the effects of soybean-flour-enriched bread intake on inflammatory markers among type 2 diabetic women: a cross-over randomized controlled clinical trial

Introduction: although soy-based foods have been reported to affect serum levels of inflammatory biomarkers, there was no study examining the effects of soybean flour-enriched bread in diabetic patients. the aim of this study was to determine the effects of consumption of soybean flour-enriched bread on inflammatory markers in type 2 diabetic women.methods: this randomized, cross-over, controlled clinical trial recruited 30 type 2 diabetic women. after a 2-week run-in period, participants were randomly assigned to either intervention (soy bread) or control groups (habitual diet). participants in the intervention group were asked to consume 120 g of soybean flour-enriched bread instead of the same amount of usual bread intake or other cereals. participants in the control group were asked to remain on the habitual diet. after a four-week washout period, the participants were crossed over for another six weeks.results: mean (±sd) age, weight and bmi of the subjects was 45.7±3.8 years, 73.8±10.7 and 29.5±3.9 kg/m2, respectively. we found no significant effect of soybean flour-enriched bread on high sensitive c-reactive protein (change difference: -0.04, p=0.6), tumor necrosis factor-alpha (change difference: -14.2, p=0.27), interleukin 6 (change difference: -0.06, p=0.15) and soluble vascular cell adhesion molecule-1 among women in the intervention group compared with the control group. no significant effects were observed in serum levels of svcam1 after consumption of soybean flour-enriched bread.conclusion: soybean flour-enriched bread consumption had no significant effects on inflammatory markers.