Type 1 diabetes is an autoimmune disorder that destroys the insulin-producing beta cells of Langerhans, leading to an insufficiency of insulin. Without insulin, your body cannot use energy from foods. Soy protein normalizes blood sugar levels and maintains steady energy throughout the body. Consult with your doctor before incorporating soy into your diet.
Role of Isoflavones
Soy isoflavones act as an antidiabetic agonist, but the underlying mechanism has remained unclear. Soy isoflavones may exert beneficial antidiabetic effects due to their antioxidant and free radical scavenging activities. Soy contains many individual isoflavones, but the most beneficial are genistein and daidzein. Modest amounts of isoflavones are in tofu, miso, tempeh, soy flour and soy milk. The 2005 Dietary Guidelines for Americans say adults should consume at least 3 cups or six servings of whole legumes weekly, and soy can be part of this.
Low Glycemic Load
The glycemic index measures the effect of a food on your blood sugar. Soybean is a low GI food, with a GI of 18. Soy-based foods are digested more slowly, which promotes slow release of glucose into your bloodstream. This gradual release prevents blood sugar swings, an important factor if you have Type 1 diabetes. Soy foods may also increase insulin levels in people with Type 1 diabetes.
Role of Fiber
Soybeans are a good source of fiber, although soy products may not be. A 1-cup serving of cooked soybean provides almost 6 g of fiber. Eating foods high in fiber slows stomach emptying and provides a feeling of fullness, which may prevent you from becoming hungry soon after eating. Fiber slows the rate of carbohydrate absorption into your bloodstream, improving blood sugar regulation and decreasing insulin requirements. The 2005 Dietary Guidelines for Americans recommends 25 to 35 g of fiber per day, although most American adults get only 12 to 18 g per day.
Diabetes and Cholesterol
People with diabetes often have higher rates of cholesterol abnormalities: a high evel of low-density lipoprotein cholesterol and a low-level of high-density lipoprotein cholesterol. This increases your risk for heart disease and stroke. This makes it important to keep your cholesterol levels in a healthy range if have diabetes. Soy is also heart-healthy because it contains little saturated fat and no cholesterol. As little as 25 g of soy protein can reduce cholesterol levels from 10 to 15 percent. Foods with soy protein include tofu, miso, tempeh, soy flour, soy milk and soy burgers.
References
- University of Maryland Medical Center; Type 1 Diabetes -- Overview; May 2009
- "Diabetes"; Genistein Acutely Stimulates Insulin Secretion in Pancreatic Beta Cells Through a cAMP-Dependent Protein; Kinase Pathway; Dongmin Liu, et al; April 2006
- University of Illinois at Urbana-Champaign; The Effectiveness of Soy in the Diets of Diabetic African Americans; Judson Allen; 2003
- "Extra Tips for People with Diabetes"; American Diabetes Association; April 2006
- "Protect Your Heart:Make Wise Food Choices"; American Diabetes Association, et al.; March 2004
- U.S. Department of Health & Human Services: Dietary Guidelines for Americans 2005
