when consuming soyfoods. Not much data is available on the overconsumption of isoflavones supplements. It's recommended not to consume more tan 50 mg isoflavones as supplement per day.
Isoflavones and infant development In the United States, about 20 percent of the infants are given soy formulas. It has been suggested soy formula could accelerate puberty and cause developmental and reproductive abnormalities and thyroid disorders. Preliminary research in the US found that isoflavones of soy infant formula do not disrupt infant development, despite concerns from some scientists that the isoflavones could act like female hormones in infants. Studies at the Arkansas Children's Nutrition Center have found no apparent long-term positive or negative effects of feeding infants soy versus cow's milk formula. Ryowon C. et al investigated the effects of soy isoflavones on babies and concluded that soy-based formula could be used for long-term feeding of babies.
Adverse effects on boys or men Because isoflavones are similar in structure than the 'female' hormone estrogen some people are very quick to make a link between isoflavones and development of breasts and adverse effect on fertility of boys and men. However, animal studies did not find any change in fertility. Studies on men taking isoflavones supplements showed no effect on plasma hormones or semen quality. Other studies showed no adverse effects on sperm quality in mice fed with genistein.
Isoflavones and thyroid The hormones produced by the thyroid are needed for the growth. Soy appears to have potential effects involving the thyroid gland. Individuals with impaired thyroid function should discuss the intake of isoflavones with their phycisian because isoflavones have been observed to reduce absorption of thyroid medication. Studies have shown that infants fed with soy formula have the same development as infants fed with cow milk formula. Studies showed that soyfoods, and their isoflavones, are associated with a reduced risk of thyroid cancer. Some studies hint that isoflavones may inhibit the function of the thyroid gland, though this inhibition may only be significant in individuals who are deficient in iodine. Therefore people who consume large amounts of soy or isoflavones should make sure that their intake of iodine is adequate. Other studies on healthy humans have found that soy and isoflavones had no effect on thyroid hormone levels and actually increased levels in some cases.
More literature about safety of isoflavones Chang HC et al. Dietary genistein inactivates rat thyroid peroxidase in vivo without an apparent hypothyroid effect. Toxicol Appl Pharmacol 2000;168(3):244-252.
Cummings SR et al. The effect of Raloxifene on risk of breast cancer in postmenopausal women: results from the MORE randomized trial. JAMAI 1999;281:2189-2197.
Tanos V et al. Synergistic inhibitory effects of genistein and tamoxifen on human dysplastic and malignant epithelial breast cells in vitro. Eur J Obstet Gynecol Repr Biol 2002 May 10;102(2):188-94
Mitchell JH et al. Effect of phytoestrogen food supplement on reproductive health in normal males. Clin Sci (Lond) 2001 Jun;100(6): 613-618.
Fielden MR et al. Effect of human dietary exposure levels of genistein during gestation and lactation on long-term reproductive development and sperm quality in mice. Food Chem Toxicol 2003 Apr;41(4):447-54.
Churella HR et al. Growth and protein status of term infants fed soy protein formulas differing in protein content. J Am Coll Nutr 1994;13:362-267.
Pamela L et al. Phytoestrogens and thyroid cancer risk among woman. Presented in the 4th international symposium on the role of soy in preventing and treating chronic disease, San Diego, CA. 2001 Nov 4-7.
The long term effects of soy-based formula on isoflavone concentration of plasma and urine, and growth and recognition development at 10 and 20 months old infants. Asia Pac J Clin Nutr. 2004;13(Suppl):S123
> Contrary it seems to .. "Isoflavones kill you .. !!"
> "We recommend to use them in our diet as a good source of > isoflavones."
> It 'may' be because isoflavones 'may' kill .. cancer .. ?
> "Cell proliferation is significantly inhibited by potential > phytoestrogens isolated from rye, green and yellow pea seeds " > "It is proposed that green and yellow pea seeds contain measurable > concentrations of isoflavones and rye seeds contain lignans which can > be isolated and used for special human diet programs."
> Titre du document / Document title > Effects of phytoestrogen extracts isolated from rye, green and yellow > pea seeds on hormone production and proliferation of trophoblast tumor > cells Jeg3 > Auteur(s) / Author(s) > MATSCHESKI A. ; RICHTER D.-U. ; HARTMANN A.-M. ; EFFMERT U. ; JESCHKE > U. ; KUPKA M. S. ; ABARZUA S. ; BRIESE V. ; RUTH W. ; KRAGL U. ; > PIECHULLA B. ; > Résumé / Abstract > Background: > Phytoestrogens are a diverse group of non-steroidal plant compounds. > Because they have chemical structures similar to estrogens they are > able to bind on estrogen receptors in humans. Objectives: > In this study, we tested the effects of crude phytoestrogen extracts > from rye (Secale cereale), green pea (Pisum sativum) and yellow pea > seeds (Pisum sativum cv.) on cell proliferation and the production of > progesterone in trophoblast tumor cells of the cell line Jeg3. > Methods: > Isoflavone extracts from green and yellow pea seeds and lignan > extracts from rye seeds were obtained, using different extraction > methods. Isolated extracts were incubated in different concentrations > with trophoblast tumor cells. > Untreated cells were used as controls. > At designated times, aliquots were removed and tested for estradiol > and progesterone production. > In addition, we tested the effects of the phytoestrogen extracts on > cell proliferation. > Results: > Cell proliferation is significantly inhibited by potential > phytoestrogens isolated from rye, green and yellow pea seeds in > trophoblast tumor cells of the cell line Jeg3. > We found a correlation between the effects of proliferation and > production of estradiol in isoflavone extracts from green and yellow > pea seeds in Jeg3 cells. > In addition, higher concentrations of isoflavones isolated from green > pea seeds and lignans from rye showed also a inhibition of > progesterone production whereas higher concentrations of rye lignans > elevated estradiol production in Jeg3 cells. > Conclusion: > A useful indicator test system for potential phytoestrogens could be > established. > Based on the obtained results it is proposed that green and yellow pea > seeds contain measurable concentrations of isoflavones and rye seeds > contain lignans which can be isolated and used for special human diet > programs. > Revue / Journal Title > Hormone research ISSN 0301-0163 CODEN HRMRA3 > Source / Source > 2006, vol. 65, no6, pp. 276-288 [13 page(s) (article)] > Langue / Language > Anglais
> Toute reproduction ou diffusion même partielle, par quelque procédé ou > sur tout support que ce soit, ne pourra être faite sans l'accord > préalable écrit de l'INIST-CNRS. > No part of these records may be reproduced of distributed, in any form > or by any means, without the prior written permission of INIST-CNRS.
> Nº notice refdoc (ud4) : 17830924
> -------------------------------
> "We recommend to use them in our diet as a good source of > isoflavones."
> CROP PHYSIOLOGY & METABOLISM > Production of Isoflavones in Seeds and Seedlings of Different Peanut > Genotypes > Ara Kirakosyana, Peter B. Kaufmana,*, James A. Dukeb, E. Mitchell > Seymoura, Sara Warbera and Steven F. Bollinga > a Univ. of Michigan Integrative Medicine Program (MIM), Univ. of > Michigan, Ann Arbor, MI 48109 > b Herbal Vineyard, 8210 Murphy Rd., Fulton, MD 20759
>> April 3, 2008 -- Intake of soy protein had beneficial effects on >> cardiovascular risk factors and kidney-related biomarkers in patients >> with type 2 diabetes and nephropathy, according to the results of a >> longitudinal, randomized trial published in the April issue of >> Diabetes Care.
>> "Several short-term trials on the effect of soy consumption on >> cardiovascular risks are available, but little evidence exists >> regarding the impact of long-term soy protein consumption among type 2 >> diabetic patients with nephropathy," write Leila Azadbakht, PhD, from >> the Isfahan University of Medical Sciences in Isfahan, Iran, and >> colleagues. "To determine the effects of long-term soy consumption on >> cardiovascular risks, we measured C-reactive protein (CRP) and kidney >> function indexes among type 2 diabetic patients with nephropathy."
>> Of 41 patients with type 2 diabetes and nephropathy who were enrolled >> in this study, 18 were men and 23 were women. The soy protein group (n >> = 20) was assigned to a diet containing 0.8 g protein/kg body weight >> (35% animal proteins, 35% textured soy protein, and 30% vegetable >> proteins), whereas the control group >> (n = 21) was assigned to a similar diet containing 70% animal proteins >> and 30% vegetable proteins. Duration of the study was 4 years.
