Ohio State study finds tomato‑soy drink cuts inflammation in obese adults

A four‑week trial led by Dr. Jessica Cooperstone at Ohio State University tested a beverage made from tomatoes and soy for its effect on chronic inflammation. Twelve obese but otherwise healthy participants drank two daily servings (about 177 ml each) of the tomato‑soy juice for four weeks, followed by a wash‑out period with standard tomato juice.

Blood analyses showed significant reductions in three inflammation‑related cytokines during the tomato‑soy phase. Levels of tumour necrosis factor‑α (TNF‑α) also fell, though the change was not statistically significant. The drink’s benefits are attributed to the combination of lycopene from tomatoes and soy isoflavones.

The researchers suggest that such functional foods could help lower systemic inflammation in obese adults, a factor linked to heart disease, diabetes and other chronic conditions.