The Effects of Soy Protein and Isoflavones on Glycemic Control, Insulin Sensitivity and Cardiovascular Risk Factors

The Chinese University of Hong Kong

Status: Completed

Conditions: Diabetes; Cardiovascular Risk

Treatments: Dietary Supplement: milk protein; Dietary Supplement: soy protein; Dietary Supplement: isoflavones

Study type: Interventional

Funder types: Other

Identifiers

NCT00856882

CUHK4450/06M

Details and patient eligibility

About

The investigators propose to perform a double-blind, randomized placebo-controlled trial to examine the hypothesis that soy protein with isoflavones could improve glycemic control, insulin sensitivity and decrease cardiovascular risk factors in postmenopausal women with prediabetes.

Sex: Female

Ages: 46 to 70 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Hong Kong Chinese menopausal women aged 46-70 years with prediabetes or early untreated diabetes

Exclusion criteria

• Women with breast, ovary or other cancers in recent 5-year
• Severe renal or liver dysfunction
• Women with androgen excess
• Smokers
• Current use or recent (3-month)use of any drug or treatment for glycemic control, lipid improvement, weight reduction; Subjects with known soy or milk allergy.

Trial design

0 participants in 3 patient groups, including a placebo group

soy protein and isoflavones

Experimental group

Treatment:

Dietary Supplement: isoflavones

Dietary Supplement: soy protein

milk protein and isoflavones

Experimental group

Treatment:

Dietary Supplement: milk protein

Dietary Supplement: isoflavones

milk protein only

Placebo Comparator group

Treatment:

Dietary Supplement: milk protein