>> The soy protein group fared better than the control group regarding >> effects on cardiovascular risk factors. Mean change in the soy protein >> vs control groups for fasting plasma glucose levels was >> -18 3 vs 11 2 mg/dL (P = .03); for total cholesterol levels, >> -23 5 vs 10 3 mg/dL (P =.01); for low-density lipoprotein (LDL) >> cholesterol levels, -20 5 vs 6 2 mg/dL (P = .01); and for serum >> triglyceride levels, -24 6 vs -5 2 mg/dL (P = .01).
>> Compared with the control group, the soy protein group also had >> greater decreases in serum CRP levels (1.31 0.6 vs 0.33 0.1 mg/L; >> P = .02) and significant reductions in proteinuria (-0.15 0.03 vs >> 0.02 0.01 g/day; >> P = .001) and urinary creatinine levels (-1.5 0.9 vs 0.6 0.3 mg/ >> dL; P = .01).
>> Limitations of the study include evaluation of only CRP rather than >> other inflammatory markers, evaluation of only a single dosage range >> and formulation of soy protein, lack of data on the effects of soy >> protein according to estrogen receptor genotype, and measurement of >> urinary urea nitrogen and urinary creatinine as concentrations rather >> than as 24-hour excretions.
>> "Longitudinal soy protein consumption significantly affected >> cardiovascular risk factors and kidney-related biomarkers among type 2 >> diabetic patients with nephropathy," the study authors write. "As >> diabetic nephropathy is a progressive disease, we expected that the >> conditions of these patients would have gotten worse after 4 years, >> but because of medical and dietary control, their conditions improved >> in some respects."
>> The costs of publication of this article were defrayed in part by the >> payment of page charges, mandating that it must therefore be hereby >> marked "advertisement" solely to indicate this fact.
>> Diabetes Care. 2008;31:648-654.
>> Clinical Context >> Diet is a cornerstone of the management of diabetes, and the authors >> of the current study previously demonstrated that the inclusion of soy >> and vegetable protein can improve laboratory variables in the short >> term among patients with diabetes. They performed a crossover clinical >> trial among 14 patients with diabetes and nephropathy, which was >> published in the October 2003 issue of the European Journal of >> Clinical Nutrition. In this study, the use of a diet in which 35% of >> the protein was derived from soy and another 30% from vegetable >> sources improved levels of total cholesterol, triglycerides, and LDL >> cholesterol after 7 weeks. The soy and vegetable protein diet also >> reduced proteinuria but did not affect levels of high-density >> lipoprotein (HDL) cholesterol.
>> The current study observes a larger patient cohort for a longer period >> to determine the significance of a soy protein diet among patients >> with type 2 diabetes and nephropathy.
>> Study Highlights >> Participants in the current study had type 2 diabetes and proteinuria, >> with a total urinary protein excretion between 300 and 1000 mg/day. >> Participants' serum creatinine level was between 1 and 2.5 mg/dL, and >> the serum urea nitrogen level was between 20 and 40 mg/dL. Subjects' >> systolic and diastolic blood pressure was greater than 140 and 90 mm >> Hg, respectively. >> Subjects were randomized to a control diet consisting of 0.8 g protein/ >> kg body weight, with 70% animal protein and 30% vegetable protein; or >> a soy protein group consisting of 0.8 g protein/kg body weight, with >> 35% animal protein, 35% soy protein, and 30% vegetable proteins. >> Participants received visits with a dietician to encourage adherence >> to their randomized diet. >> The outcomes of the study were renal function, degree of proteinuria, >> serum lipid levels, and CRP levels. These outcomes were assessed every >> 6 months for 4 years. >> 41 participants provided data for analysis. 43% of subjects were men, >> and the mean age of subjects was 62.1 years. The mean duration of >> diabetes was 10 years, and the mean glycated hemoglobin level was >> 6.2%. >> There was no difference in total mean energy intake or activity levels >> between groups during the trial. >> Mean body weight was similar between diet groups at 4 years. >> Mean fasting plasma glucose levels decreased by 18 mg/dL in the soy >> protein diet group but increased by 11 mg/dL in the control group, >> which is a significant difference. >> Total cholesterol levels decreased by 23 mg/dL in the soy protein diet >> group and increased by 5 mg/dL in the control group, which was also >> statistically significant. LDL cholesterol and triglyceride levels >> also were reduced more significantly in the soy protein vs the control >> diet groups. HDL cholesterol levels were similar in both groups. >> CRP levels decreased by 1.31 in the soy protein diet group and 0.33 in >> the control group, which is a significant difference. >> Proteinuria decreased slightly in the soy protein diet group and >> increased slightly in the control group, and this difference was also >> statistically significant. >> Urinary urea nitrogen and urinary creatinine levels were improved in >> the soy protein vs control diet groups, but serum creatinine and serum >> urea nitrogen levels and the glomerular filtration rate were similar >> at 4 years between groups. >> The favorable effects of the soy protein diet on proteinuria were >> independent of its effects on plasma glucose, but not lipid, levels. >> Pearls for Practice >> A small trial of a soy-based and vegetable-based protein diet among >> patients with diabetes and nephropathy demonstrated that this diet >> could reduce levels of total cholesterol, triglycerides, and LDL >> cholesterol and decrease proteinuria in the short term. >> The current study finds that a soy protein diet can reduce levels of >> fasting plasma glucose, cholesterol, and CRP and decrease proteinuria >> vs a control diet among patients with type 2 diabetes and nephropathy. >> However, body weight was similar between the 2 groups.
I don't get it. What were the experimenters' conclusions?
-- Marshall Price of Miami Known to Yahoo as d021317c
>>> April 3, 2008 -- Intake of soy protein had beneficial effects ... >> Implications of antinutritional components in soybean foods.Liener IE. >> Department of Biochemistry, College of Biological Sciences, University >> of Minnesota, St. Paul 55108-1022.
>> There are a number of components present in soybeans that exert a >> negative impact on the nutritional quality of the protein. Among those >> factors that are destroyed by heat treatment are the protease >> inhibitors and lectins. Protease inhibitors exert their >> antinutritional effect by causing pancreatic hypertrophy/hyperplasia, >> which ultimately results in an inhibition of growth. The lectin, by >> virtue of its ability to bind to glycoprotein receptors on the >> epithelial cells lining the intestinal mucosa, inhibits growth by >> interfering with the absorption of nutrients. Of lesser significance >> are the antinutritional effects produced by relatively heat stable >> factors, such as goitrogens, tannins, phytoestrogens, flatus-producing >> oligosaccharides, phytate, and saponins. Other diverse but ill-defined >> factors appear to increase the requirements for vitamins A, B12, D, >> and E. The processing of soybeans under severe alkaline conditions >> leads to the formation of lysinoalanine, which has been shown to >> damage the kidneys of rats. This is not generally true, however, for >> edible soy protein that has been produced under milder alkaline >> conditions. Also meriting consideration is the allergenic response >> that may sometimes occur in humans, as well as calves and piglets, on >> dietary exposure to soybeans.
>> PMID: 8142044
I can't figure out who (Tom or Jay) said "Alot of people," but if you're going to cross-post in sci.med and sci.med.nutrition, you might (1) look up and tell us the actual incidence, (2) distinguish between conflicting definitions of "allergy" with respect to foods, (3) mention aflatoxins and their significance to peanut consumption, and (4) put it in a thread on peanut consumption generally, not *soybeans* in the diets of patients with *DM2-associated nephropathy*. Right?
-- Marshall Price of Miami Known to Yahoo as d021317c
On Apr 6, 3:06 pm, Marshall Price <d0213...@yahoo.com> wrote:I don't get it. What were the experimenters' conclusions? <<
I'll give you a tip ..
Article reading .. 101 ..
Usually the conclusion is found at the bottom of the article ..
"The current study finds that a soy protein diet can reduce levels of fasting plasma glucose, cholesterol, and CRP and decrease proteinuria vs a control diet among patients with type 2 diabetes and nephropathy. However, body weight was similar between the 2 groups."
Now if you don't understand the short little four line paragraph above .. buddy .. you are .. S=O=L ..
Just kidding .. Marshall ..
It says .. "soy protein diet good" ..
