The Soy Connection for Health Professionals

Health & Nutrition - Spring 2015 - Vol 23, No 2 Soy and Diabetes

In This Issue: 

  • Diabetes is among the major diet-related health problems that the 2015 Dietary Guidelines Advisory Committee says must be reversed. A well-balanced daily meal plan of carbohydrates, proteins and fats, evenly distributed throughout each day, is key to blood sugar control. The DGAC report addresses soyfoods in a more significant way than it did in 2010 and notes the "Protein Foods Group" includes tofu, soy noodles, soy flours, and soy protein isolates.

Omega-6 Fatty Acids, CVD Scrutinized In Studies

Linoleic acid (LA) is the most abundant fatty acid in soybean oil. Consumers have long been advised to replace dietary saturated fatty acids with LA and other unsaturated fats to reduce the risk of cardiovascular disease.1 However, this position has become increasingly controversial and recent meta-analyses by Chowdhury et al. 2 and Farvid et al. 3 reached opposite conclusions. An editorial by Harris and Shearer 4 entitled, “Omega-6-Fatty Acids and Cardiovascular Disease: Friend of Foe?” prompted by the Farvid et al. meta-analysis attempted to put this issue into perspective by discussing evidence cited for both viewpoints. Read more

Soy Protein and Diabetes

There are good reasons to assume from results in people without diabetes that soyfood consumption will be helpful in the treatment of this disease and in the prevention of complications (especially cardiovascular complications) associated with it. To this point, soy consumption has long been shown to reduce LDL-C levels1-4 and blood pressure5,6 which are effects predicted to reduce the risk of cardiovascular disease (CVD) -- the leading cause of mortality in type 2 diabetes. In fact, diabetes confers an equivalent risk of CVD to aging 15 years.7 Read more