Reprinted from Soyfoods USA, Vol.2, No. 1, Feb. 17, 1997
Published by the Indiana Soybean Development Council

SOYFOODS IN THE NEWS

The February issues of Good Housekeeping and Family Circle have good soyfood articles and are worth picking up a copy at your local newstand. The Good Housekeeping article focuses on the risk-free benefits of soyfoods when used to reduce menopausal symptoms. As stated in the article, "There's more and more evidence that soy is something of a natural wonder drug--able to treat menopausal symptoms while helping to lower the risk for heart disease, osteoporosis, and breast cancer." While we don't promote soyfoods as a wonder drug, we do believe they can contribute to your health, along with exercise and lifestyle changes, such as stopping smoking, as the author goes on to explain in her article.

Family Circle's soyfoods article is about their Miracle Diet, which they claim will help you lose about 1 pound a week while improving your heart health. Their meal plan is rich in soyfoods and includes menus for and entire week. Also included is a guide to soyfoods.

ISOFLAVONE CONTENT OF SOYFOODS

Much of the increased interest in soyfoods is due to research findings that indicate isoflavones, particularly genistein, may reduce the incidence of a wide range of cancers. As mentioned, isoflavones may also reduce menopausal symptoms. For abstracts of recent research on this topic, see the U.S. Soyfoods Directory Web site, http://soyfoods.com/.

As little as 1/2 cup of soyfoods may provide enough isoflavones to have a beneficial effect on health. On a dry weight basis, raw soybeans contain between two and four milligrams of total isoflavones/gram. Soyfoods differ somewhat in their concentration of isoflavones, but all of the traditional soyfoods, such as tofu, soy milk, tempeh and miso, are rich sources of isoflavones providing about 30 to 40 milligrams per serving. One-half cup of soy flour contains approximately 50 milligrams of isoflavone. Only two soy products, soy sauce and soyoil, do not contain isoflavones.

Soy protein concentrates (<65% soy protein), a widely used ingredient (frequently used in soy burgers), may or may not contain nutritionally significant amounts of isoflavones depending on how the product was processed. However, isoflavone levels in the most commonly used soy protein concentrates are very low. Both soy flour and textured soy protein are rich in isoflavones (emphasis mine, bh). Soy protein isolate (<90% soy protein) contains less than these products but still has significant amounts.

A group of soyfoods, often referred to as second generation products (such as soy hot dogs and soy-based ice cream) can have much lower amounts of isoflavones because they frequently contain considerable amounts of non-soy ingredients.

FIGHTING CARDIOVASCULAR DISEASE WITH SOY

Soyfoods may play a role in helping to reduce the risk of cardiovascular disease because of the following reasons.

* Soybeans are nutritionally well-balanced and are free of cholesterol.
* Soy protein may help directly lower blood cholesterol.
* Soy may interfere with oxidation of LDL cholesterol.

Many foods rich in protein are too high in saturated fat and cholesterol. Soyfoods are different. In addition to the above points, soyfoods are rich in isoflavones, which are weak estrogens.

Studies and Results

More than 30 years ago, studies conducted by Drs. S.D. Koury and R.E. Hodges showed rather dramatically that plant proteins lower cholesterol levels. The fact is vegetable proteins, such as soy, offer protection from heart disease.

Even a small amount of soy may help decrease blood cholesterol levels. One serving of cooked soybeans (1/2 cup) provides 14 grams of high quality protein, one gram of saturated fat and no cholesterol.

Research shows soy protein has decreased blood cholesterol levels by about 10 percent to 15 percent in people with elevated cholesterol. A 10 percent decrease in cholesterol reduces the chance of having a heart attack by 20 percent to 30 percent.

Slashing Fat, Increasing Fiber

Following are some quick and easy tips on slashing fat and boosting fiber in your diet.

• Try garden burgers or all-vegetable hot dogs.

• Serve burgers on whole-grain buns (look for the words whole wheat or whole grain as the first ingredient on the label).

• Puree soft tofu and flavor with onion soup mix for a dip.

• Eat breakfast for dinner. Whole grain cereal topped with fruit and soy milk is easy, nutritious and satisfying.

Source: "The Simple Soybean and Your Health" by Mark and Virginia Messina and Kenneth D. R. Setchell; SoyFacts for Dietitians by the Indiana Soybean Development Council; Soy Connection, Vol. 1, No. 2

TVP^® is a registered trademark of the Archer-Daniels-Midland Corporation. It stands for Textured Vegetable Protein, a meat substitute made from vegetable protein (primarily soybean).

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