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4th June 2008

Evidence that Soy Consumption Can Reduce Insulin Resistance in Post-Menopausal Women

Soy beans, and products made from them, are one of nature's richest sources of phytoestrogens.  Phytoestrogens are plant compounds that are structurally similar to oestrogen.  As a result of their oestrogenic structure, soy has traditionally been used to help relieve menopausal symptoms including osteoporosis ("brittle bone disease"). A new study suggests that soy may even be able to help reduce the insulin resistance associated with increasing age. 

In the study 56 post-menopausal women were randomised to receive fermented soybean soup (containing 24 mg of isoflavone aglycone), or placebo soup, for a period of four weeks. After the four weeks, tests revealed urinary excretion of deoxypyridinoline (a marker of bone breakdown) significantly increased in the placebo group, with no significant change in the soybean group.  Even more interesting was that the blood levels of osteocalcin (a marker of bone formation) was significantly higher in the soybean group, with no significant change in the placebo group.  Further more, at the end of the four weeks, although blood glucose levels were similar among both groups, blood insulin levels had reduced significantly among the soy group.  This suggests that the soy group was using insulin more efficiently and thus metabolising glucose more effectively. 

The authors conclude that the "continuous intake of fermented soybeans could prevent bone loss and improve insulin resistance after menopause".