Download PDF
Exp Clin Endocrinol Diabetes 2021; 129(06): 429-437
DOI: 10.1055/a-0929-6287
Article

Moderate Consumption of Red Meat, Compared to Soy or Non-Soy Legume, Has No Adverse Effect on Cardio-Metabolic Factors in Patients with Type 2 Diabetes

Zahra Hassanzadeh-Rostami
1   Department of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran (the Islamic Republic of)
,
Zeinab Hemmatdar
1   Department of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran (the Islamic Republic of)
,
Gholam Reza Pishdad
2   Endocrine and Metabolism Research Center, Shiraz University of Medical Sciences, Shiraz, Iran (the Islamic Republic of)
,
Shiva Faghih
3   Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran (the Islamic Republic of)
› Author Affiliations
› Further Information
Also available at
    Permissions and Reprints

Abstract

Background Recently, it has been proposed that red meat consumption could enhance risk of diabetes and worsen lipid profile and glycemic status, in comparison with soy or non-soy legume, but the results of clinical trials are controversial.

Objectives This study aimed to compare the effect of red meat, soy bean, and non-soy legume consumption on cardio-metabolic factors in patients with type 2 diabetes.

Methods This was a randomized controlled clinical trial which included 75 patients with diabetes, aged 40–65 years. Participants were randomly allocated to receive two servings of red meat (control group), soy bean, or non-soy legume, 3 days a week for 8 weeks. All groups also received a balanced-macronutrients weight maintenance diet. Body composition and cardio-metabolic factors including fasting blood glucose (FBG), fasting insulin, glycated hemoglobin (HbA1c), serum lipids, and blood pressure were measured at baseline and endpoint of the study. Quantitative insulin sensitivity check index (QUICKI) score and Framingham risk score (FRS) were also computed.

Results We found no significant differences in changes of FBG, fasting insulin, HbA1c, QUICKI score, serum lipids, FRS, and systolic and diastolic blood pressure among the 3 groups. Within group analysis showed that FRS reduced significantly in all groups (P<0.05). In addition, systolic (P=0.01) and diastolic (P=0.03) blood pressure reduced within red meat group.

Conclusions Compared to soy bean or non-soy legume, moderate consumption of red meat had no adverse effect on cardio-metabolic factors including FBG, fasting insulin, HbA1C, QUICKI score, total cholesterol, low-density lipoprotein , high-density lipoprotein , and blood pressure in adults with type 2 diabetes.

Key words

type 2 diabetes - cardiometabolic risk factors - non soy legumes


Publication History

Received: 08 March 2019
Received: 30 April 2019

Accepted: 21 May 2019

Article published online:
17 June 2019

© 2019. Thieme. All rights reserved.

© Georg Thieme Verlag KG
Stuttgart · New York

 

