The health effects of soy: A reference guide for health professionals

Messina, Mark; Duncan, Alison; Messina, Virginia; Lynch, Heidi; Kiel, Jessica; Erdman, John W.

doi:10.3389/fnut.2022.970364

Cited by 25 publications

(19 citation statements)

References 539 publications

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“…It can also improve blood glucose and induce β-cell regeneration by improving GLUT4 translocation and insulin resistance [ 10 ]. Furthermore, soy proteins and isoflavones also reduced blood cholesterol and triglyceride [ 71 , 72 ], which might be beneficial to cardiovascular health and systemic metabolism. Therefore, the lipid-lowering effect of soybeans may be enhanced and mediated by the synergistic effect of intestinal factors and soy components [ 9 ].…”

Section: Discussionmentioning

confidence: 99%

“…Soy is rich in unsaturated fatty acids and dietary fiber. Additionally, some research has discovered that unsaturated fatty acids, including n-3 long-chain polyunsaturated fatty acids, and linoleic acid, improved fasting glucose levels and insulin resistance, and reduced the risk of stroke and CHD [ 72 , 73 , 74 , 75 ]. Similarly, dietary fiber could increase the flora gene richness and activate acetic acid and butyric acid synthesis pathways to promote insulin secretion and intervene in diabetes by modulating gut microbiota [ 76 , 77 , 78 ].…”

Section: Discussionmentioning

confidence: 99%

“…Isoflavones exerted cardioprotective functions and a protective role of soy against the development of T2D by estrogen-like effect and antioxidation [ 30 , 42 ]. However, soy or isoflavones have no effect on testosterone or estrogen levels in men [ 72 ]. In addition, the protective effect of unsaturated fatty acids on CVDs in women was more significant than that in men [ 75 , 82 ].…”

Section: Discussionmentioning

confidence: 99%

“…There are more studies from Asians, and the difference could be attributed to the much higher intakes of soy in Asians than in Westerners and different ethnicities, local gastronomy, food habits, cooking style, and processing of soy. Soy consumption was traditionally common and had become mainstream among Asians [ 72 , 83 ].…”

Section: Discussionmentioning

confidence: 99%

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Soy Consumption and the Risk of Type 2 Diabetes and Cardiovascular Diseases: A Systematic Review and Meta-Analysis

Zuo

Zhao

et al. 2023

Nutrients

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Soy is rich in plant protein, isoflavones, and polyunsaturated fatty acids. To clarify the associations between soy intake and type 2 diabetes (T2D) and cardiovascular diseases (CVDs) events, we performed a meta-analysis and review. A total of 1963 studies met the inclusion criteria, and 29 articles with 16,521 T2D and 54,213 CVDs events were identified by the eligibility criteria. During a follow-up of 2.5–24 years, the risk of T2D, CVDs, coronary heart disease, and stroke in participants with the highest soy consumption decreased by 17% (total relative risk (TRR) = 0.83, 95% CI: 0.74–0.93), 13% (TRR = 0.87, 95% CI: 0.81–0.94), 21% (TRR = 0.79, 95% CI: 0.71–0.88), and 12% (TRR = 0.88, 95% CI: 0.79–0.99), respectively, compared to the lowest sot consumption. A daily intake of 26.7 g of tofu reduced CVDs risk by 18% (TRR = 0.82, 95% CI: 0.74–0.92) and 11.1 g of natto lowered the risk of CVDs by 17% (TRR = 0.83, 95% CI: 0.78–0.89), especially stroke. This meta-analysis demonstrated that soy consumption was negatively associated with the risks of T2D and CVDs and a specific quantity of soy products was the most beneficial for the prevention of T2D and CVDs. This study has been registered on PROSPERO (registration number: CRD42022360504).

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Soy Consumption and the Risk of Type 2 Diabetes and Cardiovascular Diseases: A Systematic Review and Meta-Analysis

Zuo

Zhao

et al. 2023

Nutrients

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“…As a result, foods labelled as soy-enriched were given the go-ahead to be marketed as heart-healthy. Due to its anti-atherogenic health impact, isoflavones, a component of soy ingredients, are becoming more well known [16] .…”

Section: Discussionmentioning

confidence: 99%

Potential protective effects of isoflavones in effective management of cardiovascular diseases

Mishra¹,

Kumari²,

Singh³

2023

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For human life, health, and biological growth, nutrition is crucial. A prominent example of a food that is nutrient rich at the moment is "Soybean”. In Asian nations, it is thought to be a significant source of proteins and may be used in place of dairy products and meat. When compared to other food legumes, soybeans offer several nutritional benefits in terms of their composition in macro- and micronutrients. As more information on negative effects of chemical treatments is being available to people, they are now is search of potential phytocompounds. The aim of the present review is to provide potential evidence of isoflavones in management of cardiovascular diseases like heart failure, myocardial infarction, hypertension and coronary artery disease. Nevertheless, soy isoflavones can have certain adverse consequences since they are endocrine disruptors. Thyroid function abnormalities have sparked concerns. In light of the aforementioned findings, an effort has been undertaken to examine the literature on the beneficial and harmful roles of isoflavones, soy-derived bioactive compounds.

