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Opinion of South African pre- and post-menopausal women on the potential menopause-related health benefits of soy and soy products
Magdalena JC Bosman,Anel van Wyk de Vries,Susanna C Bouwer,Johann Jerling
Health SA Gesondheid , 2008, DOI: 10.4102/hsag.v13i2.277
Abstract: The increased use of alternative treatment for menopausal symptoms is mainly due to women’s changing opinions of conventional hormone replacement therapy (HRT). The objective of this study was to assess the opinion of pre and post-menopausal South African women regarding the potential menopause-related health benefits of soy. The sample used for the study was a sub-dataset of 825 respondents, which included only pre- and post-menopausal women that had heard of soy before, selected from a representative sample of the adult South African metropolitan and rural populations. A structured questionnaire was used. Neither age nor racial groups differed practically significantly in opinion regarding any of the various statements. The study also shows that a practically significant lower proportion of women in the sub-population across both age and race groups had a positive opinion on the health benefits of soy as an alternative to HRT and reliever of menopausal symptoms than those who acknowledged its benefit for preventing cardiovascular disease and osteoporosis. Practically significantly more women who used soy than women who never used soy agreed that soy keeps bones strong. In addition, more women who were of opinion that soy has few or no health benefits disagreed that soy could be used as an alternative to HRT compared to women who held a positive opinion. Opsomming Die toenemende gebruik van alternatiewe behandelings vir menopousale simptome kan aan vroue se veranderende opinies oor konvensionele hormoonvervangingsterapie (HVT) toegeskryf word. Die doel van hierdie studie was om pre- en post- menopousale Suid-Afrikaanse vroue se opinie aangaande die potensi le menopouseverwante gesondheids-voordele van soja te bepaal. Die steekproef vir die studie het uit ‘n subdatastel bestaan van 825 vroue in hul pre- en post-menopousale stadium wat al voorheen van soja gehoor het, en is vanuit ‘n verteenwoordigende steekproef van die volwasse Suid-Afrikaanse metropolitaanse en plattelandse bevolking gekies. ‘n Gestruktureerde vraelys is gebruik. Geen prakties betekenisvolle verskille is tussen die verskillende ouderdoms- of rasgroepe se opinie oor enige van die stellings gevind nie. Die studie dui ook daarop dat ‘n prakties betekenisvolle laer verhouding Suid-Afrikaanse vroue, van beide ouderdoms- en rasgroepe, ‘n positiewe opinie oor die gesondheidsvoordele van soja as HVT en verligter van menopousale simptome gehad het as oor soja se voordele om kardiovaskulêre siektes en osteoporose te voorkom. Prakties betekenisvol meer van die vroue wat soja gebruik het as dié w
Soybean nutritional properties: The good and the bad about soy foods consumption - A review.
MNI Lokuruka
African Journal of Food, Agriculture, Nutrition and Development , 2010,
Abstract: Consumption of soy foods is increasing worldwide mainly due to their acclaimed health benefits. However, nutritional demerits associated with soy foods consumption exist. Proteins and lipids, some vitamins and minerals, are major nutritionallyimportant components of soybeans; carbohydrates are major constituents quantitatively. Whole soy foods are also good sources of dietary fibre, B-vitamins, calcium, and omega-3 essential fatty acids. This review examines the merits and demerits of consuming soy foods. The amino acid composition of soybean protein complements that of cereals. Also, the high biological value of soy proteins increases their value as feedstuff. Processing generally increases digestibility of soybean protein; soy protein concentrate and isolate have higher digestibility than soy flours. Trypsin and chymotrypsin inhibitors in flours lower protein digestibility. However, despite demonstrated growth inhibition in animals, due to antinutrients, methionine supplementation in infants is useful only when dietary protein intake is marginal. Although processing considerably reduces antinutrient levels, care must be taken not to reduce protein nutritional value by excessive heating, which can result in loss of thermolabile amino acids. Significant lowering of plasma cholesterol has been reported in hypercholesterolemic subjects with hyperlipoproteinemia, when soy protein replaced animal protein in diets. Also, a dose-response relationship has been shown with isoflavones, particularly genistein, in lowering low-density lipoprotein cholesterol in human kinetic studies. However, questions are being raised about soy isoflavones, especially when consumed as concentrated supplements by segments of the population. Data suggest that genistein may prompt growth of breast tissue in male mice, while other data suggest the opposite effect. Studies also showed that infants consuming soy formula had higher blood levels of isoflavones than women receiving soy supplements who show menstrual cycle disturbances. Also, some animal and human study results have linked soy isoflavones to goitre. Nevertheless, data linking soy consumption to reduced risk of osteoporosis, prostate, breast and colon cancers exists, despite the data being inadequate to make definitive conclusions. Despite concerns on soy isoflavones, the FDA-sanctioned claim on soy protein, covers a component generally accepted as heart-healthy. Nevertheless, the need for more research is emerging as well as caution on soy foods inappropriate consumption. As Africa produces small but increasing amount of soybeans, it will continue relying on imports to meet demand. As demand for soy products increases worldwide, due to its health benefits, African consumers are advised to take note of emerging unhealthy side effects of consumption of large amounts of soy products.
