Soy Intake and Type 2 Diabetes Nephropathy
in [Kidney Diseases]
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From: ironjustice on 4 Apr 2008 11:01 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. Who loves ya. Tom Jesus Was A Vegetarian! http://tinyurl.com/2r2nkh Man Is A Herbivore! http://tinyurl.com/a3cc3 DEAD PEOPLE WALKING http://tinyurl.com/zk9fk
From: spam.stock on 4 Apr 2008 11:41 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. > > Who loves ya. > Tom > > > Jesus Was A Vegetarian! > http://tinyurl.com/2r2nkh > > > Man Is A Herbivore! > http://tinyurl.com/a3cc3 > > > DEAD PEOPLE WALKING > http://tinyurl.com/zk9fk
From: jay on 4 Apr 2008 19:24 > 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
From: ironjustice on 4 Apr 2008 19:37 On Apr 4, 4:24 pm, jay <jaym1...(a)hotmail.com> wrote: allergic to soybeans ,, You know there are alot of people allergic to peanut butter .. ? .. or peanuts .. ? Alot of people .. Thought you may like to know .. that .. Who loves ya. Tom Jesus Was A Vegetarian! http://tinyurl.com/2r2nkh Man Is A Herbivore! http://tinyurl.com/a3cc3 DEAD PEOPLE WALKING http://tinyurl.com/zk9fk > > 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
From: ironjustice on 4 Apr 2008 19:41
On Apr 4, 8:01 am, ironjustice <teamtan...(a)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 Editeur / Publisher Springer, Heidelberg, ALLEMAGNE (1966) (Revue) Localisation / Location INIST-CNRS, Cote INIST : 12988, 35400009428476.0030 Who loves ya. Tom Jesus Was A Vegetarian! http://tinyurl.com/2r2nkh Man Is A Herbivore! http://tinyurl.com/a3cc3 DEAD PEOPLE WALKING http://tinyurl.com/zk9fk > 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. > > Who loves ya. > Tom > > Jesus Was A Vegetarian!http://tinyurl.com/2r2nkh > > Man Is A Herbivore!http://tinyurl.com/a3cc3 > > DEAD PEOPLE WALKINGhttp://tinyurl.com/zk9fk |