Table 4

Effect of one year supplementation of soy or control foods on red blood cells and related parameters

Measures

Control (n = 27)

Soy (n = 35)

Baseline

Final

Change (%)

Baseline

Final

Change (%)


RBC (×106/mm3)

4.73 ± 0.07

4.73 ± 0.08

-0.20

4.51 ± 0.07*

4.55 ± 0.07

+ 0.98

Hb (g/dl)

13.6 ± 0.2

13.6 ± 0.2

+0.09

13.2 ± 0.2

13.5 ± 0.2

+2.91

Hct (%)

40.4 ± 0.5

39.6 ± 0.5

-1.85

39.3 ± 0.5

39.5 ± 0.5

+0.82

MCV (um3)

85.6 ± 1.1

84.4 ± 1.1

-1.36

87.2 ± 0.9

87.2 ± 1.0

-0.03

MCH (pg)

28.9 ± 0.4

29.0 ± 0.4

+0.44

29.3 ± 0.4

29.8 ± 0.4

+2.02

MCHC (g/dl)

33.7 ± 0.2

34.3 ± 0.2

+1.81

33.6 ± 0.2

34.2 ± 0.2

+2.15

RDW (%)

13.3 ± 0.2

14.0 ± 0.3

+5.76

13.3 ± 0.2

13.8 ± 0.2

+4.60


Data represent least square mean ± SE. Differences were considered significant at P value < 0.05.

*indicates that baseline values of the soy group were significantly different from the baseline values of the control group

† signifies that final values were significantly different (P < 0.05) from their baseline values. No differences were observed between the soy and control groups when parameters where expressed as change (%) from baseline.

RBC = red blood cell; Hb = hemoglobin; Hct = hematocrit; MCV = mean corpuscular volume; MCH = mean corpuscular hemoglobin; MCHC = mean corpuscular hemoglobin concentration; RDW = red cell distribution width index.

Soung et al. Nutrition Journal 2006 5:12   doi:10.1186/1475-2891-5-12

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