I'll .. assume you know the study was done in those with .. nephropathy and type 2 diabetes.
> >> April 3, 2008 -- Intake of soy protein had beneficial effects on > >> cardiovascular risk factors and kidney-related biomarkers in patients > >> with type 2 diabetes and nephropathy, according to the results of a > >> longitudinal, randomized trial published in the April issue of > >> Diabetes Care.
> >> "Several short-term trials on the effect of soy consumption on > >> cardiovascular risks are available, but little evidence exists > >> regarding the impact of long-term soy protein consumption among type 2 > >> diabetic patients with nephropathy," write Leila Azadbakht, PhD, from > >> the Isfahan University of Medical Sciences in Isfahan, Iran, and > >> colleagues. "To determine the effects of long-term soy consumption on > >> cardiovascular risks, we measured C-reactive protein (CRP) and kidney > >> function indexes among type 2 diabetic patients with nephropathy."
> >> Of 41 patients with type 2 diabetes and nephropathy who were enrolled > >> in this study, 18 were men and 23 were women. The soy protein group (n > >> = 20) was assigned to a diet containing 0.8 g protein/kg body weight > >> (35% animal proteins, 35% textured soy protein, and 30% vegetable > >> proteins), whereas the control group > >> (n = 21) was assigned to a similar diet containing 70% animal proteins > >> and 30% vegetable proteins. Duration of the study was 4 years.
> >> The soy protein group fared better than the control group regarding > >> effects on cardiovascular risk factors. Mean change in the soy protein > >> vs control groups for fasting plasma glucose levels was > >> -18 3 vs 11 2 mg/dL (P = .03); for total cholesterol levels, > >> -23 5 vs 10 3 mg/dL (P =.01); for low-density lipoprotein (LDL) > >> cholesterol levels, -20 5 vs 6 2 mg/dL (P = .01); and for serum > >> triglyceride levels, -24 6 vs -5 2 mg/dL (P = .01).
> >> Compared with the control group, the soy protein group also had > >> greater decreases in serum CRP levels (1.31 0.6 vs 0.33 0.1 mg/L; > >> P = .02) and significant reductions in proteinuria (-0.15 0.03 vs > >> 0.02 0.01 g/day; > >> P = .001) and urinary creatinine levels (-1.5 0.9 vs 0.6 0.3 mg/ > >> dL; P = .01).
> >> Limitations of the study include evaluation of only CRP rather than > >> other inflammatory markers, evaluation of only a single dosage range > >> and formulation of soy protein, lack of data on the effects of soy > >> protein according to estrogen receptor genotype, and measurement of > >> urinary urea nitrogen and urinary creatinine as concentrations rather > >> than as 24-hour excretions.
> >> "Longitudinal soy protein consumption significantly affected > >> cardiovascular risk factors and kidney-related biomarkers among type 2 > >> diabetic patients with nephropathy," the study authors write. "As > >> diabetic nephropathy is a progressive disease, we expected that the > >> conditions of these patients would have gotten worse after 4 years, > >> but because of medical and dietary control, their conditions improved > >> in some respects."
> >> The costs of publication of this article were defrayed in part by the > >> payment of page charges, mandating that it must therefore be hereby > >> marked "advertisement" solely to indicate this fact.
> >> Diabetes Care. 2008;31:648-654.
> >> Clinical Context > >> Diet is a cornerstone of the management of diabetes, and the authors > >> of the current study previously demonstrated that the inclusion of soy > >> and vegetable protein can improve laboratory variables in the short > >> term among patients with diabetes. They performed a crossover clinical > >> trial among 14 patients with diabetes and nephropathy, which was > >> published in the October 2003 issue of the European Journal of > >> Clinical Nutrition. In this study, the use of a diet in which 35% of > >> the protein was derived from soy and another 30% from vegetable > >> sources improved levels of total cholesterol, triglycerides, and LDL > >> cholesterol after 7 weeks. The soy and vegetable protein diet also > >> reduced proteinuria but did not affect levels of high-density > >> lipoprotein (HDL) cholesterol.
> >> The current study observes a larger patient cohort for a longer period > >> to determine the significance of a soy protein diet among patients > >> with type 2 diabetes and nephropathy.
> >> Study Highlights > >> Participants in the current study had type 2 diabetes and proteinuria, > >> with a total urinary protein excretion between 300 and 1000 mg/day. > >> Participants' serum creatinine level was between 1 and 2.5 mg/dL, and > >> the serum urea nitrogen level was between 20 and 40 mg/dL. Subjects' > >> systolic and diastolic blood pressure was greater than 140 and 90 mm > >> Hg, respectively. > >> Subjects were randomized to a control diet consisting of 0.8 g protein/ > >> kg body weight, with 70% animal protein and 30% vegetable protein; or > >> a soy protein group consisting of 0.8 g protein/kg body weight, with > >> 35% animal protein, 35% soy protein, and 30% vegetable proteins. > >> Participants received visits with a dietician to encourage adherence > >> to their randomized diet. > >> The outcomes of the study were renal function, degree of proteinuria, > >> serum lipid levels, and CRP levels. These outcomes were assessed every > >> 6 months for 4 years. > >> 41 participants provided data for analysis. 43% of subjects were men, > >> and the mean age of subjects was 62.1 years. The mean duration of > >> diabetes was 10 years, and the mean glycated hemoglobin level was > >> 6.2%. > >> There was no difference in total mean energy intake or activity levels > >> between groups during the trial. > >> Mean body weight was similar between diet groups at 4 years. > >> Mean fasting plasma glucose levels decreased by 18 mg/dL in the soy > >> protein diet group but increased by 11 mg/dL in the control group, > >> which is a significant difference. > >> Total cholesterol levels decreased by 23 mg/dL in the soy protein diet > >> group and increased by 5 mg/dL in the control group, which was also > >> statistically significant. LDL cholesterol and triglyceride levels > >> also were reduced more significantly in the soy protein vs the control > >> diet groups. HDL cholesterol levels were similar in both groups. > >> CRP levels decreased by 1.31 in the soy protein diet group and 0.33 in > >> the control group, which is a significant difference. > >> Proteinuria decreased slightly in the soy protein diet group and > >> increased slightly in the control group, and this difference was also > >> statistically significant. > >> Urinary urea nitrogen and urinary creatinine levels were improved in > >> the soy protein vs control diet groups, but serum creatinine and serum > >> urea nitrogen levels and the glomerular filtration rate were similar > >> at 4 years between groups. > >> The favorable effects of the soy protein diet on proteinuria were > >> independent of its effects on plasma glucose, but not lipid, levels. > >> Pearls for Practice > >> A small trial of a soy-based and vegetable-based protein diet among > >> patients with diabetes and nephropathy demonstrated that this diet > >> could reduce levels of total cholesterol, triglycerides, and LDL > >> cholesterol and decrease proteinuria in the short term. > >> The current study finds that a soy protein diet can reduce levels of > >> fasting plasma glucose, cholesterol, and CRP and decrease proteinuria > >> vs a control diet among patients with type 2 diabetes and nephropathy. > >> However, body weight was similar between the 2 groups.
> I don't get it. What were the experimenters' conclusions?
> -- > Marshall Price of Miami > Known to Yahoo as d021317c- Hide quoted text -
On Apr 4, 8:01 am, ironjustice <teamtan...@hotmail.com> wrote:Soybean <<
Scientists Identify Key Lipid-Lowering Ingredient in Soybeans June 2004 It has been known for years that the consumption of soybeans improves cardiovascular health by helping to remove LDL (bad) cholesterol from the blood stream. An intensive search has been underway for the active agent in soybeans responsible for this benefit, in the hope that it might prove useful as a nutraceutical or dietary supplement. A team of Italian scientists has now identified the active protein molecule in soybeans that lowers blood lipid levels and have labeled it the alpha- prime subunit of the soybean 7S globulin. (A globulin is a polypeptide chain that is folded like a globe, and is water insoluble). They also have discovered the mechanism through which it accomplishes this beneficial outcome.
This alpha-prime polypeptide subunit is one of three that make up the soybean 7S globulin. It constitutes about 35 percent of the 7S globulin. It works by upregulating the Beta-VLDL receptor in the liver, in effect stimulating the liver to more aggressively latch onto and metabolize LDL cholesterol in the blood supply. The authors highlight one aspect of their findings -
"The results of the present study, in our opinion, are extremely intriguing because they show for the first time that a dietary protein is active at concentrations that are lower than those reported for hypolipidemic drugs."
