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A Systematic Review and Meta-Analysis of the Effects of Soy on Serum Hs-Crp Publisher Pubmed



Khodarahmi M1, 2 ; Jafarabadi MA3, 4 ; Moludi J5 ; Abbasalizad Farhangi M6, 7
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Authors Affiliations
  1. 1. Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Student Research Committee, Department of Nutrition, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
  3. 3. Road Traffic Injury Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
  4. 4. Department of Statistics and Epidemiology, Faculty of Health, Tabriz University of Medical Sciences, Tabriz, Iran
  5. 5. Nutritional Sciences Department, Faculty of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
  6. 6. Research Center for Evidence-Based Medicine (RCEBM), Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
  7. 7. Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran

Source: Clinical Nutrition Published:2019


Abstract

Background & aim: The results of studies about the effect of soy products on serum highly sensitive C-reactive protein (hs-CRP) are inconsistent. The aim of this systematic review and meta-analysis of randomized clinical trials (RCTs) was to investigate the effect of soy products intake on serum hs-CRP concentration. Methods: We searched PubMed, EMBASE, Science Direct, ISI Web of Science, Google Scholar and Cochrane Central Register of Controlled Trials up to December 2016 without language restrictions. Random-effect model was used for quantitative data synthesis. Results: Thirty-six studies were included in our analyses. A meta-analysis revealed a non-significant reduction in serum hs-CRP concentrations following soy products consumption, −0.19 (mg/L) (95% CI: −0.49 to 0.09; I 2 = 95.6%). Subgroup analyses suggested that natural soya products may reduce plasma levels of CRP by −0.18 mg/L (95% CI: −0.28 to −0.08; I 2 : 11.6) in comparison to other source of isoflavones (soya extracts, supplements). Moreover, the effect was stronger among subjects with baseline hs-CRP concentrations of less than 2.52 mg/L, −0.15 (95% CI: −0.27 to −0.02; I 2 : 34.6). A meta-regression analysis revealed that dosage of isoflavones seems to be a strong predictor of the effect of soya on serum hs-CRP levels. Conclusion: Present review of RCTs published up to December 2016 did not provide strong evidence regarding the beneficial effect of soya products consumption on blood hs-CRP concentrations. However, it appears that natural soya products may reduce plasma levels of hs-CRP in comparison to other source of isoflavones. Large and well-designed studies are recommended to confirm this conclusion. Systematic review registration: PROSPERO CRD42018069371. © 2018 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism
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