Khodarahmi M, et al. – Given the inconsistent results of prior studies, researchers conducted a systematic review and meta-analysis of 36 randomized controlled trials to investigate the effect of soy products intake on serum highly sensitive C-reactive protein (hs-CRP) concentration. Studies were selected via search of PubMed, EMBASE, Science Direct, ISI Web of Science, Google Scholar, and Cochrane Central Register of Controlled Trials databases up to December 2016 without language restrictions. Findings suggested no strong evidence regarding the beneficial impact of soya products consumption on blood hs-CRP concentrations. However, compared with other source of isoflavones (soya extracts, supplements), natural soya products may decrease plasma levels of hs-CRP. The researchers also found that the dose of isoflavones appeared to be strong predictors of the effect of soya on serum hs-CRP levels, and indicated that the inclusion of soy foods in a Western diet may be of great benefit in improving inflammation.