Given that this biologically active protein has just been isolated, no work has been done on the impact of genetics and farming systems on its levels in soybeans, nor on the impact of food processing and food preparation. The Organic Center will continue to monitor research in this area to see if there are ways to increase the concentration of this key protein.
Source: "The Alpha-Prime Subunit from Soybean 7S Globulin Lowers Plasma Lipids and Upregulates Liver Beta-VLDL Receptors in Rats Fed a Hypercholesterolemic Diet"
Authors: Marcello Duranti, Maria Rosa Lovati, Valeria Dani, Alberto Barbiroli, Alessio Scarafoni, Silvia Castiglioni, Cesare Ponzone, and Paolo Morazzoni, University of Milan, Italy
Journal: The Journal of Nutrition, Volume 134, No. 6, June 2004
> April 3, 2008 -- Intake of soy protein had beneficial effects on > cardiovascular risk factors and kidney-related biomarkers in patients > with type 2 diabetes and nephropathy, according to the results of a > longitudinal, randomized trial published in the April issue of > Diabetes Care.
> "Several short-term trials on the effect of soy consumption on > cardiovascular risks are available, but little evidence exists > regarding the impact of long-term soy protein consumption among type 2 > diabetic patients with nephropathy," write Leila Azadbakht, PhD, from > the Isfahan University of Medical Sciences in Isfahan, Iran, and > colleagues. "To determine the effects of long-term soy consumption on > cardiovascular risks, we measured C-reactive protein (CRP) and kidney > function indexes among type 2 diabetic patients with nephropathy."
> Of 41 patients with type 2 diabetes and nephropathy who were enrolled > in this study, 18 were men and 23 were women. The soy protein group (n > = 20) was assigned to a diet containing 0.8 g protein/kg body weight > (35% animal proteins, 35% textured soy protein, and 30% vegetable > proteins), whereas the control group > (n = 21) was assigned to a similar diet containing 70% animal proteins > and 30% vegetable proteins. Duration of the study was 4 years.
> The soy protein group fared better than the control group regarding > effects on cardiovascular risk factors. Mean change in the soy protein > vs control groups for fasting plasma glucose levels was > -18 ± 3 vs 11 ± 2 mg/dL (P = .03); for total cholesterol levels, > -23 ± 5 vs 10 ± 3 mg/dL (P =.01); for low-density lipoprotein (LDL) > cholesterol levels, -20 ± 5 vs 6 ± 2 mg/dL (P = .01); and for serum > triglyceride levels, -24 ± 6 vs -5 ± 2 mg/dL (P = .01).
> Compared with the control group, the soy protein group also had > greater decreases in serum CRP levels (1.31 ± 0.6 vs 0.33 ± 0.1 mg/L; > P = .02) and significant reductions in proteinuria (-0.15 ± 0.03 vs > 0.02 ± 0.01 g/day; > P = .001) and urinary creatinine levels (-1.5 ± 0.9 vs 0.6 ± 0.3 mg/ > dL; P = .01).
> Limitations of the study include evaluation of only CRP rather than > other inflammatory markers, evaluation of only a single dosage range > and formulation of soy protein, lack of data on the effects of soy > protein according to estrogen receptor genotype, and measurement of > urinary urea nitrogen and urinary creatinine as concentrations rather > than as 24-hour excretions.
> "Longitudinal soy protein consumption significantly affected > cardiovascular risk factors and kidney-related biomarkers among type 2 > diabetic patients with nephropathy," the study authors write. "As > diabetic nephropathy is a progressive disease, we expected that the > conditions of these patients would have gotten worse after 4 years, > but because of medical and dietary control, their conditions improved > in some respects."
> The costs of publication of this article were defrayed in part by the > payment of page charges, mandating that it must therefore be hereby > marked "advertisement" solely to indicate this fact.
> Diabetes Care. 2008;31:648-654.
> Clinical Context > Diet is a cornerstone of the management of diabetes, and the authors > of the current study previously demonstrated that the inclusion of soy > and vegetable protein can improve laboratory variables in the short > term among patients with diabetes. They performed a crossover clinical > trial among 14 patients with diabetes and nephropathy, which was > published in the October 2003 issue of the European Journal of > Clinical Nutrition. In this study, the use of a diet in which 35% of > the protein was derived from soy and another 30% from vegetable > sources improved levels of total cholesterol, triglycerides, and LDL > cholesterol after 7 weeks. The soy and vegetable protein diet also > reduced proteinuria but did not affect levels of high-density > lipoprotein (HDL) cholesterol.
> The current study observes a larger patient cohort for a longer period > to determine the significance of a soy protein diet among patients > with type 2 diabetes and nephropathy.
> Study Highlights > Participants in the current study had type 2 diabetes and proteinuria, > with a total urinary protein excretion between 300 and 1000 mg/day. > Participants' serum creatinine level was between 1 and 2.5 mg/dL, and > the serum urea nitrogen level was between 20 and 40 mg/dL. Subjects' > systolic and diastolic blood pressure was greater than 140 and 90 mm > Hg, respectively. > Subjects were randomized to a control diet consisting of 0.8 g protein/ > kg body weight, with 70% animal protein and 30% vegetable protein; or > a soy protein group consisting of 0.8 g protein/kg body weight, with > 35% animal protein, 35% soy protein, and 30% vegetable proteins. > Participants received visits with a dietician to encourage adherence > to their randomized diet. > The outcomes of the study were renal function, degree of proteinuria, > serum lipid levels, and CRP levels. These outcomes were assessed every > 6 months for 4 years. > 41 participants provided data for analysis. 43% of subjects were men, > and the mean age of subjects was 62.1 years. The mean duration of > diabetes was 10 years, and the mean glycated hemoglobin level was > 6.2%. > There was no difference in total mean energy intake or activity levels > between groups during the trial. > Mean body weight was similar between diet groups at 4 years. > Mean fasting plasma glucose levels decreased by 18 mg/dL in the soy > protein diet group but increased by 11 mg/dL in the control group, > which is a significant difference. > Total cholesterol levels decreased by 23 mg/dL in the soy protein diet > group and increased by 5 mg/dL in the control group, which was also > statistically significant. LDL cholesterol and triglyceride levels > also were reduced more significantly in the soy protein vs the control > diet groups. HDL cholesterol levels were similar in both groups. > CRP levels decreased by 1.31 in the soy protein diet group and 0.33 in > the control group, which is a significant difference. > Proteinuria decreased slightly in the soy protein diet group and > increased slightly in the control group, and this difference was also > statistically significant. > Urinary urea nitrogen and urinary creatinine levels were improved in > the soy protein vs control diet groups, but serum creatinine and serum > urea nitrogen levels and the glomerular filtration rate were similar > at 4 years between groups. > The favorable effects of the soy protein diet on proteinuria were > independent of its effects on plasma glucose, but not lipid, levels. > Pearls for Practice > A small trial of a soy-based and vegetable-based protein diet among > patients with diabetes and nephropathy demonstrated that this diet > could reduce levels of total cholesterol, triglycerides, and LDL > cholesterol and decrease proteinuria in the short term. > The current study finds that a soy protein diet can reduce levels of > fasting plasma glucose, cholesterol, and CRP and decrease proteinuria > vs a control diet among patients with type 2 diabetes and nephropathy. > However, body weight was similar between the 2 groups.
Soy Lecithin Unfairly Characterized As An Allergen
There certainly are a lot of challenges facing the dietary supplement industry these days. The industry has its own set of self-induced problems delivering products that don't match label claims. A visit to www.ConsumerLab.com provides continued evidence of this.
Then there are the challenges posed from outside the industry. The production of pseudoscience, to scare the public away from dietary supplements, is now a monthly occurrence. False science has been created to say vitamin E increases the risk of heart failure, high- dose vitamin C is worthless and could cause genetic mutations, vitamin D could cause calcifications, beta carotene induces lung cancer in smokers.
Then there is adverse event reporting, the proposed idea of mandating every dietary supplement company keep records of every adverse event reported by consumers. (This is going to be a field day for lawyers, who will file suits, and under legal discovery, be able to mine all the adverse event files of every supplement company to extort payments from them, regardless of whether the supplements were the cause of adverse events or not.)
