Study Supports Soy Isoflavones and Cocoa Flavonoids for Type 2 Diabetes

May 11, 2012

Compared to placebo, cocoa and soy supplementation improved insulin and cholesterol markers in type 2 diabetic women.

In a one-year study, type 2 diabetics experienced improved heart health biomarkers when assigned to daily consumption of cocoa flavonoids and soy isoflavones.

U.K. researchers assigned 93 postmenopausal women with type 2 diabetes to a daily combination of two highly standardized ingredients: SoyLife from Frutarom Ltd. (Haifa, Israel) featuring 100 mg of soy isoflavones and Acticoa from Barry Callebaut (Zurich, Switzerland) featuring 850 mg of flavan-3-ols.

Compared to placebo, the cocoa and soy supplementation improved insulin resistance, decreased insulin levels, improved ratios of total cholesterol to HDL cholesterol, and reduced LDL cholesterol levels in subjects.

Both Frutarom and Barry Callebaut supported the study, now published in the journal Diabetes Care.