Soy: Health Claims for Soy Protein, Questions About Other Components

Henkel, John

doi:10.1037/e543512006-004

Cited by 60 publications

(51 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Among the dietary items, soyfood, which is widely consumed in Asian countries, has drawn considerable interest in both the research community and the general public. Since 1995, the sales of soy-based products in the USA have increased 20% per year, with a large boost in 1999 when the US Food and Drug Administration (FDA) approved a health claim for soy's cardiovascular benefits ( 5 ). In 2004, the American Soybean Association also recommended the FDA support a health claim for the association between soy intake and risk of certain cancers, including breast cancer.…”

mentioning

confidence: 99%

Soyfood Intake in the Prevention of Breast Cancer Risk in Women: A Meta-Analysis of Observational Epidemiological Studies

Qin

Wang

et al. 2006

J Nutr Sci Vitaminol

View full text Add to dashboard Cite

Summary Many studies have suggested that the intake of soy products may protect against the occurrence of breast cancer because of the considerable amount of isoflavones they contain. To review the results of the observational studies, we performed this metaanalysis of the relevant literature. We searched Medline for reports that examined the association between soyfood consumption (or isoflavone intake) and breast cancer risk from January 1966 to April 2006. The random-effects model was used to estimate the pooled relative risk (RR). Twenty-one independent studies (14 case-control studies and 7 cohort studies) were included in the final analysis. The pooled RR of breast cancer for soyfood intake was 0.75 with a 95% CI of 0.59-0.95. As the main types of soyfood in Japan and China, tofu and miso showed clear protective effects. Isoflavone intake resulted in a 20% decrease in risk (RR ϭ 0.81, 95% CI 0.67-0.99). The pooled RR varied little according to study stratification. When the studies published in Japanese and Chinese were added, the inverse associations between soyfood, tofu and breast cancer risk became slightly stronger. The weak association of miso was possibly due to the high concentration of salt in miso soup. In the present analysis, we did not find strong evidence for publication bias in the combination of the studies. This meta-analysis supported the hypotheses that soyfood intake may be associated with a decreased risk of breast cancer due to the isoflavones. Further epidemiological studies need to be conducted with more comprehensive information about the soyfood, and more accurate assessment of the isoflavones.

show abstract

mentioning

confidence: 99%

Soyfood Intake in the Prevention of Breast Cancer Risk in Women: A Meta-Analysis of Observational Epidemiological Studies

Qin

Wang

et al. 2006

J Nutr Sci Vitaminol

View full text Add to dashboard Cite

show abstract

“…The LFSPC had crude fiber contents similar to those of SPI and significantly lower than those of EWSPC. Most of the isoflavones were extracted from the insoluble protein when producing EWSPC, and a significant amount of isoflavones was lost to the whey in producing SPI (14). The isoflavone contents of the LFSPC were significantly higher than those of the traditional soy protein ingredients because the complete aqueous extracts were dried when preparing LFSPC.…”

Section: Resultsmentioning

confidence: 99%

Compositional characteristics of protein ingredients prepared from high‐sucrose/low‐stachyose soybeans

Deak

Murphy

Johnson

2006

J Americ Oil Chem Soc

View full text Add to dashboard Cite

High-sucrose/low-stachyose (HS/LS) soybeans contained lower total concentrations of free sugars (13.3%), less stachyose (0.7%), and more galactinol (0.7%) (galactopyranosylmyo-inositol) than the control normal soybeans (14.9, 5.1, and 0.2%, respectively). A low-fiber soybean protein concentrate (LFSPC) process was developed, which is especially suited to HS/LS soybeans, by which defatted soy flour is merely extracted with alkali to remove fiber and then neutralized and dried to produce the protein-rich soluble fraction. Two different pH values (7.5 and 8.5) were used in extracting protein, and these LFSPC were compared with traditional ethanol-washed soy protein concentrate (EWSPC) and soy protein isolate (SPI) prepared from both normal and HS/LS soybeans. The LFSPC had slightly lower yields of solids and protein (~70 and ~81%, respectively) than conventional EWSPC (~77 and ~93%, respectively) but much higher than conventional SPI (~42 and ~70%, respectively). The LFSPC prepared from HS/LS soybeans contained significantly (P < 0.05) more protein (~66% protein content) than LFSPC prepared from normal soybeans (~63%). Total isoflavone contents of the LFSPC (~12 µmol/g) were significantly higher than for EWSPC (~1.5 Ìmol/g) or SPI (~10 µmol/g). The LFSPC prepared from HS/LS soybeans contained higher sugar contents (~15%) than either traditional EWSPC (~2.5%) or SPI (~1.5%); but the sums of stachyose and raffinose were only ~1% for the LFSPC compared with ~1% for EWSPC and 0.5% for SPI prepared from normal soybeans.Soybeans are an important world commodity because of their wide range of geographical adoption, unique chemical composition (i.e., high protein content), high nutritional value, unique potential health benefits, and versatile uses. There are several constraints, however, associated with using soybeans and soy protein ingredients in human food, including beany flavor, low oxidative stability of soybean oil, and the presence of protease inhibitors and flatulence-causing oligosaccharides (1). Consequently, only a small portion of the annual soybean production is used for human food.Excessive accumulation of intestinal gas, i.e., flatulence, has been a significant limiting factor to using soybeans and soy protein ingredients in food and feed. Flatulence results from the presence of significant amounts of α-linked oligosaccharides, mainly raffinose and stachyose in normal soybeans. These two nonreducing sugars are composed of one or two galactose units linked to sucrose. Humans and other monogastric animals lack α-1,6-galactosidase in their intestinal mucosa to hydrolyze these sugars. When ingested, these soluble sugars are not absorbed, do not contribute metabolizable energy, and pass into the lower intestinal tract where they are metabolized by intestinal microflora, which possess the enzyme, leading to gas production (2).The elimination of these unwanted oligosaccharides from soy protein ingredients has been largely accomplished in the past through processing, but more recently genetic control offers promise...

