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Soya: the health protector - The health effects of SoyaDiabetesIt is well-established that soya foods can help patients with diabetes combat some of the complications and health risks associated with the disease (see above). There is also evidence that soya can help reduce the risk of this disease. Legumes or pulses (peas, beans and lentils) provide a good source of fibre and have a low glycemic index (GI). This means that the carbohydrates they contain break down gradually into the bloodstream as opposed to high GI foods. The carbohydrates in high GI foods break down quickly during digestion and release glucose rapidly into the bloodstream. For these reasons, it has been suggested that a diet high in legumes may be beneficial for the prevention of type 2 diabetes. In one large study of middle-aged Chinese women, a high intake of legumes (soya beans in particular), was associated with a reduced risk of type 2 diabetes (Villegas et al., 2008). Another theory is that phytoestrogens in traditional fermented soya bean foods may help prevent or slow type 2 diabetes (Kwon et al., 2010). One study looked at the effects of natto (fermented soya) and yam and okra on glucose control in Japanese men eating a traditional breakfast of high GI white rice. They found that when natto and these so-called viscous vegetables were eaten with rice, both glucose and insulin blood levels were lower (Taniguchi et al., 2008). In other words, the soya food and vegetables helped control blood sugar levels. The simple inclusion of soya foods in the diet could have a powerful role to play in preventing the build up of sugar and therefore lower the risk of diabetes.
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The Soya Story - ContentsResources:
Myth-Busting Soya and the Environment FAQs Soya research |
The Soya Story
The Safety of Soya 
Soya-Based Infant Formula 
The Soya Saga  |
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