Then there is CODEX, the authoritarian regulations that will soon "harmonize" dietary supplements into pablum doses that do little to prevent disease and certainly pose no threat to the pharmaceutical industry.
But none of these yet pose the threat to dietary supplements as the Food Allergy Labeling Consumer Protection Act of 2004. As of January 2006 all new dietary supplements that contain common allergens must be labeled so that allergen-sensitive individuals, estimated at 2% of the population, can avoid products that may trigger reactions. Because of the threat of aflatoxin (a toxic mold), this includes "products that contain nuts, or products made in factories where nuts were processed, or any soy products"....stop right there --- this means products that contain soy lecithin must be identified as an "allergen."
How does the public perceive this? One company added lecithin to a dietary supplement and had to disclose it "contains soy." Hundreds of consumers called to complain. Forget the fact they eat lecithin in candy bars, baked goods and beverages every day, what is it doing in their food supplement?!! Why, toxic soy is an allergen, so lecithin must be too! Overlook the fact that lecithin is phosphatidylcholine, which is found in every cell of the human body. Also, disregard scientific studies which show that proteins in soy lecithin have little ability to create antigens (allergy-provoking agents) even among those who are allergic to soybeans. [Clinical Experimental Allergy 28: 1559-64, 1998]
The soy bashers have been very active. According to a report in Nexus magazine, soy is one of the top allergens (yes, along with fish, eggs, milk, peanuts, wheat, you know, regular foods that are promoted in the government Food Pyramid), and is one of the "sinister seven" foods that can cause an immediate hypersensitivity reaction. Soy is not just a food that sensitive individuals should be aware of, it has now been misconstrued to cause life-threatening allergies in 98 percent of the public that aren't allergy sensitive.
Widely quoted is a report from Sweden, that six allergy-sensitive children died after eating soy foods. [Allergy 54: 261, 1999] These deaths were reported over a 5-year period (1992-96). In the most recent 7-year period, soy-related allergic deaths in Sweden have dropped to just one-life threatening case (subject didn't die). [Lakartidningen 102: 3465-68, 2005] Forget the facts, what the public hears is that soy kills!
What people are told is that your kids could be eating a soy burger in the school lunchroom, and their parents could visit their body in the morgue an hour later. Here is what one child allergy resource on the internet says: "Children with a true soy allergy can experience potentially life-threatening conditions such as anaphylactic shock, and those with soy allergies should avoid all foods that contain soy. Should a child with soy allergies ingest soy, they'll need immediate medical attention."
Furthermore, according to the Food Allergen Labeling and Consumer Protection Act of 2004, "The burden shall be on any petitioner to provide scientific evidence that such food ingredient does not cause an allergenic response that poses a risk to human health." Soy lecithin is guilty until proven innocent. According to a recent survey, 38% of parents of allergy-sensitive children avoided products with soy lecithin, just to be on the safe side. [Annals Allergy Asthma Immunology 95: 426-28, 2005]
Folks, advocates and devotees of dietary supplements, makers of lecithin products cannot bear the burden of answering endless phone calls from nutriphobic consumers. Forget that more people die from aspirin or acetaminophen, commonly used over-the-counter pain relievers, or die from side reactions to drugs that doctors prescribe, a major dietary supplement, lecithin, is now a major allergen, and a child killer! Every precaution must be taken, with no regard to expense, to protect that one allergy-sensitive child from dying.
Now, just published is a report showing life-threatening anaphylactic reactions can occur from grapes and wine. [Allergy Asthma Proceedings 26: 53-58, 2005] Soon wine bottles will be labeled as potential allergens. So will grape seed extract and resveratrol pills in food supplements.
Not to worry about CODEX. It is nutriphobic consumers themselves who will destroy the dietary supplement industry.
- Copyright 2006 Bill Sardi, Knowledge of Health, Inc.
> > > April 3, 2008 -- Intake ofsoyprotein had beneficial effects ...
> > Implications of antinutritional components in soybean foods.Liener IE. > > Department of Biochemistry, College of Biological Sciences, University > > of Minnesota, St. Paul 55108-1022.
> > There are a number of components present in soybeans that exert a > > negative impact on the nutritional quality of the protein. Among those > > factors that are destroyed by heat treatment are the protease > > inhibitors and lectins. Protease inhibitors exert their > > antinutritional effect by causing pancreatic hypertrophy/hyperplasia, > > which ultimately results in an inhibition of growth. The lectin, by > > virtue of its ability to bind to glycoprotein receptors on the > > epithelial cells lining the intestinal mucosa, inhibits growth by > > interfering with the absorption of nutrients. Of lesser significance > > are the antinutritional effects produced by relatively heat stable > > factors, such as goitrogens, tannins, phytoestrogens, flatus-producing > > oligosaccharides, phytate, and saponins. Other diverse but ill-defined > > factors appear to increase the requirements for vitamins A, B12, D, > > and E. The processing of soybeans under severe alkaline conditions > > leads to the formation of lysinoalanine, which has been shown to > > damage the kidneys of rats. This is not generally true, however, for > > ediblesoyprotein that has been produced under milder alkaline > > conditions. Also meriting consideration is the allergenic response > > that may sometimes occur in humans, as well as calves and piglets, on > > dietary exposure to soybeans.
> On Apr 6, 3:06 pm, Marshall Price <d0213...@yahoo.com> wrote:I don't > get it. What were the experimenters' conclusions? <<
> I'll give you a tip ..
> Article reading .. 101 ..
> Usually the conclusion is found at the bottom of the article ..
> "The current study finds that a soy protein diet can reduce levels of > fasting plasma glucose, cholesterol, and CRP and decrease proteinuria > vs a control diet among patients with type 2 diabetes and > nephropathy. > However, body weight was similar between the 2 groups."
> Now if you don't understand the short little four line paragraph > above .. buddy .. you are .. S=O=L ..
> Just kidding .. Marshall ..
> It says .. "soy protein diet good" ..
> I'll .. assume you know the study was done in those with .. > nephropathy and type 2 diabetes.
> > >> April 3, 2008 -- Intake of soy protein had beneficial effects on > > >> cardiovascular risk factors and kidney-related biomarkers in patients > > >> with type 2 diabetes and nephropathy, according to the results of a > > >> longitudinal, randomized trial published in the April issue of > > >> Diabetes Care.
> > >> "Several short-term trials on the effect of soy consumption on > > >> cardiovascular risks are available, but little evidence exists > > >> regarding the impact of long-term soy protein consumption among type 2 > > >> diabetic patients with nephropathy," write Leila Azadbakht, PhD, from > > >> the Isfahan University of Medical Sciences in Isfahan, Iran, and > > >> colleagues. "To determine the effects of long-term soy consumption on > > >> cardiovascular risks, we measured C-reactive protein (CRP) and kidney > > >> function indexes among type 2 diabetic patients with nephropathy."
> > >> Of 41 patients with type 2 diabetes and nephropathy who were enrolled > > >> in this study, 18 were men and 23 were women. The soy protein group (n > > >> = 20) was assigned to a diet containing 0.8 g protein/kg body weight > > >> (35% animal proteins, 35% textured soy protein, and 30% vegetable > > >> proteins), whereas the control group > > >> (n = 21) was assigned to a similar diet containing 70% animal proteins > > >> and 30% vegetable proteins. Duration of the study was 4 years.
> > >> The soy protein group fared better than the control group regarding > > >> effects on cardiovascular risk factors. Mean change in the soy protein > > >> vs control groups for fasting plasma glucose levels was > > >> -18 3 vs 11 2 mg/dL (P = .03); for total cholesterol levels, > > >> -23 5 vs 10 3 mg/dL (P =.01); for low-density lipoprotein (LDL) > > >> cholesterol levels, -20 5 vs 6 2 mg/dL (P = .01); and for serum > > >> triglyceride levels, -24 6 vs -5 2 mg/dL (P = .01).
> > >> Compared with the control group, the soy protein group also had > > >> greater decreases in serum CRP levels (1.31 0.6 vs 0.33 0.1 mg/L; > > >> P = .02) and significant reductions in proteinuria (-0.15 0.03 vs > > >> 0.02 0.01 g/day; > > >> P = .001) and urinary creatinine levels (-1.5 0.9 vs 0.6 0.3 mg/ > > >> dL; P = .01).
