Table 4 |
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|
Effect of one year supplementation of soy or control foods on red blood cells and related parameters |
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|
Measures |
Control (n = 27) |
Soy (n = 35) |
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|
Baseline |
Final |
Change (%) |
Baseline |
Final |
Change (%) |
|
|
|
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|
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 |
|
|
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|
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. |
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|
Soung et al. Nutrition Journal 2006 5:12 doi:10.1186/1475-2891-5-12 |
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