Textured soybean protein improved level of glycated albumin, LDL–Cholesterol, and protein intake in prediabetes postmenopausal overweight women

Diah Mulyawati Utari; Indri Kartiko-Sari; Mitsutaka Kohno; Shigeru Yamamoto; Diah Mulyawati Utari; Indri Kartiko-Sari; Mitsutaka Kohno; Shigeru Yamamoto

doi:10.3934/agrfood.2022021

AIMS Agriculture and Food

2022, Volume 7, Issue 2: 326-340. doi: 10.3934/agrfood.2022021

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Research article Topical Sections

Textured soybean protein improved level of glycated albumin, LDL–Cholesterol, and protein intake in prediabetes postmenopausal overweight women

1.
Department of Public Health Nutrition, Faculty of Public Health, Universitas Indonesia, Indonesia
2.
Asian Nutrition and Food Culture Research Center–Jumonji University, Japan
3.
Fuji Science Innovation Center, Japan

Received: 28 November 2021 Revised: 04 May 2022 Accepted: 10 May 2022 Published: 01 June 2022

Background
Indonesia has been increasing in health issues such as obesity, diabetes mellitus (DM), cardiovascular diseases (CVD), stroke and others. Healthy lifestyle of improving dietary habit with food consumption is considered effective to prevent these health issues. Soybean-based food is considered as food-alternative for plant-based protein and its ability to push down global warming rate.

Objective
This study aims to test the effect of Textured Soybean Protein (TSP) on level of Glycated Albumin (GA) and lipid profiles in prediabetes overweight postmenopausal women.

Methods
A parallel study design consisted of two groups: intervention group provided with TSP contains 30 grams protein and control group, with study duration of 21 days. Each group consists of 26 postmenopausal women with criteria of overweight with fasting blood sugar level of 120–200 mg/dL (prediabetes). The data was analyzed by unpaired and paired t-test.

Results
TSP has significant influence on the change of GA level (3.4% reduction, p < 0.05) and LDL Cholesterol (LDL-C) (6.0% reduction, p < 0.05). TSP also improve the protein consumption of 18.1%.

Conclusions
The provision of TSP for 21 days could improve GA and LDL-C significantly. In longer term, TSP is expected to improve of lipid profiles, insulin resistance and controlling weight and BMI.
- soybean proteins,
- prediabetes,
- postmenopausal,
- overweight,
- protein intake,
- macronutrient intakes,
- glycated albumin,
- lipid profile,
- LDL Cholesterol,
- sustainability
Citation: Diah Mulyawati Utari, Indri Kartiko-Sari, Mitsutaka Kohno, Shigeru Yamamoto. Textured soybean protein improved level of glycated albumin, LDL–Cholesterol, and protein intake in prediabetes postmenopausal overweight women[J]. AIMS Agriculture and Food, 2022, 7(2): 326-340. doi: 10.3934/agrfood.2022021

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Abstract

Background

Indonesia has been increasing in health issues such as obesity, diabetes mellitus (DM), cardiovascular diseases (CVD), stroke and others. Healthy lifestyle of improving dietary habit with food consumption is considered effective to prevent these health issues. Soybean-based food is considered as food-alternative for plant-based protein and its ability to push down global warming rate.

Objective

This study aims to test the effect of Textured Soybean Protein (TSP) on level of Glycated Albumin (GA) and lipid profiles in prediabetes overweight postmenopausal women.

Methods

A parallel study design consisted of two groups: intervention group provided with TSP contains 30 grams protein and control group, with study duration of 21 days. Each group consists of 26 postmenopausal women with criteria of overweight with fasting blood sugar level of 120–200 mg/dL (prediabetes). The data was analyzed by unpaired and paired t-test.

Results

TSP has significant influence on the change of GA level (3.4% reduction, p < 0.05) and LDL Cholesterol (LDL-C) (6.0% reduction, p < 0.05). TSP also improve the protein consumption of 18.1%.

Conclusions

The provision of TSP for 21 days could improve GA and LDL-C significantly. In longer term, TSP is expected to improve of lipid profiles, insulin resistance and controlling weight and BMI.

References

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