  • References

  • 1 De Rosa S, Arcidiacono B, Chiefari E. et al. Type 2 diabetes mellitus and cardiovascular disease: genetic and epigenetic links. Front Endocrinol (Lausanne) 2018; 9: 2
    CrossrefPubMedGoogle Scholar
  • 2 Chawla A, Chawla R, Jaggi S. Microvasular and macrovascular complications in diabetes mellitus: Distinct or continuum?. Indian J Endocrinol Metab 2016; 20: 546-551
    CrossrefPubMedGoogle Scholar
  • 3 Cho NH, Shaw JE, Karuranga S. et al. IDF Diabetes Atlas: Global estimates of diabetes prevalence for 2017 and projections for 2045. Diabetes Res Clin Pract 2018; 138: 271-81.
    CrossrefPubMedGoogle Scholar
  • 4 American Diabetes Association. Lifestyle Management: Standards of Medical Care in Diabetes—2019. Diabetes Care 2019; 42 (Supplement 1) S46-S60
    CrossrefPubMedGoogle Scholar
  • 5 Meyer KA, Kushi LH, Jacobs DR. et al. Carbohydrates, dietary fiber, and incident type 2 diabetes in older women. Am J Clin Nutr 2000; 71: 921-30.
    CrossrefPubMedGoogle Scholar
  • 6 Villegas R, Gao YT, Yang G. et al. Legume and soy food intake and the incidence of type 2 diabetes in the Shanghai Women’s Health Study. Am J Clin Nutr 2008; 87: 162-167
    CrossrefPubMedGoogle Scholar
  • 7 Mueller NT, Odegaard AO, Gross MD. et al. Soy intake and risk of type 2 diabetes in Chinese Singaporeans [corrected]. Eur J Nutr 2012; 51: 1033-40.
    CrossrefPubMedGoogle Scholar
  • 8 Kwon DY, Daily 3rd JW, Kim HJ. et al. Antidiabetic effects of fermented soybean products on type 2 diabetes. Nutr Res 2010; 30: 1-13
    CrossrefPubMedGoogle Scholar
  • 9 Jenkins DJ, Wolever TM, Buckley G. et al. Low-glycemic-index starchy foods in the diabetic diet. Am J Clin Nutr 1988; 48: 248-54.
    CrossrefPubMedGoogle Scholar
  • 10 Fung TT, Schulze M, Manson JE. et al. Dietary patterns, meat intake, and the risk of type 2 diabetes in women. Arch Intern Med 2004; 164: 2235-2240
    CrossrefPubMedGoogle Scholar
  • 11 Vang A, Singh PN, Lee JW. et al. Meats, processed meats, obesity, weight gain and occurrence of diabetes among adults: Findings from Adventist Health Studies. Ann Nutr Metab 2008; 52: 96-104
    CrossrefPubMedGoogle Scholar
  • 12 Tucker LA, LeCheminant JD, Bailey BW. Meat intake and insulin resistance in women without type 2 diabetes. Journal of Diabetes Research 2015; 2015: 174742
    CrossrefPubMedGoogle Scholar
  • 13 Chai W, Morimoto Y, Cooney RV. et al. Dietary red and processed meat intake and markers of adiposity and inflammation: The multiethnic cohort study. J Am Coll Nutr 2017; 36: 378-85.
    CrossrefPubMedGoogle Scholar
  • 14 Maron DJ, Fair JM, Haskell WL. Saturated fat intake and insulin resistance in men with coronary artery disease. The Stanford Coronary Risk Intervention Project Investigators and Staff. Circulation 1991; 84: 2020-2027
    CrossrefPubMedGoogle Scholar
  • 15 Hosseinpour-Niazi S, Mirmiran P, Hedayati M. et al. Substitution of red meat with legumes in the therapeutic lifestyle change diet based on dietary advice improves cardiometabolic risk factors in overweight type 2 diabetes patients: a cross-over randomized clinical trial. Eur J Clin Nutr 2015; 69: 592-597
    CrossrefPubMedGoogle Scholar
  • 16 Yang B, Chen Y, Xu T. et al. Systematic review and meta-analysis of soy products consumption in patients with type 2 diabetes mellitus. Asia Pac J Clin Nutr 2011; 20: 593-602
    PubMedGoogle Scholar
  • 17 Zhang XM, Zhang YB, Chi MH. Soy Protein Supplementation Reduces Clinical Indices in Type 2 Diabetes and Metabolic Syndrome. Yonsei Med J 2016; 57: 681-689
    CrossrefPubMedGoogle Scholar
  • 18 Anderson JW, Bush HM. Soy protein effects on serum lipoproteins: A quality assessment and meta-analysis of randomized, controlled studies. J Am Coll Nutr 2011; 30: 79-91
    CrossrefPubMedGoogle Scholar
  • 19 Liu ZM, Chen YM, Ho SC. Effects of soy intake on glycemic control: A meta-analysis of randomized controlled trials. Am J Clin Nutr 2011; 93: 1092-101.
    CrossrefPubMedGoogle Scholar
  • 20 Shidfar F, Ehrampoush E, Heydari I. et al. The effects of soy bean on serum homocysteine, Lp(a) and lipoproteins in hyperlipidemic postmenopausal women. IJEM 2008; 10: 345-352
    PubMedGoogle Scholar
  • 21 Pearson D, Grace C. Weight Management: A Practitioner’s Guide. First Edition Blackwell Publishing Ltd; 2012
    CrossrefGoogle Scholar
  • 22 Craig CL, Marshall AL, Sjöström M. et al. International physical activity questionnaire: 12-country reliability and validity. Medicine and science in sports and exercise 2003; 35: 1381-95.
    CrossrefPubMedGoogle Scholar
  • 23 Executive Summary of The Third Report of The National Cholesterol Education Program (NCEP) Expert Panel on Detection, Evaluation, And Treatment of High Blood Cholesterol In Adults (Adult Treatment Panel III). Jama 2001; 285: 2486-97.
    CrossrefPubMedGoogle Scholar