> > >> Limitations of the study include evaluation of only CRP rather than > > >> other inflammatory markers, evaluation of only a single dosage range > > >> and formulation of soy protein, lack of data on the effects of soy > > >> protein according to estrogen receptor genotype, and measurement of > > >> urinary urea nitrogen and urinary creatinine as concentrations rather > > >> than as 24-hour excretions.
> > >> "Longitudinal soy protein consumption significantly affected > > >> cardiovascular risk factors and kidney-related biomarkers among type 2 > > >> diabetic patients with nephropathy," the study authors write. "As > > >> diabetic nephropathy is a progressive disease, we expected that the > > >> conditions of these patients would have gotten worse after 4 years, > > >> but because of medical and dietary control, their conditions improved > > >> in some respects."
> > >> The costs of publication of this article were defrayed in part by the > > >> payment of page charges, mandating that it must therefore be hereby > > >> marked "advertisement" solely to indicate this fact.
> > >> Diabetes Care. 2008;31:648-654.
> > >> Clinical Context > > >> Diet is a cornerstone of the management of diabetes, and the authors > > >> of the current study previously demonstrated that the inclusion of soy > > >> and vegetable protein can improve laboratory variables in the short > > >> term among patients with diabetes. They performed a crossover clinical > > >> trial among 14 patients with diabetes and nephropathy, which was > > >> published in the October 2003 issue of the European Journal of > > >> Clinical Nutrition. In this study, the use of a diet in which 35% of > > >> the protein was derived from soy and another 30% from vegetable > > >> sources improved levels of total cholesterol, triglycerides, and LDL > > >> cholesterol after 7 weeks. The soy and vegetable protein diet also > > >> reduced proteinuria but did not affect levels of high-density > > >> lipoprotein (HDL) cholesterol.
> > >> The current study observes a larger patient cohort for a longer period > > >> to determine the significance of a soy protein diet among patients > > >> with type 2 diabetes and nephropathy.
> > >> Study Highlights > > >> Participants in the current study had type 2 diabetes and proteinuria, > > >> with a total urinary protein excretion between 300 and 1000 mg/day. > > >> Participants' serum creatinine level was between 1 and 2.5 mg/dL, and > > >> the serum urea nitrogen level was between 20 and 40 mg/dL. Subjects' > > >> systolic and diastolic blood pressure was greater than 140 and 90 mm > > >> Hg, respectively. > > >> Subjects were randomized to a control diet consisting of 0.8 g protein/ > > >> kg body weight, with 70% animal protein and 30% vegetable protein; or > > >> a soy protein group consisting of 0.8 g protein/kg body weight, with > > >> 35% animal protein, 35% soy protein, and 30% vegetable proteins. > > >> Participants received visits with a dietician to encourage adherence > > >> to their randomized diet. > > >> The outcomes of the study were renal function, degree of proteinuria, > > >> serum lipid levels, and CRP levels. These outcomes were assessed every > > >> 6 months for 4 years. > > >> 41 participants provided data for analysis. 43% of subjects were men, > > >> and the mean age of subjects was 62.1 years. The mean duration of > > >> diabetes was 10 years, and the mean glycated hemoglobin level was > > >> 6.2%. > > >> There was no difference in total mean energy intake or activity levels > > >> between groups during the trial. > > >> Mean body weight was similar between diet groups at 4 years. > > >> Mean fasting plasma glucose levels decreased by 18 mg/dL in the soy > > >> protein diet group but increased by 11 mg/dL in the control group, > > >> which is a significant difference. > > >> Total cholesterol levels decreased by 23 mg/dL in the soy protein diet > > >> group and increased by 5 mg/dL in the control group, which was also > > >> statistically significant. LDL cholesterol and triglyceride levels > > >> also were reduced more significantly in the soy protein vs the control > > >> diet groups. HDL cholesterol levels were similar in both groups. > > >> CRP levels decreased by 1.31 in the soy protein diet group and 0.33 in > > >> the control group, which is a significant difference. > > >> Proteinuria decreased slightly in the soy protein diet group and > > >> increased slightly in the control group, and this difference was also > > >> statistically significant. > > >> Urinary urea nitrogen and urinary creatinine levels were improved in > > >> the soy protein vs control diet groups, but serum creatinine and serum > > >> urea nitrogen levels and the glomerular filtration rate were similar > > >> at 4 years between groups. > > >> The favorable effects of the soy protein diet on proteinuria were > > >> independent of its effects on plasma glucose, but not lipid, levels. > > >> Pearls for Practice > > >> A small trial of a soy-based and vegetable-based protein diet among > > >> patients with diabetes and nephropathy demonstrated that this diet > > >> could reduce levels of total cholesterol, triglycerides, and LDL > > >> cholesterol and decrease proteinuria in the short term. > > >> The current study finds that a soy protein diet can reduce levels of > > >> fasting plasma glucose, cholesterol, and CRP and decrease proteinuria > > >> vs a control diet among patients with type 2 diabetes and nephropathy. > > >> However, body weight was similar between the 2 groups.
> > I don't get it. What were the experimenters' conclusions?
> > -- > > Marshall Price of Miami > > Known to Yahoo as d021317c- Hide quoted text -
> > - Show quoted text -
Old ironinjustice is nothing if nor smug.
Who does he love? No one other than himself and then that is even in question.
Back to the topic. The question I wonder is about is the nature of the control diet. Was it a SAD (standard American diet)? It doesn't take much to improve on SAD. Better competation to a soy diet would be low carb diet based on low carb veggies, certain nuts and specific seeds, red meat, and cold water oceanic wild caught fish, plus a little diary.
For Tom. Jesus loved roasted lamb with bitter herbs.
trigonometry1...@gmail.com | wrote: > On Apr 6, 9:05 pm, ironjustice <teamtan...@hotmail.com> wrote: >> On Apr 6, 3:06 pm, Marshall Price <d0213...@yahoo.com> wrote:I don't >> get it. What were the experimenters' conclusions? <<
>> I'll give you a tip ..
>> Article reading .. 101 ..
>> Usually the conclusion is found at the bottom of the article ..
>> "The current study finds that a soy protein diet can reduce levels of >> fasting plasma glucose, cholesterol, and CRP and decrease proteinuria >> vs a control diet among patients with type 2 diabetes and >> nephropathy. >> However, body weight was similar between the 2 groups."
>> Now if you don't understand the short little four line paragraph >> above .. buddy .. you are .. S=O=L ..
>> Just kidding .. Marshall ..
>> It says .. "soy protein diet good" ..
>> I'll .. assume you know the study was done in those with .. >> nephropathy and type 2 diabetes.
