Clinical Nutrition Research

The Korean Society of Clinical Nutrition (한국임상영양학회)
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Effects of Soy Bread on Cardiovascular Risk Factor, Inflammation and Oxidative Stress in Women With Active Rheumatoid Arthritis: A Randomized Double-Blind Controlled Trial

  • Afsaneh Sayyaf (Department of Nutritional Sciences, Faculty of Paramedical, Ahvaz Jundishapur University of Medical Sciences) ;
  • Ehsan Ghaedi (Department of Cellular and Molecular Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences) ;
  • Fatemeh Haidari (Department of Nutrition, Nutrition and Metabolic Diseases Research Center, Ahvaz Jundishapur University of Medical Sciences) ;
  • Elham Rajaei (Golestan Hospital Clinical Research Development Unit, Ahvaz Jundishapur University of Medical Sciences) ;
  • Kambiz Ahmadi-engali (Faculty of Public Health, Ahvaz Jundishapur University of Medical Sciences) ;
  • Bijan Helli (Nutrition and Metabolic Diseases Research Center, Department of Nutrition Sciences, School of Paramedical Sciences, Ahvaz Jundishapur University of Medical Sciences)
  • Received : 2023.08.04
  • Accepted : 2024.01.07
  • Published : 2024.01.31
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Abstract

Rheumatoid arthritis (RA) is a systemic inflammatory autoimmune disorder with widespread synovitis. Isoflavones, the main active component of soy, have been reported to have potent anti-inflammatory effects; the previous RA animal models showed the promising effect of soy supplementation. We aimed to evaluate the effect of soy bread on inflammatory markers and lipid profiles in RA patients. The present study was designed as a randomized controlled trial. RA patients were randomly allocated to obtain soy bread (n = 22) or placebo bread (n = 22) for 8 weeks. Fasting serum levels of lipid profile, total antioxidant capacity (TAC), tumor necrosis factor-α (TNF-α), C-reactive protein (CRP), and DAS28 were checked. Findings showed that there were no significant differences between the two groups in physical activity and dietary intake at the beginning of the study and the end of the study. There were no significant differences between the two groups in measured lipid profile markers, including high-density lipoprotein, low-density lipoprotein, total cholesterol, triglyceride, and very low-density lipoprotein, at the end of the trial. In addition, TAC and CRP also were not significant at the end of the trial between the 2 groups (0.66 and 0.12, respectively). However, the serum levels of TNF-α reduced significantly in the soy bread group at the end of the intervention (p < 0.000) and compared with the control group (p < 0.019). Soy bread consumption only decreased circulating TNF-α serum concentration. Other outcome measures were not changed following supplementation. Future long-term, well-designed studies are needed to confirm these findings.

Keywords

References

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