SOYBEAN PRODUCTS IN TREATMENT AND PROPHYLACTICS OF DIABETES MELLITUS

Yu.M. Anisimova, V.R. Borovskiy, A.S. Efimov, T.S. Ostapenko, N.A. Skrobonskaya, L.K. Sokolova

The review of literature and own data about using of soy bean products in diabetic patients are presented in this article. 52 patients with diabetes mellitus have been examined: 19 patients with the first type of diabetes and 33 patients with the second type of diabetes. The patients receiving soybean products manufactured in the Institute of Food Chemistry and Technology National Academy of Science of Ukraine. The observation had been continuing for 2 weeks. Without substantially influencing on glycemia they contributed to the decrease of level of dislipidemia, hypernatremia, hypocalcemia, has been noted some decrease of the serum creatinine level in patients with diabetic nephropathy, but in cases with marked proteinuria has been noted minor increase of its level. Soy bean products were well tolerated by patients. The obtained results permit to evaluate positively introduction of soy bean products to the diet of the patients with diabetes mellitus. Longer term of follow up of the patients is needed to provide more founded recommendations.

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