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Protein and Amino Acid Adequacy and Food Consumption by Processing Level in Vegans in Brazil

Leitão,

Esteves,

Mazzolani

et al. 2024

JAMA Netw Open

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ImportanceMajor concerns regarding individuals who adhere to a vegan diet are whether they meet protein and essential amino acid recommendations and how reliant they are on ultraprocessed foods.ObjectivesTo investigate whether individuals who adhere to a vegan diet meet protein and essential amino acid recommendations and, as secondary objectives, to determine ultraprocessed food intake and potential factors associated with inadequate protein intake in this population.Design, Setting, and ParticipantsThis cross-sectional survey study was conducted between September 2021 and January 2023 in Brazil among male and female adults (aged 18 years or older) who adhered to a vegan diet recruited from social media platforms.ExposureAdherence to a vegan diet and unprocessed and minimally processed foods and ultraprocessed food consumption.Main Outcomes and MeasuresProtein and essential amino acid intake and food consumption by processing level were assessed using a 1-day food diary. Nutrient adequacy ratios were calculated by dividing nutrient intake by its recommendation (using scores truncated at 1) for each participant and then finding the mean across participants for each nutrient. The mean adequacy ratio was the mean of all nutrient adequacy ratios.ResultsOf 1014 participants who completed the survey, 774 individuals (median [IQR] age, 29 [24-35] years; 637 female [82.3%]) were confirmed as adhering to a vegan diet and provided adequate food recalls, among whom 558 individuals reported body weight and so had relative protein and amino acid intake values available. The median (IQR) body mass index (calculated as weight in kilograms divided by height in meters squared) of participants was 22.6 (20.3-24.8). The nutrient adequacy ratio of protein was 0.93 (95% CI, 0.91-0.94); for essential amino acids, ratios ranged from 0.90 (95% CI, 0.89-0.92) for lysine to 0.98 (95% CI, 0.97-0.99) for phenylalanine and tyrosine. The mean adequacy ratio for protein and all amino acids was 0.95 (95% CI, 0.94-0.96). The median intake level was 66.5% (95% CI, 65.0%-67.9%) of total energy intake for unprocessed and minimally processed food and 13.2% (95% CI, 12.4%-14.4%) of total energy intake for ultraprocessed food. Adjusted logistic regression models showed that consuming protein supplements (odds ratio [OR], 0.06 [95% CI 0.02-0.14]; P &lt; .001) or textured soy protein (OR, 0.32 [95% CI, 0.17-0.59]; P &lt; .001) was associated with decreased odds of inadequate protein intake. Higher ultraprocessed food intake levels were also associated with decreased odds of inadequate protein intake (eg, fourth vs first quartile of intake: OR, 0.16 [95% CI, 0.07-0.33]; P &lt; .001), and higher unprocessed and minimally processed protein intake levels were associated with increased odds of inadequate protein intake (eg, fourth vs first quartile of intake: OR, 12.42 [95% CI, 5.56-29.51]; P &lt; .001).Conclusions and RelevanceIn this study, most individuals who adhered to a vegan diet attained protein and essential amino acid intake recommendations, largely based their diet of unprocessed and minimally processed food, and had a significantly lower proportion of ultraprocessed food intake compared with previous reports. Participants consuming less ultraprocessed food were more likely to have inadequate protein intake, suggesting a significant reliance on ultraprocessed proteins for this population.

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The health effects of soy: A reference guide for health professionals

Cited by 25 publications

References 539 publications

Soy Consumption and the Risk of Type 2 Diabetes and Cardiovascular Diseases: A Systematic Review and Meta-Analysis

Soy Consumption and the Risk of Type 2 Diabetes and Cardiovascular Diseases: A Systematic Review and Meta-Analysis

Potential protective effects of isoflavones in effective management of cardiovascular diseases

Protein and Amino Acid Adequacy and Food Consumption by Processing Level in Vegans in Brazil

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