Nutrition Writer- Contributing Article

The soybean is a species of legume native to East Asia but is being harvested here in America as well as other parts of the world. Soybeans are slower growing than most beans, requiring warmer weather and about 3 to 5 months for maturity. In cooler growing regions, the rate of development will be slower. Only the early maturing varieties are grown in the northern growing regions, and the medium or late maturing varieties are grown in the south regions. Planting soybeans can be done about the same time as tomatoes and other long-season, warm-weather crops are put in the garden.

What has most interested scientists in recent years is the discovery of phytochemicals (a naturally occurring plant substance) and the profound benefits of soy on human health. Benefits of soy include promoting heart health and healthy bones, preventing cancer and reducing menopausal symptoms.

Soy beans contain high amounts of protein, including all essential amino acids (the only such vegetable source). Soy beans are also a rich source of calcium, iron, zinc, phosphorus, magnesium, B-vitamins, omega 3 fatty acids and fiber.

Benefits of Soy: Heart Health

The cholesterol lowering effect of soy milk and its role of heart disease was widely recognized in the mid 90s when the results of a meta-analysis of 38 clinical studies were published. The results demonstrated that a diet with significant soy protein reduces Total Cholesterol, LDL cholesterol (the "Bad" cholesterol) and Triglycerides.

The average consumption in these studies was 47 grams per day of soy protein, which is a considerable amount. One way to include this is to try a soy protein beverage or powder that may add 20 grams preserving. Soy protein was effective even in people who were already following the American Heart Association's 30 percent-fat diet. Soy protein appears to lower triglyceride levels while preserving HDL cholesterol.

Researchers Erdman & Potter in 1993 reported in the American Journal of Clinical Nutrition a 12 percent drop in cholesterol when 20 to 25 grams of soy protein and fiber were included in the diet. Soy beans contain soluble fiber, which is known to interfere with the absorption and metabolism of cholesterol.

As a result of these findings, in 1999, FDA authorized a health claim about the relationship between soy protein and Coronary Heart Disease (CHD) on labelling of foods containing soy protein.

A few recent studies found that soy only had a modest effect on cholesterol levels. The American Heart Association no longer recommends soy for heart disease. FDA is currently reviewing its policy on soy health claim.

Benefits of Soy: Healthy Bones

Many soy foods are naturally high in calcium (some fortified with calcium because it is a good source of a particular coagulating agent). In addition, soy also contains magnesium and boron, which are important co-factors of calcium for bone health.

Isoflavones in soy foods may inhibit the breakdown of bones. Daidzein, a type of isoflavone, is actually very similar to the drug ipriflavone, which is used throughout Europe and Asia to treat osteoporosis. One compelling study completed by Erdman in 1993 focused on post-menopausal women who consumed 40 grams of isolated soy protein daily for 6 months. Researchers found that these subjects significantly increased bone mineral density as compared to the controls.

Another study published in the Archives of Internal Medicine in September 2005 also found that intake of soy food was associated with a significantly lower risk of fracture, particularly among early post-menopausal women.

Benefits of Soy: Menopause

In Japan, where soy foods are commonly consumed daily, women are only one-third as likely to report menopausal symptoms as in the United States or Canada. In fact, there is no word in the Japanese language for "hot flashes".

Current studies showed that soy only helps some women alleviate menopausal symptoms. Indeed, soy is more effective in preventing than alleviating hot flashes. Despite these findings, the North American Menopause Society in 2000 recommended that 40 - 80mg of isoflavones daily may help relieve menopausal symptoms.

Benefits of Soy: Cancer

Among all cancers, data on soy and prostate cancer seems to be the most promising; many studies support its role in the prevention and possible treatment of prostate cancer.

While some studies showed soy offers a protective effect against breast cancer, a few studies showed the estrogen-like effects in isoflavones may be harmful for women with breast cancer. American Institute for Cancer Research stresses that data on soy and breast cancer are not conclusive, and more work is needed to be done before any dietary recommendations can be made.

What we know at this point is the phytoestrogens in soy foods are "anti-estrogens". In other words, they may block estrogen from reaching the receptors - therefore potentially protecting women from developing breast cancer. Studies found that pre-menopausal women may benefit from eating soy foods as their natural estrogen levels are high.

However, this may not be true to post-menopausal women. Studies found that soy could become "pro-estrogen" in women with low levels of natural estrogen. In other words, concentrated soy supplements may add estrogen to the body and hence increase breast cancer risk in post-menopausal women. Therefore, post-menopausal women should avoid taking concentrated soy supplements until more is known. Eating soy products, however, is not harmful.

Benefits of Soy - the Bottom Line:

With increasing public concerns regarding genetically modified foods, look for soy products which use non-genetically modified soy crops in their production.

Soy products Available:

• Calcium-fortified soy milk
• Tofu
• Soy nuts
• Edamame
• Tempeh
• Miso
• Other products such as soy patties, soy cheese, soy yogurt and breakfast cereal

You can learn all about soy by going to:  http://www.soyfoods.org/

Edamame is a green vegetable more commonly known as a soybean, harvested at the peak of ripening right before it reaches the "hardening" time.

(Edamame- photo right)



 

FOR IMMEDIATE RELEASE     

Soyfoods Association of North America
1050 17th Street, N.W.
Suite 600
Washington, DC 20036
(202) 659-3520

Washington, DC, February 6, 2008-As global economies change, the food industry must transform.  Keep up with emerging consumer trends, the future of supermarkets, international food markets, and innovations in packaging, flavors, and product designs by attending the 14^th Soy Symposium, Soy: New Horizons.  The United Soybean Board and the Soyfoods Association of North America join in sponsoring this event on April 17 and 18 at the Holiday Inn Chicago Mart Plaza.  Phil Lempert, Columnist, Food Industry Expert and Editor of Supermarketguru.com, journeys into the supermarket of the future and reports findings from the recent Consumer Poll on why consumers are selecting soyfoods.  Ann Fishman, CEO and President, Generational Targeting Marketing Corporation, analyzes six generations of American consumers and how to capture the buying power of those 15 - 30 year olds.
 

In 2007, 70 percent of consumers recognized soy oil as a healthy oil.  That same year, 85 percent of consumers perceived soy products as healthy, up three points from 2006.  At the Soy Symposium, nutrition experts will update the audience on the latest research on soy's role in reducing obesity, lowering cholesterol, improving brain power, and enhancing the immune system. 

Click Here to Read More.

Resources:

National Soybean Research Laboratory

Wikipedia

Soyfoods Association of North America