Recent Advances in Omega-3: Health Benefits, Sources, Products and Bioavailability  [PDF]
Peter D. Nichols,Alexandra McManus,Kevin Krail,Andrew J. Sinclair,Matt Miller
Nutrients , 2014, DOI: 10.3390/nu6093727
Abstract: The joint symposium of The Omega-3 Centre and the Australasian Section American Oil Chemists Society; Recent Advances in Omega-3: Health Benefits, Sources, Products and Bioavailability, was held November 7, 2013 in Newcastle, NSW, Australia. Over 115 attendees received new information on a range of health benefits, aquaculture as a sustainable source of supply, and current and potential new and novel sources of these essential omega-3 long-chain (LC, ≥C 20) polyunsaturated fatty acid nutrients (also termed LC omega-3). The theme of “Food versus Fuel” was an inspired way to present a vast array of emerging and ground breaking Omega-3 research that has application across many disciplines. Eleven papers submitted following from the Omega-3 Symposium are published in this Special Issue volume, with topics covered including: an update on the use of the Omega-3 Index (O3I), the effects of dosage and concurrent intake of vitamins/minerals on omega-3 incorporation into red blood cells, the possible use of the O3I as a measure of risk for adiposity, the need for and progress with new land plant sources of docosahexaenoic acid (DHA, 22:6ω3), the current status of farmed Australian and New Zealand fish, and also supplements, in terms of their LC omega-3 and persistent organic pollutants (POP) content, progress with cheap carbon sources in the culture of DHA-producing single cell organisms, a detailed examination of the lipids of the New Zealand Greenshell mussel, and a pilot investigation of the purification of New Zealand hoki liver oil by short path distillation. The selection of papers in this Special Issue collectively highlights a range of forward looking and also new and including positive scientific outcomes occurring in the omega-3 field.
Supplementary health benefits of soy aglycons of isoflavone by improvement of serum biochemical attributes, enhancement of liver antioxidative capacities and protection of vaginal epithelium of ovariectomized rats
Tu-Fa Lien, Yu-Lin Hsu, Dan-Yuan Lo, Robin YY Chiou
Nutrition & Metabolism , 2009, DOI: 10.1186/1743-7075-6-15
Abstract: As an in vivo study, 30 OVX Sprague-Dawley rats were distributed into OVX (positive control), OVX/LSAI (low SAI group – supplemented with 0.0135% SAI being equivalent to 80 mg per day for a 60 Kg-human), and OVX/HSAI (high SAI group – supplemented with 0.027% SAI) and 10 rats with sham operation as negative control fed with basal diet.The average daily gain (ADG), feed intake and feed/gain ratio were higher for the OVX groups than the sham group (P < 0.05). Serum isoflavone concentrations of the OVX rats were increased by SAI supplementation. In comparison, significantly lower serum cholesterol and LDL (low-density lipoprotein) levels, and higher HDL (high-density lipoprotein) levels were detected for the rats of OVX/HSAI group (P < 0.05). SAI supplementation also increased iron chelating ability and decreased values of TBARS (thiobarbituric acid-reactive substance) (P < 0.05) of liver extracts. Liver catalase activity and total antioxidative activity (trolox equivalency) were enhanced by HSAI supplementation (P < 0.05). Decrease of vagina epithelial cellular linings of the OVX rats were noticeably improved by dietary supplementation with SAI.Diets supplemented with soy aglycons of isoflavone have conferred health benefits to the OVX rats, in comparison