Soy and diabetes

V. Jayagopal, P. Albertazzm, Stephen Atkin

Research output: Contribution to journalReview article


The dietary supplementation of soy protein, which reduces mortality rates in diabetic patients, was investigated. It was observed that soy is a staple in the diet for the Japanese population and the consumption of soy has been shown to have an inverse relationship with mortality from cardiovascular disease. Some of the metabolic effects of soy appeared to be female gender specific and influenced by menopausal status. The beneficial effect of isolated isoflavones was found to reduce ghrelin level, which exhibited a possible favorable effect of isolated isoflavones on hunger and weight. The results show that in diabetic patients, the effect of soy on insulin is likely to be more pronounced because of the raised baseline insulin levels.

Original languageEnglish
Pages (from-to)7-9
Number of pages3
JournalAgro Food Industry Hi-Tech
Issue number4
Publication statusPublished - Jul 2004
Externally publishedYes


ASJC Scopus subject areas

  • Food Science

Cite this

Jayagopal, V., Albertazzm, P., & Atkin, S. (2004). Soy and diabetes. Agro Food Industry Hi-Tech, 15(4), 7-9.