A small study from Ohio State University suggests that a specially formulated tomato-soy beverage may help lower markers of inflammation in adults with obesity.

Researchers found that participants who drank two 6-ounce servings of the beverage daily for four weeks showed significant reductions in three proteins linked to chronic inflammation compared with those who consumed standard tomato juice.

The findings, published in the journal *Molecular Nutrition & Food Research*, point to the potential of combining certain plant compounds to affect inflammation. However, experts emphasize that the research is preliminary and based on a small number of participants.

The beverage used in the study was not typical tomato juice. It was made from tomatoes bred to contain higher levels of lycopene, a powerful antioxidant that gives tomatoes their red color, and was infused with soy isoflavones, naturally occurring plant compounds found in soybeans.

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Researchers compared this fortified drink to regular tomato juice and found that only the specially formulated beverage reduced the three targeted inflammatory proteins.

Jamie Lee McIntyre, a Florida-based registered dietitian who was not involved in the research, told Fox News Digital that while the results are interesting, they should be interpreted with caution.

“This study adds to a growing body of research suggesting that bioactive compounds in foods may help influence inflammation, but it’s important to keep the findings in perspective,” McIntyre said.

She noted that the tomato-soy juice in the study was specifically designed to contain concentrated levels of lycopene and soy isoflavones—something that consumers cannot easily reproduce at home.

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“While the results are promising, larger studies are needed before we can make broad dietary recommendations,” McIntyre added.

The study involved just 12 adults with obesity, which McIntyre said makes it too small to draw firm conclusions about overall health outcomes or long-term effects.

“That’s enough to generate an interesting hypothesis but not enough to conclude that this beverage will reduce inflammation or improve health outcomes for the general population,” she said.

Rather than focusing on one “anti-inflammatory” food, she encouraged people to aim for balanced, colorful diets that emphasize variety.

“The exciting part of nutrition research is seeing how foods may support health in new ways, but one small study shouldn’t outweigh decades of evidence,” she said. “For most people, the biggest payoff still comes from consistently eating a colorful, varied diet rather than chasing the latest nutrition headline.”

Researchers at Ohio State said they hope to follow up with larger studies to better understand how food-based interventions could play a role in managing chronic inflammation.