title: Can soy intake affect serum uric acid level? Pooled analysis  from two 6-month randomized controlled trials among Chinese  postmenopausal women with prediabetes or prehypertension.
abstract: OBJECTIVE
  Hyperuricemia is a recognized risk factor for cardiovascular diseases. Soy foods contain a moderate amount of purine and may predispose to raised serum uric acid (UA). However, no study has examined the long-term effect of soy intake on UA levels. We examined whether consumption of soy foods and isoflavone extracts for 6 months altered serum UA.
  
  
  METHODS
  The analysis included two randomized controlled trials (soy protein trial and whole soy trial) among total 450 postmenopausal women with either prehypertension or prediabetes. We conducted a pooled analysis by combining participants from both the soy flour and soy protein groups (combined soy foods group), participants from both the isoflavone and daidzein groups (combined isoflavone group) and participants from both milk placebo groups. Fasting venous samples were obtained at baseline and the end of the trial for serum UA analysis.
  
  
  RESULTS
  In the pooled data, 417 subjects completed the study according to protocol. The baseline serum UA levels were comparable among the three combined groups. There was a lower decrease in UA levels among women in the combined soy foods group compared with women in the other two groups (p = 0.028 and 0.026). The net decrease and % decrease in UA were 14.5 μmol/L (95 % CI 1.93-25.6, p = 0.023) or 4.9 % (95 % CI 1.3-8.5 %, p = 0.023) between the combined soy foods group and placebo group.
  
  
  CONCLUSIONS
  Among Chinese postmenopausal women with either prehypertension or prediabetes, soy intake did not increase urate levels.
authors.forename: Z M
authors.initials: ZM
authors.lastname: Liu
authors.forename: C S
authors.initials: CS
authors.lastname: Ho
authors.forename: Y M
authors.initials: YM
authors.lastname: Chen
authors.forename: J
authors.initials: J
authors.lastname: Woo
mesh_terms: D000368:Aged; D000375:Aging; D002318:Cardiovascular Diseases / Q000209:etiology / Q000517:prevention & control*; D002681:China / Q000453:epidemiology; D019587:Dietary Supplements / Q000009:adverse effects; D004311:Double-Blind Method; D005260:Female; D006801:Humans; D033461:Hyperuricemia / Q000097:blood / Q000209:etiology / Q000503:physiopathology / Q000517:prevention & control*; D007529:Isoflavones / Q000009:adverse effects / Q000627:therapeutic use; D015201:Meta-Analysis as Topic; D008875:Middle Aged; D014674:Plant Proteins, Dietary / Q000009:adverse effects / Q000627:therapeutic use*; D017698:Postmenopause; D011236:Prediabetic State / Q000178:diet therapy / Q000503:physiopathology; D058246:Prehypertension / Q000178:diet therapy / Q000503:physiopathology; D012307:Risk Factors; D045730:Soy Foods / Q000009:adverse effects; D030262:Soybean Proteins / Q000009:adverse effects / Q000627:therapeutic use*; D014527:Uric Acid / Q000097:blood*
chemical_list: D007529:Isoflavones; D014674:Plant Proteins, Dietary; D030262:Soybean Proteins; D014527:Uric Acid; C004742:daidzein