2013 Volume 11 Pages 10-19
The purpose of this study was to investigate the comparison and influence of soy-based foods and wheat-based foods on weight loss. Fifty healthy participants were randomly assigned to either the soy group (n=24) or the wheat group(n=26). The intervention program was performed for eight weeks. The nutritional supplement was taken before dinner every day, and aerobic exercise and weight training were performed twice a week. Body weight, waist circumference, lipids, glucose, and insulin were measured before and after the intervention. Thirty-eight subjects completed the study (soy group: n=17, wheat group: n=21). At the end of the eight-week intervention, the mean weight of the soy group decreased significantly from 73.4±9.4 kg to 69.0±9.8 kg, and the mean weight of the wheat group decreased significantly from 75.5±10.7 kg to 72.7±11.0 kg. There was a time and group interaction, and the relative decrease in weight from pre- to post-intervention was greater in the soy group than the wheat group. Our data suggested that each group significantly lost weight but that the weight loss was more significant in the soy group.