>>> I don't get it. What were the experimenters' conclusions? >>> spam.st...@yahoo.fr wrote: >>>> ironjustice wrote: >>>>> http://www.medscape.com/viewarticle/572440 >>>>> April 3, 2008 -- Intake of soy protein had beneficial effects on >>>>> cardiovascular risk factors and kidney-related biomarkers in patients >>>>> with type 2 diabetes and nephropathy, according to the results of a >>>>> longitudinal, randomized trial published in the April issue of >>>>> Diabetes Care. >>>>> "Several short-term trials on the effect of soy consumption on >>>>> cardiovascular risks are available, but little evidence exists >>>>> regarding the impact of long-term soy protein consumption among type 2 >>>>> diabetic patients with nephropathy," write Leila Azadbakht, PhD, from >>>>> the Isfahan University of Medical Sciences in Isfahan, Iran, and >>>>> colleagues. "To determine the effects of long-term soy consumption on >>>>> cardiovascular risks, we measured C-reactive protein (CRP) and kidney >>>>> function indexes among type 2 diabetic patients with nephropathy." >>>>> Of 41 patients with type 2 diabetes and nephropathy who were enrolled >>>>> in this study, 18 were men and 23 were women. The soy protein group (n >>>>> = 20) was assigned to a diet containing 0.8 g protein/kg body weight >>>>> (35% animal proteins, 35% textured soy protein, and 30% vegetable >>>>> proteins), whereas the control group >>>>> (n = 21) was assigned to a similar diet containing 70% animal proteins >>>>> and 30% vegetable proteins. Duration of the study was 4 years. >>>>> The soy protein group fared better than the control group regarding >>>>> effects on cardiovascular risk factors. Mean change in the soy protein >>>>> vs control groups for fasting plasma glucose levels was >>>>> -18 3 vs 11 2 mg/dL (P = .03); for total cholesterol levels, >>>>> -23 5 vs 10 3 mg/dL (P =.01); for low-density lipoprotein (LDL) >>>>> cholesterol levels, -20 5 vs 6 2 mg/dL (P = .01); and for serum >>>>> triglyceride levels, -24 6 vs -5 2 mg/dL (P = .01). >>>>> Compared with the control group, the soy protein group also had >>>>> greater decreases in serum CRP levels (1.31 0.6 vs 0.33 0.1 mg/L; >>>>> P = .02) and significant reductions in proteinuria (-0.15 0.03 vs >>>>> 0.02 0.01 g/day; >>>>> P = .001) and urinary creatinine levels (-1.5 0.9 vs 0.6 0.3 mg/ >>>>> dL; P = .01). >>>>> Limitations of the study include evaluation of only CRP rather than >>>>> other inflammatory markers, evaluation of only a single dosage range >>>>> and formulation of soy protein, lack of data on the effects of soy >>>>> protein according to estrogen receptor genotype, and measurement of >>>>> urinary urea nitrogen and urinary creatinine as concentrations rather >>>>> than as 24-hour excretions. >>>>> "Longitudinal soy protein consumption significantly affected >>>>> cardiovascular risk factors and kidney-related biomarkers among type 2 >>>>> diabetic patients with nephropathy," the study authors write. "As >>>>> diabetic nephropathy is a progressive disease, we expected that the >>>>> conditions of these patients would have gotten worse after 4 years, >>>>> but because of medical and dietary control, their conditions improved >>>>> in some respects." >>>>> The costs of publication of this article were defrayed in part by the >>>>> payment of page charges, mandating that it must therefore be hereby >>>>> marked "advertisement" solely to indicate this fact. >>>>> Diabetes Care. 2008;31:648-654. >>>>> Clinical Context >>>>> Diet is a cornerstone of the management of diabetes, and the authors >>>>> of the current study previously demonstrated that the inclusion of soy >>>>> and vegetable protein can improve laboratory variables in the short >>>>> term among patients with diabetes. They performed a crossover clinical >>>>> trial among 14 patients with diabetes and nephropathy, which was >>>>> published in the October 2003 issue of the European Journal of >>>>> Clinical Nutrition. In this study, the use of a diet in which 35% of >>>>> the protein was derived from soy and another 30% from vegetable >>>>> sources improved levels of total cholesterol, triglycerides, and LDL >>>>> cholesterol after 7 weeks. The soy and vegetable protein diet also >>>>> reduced proteinuria but did not affect levels of high-density >>>>> lipoprotein (HDL) cholesterol. >>>>> The current study observes a larger patient cohort for a longer period >>>>> to determine the significance of a soy protein diet among patients >>>>> with type 2 diabetes and nephropathy. >>>>> Study Highlights >>>>> Participants in the current study had type 2 diabetes and proteinuria, >>>>> with a total urinary protein excretion between 300 and 1000 mg/day. >>>>> Participants' serum creatinine level was between 1 and 2.5 mg/dL, and >>>>> the serum urea nitrogen level was between 20 and 40 mg/dL. Subjects' >>>>> systolic and diastolic blood pressure was greater than 140 and 90 mm >>>>> Hg, respectively. >>>>> Subjects were randomized to a control diet consisting of 0.8 g protein/ >>>>> kg body weight, with 70% animal protein and 30% vegetable protein; or >>>>> a soy protein group consisting of 0.8 g protein/kg body weight, with >>>>> 35% animal protein, 35% soy protein, and 30% vegetable proteins. >>>>> Participants received visits with a dietician to encourage adherence >>>>> to their randomized diet. >>>>> The outcomes of the study were renal function, degree of proteinuria, >>>>> serum lipid levels, and CRP levels. These outcomes were assessed every >>>>> 6 months for 4 years. >>>>> 41 participants provided data for analysis. 43% of subjects were men, >>>>> and the mean age of subjects was 62.1 years. The mean duration of >>>>> diabetes was 10 years, and the mean glycated hemoglobin level was >>>>> 6.2%. >>>>> There was no difference in total mean energy intake or activity levels >>>>> between groups during the trial. >>>>> Mean body weight was similar between diet groups at 4 years. >>>>> Mean fasting plasma glucose levels decreased by 18 mg/dL in the soy >>>>> protein diet group but increased by 11 mg/dL in the control group, >>>>> which is a significant difference. >>>>> Total cholesterol levels decreased by 23 mg/dL in the soy protein diet >>>>> group and increased by 5 mg/dL in the control group, which was also >>>>> statistically significant. LDL cholesterol and triglyceride levels >>>>> also were reduced more significantly in the soy protein vs the control >>>>> diet groups. HDL cholesterol levels were similar in both groups. >>>>> CRP levels decreased by 1.31 in the soy protein diet group and 0.33 in >>>>> the control group, which is a significant difference. >>>>> Proteinuria decreased slightly in the soy protein diet group and >>>>> increased slightly in the control group, and this difference was also >>>>> statistically significant. >>>>> Urinary urea nitrogen and urinary creatinine levels were improved in >>>>> the soy protein vs control diet groups, but serum creatinine and serum >>>>> urea nitrogen levels and the glomerular filtration rate were similar >>>>> at 4 years between groups. >>>>> The favorable effects of the soy protein diet on proteinuria were >>>>> independent of its effects on plasma glucose, but not lipid, levels. >>>>> Pearls for Practice >>>>> A small trial of a soy-based and vegetable-based protein diet among >>>>> patients with diabetes and nephropathy demonstrated that this diet >>>>> could reduce levels of total cholesterol, triglycerides, and LDL >>>>> cholesterol and decrease proteinuria in the short term. >>>>> The current study finds that a soy protein diet can reduce levels of >>>>> fasting plasma glucose, cholesterol, and CRP and decrease proteinuria >>>>> vs a control diet among patients with type 2 diabetes and nephropathy. >>>>> However, body weight was similar between the 2 groups. >>> I don't get it. What were the experimenters' conclusions? >>> -- >>> Marshall Price of Miami >>> Known to Yahoo as d021317c- Hide quoted text - >>> - Show quoted text -
> Old ironinjustice is nothing if nor smug.
> Who does he love? No one other than > himself and then that is even in question.
> Back to the topic. > The question I wonder is about is the nature > of the control diet. Was it a SAD (standard > American diet)? It doesn't take much to > improve on SAD. Better competation to > a soy diet would be low carb diet based > on low carb veggies, certain nuts and specific seeds, > red meat, and cold water oceanic wild caught fish, plus a little > diary.
> For Tom. > Jesus loved roasted lamb with bitter herbs.
Did you see "King Corn" on "Independent Lens" last night? It was a real eye-opener for me.
I remember seeing feed lots in the distance, as I drove along an interstate highway through
...
On Apr 16, 10:14 am, Marshall Price <d0213...@yahoo.com> wrote:I remember seeing feed lots in the distance, as I drove along an interstate highway through ... <<
The protein they are getting for these feedlots and I've heard they are feeding them homeless people .. but .. that hasn't been .. proven ..
> trigonometry1...@gmail.com | wrote: > > On Apr 6, 9:05 pm, ironjustice <teamtan...@hotmail.com> wrote: > >> On Apr 6, 3:06 pm, Marshall Price <d0213...@yahoo.com> wrote:I don't > >> get it. What were the experimenters' conclusions? <<
> >> I'll give you a tip ..
> >> Article reading .. 101 ..
> >> Usually the conclusion is found at the bottom of the article ..
> >> "The current study finds that a soy protein diet can reduce levels of > >> fasting plasma glucose, cholesterol, and CRP and decrease proteinuria > >> vs a control diet among patients with type 2 diabetes and > >> nephropathy. > >> However, body weight was similar between the 2 groups."
> >> Now if you don't understand the short little four line paragraph > >> above .. buddy .. you are .. S=O=L ..
> >> Just kidding .. Marshall ..
> >> It says .. "soy protein diet good" ..
> >> I'll .. assume you know the study was done in those with .. > >> nephropathy and type 2 diabetes.
