Soyfoods, glycemic control and diabetes

Jean-Michel Lecerf*, Anna Arnoldi, Ian Rowland, Joan Trabal, Kurt Widhalm, Harry Aiking, Mark Messina

*Corresponding author for this work

Research output: Contribution to JournalArticleAcademicpeer-review


Soy is characterised by a higher content of specific proteins and isoflavones. The question is to know if incorporation of soy foods in the diet may have a favourable effect, or not, on the risk of diabetes, on glycaemic index and insulinemic response, and which are the components involved in these effects. This literature review analyses the epidemiological, clinical and experimental data for that question. Studies are in favour of a beneficial effect of soy on glycaemia, type 2 diabetes risk, and probably on complications of this disease. Its place in the diet should be examined.
Original languageEnglish
Pages (from-to)141
Number of pages148
JournalNutrition clinique et métabolisme
Issue number2
Publication statusPublished - 28 May 2020


  • Soy
  • Glycaemic index
  • Isoflavones
  • Soy-protein
  • Diabetes


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