Background: 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.
Methods: 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.
Results: 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.
Conclusion: 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.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3506092 | PMC |
Publication Analysis
Top Keywords
Similar Publications
Effect of digital health applications with or without gamification on physical activity and cardiometabolic risk factors: a systematic review and meta-analysis of randomized controlled trials.
EClinicalMedicine
October 2024
Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Clinical Nutrition and Risk Factor Modification Center, St. Michael's Hospital, Unity Health Toronto, Toronto, ON M5B 1W8, Canada.
Background: Use of health applications (apps) to support healthy lifestyles has intensified. Different app features may support effectiveness, including gamification defined as the use of game elements in a non-game situation. Whether health apps with gamification can impact behaviour change and cardiometabolic risk factors remains unknown.
View Article and Find Full Text PDFThe Effects of Compound Starter Culture and Sugar and Soy Milk on the Quality and Probiotic Activity of Milk-Soy Mixed Yogurt.
J AOAC Int
January 2025
College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
Background: Yogurt has emerged as an essential nutritional food in contemporary diets, and the development of new multi-component yogurt formulations has become a focal point of current research.
Objective: In this study, the effects of fermentation compounds and the addition of sugar, soy milk on the quality and probiotic activity of milk-soy mixed yogurt were studied to determine the optimal formation of mixed yogurt.
Methods: The various fermentation compounds (YO-MIX 883, Lactobacillus Casei complex starter cultures, Lactobacillus Paracasei compound starter cultures), different concentrations of milk-soy additions (0, 25, 50, 75, 100%) and sugar (2, 4, 6, 8%) were tested within each experimental group, and the pH, appropriate acidity, and total viable bacterial count of the fermented milk-soy mixed yogurt were determined throughout the fermentation and refrigeration processes.
Microencapsulation of Pickering nanoemulsions containing walnut oil stabilized using soy protein-curcumin composite nanoparticles: Fabrication and evaluation of a novel plant-based milk substitute.
Food Chem
December 2024
School of Food and Biological Engineering, Key Laboratory of Modern Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China. Electronic address:
Plant protein-stabilized Pickering nanoemulsions show potential as plant-based milk substitutes; however, their stability is challenged by mechanical stress during transportation and oxidative deterioration during storage. Herein, soybean isolate protein-curcumin composite nanoparticle (SPI-Cur-NPs)-stabilized Pickering nanoemulsions were converted into microcapsule powders via spray-drying with maltodextrin (MD), trehalose anhydrous (TA), and inulin (IN) as wall materials. Robust intermolecular hydrogen bonds and an amorphous structure were formed using composite wall materials, reducing microcapsule surface fissures while improving encapsulation rate (92.
View Article and Find Full Text PDFEnhancing Viability of BG24 Through Optimized Spray Drying: Insights Into Process Parameters, Carrier Agents, Comparative Analysis With Freeze Drying, and Storage Condition Influences.
Food Sci Nutr
December 2024
Department of Food Engineering, Faculty of Engineering Ege University İzmir Turkey.
This study investigated the survival dynamics of BG24, a probiotic strain, within reconstituted skim milk (RSM) and yeast extract (YE) matrices during the spray-drying (SD) process, encompassing of inlet/outlet air temperatures. Notably, optimum SD parameters were found to be an inlet air temperature of 150°C and outlet air temperature of 83°C, that achieving high viability (92.23%), and reducing both moisture content (MC) (3.
View Article and Find Full Text PDFFood utility potential of protease obtained from insect-commensal Bacillus subtilis AU-2.
J Sci Food Agric
December 2024
Microbiology Department, The Institute of Science, Dr. Homi Bhabha State University, Mumbai, India.
Background: Bacillus subtilis AU-2, isolated from the gut of Tribolium castaneum, was used for protease production. The purified protease was evaluated for its potential in food-related applications including meat tenderization, milk coagulation, and the preparation of enzymatic soybean hydrolysates. Enzymatic hydrolysis of soy protein is an effective method for producing protein hydrolysates with optimal techno-functional properties.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!