THERAPEUTIC CLASS

Antidiabetic effects of fermented soybean products on type 2 diabetes

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Historically, the incidence of type 2 diabetes has been lower in Asian populations compared with
those in Western countries. One possible reason for the lower incidence among Asians is that they
consume fermented soybean products, which are unique to the traditional Asian diet. Some have
hypothesized that dietary phytoestrogens and soy peptides in fermented soybean foods consumed in
traditional Asian diets may help prevent and slow the progression of type 2 diabetes. This review
evaluates the existing evidence from animal studies and clinical and epidemiologic investigations on
fermented soybeans in the prevention and treatment of type 2 diabetes

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: .,

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Language

English

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NONE

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Subject(s)

Endocrine & Metabolic system
Eclid
Gluvas

Specific Detail Info

Nutrition Research 30 (2010) 1–13

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