Posted February 24, 2018 04:50:52A new study published in the Journal of the American Medical Association shows that people who eat the most soy products and consume the most grains may be able to reduce their risk of diabetes, even in those with high blood sugar levels.
According to a study by the Institute of Medicine (IOM), the most widely consumed soy products are soybean meal, soy sauce, and soy products from corn, soybeans, and wheat.
The soy products consumed most were soy products that are low in fat and high in carbohydrates, and included soy protein isolate and soy protein concentrate.
However, researchers say that not all soy products contain the same nutrients, and therefore they can have different effects on blood sugar.
“Soybeans are very high in soy protein, which is very different from the soy protein that we have in the United States,” says Dr. David Ludwig, the lead author of the study.
“The difference is that a lot of the soy products we use are from different sources, and so if you have a high intake of soy protein isolates, that may have different impact than if you had a high consumption of soybeans.
So you might need to do a little more to reduce your risk of developing type 2 diabetes, but I would say that this study supports the importance of looking at the food you are eating and what you are consuming, not just the food itself.”
In this study, researchers measured the levels of glycemic and insulin responses of more than 12,000 healthy adults.
They compared people who ate a diet low in soy products to people who were free of these foods, and then to people in the study who had diabetes and who were consuming a diet that included soy products.
The researchers found that those who ate the most dietary sugars, and especially those who consumed more refined grains, had lower glycemic responses to the diet than did those who were not consuming these foods.
These people were also less likely to develop diabetes.
In addition, the researchers found people who consumed the most processed foods had higher insulin responses to both the diet and the diet alone.
This indicates that a higher intake of refined grains may lead to higher levels of insulin in the blood, which may contribute to the risk of Type 2 diabetes.
Researchers also looked at how soy products affect glycemic response.
The researchers looked at the amount of carbohydrates in the soybeans eaten and the glycemic effects of these carbs.
They found that consuming a soy product that contains 20 percent to 30 percent less carbohydrates than the average American diet increased blood sugar by about 25 percent.
Soy products that contained 30 percent to 50 percent less carbs also lowered blood sugar slightly.
The findings suggest that the amount and type of foods that people are eating may influence their risk for Type 2.
The study also showed that people with diabetes and people who are consuming a high glycemic load diet have the same type of blood sugar response to the soy foods, suggesting that they may be more at risk for developing type 1 diabetes than people who consume less soy.
The study authors say that the results should be used as a tool to help guide people on how best to reduce the risk and improve their glycemic control.
In the future, the authors say they hope to investigate how soy foods might affect other aspects of health.
“We need to understand how soy can have an impact on health,” Ludwig says.
“So we’re going to look at other food sources and what they are doing in terms of their impact on glycemic, insulin, and blood sugar, but also how they might influence diabetes and diabetes-related outcomes.”
“The data suggests that when you eat soy foods you are getting an equivalent amount of carbs, and when you consume them at the same calorie level, the impact of the food is a little bit different,” Ludwig adds.