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Diabetes

12 August 2011

Soy-pasta improves type 2 diabetes

Soy germ-enriched pasta improves endothelial function, blood pressure, and markers of oxidative stress in patients with type 2 diabetes, researchers report.

New soy germ-enriched pasta improves endothelial function, blood pressure, and markers of oxidative stress in patients with type 2 diabetes, researchers report in the online Diabetes Care.

Although conventional pasta had no effect on blood pressure, systolic blood pressure decreased from 133 mm Hg to 126 mm Hg and diastolic blood pressure decreased from 79 mm Hg to 73 mm Hg after consuming soy germ-enriched pasta.

 

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Dr. May currently works as a fulltime endocrinologist and has been in private practice since 2004. He has a variety of interests, predominantly obesity and diabetes, but also sees patients with osteoporosis, thyroid disorders, men's health disorders, pituitary and adrenal disorders, polycystic ovaries, and disorders of growth. He is a leading member of several obesity and diabetes societies and runs a trial centre for new drugs.

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