> >>> I don't get it. What were the experimenters' conclusions? > >>> spam.st...@yahoo.fr wrote: > >>>> ironjustice wrote: > >>>>>http://www.medscape.com/viewarticle/572440 > >>>>> April 3, 2008 -- Intake of soy protein had beneficial effects on > >>>>> cardiovascular risk factors and kidney-related biomarkers in patients > >>>>> with type 2 diabetes and nephropathy, according to the results of a > >>>>> longitudinal, randomized trial published in the April issue of > >>>>> Diabetes Care. > >>>>> "Several short-term trials on the effect of soy consumption on > >>>>> cardiovascular risks are available, but little evidence exists > >>>>> regarding the impact of long-term soy protein consumption among type 2 > >>>>> diabetic patients with nephropathy," write Leila Azadbakht, PhD, from > >>>>> the Isfahan University of Medical Sciences in Isfahan, Iran, and > >>>>> colleagues. "To determine the effects of long-term soy consumption on > >>>>> cardiovascular risks, we measured C-reactive protein (CRP) and kidney > >>>>> function indexes among type 2 diabetic patients with nephropathy." > >>>>> Of 41 patients with type 2 diabetes and nephropathy who were enrolled > >>>>> in this study, 18 were men and 23 were women. The soy protein group (n > >>>>> = 20) was assigned to a diet containing 0.8 g protein/kg body weight > >>>>> (35% animal proteins, 35% textured soy protein, and 30% vegetable > >>>>> proteins), whereas the control group > >>>>> (n = 21) was assigned to a similar diet containing 70% animal proteins > >>>>> and 30% vegetable proteins. Duration of the study was 4 years. > >>>>> The soy protein group fared better than the control group regarding > >>>>> effects on cardiovascular risk factors. Mean change in the soy protein > >>>>> vs control groups for fasting plasma glucose levels was > >>>>> -18 3 vs 11 2 mg/dL (P = .03); for total cholesterol levels, > >>>>> -23 5 vs 10 3 mg/dL (P =.01); for low-density lipoprotein (LDL) > >>>>> cholesterol levels, -20 5 vs 6 2 mg/dL (P = .01); and for serum > >>>>> triglyceride levels, -24 6 vs -5 2 mg/dL (P = .01). > >>>>> Compared with the control group, the soy protein group also had > >>>>> greater decreases in serum CRP levels (1.31 0.6 vs 0.33 0.1 mg/L; > >>>>> P = .02) and significant reductions in proteinuria (-0.15 0.03 vs > >>>>> 0.02 0.01 g/day; > >>>>> P = .001) and urinary creatinine levels (-1.5 0.9 vs 0.6 0.3 mg/ > >>>>> dL; P = .01). > >>>>> Limitations of the study include evaluation of only CRP rather than > >>>>> other inflammatory markers, evaluation of only a single dosage range > >>>>> and formulation of soy protein, lack of data on the effects of soy > >>>>> protein according to estrogen receptor genotype, and measurement of > >>>>> urinary urea nitrogen and urinary creatinine as concentrations rather > >>>>> than as 24-hour excretions. > >>>>> "Longitudinal soy protein consumption significantly affected > >>>>> cardiovascular risk factors and kidney-related biomarkers among type 2 > >>>>> diabetic patients with nephropathy," the study authors write. "As > >>>>> diabetic nephropathy is a progressive disease, we expected that the > >>>>> conditions of these patients would have gotten worse after 4 years, > >>>>> but because of medical and dietary control, their conditions improved > >>>>> in some respects." > >>>>> The costs of publication of this article were defrayed in part by the > >>>>> payment of page charges, mandating that it must therefore be hereby > >>>>> marked "advertisement" solely to indicate this fact. > >>>>> Diabetes Care. 2008;31:648-654. > >>>>> Clinical Context > >>>>> Diet is a cornerstone of the management of diabetes, and the authors > >>>>> of the current study previously demonstrated that the inclusion of soy > >>>>> and vegetable protein can improve laboratory variables in the short > >>>>> term among patients with diabetes. They performed a crossover clinical > >>>>> trial among 14 patients with diabetes and nephropathy, which was > >>>>> published in the October 2003 issue of the European Journal of > >>>>> Clinical Nutrition. In this study, the use of a diet in which 35% of > >>>>> the protein was derived from soy and another 30% from vegetable > >>>>> sources improved levels of total cholesterol, triglycerides, and LDL > >>>>> cholesterol after 7 weeks. The soy and vegetable protein diet also > >>>>> reduced proteinuria but did not affect levels of high-density > >>>>> lipoprotein (HDL) cholesterol. > >>>>> The current study observes a larger patient cohort for a longer period > >>>>> to determine the significance of a soy protein diet among patients > >>>>> with type 2 diabetes and nephropathy. > >>>>> Study Highlights > >>>>> Participants in the current study had type 2 diabetes and proteinuria, > >>>>> with a total urinary protein excretion between 300 and 1000 mg/day. > >>>>> Participants' serum creatinine level was between 1 and 2.5 mg/dL, and > >>>>> the serum urea nitrogen level was between 20 and 40 mg/dL. Subjects' > >>>>> systolic and diastolic blood pressure was greater than 140 and 90 mm > >>>>> Hg, respectively. > >>>>> Subjects were randomized to a control diet consisting of 0.8 g protein/ > >>>>> kg body weight, with 70% animal protein and 30% vegetable protein; or > >>>>> a soy protein group consisting of 0.8 g protein/kg body weight, with > >>>>> 35% animal protein, 35% soy protein, and 30% vegetable proteins. > >>>>> Participants received visits with a dietician to encourage adherence > >>>>> to their randomized diet. > >>>>> The outcomes of the study were renal function, degree of proteinuria, > >>>>> serum lipid levels, and CRP levels. These outcomes were assessed every > >>>>> 6 months for 4 years. > >>>>> 41 participants provided data for analysis. 43% of subjects were men, > >>>>> and the mean age of subjects was 62.1 years. The mean duration of > >>>>> diabetes was 10 years, and the mean glycated hemoglobin level was > >>>>> 6.2%. > >>>>> There was no difference in total mean energy intake or activity levels > >>>>> between groups during the trial. > >>>>> Mean body weight was similar between diet groups at 4 years. > >>>>> Mean fasting plasma glucose levels decreased by 18 mg/dL in the soy > >>>>> protein diet group but increased by 11 mg/dL in the control group, > >>>>> which is a significant difference. > >>>>> Total cholesterol levels decreased by 23 mg/dL in the soy protein diet > >>>>> group and increased by 5 mg/dL in the control group, which was also > >>>>> statistically significant. LDL cholesterol and triglyceride levels > >>>>> also were reduced more significantly in the soy protein vs the control > >>>>> diet groups. HDL cholesterol levels were similar in both groups. > >>>>> CRP levels decreased by 1.31 in the soy protein diet group and 0.33 in > >>>>> the control group, which is a significant difference. > >>>>> Proteinuria decreased slightly in the soy protein diet group and > >>>>> increased slightly in the control group, and this difference was also > >>>>> statistically significant. > >>>>> Urinary urea nitrogen and urinary creatinine levels were improved in > >>>>> the soy protein vs control diet groups, but serum creatinine and serum > >>>>> urea nitrogen levels and the glomerular filtration rate were similar > >>>>> at 4 years between groups. > >>>>> The favorable effects of the soy protein diet on proteinuria were > >>>>> independent of its effects on plasma glucose, but not lipid, levels. > >>>>> Pearls for Practice > >>>>> A small trial of a soy-based and vegetable-based protein diet among > >>>>> patients with diabetes and nephropathy demonstrated that this diet > >>>>> could reduce levels of total cholesterol, triglycerides, and LDL > >>>>> cholesterol and decrease proteinuria in the short term. > >>>>> The current study finds that a soy protein diet can reduce levels of > >>>>> fasting plasma glucose, cholesterol, and CRP and decrease proteinuria > >>>>> vs a control diet among patients with type 2 diabetes and nephropathy. > >>>>> However, body weight was similar between the 2 groups. > >>> I don't get it. What were the experimenters' conclusions? > >>> -- > >>> Marshall Price of Miami > >>> Known to Yahoo as d021317c- Hide quoted text -
Thats not too fair from true. Evidently some road kill makes into the food cycle. Certainly deer can carry prions and they are amongst the road kill. Given how the great laboratories the various State government behave toward the poor, the recycling humans is just imaginable especially in Alabama and Texas.
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