Textured soybean protein improved level of glycated albumin, LDL–Cholesterol, and protein intake in prediabetes postmenopausal overweight women

Background: Indonesia has been increasing in health issues such as obesity, diabetes mellitus (DM), cardiovascular diseases (CVD), stroke and others. Healthy lifestyle of improving dietary habit with food consumption is considered effective to prevent these health issues. Soybean-based food is considered as food-alternative for plant-based protein and its ability to push down global warming rate. Objective: This study aims to test the effect of Textured Soybean Protein (TSP) on level of Glycated Albumin (GA) and lipid profiles in prediabetes overweight postmenopausal women. Methods: A parallel study design consisted of two groups: intervention group provided with TSP contains 30 grams protein and control group, with study duration of 21 days. Each group consists of 26 postmenopausal women with criteria of overweight with fasting blood sugar level of 120–200 mg/dL (prediabetes). The data was analyzed by unpaired and paired t-test. Results: TSP has significant influence on the change of GA level (3.4% reduction, p < 0.05) and LDL Cholesterol (LDL-C) (6.0% reduction, p < 0.05). TSP also improve the protein consumption of 18.1%. Conclusions: The provision of TSP for 21 days could improve GA and LDL-C significantly.