  • 24 Kim Y, Keogh JB, Clifton PM. Consumption of red and processed meat and refined grains for 4 weeks decreases insulin sensitivity in insulin-resistant adults: A randomized crossover study. Metabolism 2017; 68: 173-83.
    CrossrefPubMedGoogle Scholar
  • 25 White DL, Collinson A. Red meat, dietary heme iron, and risk of type 2 diabetes: the involvement of advanced lipoxidation endproducts. Advances in nutrition (Bethesda, Md.) 2013; 4: 403-411
    CrossrefPubMedGoogle Scholar
  • 26 Fretts AM, Howard BV, McKnight B. et al. Associations of processed meat and unprocessed red meat intake with incident diabetes: The Strong Heart Family Study. Am J Clin Nutr 2012; 95: 752-758
    CrossrefPubMedGoogle Scholar
  • 27 Pan A, Sun Q, Bernstein AM. et al. Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis. Am J Clin Nutr 2011; 94: 1088-96.
    CrossrefPubMedGoogle Scholar
  • 28 Sievenpiper JL, Kendall CW, Esfahani A. et al. Effect of non-oil-seed pulses on glycaemic control: a systematic review and meta-analysis of randomised controlled experimental trials in people with and without diabetes. Diabetologia 2009; 52: 1479-95.
    CrossrefPubMedGoogle Scholar
  • 29 Hartman TJ, Albert PS, Zhang Z. et al. Consumption of a legume-enriched, low-glycemic index diet is associated with biomarkers of insulin resistance and inflammation among men at risk for colorectal cancer. J Nutr 2010; 140: 60-67
    CrossrefPubMedGoogle Scholar
  • 30 Montonen J, Boeing H, Fritsche A. et al. Consumption of red meat and whole-grain bread in relation to biomarkers of obesity, inflammation, glucose metabolism and oxidative stress. Eur J Nutr 2013; 52: 337-45.
    CrossrefPubMedGoogle Scholar
  • 31 Ley SH, Sun Q, Willett WC. et al. Associations between red meat intake and biomarkers of inflammation and glucose metabolism in women. Am J Clin Nutr 2014; 99: 352-60.
    CrossrefPubMedGoogle Scholar
  • 32 Barak F, Falahi E, Keshteli AH. et al. Red meat intake, insulin resistance, and markers of endothelial function among Iranian women. Mol Nutr Food Res 2015; 59: 315-22.
    CrossrefPubMedGoogle Scholar
  • 33 Dal S, Sigrist S. The protective effect of antioxidants consumption on diabetes and vascular complications. Diseases (Basel, Switzerland) 2016; 4: 24
    PubMedGoogle Scholar
  • 34 Vega-Lopez S, Yeum KJ, Lecker JL. et al. Plasma antioxidant capacity in response to diets high in soy or animal protein with or without isoflavones. Am J Clin Nutr 2005; 81: 43-49
    CrossrefPubMedGoogle Scholar
  • 35 Saraf-Bank S, Esmaillzadeh A, Faghihimani E. et al. Effects of legume-enriched diet on cardiometabolic risk factors among individuals at risk for diabetes: A crossover study. J Am Coll Nutr 2016; 35: 31-40
    CrossrefPubMedGoogle Scholar
  • 36 Hermsdorff HH, Zulet MA, Abete I. et al. A legume-based hypocaloric diet reduces proinflammatory status and improves metabolic features in overweight/obese subjects. Eur J Nutr 2011; 50: 61-69
    CrossrefPubMedGoogle Scholar
  • 37 Zahradka P, Wright B, Weighell W. et al. Daily non-soy legume consumption reverses vascular impairment due to peripheral artery disease. Atherosclerosis 2013; 230: 310-314
    CrossrefPubMedGoogle Scholar
  • 38 Abete I, Parra D, Martinez JA. Legume-, fish-, or high-protein-based hypocaloric diets: Effects on weight loss and mitochondrial oxidation in obese men. J Med Food 2009; 12: 100-108
    CrossrefPubMedGoogle Scholar
  • 39 Tovar J, Nilsson A, Johansson M. et al. Combining functional features of whole-grain barley and legumes for dietary reduction of cardiometabolic risk: A randomised cross-over intervention in mature women. Br J Nutr 2014; 111: 706-14.
    CrossrefPubMedGoogle Scholar
  • 40 Clerici C, Nardi E, Battezzati PM. et al. Novel soy germ pasta improves endothelial function, blood pressure, and oxidative stress in patients with type 2 diabetes. Diabetes Care 2011; 34: 1946-1948
    CrossrefPubMedGoogle Scholar
  • 41 Wong WW, Taylor AA, Smith EO. et al. Effect of soy isoflavone supplementation on nitric oxide metabolism and blood pressure in menopausal women. Am J Clin Nutr 2012; 95: 1487-94.
    CrossrefPubMedGoogle Scholar
  • 42 Mohammadifard N, Salehi-Abargouei A, Salas-Salvado J. et al. The effect of tree nut, peanut, and soy nut consumption on blood pressure: A systematic review and meta-analysis of randomized controlled clinical trials. Am J Clin Nutr 2015; 101: 966-82.
    CrossrefPubMedGoogle Scholar
  • 43 Altorf-van der Kuil W, Engberink MF, Brink EJ. et al. Dietary protein and blood pressure: A systematic review. PLoS One 2010; 5: e12102
    CrossrefPubMedGoogle Scholar
  • 44 Dong J-Y, Tong X, Wu Z-W. et al. Effect of soya protein on blood pressure: A meta-analysis of randomised controlled trials. British Journal of Nutrition 2011; 106: 317-26.
    CrossrefPubMedGoogle Scholar
  • 45 Liu XX, Li SH, Chen JZ. et al. Effect of soy isoflavones on blood pressure: A meta-analysis of randomized controlled trials. Nutr Metab Cardiovasc Dis 2012; 22: 463-70.
    CrossrefPubMedGoogle Scholar