Novel Soy Germ Pasta Enriched in Isoflavones Ameliorates Gastroparesis in Type 2 Diabetes

A pilot study

  1. Carlo Clerici, MD2
  1. 1Department of Pathology and Laboratory Medicine, Cincinnati Children’s Hospital Medical Center and Department of Pediatrics, University of Cincinnati College of Medicine, Cincinnati, Ohio
  2. 2Clinic of Gastroenterology and Hepatology, University of Perugia, Perugia, Italy
  3. 3Division of Internal Medicine, Department of Health Sciences, San Paolo School of Medicine, University of Milan, Milan, Italy
  4. 4Department of Internal Medicine and Endocrine and Metabolic Sciences, University of Perugia, Perugia, Italy
  1. Corresponding author: Kenneth D.R. Setchell, kenneth.setchell{at}


OBJECTIVE To determine the effect of soy germ pasta enriched in biologically active isoflavone aglycons on gastric emptying in type 2 diabetic patients with gastroparesis.

RESEARCH DESIGN AND METHODS This randomized double-blind, placebo-controlled study compared soy germ pasta with conventional pasta for effects on gastric emptying. Patients (n = 10) with delayed gastric emptying consumed one serving per day of each pasta for 8 weeks, with a 4-week washout. Gastric emptying time (t1/2) was measured using the [13C]octanoic acid breath test at baseline and after each period, and blood glucose and insulin concentrations were determined after oral glucose load.

RESULTS Soy germ pasta significantly accelerated the t1/2 in these patients (161.2 ± 17.5 min at baseline vs. 112.6 ± 11.2 min after treatment, P = 0.009). Such change differed significantly (P = 0.009) from that for conventional pasta (153.6 ± 24.2 vs. 156.2 ± 27.4 min), without affecting glucose or insulin concentrations.

CONCLUSIONS These findings suggest that soy germ pasta may offer a simple dietary approach to managing diabetic gastropathy.

  • Received August 10, 2012.
  • Accepted May 6, 2013.

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