آیا مصرف فرآورده‌های حاوی سویا می‌تواند بر سطح التهاب اثرگذار باشد؟ مروری بر شواهد موجود

نوع مقاله : مقاله مروری

نویسندگان

1 گروه تغذیه‌ی جامعه، دانشکده‌ی تغذیه و علوم غذایی، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران

2 دانشیار، مرکز تحقیقات امنیت غذایی، گروه تغذیه‌ی جامعه، دانشکده‌ی تغذیه و علوم غذایی، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران

چکیده

مقدمه: التهاب در آسیب شناسی بسیاری از بیماری‌ها نقش دارد. بررسی‌های جدید به سوی اثرات مواد مغذی بر شاخص‌های التهابی سوق یافته و نقش مواد غذایی در پیش‌گیری از التهاب مورد توجه قرار گرفته است. به تازگی اثرات سویا و اجزای آن مانند ایزوفلاون‌های سویا بر افزایش بیان ژن‌های عوامل آنتی‌اکسیدانی، محافظت در برابر گونه‌های فعال اکسیژن و کاهش پروستاگلاندین‌های التهابی مورد توجه محققین قرار گرفته است. با توجه به محدود بودن مطالعات مروری در زمینه‌ی مصرف سویا و اجزای آن با سطوح فاکتورهای التهابی، هدف مطالعه‌ی حاضر مروری بر بررسی این ارتباط بود.روش‌ها: به منظور بررسی مطالعات انجام شده در زمینه‌ی ارتباط مصرف سویا و اجزای آن با سطوح عوامل التهابی از جستجو در PubMed و Scirus در محدوده‌ی سال‌های 1994 تا 2011 از کلید واژه‌های Inflammatory factors، Oxidative Stress، Soy isoflavones، Soy و Inflammatory cytokines استفاده شد. در مجموع 30 عنوان از میان مقالات بررسی گردید. مطالعات حیوانی، انسانی و آزمایشگاهی به صورت مورد شاهدی و کارآزمایی‌های بالینی در این مطالعه وارد شدند.یافته‌ها: در مطالعات آزمایشگاهی، ارتباط معنی‌داری بین ایزوفلاون‌های سویا و کاهش عوامل التهابی مشاهده شد. در اغلب مطالعات حیوانی، مصرف اجزای سویا منجر به کاهش عوامل التهابی شده بود، در حالی که در مطالعات انسانی مصرف سویا و یا اجزای آن با اثرات متناقضی همراه بود.نتیجه‌گیری: بر پایه‌ی یافته‌های حاصل از مطالعات انجام شده به نظر می‌رسد که مصرف سویا به دلیل محتوای بالای فیبر، ریزمغذی‌ها، پروتئین با کیفیت بالا، پپتیدهای بیواکتیو و فیتوکمیکال‌های موجود در آن ممکن است در دوزهای مناسب منجر به فعال‌سازی برخی آنزیم‌های عوامل آنتی‌اکسیدانی و مهار برخی از آنزیم‌های مسیرهای التهابی و در نهایت منجر به کاهش برخی از عوامل التهابی گردد.

کلیدواژه‌ها

عنوان مقاله [English]

Can Soy Products Affect on Inflammation Level? A Review on the Current Evidence

نویسندگان [English]

  • Maryam Sadat Miraghajani 1
  • Leila Azadbakht 2
1 Department of Community Nutrition, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
2 Associate Professor, Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
چکیده [English]

Background: Inflammation has a specific role in the pathology of several diseases. Recently the effects of soy and soy components such as isoflavones have been reported on the inflammatory markers. In this review we aimed to describe the existing evidence on the effect of soybeans and soy components on inflammatory indices. Methods: We searched Scirus and PubMed databases with keywords “soy”, “inflammatory factors”, “oxidative Stress”, “soy isoflavones”, “inflammatory cytokines”. Totally, 30 studies were extracted. Animal, human and in vitro studies with case-control and clinical trial designs related to soy or soy components and inflammatory markers were included in this review.Findings: Laboratory data have been shown that soy isoflavones have anti inflammatory effects significantly. Most animal studies suggest that soy components can reduce inflammatory levels. However, in human studies soy consumption had inconsistent effects on inflammatory factors. Conclusion: Moderate consumption of soy might decrease serum inflammatory markers levels. Meta analysis is needed for further evaluation in this regard.

کلیدواژه‌ها [English]

  • Soy
  • Isoflavones
  • Inflammatory factors

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مجله دانشکده پزشکی اصفهان
دوره 29، شماره 151 - شماره پیاپی 151
مهر و آبان 1390
صفحه 1203-1215

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  • تاریخ دریافت: 15 تیر 1390
  • تاریخ بازنگری: 07 اردیبهشت 1403
  • تاریخ پذیرش: 17 فروردین 1401

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