Effect of Soymilk Consumption on Waist Circumference and Cardiovascular Risks among Overweight and Obese Female Adults
Soy milk replacement in the diet might have beneficial effects on waist circumference and cardiovascular risk factors for overweight and obese subjects. Therefore, we are going to determine the effects of soy milk replacements on the waist circumference and cardiovascular risk factors among overweight and obese female adults.
In this crossover randomized clinical trail, 24 over weight and obese female adults were on a diet with soy milk or the diet with cow's milk for four weeks. In the diet with soy milk only one glass of soy milk (240 cc) was replaced instead of one glass of cow's milk (240 cc). Measurements were done according to the standard protocol.
WAIST CIRCUMFERENCE REDUCED SIGNIFICANTLY FOLLOWING SOY MILK PERIOD (MEAN PERCENT CHANGE IN SOY MILK PERIOD FOR WAIST CIRCUMFERENCE: -3.79 ± 0.51 vs. -1.78 ± 0.55 %; P = 0.02 in the cow's milk period). Blood pressure, weight, liver enzymes and glycemic control indices did not changed significantly after soy milk period compared to the cow's milk period.
Among over weight and obese patients, soy milk can play an important role in reducing waist circumference. However, soy milk replacement had no significant effects on weight, glycemic control indices, liver enzymes, fibrinogen and blood pressure in a short term trial.
Available from: Fatemeh Azizi-Soleiman
- "Although the special foods do not have a confirmed role in weight maintenance, other foods with a high amount of isoflavones may be effective in weight maintenance. Soy products are foods with a high amount of isoflavones. However, we have not documented researches in this field. "
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Weight regain after weight loss is a common problem for all those obese or overweight who have had a recent weight loss. Different cures such as diet therapy, behavioral therapy, exercise or a mixture of them have been advised as solutions. The purpose of this review is to find the best diet or eating pattern to maintain a recent weight loss.
Materials and Methods:
We searched in PubMed and SCOPUS by using the following key words: Overweight, obesity, weight maintenance, weight regain, and diet therapy. Finally, we assessed 26 articles in the present article.
Meal replacement, low carbohydrate-low glycemic index (GI) diet, high protein intake, and moderate fat consumption have shown some positive effects on weight maintenance. However, the results are controversial. A Dietary Approach to Stop Hypertension (DASH)-type diet seems helpful for weight maintenance although the need for more study has remained. Some special behaviors were associated with less weight regain, such as, not being awake late at night, drinking lower amount of sugar-sweetened beverages, and following a healthy pattern. Some special foods have been suggested for weight maintenance. However, the roles of specific foods are not confirmed.
Healthy diets recommend low carbohydrate, low GI, and moderate fat foods, but it is not clear whether they are useful in preventing weight gain. It seems that consuming fewer calories helps people to keep weight loss. Further research to find strategies in obesity management focusing on successful maintenance of weight loss is needed.
Journal of research in medical sciences 03/2014; 19(3):268-275. · 0.65 Impact Factor
Available from: Mohammad Reza Mahmoodi
- "In another perspective, type of soy product and human or animal sample might alter results of researches. For instance, soy milk replacement with cow's milk in the diet reduced waist circumference in overweight and obese subjects although did not effect on other cardiovascular risk factors and weight gain significantly. Therefore, components of soy product such as phytoestrogen, protein, and fat content may have different effects on animal or human. "
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ABSTRACT: The present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate.
Defatted soy flour (DSF) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. Bread produced with these blends compared with regular Taftoon bread and was tested for chemical and organoleptic characteristics. The organoleptic characteristics of blends consist of taste and flavor, crust texture, fragrance and aroma, appearance, bendability, and overall acceptability were determined through taste panel by 213 judges. Forty Sprague Dawley rats were randomly given codes and allocated to different groups via tables with random numbers to feed on three DSF-fortified bread blends and control bread for 30 days.
The blending of wheat flour with DSF altered the organoleptic properties of breads. Addition of DSF increased significantly the protein and ash content of the bread (P < 0.05). Organoleptic test indicates that the best formulation is between 3 and 7% fortifications of DSF blends. In biological evaluation, rats fed the control diet had the lowest body weight gain and their food efficiency ratio was significantly different (P < 0.05) in compare with 7% DSF-fortified blend.
It was concluded that overall acceptability score significantly decreased with increasing DSF substitution level. Rats fed 7% DSF-fortified blend showed privileged food efficiency ratio. Then, the best formulation is between 3 and 7% DSF bread. This formulation can nourish all human at risk of malnutrition.
International journal of preventive medicine 01/2014; 5(1):37-45.
- "The prevalence of obesity in adults was reported to be 20-25% in some countries such as the United States and it is now increasing in developing countries such as Iran. Therefore, the principles of a healthy diet such as consuming a diverse diet full of fruits, vegetables, functional foods and moderate amount of whole grains and low-fat dairy should be considered in any weight reduction program. "
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ABSTRACT: Considering the importance and prevalence of obesity and the desire to lose weight, especially among women, this study intended to investigate the relationship between Body Mass Index, body satisfaction, and weight control behavior among women employees in Isfahan.
An analytical cross-sectional study was conducted among 408 women who were selected by stratified random sampling method among employees at Isfahan University and Isfahan University of Medical Sciences during 2012. The data collection tool was a multidimensional questionnaire which comprised two sections: Demographic Tool and Body Satisfaction Tool (7 items), Weight Control Behavior Scale (18 items).
Age, marital status, educational level, and multiparity were significantly correlated with body size satisfaction. Seventy-five participants were dissatisfied with their weight and 60.5% reported a desire to lose weight; 92.15% of women studied had participated in a healthy dieting behavior and 10.8% of them had participated in an unhealthy one during the past six months. There was an inverse correlation between body satisfaction and Body Mass Index (BMI) (r = -0.64, P = 0.001). Ninety percent of participants had at least one of the dieting behaviors. There was an inverse significant relationship between body satisfaction and dieting behaviors (r = -0.19, P = 0.001).
Due to the importance of the prevention of obesity and the necessity of having a normal BMI in order to prevent subsequent complications, precise self-evaluation of body size can be used to focus on designing and conducting public health programs, especially for women.
International journal of preventive medicine 04/2013; 4(4):467-74.
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