to the sham rats fed with basal diet, by detection of higher serum isoflavone concentrations, significantly lower contents of serum cholesterol and LDL, and higher contents of serum HDL, increased iron chelating ability, lower contents of TBARS (thiobarbituric acid-reactive substance) and enhanced catalase and total antioxidative (as trolox equivalency) activities of the liver extracts, and protection of the epithelial cellular linings of vagina in the former rather than in the latter. This evidences that estrogen-agonist chemoprevention of menopausal-related cardiovascular diseases, decreased liver antioxidative capacities and epithelial degeneration of vagina could be achieved by dietary supplementation with soy ag
Effects of isoflavones (soy phyto-estrogens) on serum lipids: a meta-analysis of randomized controlled trials
John Yeung, Tak-fu Yu
Nutrition Journal , 2003, DOI: 10.1186/1475-2891-2-15
Abstract: We searched electronic databases and included randomized trials with isoflavones interventions in the forms of tablets, isolated soy protein or soy diets. Review Manager 4.2 was used to calculate the pooled risk differences with fixed effects model.Seventeen studies (21 comparisons) with 853 subjects were included in this meta-analysis. Isoflavones tablets had insignificant effects on serum TC, 0.01 mmol/L (95% CI: -0.17 to 0.18, heterogeneity p = 1.0); LDL, 0.00 mmol/L (95% CI: -0.14 to 0.15, heterogeneity p = 0.9); HDL, 0.01 mmol/L (95% CI: -0.05 to 0.06, heterogeneity p = 1.0); and triglyceride, 0.03 mmol/L (95% CI: -0.06 to 0.12, heterogeneity p = 0.9). Isoflavones interventions in the forms of isolated soy protein (ISP), soy diets or soy protein capsule were heterogeneous to combine.Isoflavones tablets, isolated or mixtures with up to 150 mg per day, seemed to have no overall statistical and clinical benefits on serum lipids. Isoflavones interventions in the forms of soy proteins may need further investigations to resolve whether synergistic effects are necessary with other soy components.In recent years, phytoestrogens have attracted a great deal of interests in the medical and scientific literature. It also appears in the lay press for its effects on cardiovascular and menopausal health, and even cancer prevention. These compounds are present in large quantities in soybeans, clover and some legumes. Because of resemblances to human estrogen and the observations that Asian populations who consume more isoflavones compared with women in western countries have less menopausal symptoms, isoflavones are postulated as natural products that may be beneficial to postmenopausal women in cardiovascular health. Commercial products containing different quantities and mixtures of isoflavones are now widely available. A meta-analysis of soy protein in 1995 found significant cholesterols lowering effects when compared with animal proteins [1]. The authors suggest that isofl
Formulation of soy oil products
Woerfel, John B.
Grasas y Aceites , 1995,
Abstract: The paper comments different formulations of soy oil products such as salad and cooking oils, margarine, shortenings, commercial shortenings, frying shortenings, and fluid shortenings. Hydrogenation and its influence on final products is also included. El trabajo presenta diferentes formulaciones a base de aceite de soja tales como aceites para ensalada y cocinado, margarina, grasas sólidas (shortenings), grasas sólidas comerciales, grasas sólidas para frituras y grasas fluidas. Hace también referencia al proceso de hidrogenación y a sus efectos en los productos finales.