show abstract

“…Because of an excellent resource of protein, unsaturated fatty acids, minerals like Ca and P as well as vitamin A, B, C, and D, soybean can meet up diverse nutritional desires [2]. Soybean protein foodstuffs can be excellent substitutes for animal products since; soybean offers a 'complete' protein outline and can efficiently put back animal-based health hazardous foods [3]. Being a leguminous produce it improves the soil by fixing the atmospheric nitrogen through Rhizobium bacteria so as to lives in root nodules [4,5].…”

Section: Current Research In Agricultural Sciencesmentioning

confidence: 99%

Identification of Soybean Genotypes (Glycine Max (L.) Merrill) Through Genetic Variability Analysis

Mahbub

Shirazy

Kabir

et al. 2017

Current Research in Agricultural Sciences

View full text Add to dashboard Cite

Article History KeywordsAgronomic traits Genetic variation Soybean Yield.The physiomorphological divergence was assessed in twenty eight soybean genotypes by using principal component analysis, cluster mean analysis and mean analysis to recognize parental genotypes for potential breeding plan in order to build up new high compliant varieties for the period of rabi season, 2011 at Sher-e-Bangla Agricultural University, Bangladesh in RCB design with three replications. The results of analysis revealed that all the characters like days to first flowering, days to 50% flowering, days of maturity, plant height (cm), branches number per plant, number of pods per plant, pod length (cm), number of seeds per pod, seeds per plant, hundred seed weight (g) and seed yield per plant (g) were significantly pretentious due to diverse soybean genotypes. The maximum intra cluster distance was establish in cluster V and while cluster IV showed lowest intra-cluster distance values which revealed homogenous nature of the genotype within the cluster. The uppermost inter cluster distance was watch involving cluster II and IV followed by II and V. The first flowering days ranged from 51.67 to 76.33, 50% flowering from 55.33 to 79.00, maturity days from 105.33 to 132.00, plant tallness from 21.90 to 79.87 cm, branches per plant from 1.80 to 5.87, pods per plant from 24.62 to 59.57, pod length from 2.53 to 4.19 cm, seeds per pod from 2.37 to 2.66, seeds per plant 60.70 to 158.37, hundred seed weight from 6.27 to 16.57 g and per plant seed yield ranges from 5.73 to 17.40 g. The genotypes F-85-11347, MTD-451, CHINA-1, PI-4174-75 and YESOY-4 remained the best among twenty eight genotypes studied in terms of studied traits. It was recommended that these advanced lines may be focused and involved in future breeding program for the development of new high acquiescent soybean variety.Contribution/Originality: The paper`s primary contribution is finding that to evaluation of soybean (Glycine max (L.) Merrill) genotypes for morphological, growth and yield associated characters through multivariate analysis. So as to it provides substantial information and addresses the issues of best adaptable genotypes for soybean breeders.

show abstract

Soy: Health Claims for Soy Protein, Questions About Other Components

Cited by 60 publications

References 0 publications

Soyfood Intake in the Prevention of Breast Cancer Risk in Women: A Meta-Analysis of Observational Epidemiological Studies

Soyfood Intake in the Prevention of Breast Cancer Risk in Women: A Meta-Analysis of Observational Epidemiological Studies

Compositional characteristics of protein ingredients prepared from high‐sucrose/low‐stachyose soybeans

Identification of Soybean Genotypes (Glycine Max (L.) Merrill) Through Genetic Variability Analysis

Contact Info

Product

Resources

About