Abstract Title:

Effects of soy consumption on oxidative stress, blood homocysteine, coagulation factors, and phosphorus in peritoneal dialysis patients.

Abstract Source:

J Ren Nutr. 2009 Sep;19(5):389-95. Epub 2009 Jul 3. PMID: 19577483

Abstract Author(s):

H Imani, H Tabibi, S Atabak, L Rahmani, M Ahmadinejad, M Hedayati

Abstract:

OBJECTIVE: We studied the effects of soy consumption on oxidative stress, blood homocysteine, coagulation factors, and phosphorus in peritoneal dialysis patients. DESIGN: This was an unblinded, randomized clinical trial. SETTING: This study involved peritoneal dialysis centers in Tehran, Iran. PATIENTS: We included 40 peritoneal dialysis patients (20 males and 20 females). INTERVENTION: Peritoneal dialysis patients were randomly assigned to either a soy or control group. Patients in the soy group received 28 g/day textured soy flour (containing 14 g of soy protein) for 8 weeks, whereas patients in the control group received their usual diet, without any soy. MAIN OUTCOME MEASURES: Blood oxidized low-density lipoprotein (ox-LDL), homocysteine, phosphorus, fibrinogen concentrations, and the activities of coagulation factors VII, IX, and X were measured at baseline and at the end of week 8 of the study. RESULTS: The percentage of plasma coagulation factor IX activity decreased significantly by 17% in the soy group at the end of week 8 compared with baseline (P<.01), and the reduction was significant compared with the control group (P<.05). There were no significant differences between the two groups in mean changes of blood ox-LDL, homocysteine, phosphorus, fibrinogen concentrations, and the activities of coagulation factors VII and X. CONCLUSION: Soy consumption reduces plasma coagulation factor IX activity, which is a risk factor for thrombosis in peritoneal dialysis patients.

Study Type : Human Study

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