Soybean, a promising health source
Mateos-Aparicio,I.; Redondo Cuenca,A.; Villanueva-Suárez,M. J.; Zapata-Revilla,M. A.;
Nutrición Hospitalaria , 2008,
Abstract: health properties and uses of soybean, as well as the different chemical and botanical characteristics of this legume are shown in this review. soybean represents an excellent source of high quality protein, it has a low content in saturated fat, it contains a great amount of dietary fibre and its isoflavone content makes it singular among other legumes. many researches have been carried out into the benefits of legumes: chickpeas, beans, lentils and soy, among others, but characterization and positive health effects of soybeans have been recently studied. the interest in this legume has increased because of its functional components. most of the studies have been focused on soybean protein as a possible source of prevention against cardiovascular disease. this positive effect may be due to a decrease in serum cholesterol concentrations. in addition, there are many studies on isoflavones, non-nutritive substances, associated with prevention and treatment of different chronic diseases. moreover, some studies have shown the health properties of soy dietary fibre. therefore, it would be interesting to consider the replacement of animal based foods for soybean foods in order to obtain some nutritional benefits.
Understanding the “Black Box” of Employer Decisions about Health Insurance Benefits: The Case of Depression Products  [PDF]
Kathryn Rost,Airia Papadopoulos,Su Wang,Donna Marshall
Risks , 2013, DOI: 10.3390/risks1010034
Abstract: In a randomized trial of two interventions on employer health benefit decision-making, 156 employers in the evidence-based (EB) condition attended a two hour presentation reviewing scientific evidence demonstrating depression products that increase high quality treatment of depression in the workforce provide the employer a return on investment. One-hundred sixty-nine employers participating in the usual care (UC) condition attended a similar length presentation reviewing scientific evidence supporting healthcare effectiveness data and information set (HEDIS) monitoring. This study described the decision-making process in 264 (81.2%) employers completing 12 month follow-up. The EB intervention did not increase the proportion of employers who discussed depression products with others in the company (29.2% versus 32.1%, p > 0.10), but it did significantly influence the content of the discussions that occurred. Discussion in EB companies promoted the capacity of a depression product to realize a return on investment (18.4% versus 4.7%, p = 0.05) and to improve productivity (47.4% versus 25.6%, p = 0.06) more often than discussions in UC companies. Almost half of EB and UC employers reported that return on investment has a large impact on health benefit decision-making. These results demonstrate the difficulty of influencing employer decisions about health benefits using group presentations.
Influence of soy flour in baked products
Majlinda Sana,Gafur Xhabiri,Elton Seferi,Abdyl Sinani
Albanian Journal of Agricultural Sciences , 2012,
Abstract: Adding of chronic diseases has increased the interest of researchers in the production of food products with biological balanced value. The purpose of this study is to increase the nutritional value of bread produced with soybean flour mixture, and the determination of the optimal level of harmonization with flour produced in our country and from import. The ability to produce an acceptable and appropriate bread rely on interactions between starch and gluten, and other ingredients. In this study, it shows the chemical-technological effect of soybean mixtures in reports 7%, 12%, 16% and 22%. Tests with pharinograph have shown some changes in the incorporation of soy flour with wheat flour, such as increasing of water absorption and dough weakening. Mixing time remains constant at low levels of soy flour content. High percentages show a molecular stickiness in the dough, which makes treatment more difficult. In high concentrations also have a decrease in the bread volume, while measures and humidity increases with increasing the amount of soya flour. Our results confirm that the harmonization of soybean with wheat flour in bakery products increases the amount of protein, which increases the content of iron, calcium, zinc and components with high biological value.
Biofunctionality of Probiotic Soy Yoghurt  [PDF]
Shilpa Vij, Subrota Hati, Deepika Yadav
Food and Nutrition Sciences (FNS) , 2011, DOI: 10.4236/fns.2011.25073
Abstract: Soybean provides health benefits such as reducing cardiovascular disease, reducing menopausal symptoms, weight loss, arthritis, diabetes, osteoporosis and brain function. It contains phytochemicals such as isoflavones, saponins, phytosterols that promote health benefits. Soy food products are perceived as healthy food and are considered an important part of the diet. More than 50% consumers in the USA agreed that soy foods are healthy foods. Soymilk is considered as a suitable economical substitute for cow’s milk and an ideal nutritional supplement for lactose-intolerant population and also considered cholesterol free product for cardiovascular disorders. Fermented soy milk is a good source of bioactive peptides such as anti-ACE, antioxidative, anti-cancer and immunomodulatory. Many fermented soy milk based products such as soy cheese, soymilk-kefir, soy yoghurt etc. are produced.
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