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BENEFITS
OF SOYA
Soyfoods
are well known for reducing the risk of heart disease, cancer, and
osteoporosis. Soyfoods have no cholesterol and since they are also
without lactose, soy foods and beverages are an ideal source of
protein for more than half the world population suffering from lactose
intolerance.
Dr. Mark Messina and his associates in their book The Simple Soybean
and Your Health (Avery Publishing, New York, 1994) look at the many
amazing nutritional advantages provided by soyfoods, highlighting
the latest studies that have found soyfoods helpful in preventing
many forms of cancer, heart disease and osteoporosis, and in controlling
diabetes.
Foods and beverages derived from soybeans have neither cholesterol
nor lactose, and are rich in high quality protein and minerals.
They are ideal foods for those concerned about their present or
future health.
Soybeans are abundant in many different types of phytochemicals,
some of which are unique to soya, including:
Isoflavones - Compounds that are similar to natural estrogen
but with one important difference, that they may help prevent hormone-dependent
cancers.
Genistein - A compound that may stop the spread of some forms
of cancer at its earliest stages, and may even help to prevent heart
disease.
Protease Inhibitors - Described as a "universal anti-carcinogen",
these compounds may block the action of cancer-causing enzymes.
Phytic Acids - These compounds have been shown to inhibit
the growth of tumors in laboratory animals.
The nutraceutical nature of soyfoods was discussed by 350 delegates
from around the world in The Second International Symposium on the
Role of Soya in Preventing and Treating Chronic Disease, was held
in September 1996, in Brussels, Belgium. Major topics discussed
included:
Heart Disease
The fact that the consumption of soya protein can lower blood cholesterol
levels has been a subject of significant research over the past
30 years. In a research paper published in the prestigious The New
England Journal of Medicine 333:5 p276(1995), Anderson et al confirmed
that soya protein consumption significantly decreases serum cholesterol
concentration and low density lipoprotein (LDL) cholesterol along
with the serum triglycerides, without reducing the high density
lipoprotein (HDL) which is protective against heart disease. Many
researchers reported at the conference that in fact soya protein
intake actually increases the good cholesterol. Nilausen and Meinertz
(University of Copenhagen, School of Medicine) found that 5 out
of 9 subjects who were fed soya protein experienced a 21% decrease
in LDL cholesterol, but also an increase of 11% in HDL. In 3 other
subjects LDL was unaffected but HDL increased by 18%.
Osteoporosis
Recent research has shown that certain soybean isolfavones may inhibit
bone breakdown and even stimulate bone formation. In a study by
Erdman et al (University of Illinois at Urbana-Champaign, USA) post-menopausal
women were fed diets containing 40g of dry milk, 40g of soya protein
with moderate level of isoflavones or 40g of soya protein with high
level of isoflavones for a six-month period. The results indicated
that bone density and bone mineral content increased in the lumber
spine region in the women consuming soya protein with a high level
of isoflavones. Other skeletal areas showed similar trends.
Prevention of Cancer
The consumption of soyfoods has been associated with a reduced risk
of several types of cancer. In one study Bennink et al (Michigan
State University, East Lansing, USA) found the animals fed soya
flour, soya flakes, or the soybean isoflavone - genistein - had
35 to 40% fewer ACF (Aberrant Crypt Foci - which are considered
to be the beginning stages of colon tumors) compared to the animals
fed soya protein concentrates. Since the concentrates are low in
soybean isoflavones compared to other soya products, soya isoflavones
may be responsible for this observation. Similar affect of genistein
was observed by other researchers in controlling breast cancer and
prostate cancer. A protease inhibitor in soybeans, Bowman-Birk Inhibitor
Concentrate, has recently achieved Investigational New Drug Status
from the FDA and is currently undergoing human clinical trials.
Kidney Function
Anderson et al showed that animals consuming soya protein had lower
level of blood urea nitrogen and serum creatinine than those consuming
animal protein. This is good news for diabetes patients.
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