Effect of soy protein formula on the nutritional status of post-operative and long-term bedridden patients

Yi Wen Chien, Fang Hsuean Liao, Chiao Ming Chen, Yen Ming Chan, Hsiang Mei Chen, Chien Hsi Chang, Ming-Che Hsieh

Research output: Contribution to journalArticlepeer-review


Dietary proteins are involved in the synthesis of tissue proteins and are required to maintain body tissue, so protein intake must be increased to avoid development of malnutrition in patients who are elderly, bedridden, or undergoing surgery. The aim of this study was to investigate the clinical effectiveness of 4 weeks of ingestion of a high-protein formula for postoperative and long-term bedridden patients. Before the investigation, all subjects were given a nutritional assessment, including anthropometry, biochemical measurements, clinical assessment, and dietary intake analysis. The major constituent of the high-protein formula is powdered soy protein, and two spoons (72 kcal, 16 g of protein) were added to the diets daily. After 4 weeks of treatment, ingestion of the soy protein formula had significantly increased mid-arm circumference (MAC), serum albumin, and serum prealbumin (p0. 05). During the treatment period, no clinically problematic symptoms were observed. In summary, supplementation of a soy protein formula improved the nutritional status of surgical patients and those suffering from long-term chronic disease.

Original languageEnglish
Pages (from-to)11-17
Number of pages7
JournalNutritional Sciences Journal
Issue number1
Publication statusPublished - Mar 2003


  • Nutritional assessment
  • Nutritional status
  • Serum albumin
  • Soy protein formula
  • Surgery

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science


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