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Osteoporosis
Published in Charles Theisler, Adjuvant Medical Care, 2023
Soy protein appears to have an effect that is similar to estrogen on bone tissue. Ipriflavone is a product made in a laboratory from one of the isoflavones found in soy. When combined with calcium, ipriflavone 600 mg/day appears to prevent bone loss and reduce pain associated with compression fractures in the spine.20
Nutrition Part I
Published in Mark C Houston, The Truth About Heart Disease, 2023
There has been debate about the inclusion of soy protein in the diet and CHD (124–126). Most likely, the variability in results may also be due to the different types of available soy products and their degree of processing, resulting in a variety of byproducts formed, such as fermentation complexes. Thus, not all soy is equal, and the more processed it is, the more it should be avoided. Organic tofu, tempeh, miso, and edamame are important sources of soy protein that one may consider.
Nutrition, the Mediterranean Diet and Selected Supplements for the Prevention and Treatment of Coronary Heart Disease
Published in Stephen T. Sinatra, Mark C. Houston, Nutritional and Integrative Strategies in Cardiovascular Medicine, 2022
A meta-analysis [124] found that soy protein intake at 15–30 g daily had favorable impacts on LDL-cholesterol, HDL-cholesterol and TG compared to non-soy controls. Data indicate that soy protein reduces LDL-cholesterol and increases HDL-cholesterol compared with milk proteins [125]. Despite the positive studies, there has been a debate about the inclusion of soy protein in the diet and whether the health claim on soy protein and heart health should be reconsidered [126,127]. Most likely, the variability in results may also be due to the heterogeneity of available soy products and their degree of processing, resulting in a variety of byproducts formed such as fermentation complexes. Thus, not all soy is equal, and the more processed it is, the more it should be avoided. Organic tofu, tempeh, and miso edamame are important sources of soy protein that one may consider.
Food and beverages promoting elderly health: six food-based dietary guidelines to plan good mixed meals for elderly South Africans
Published in South African Journal of Clinical Nutrition, 2021
Sanjoy Saha, Upasana Mukherjee, Makenzie Miller, Li-Ling Peng, Carin Napier, Heleen Grobbelaar, Wilna Oldewage-Theron
Legumes have a protective effect against oxidative stress in the body due to the presence of phytochemicals, and are hence potentially beneficial in the prevention and treatment of diseases that occur due to oxidative stress, such as CVD and cancer.75 One of the major benefits of legumes is its low-density lipoprotein-cholesterol (LDL-C) lowering effect,76–78 which in turn has a positive effect on lowering cardiovascular risk.75,79 A meta-analysis of 38 clinical studies has shown that soy protein has cholesterol-lowering effects, including the significant lowering of serum cholesterol, LDL-C and triglyceride concentrations, and an increase in high-density lipoprotein-cholesterol (HDL-C).80 A more recent meta-analysis conducted in 2008 in which 30 studies were evaluated found similar results and showed that 25 grams of soy protein per day, with its significant LDL-C and serum cholesterol-lowering effects, may effectively aid in the management of hypercholesterolemia.80 It has also been shown that dietary soy is more effective in reducing cholesterol levels compared with its isolated forms.81–83 The findings of the National Health and Nutrition Examination Survey (NHANES) study done (n = 9 632) in the United States of America (USA) also demonstrated that the consumption of legumes significantly reduced risk factors for CVDs in older adults.84
The effect of consumption of soy foods on metabolic syndrome in women: a case study from peri-urban Qwa-Qwa, South Africa
Published in South African Journal of Clinical Nutrition, 2019
Wilna Oldewage-Theron, Abdulkadir Egal
This study has showed that the prevalence of MetS is high in black women residing in Qwa-Qwa. Overweight and obesity are health problems that increase the risk of MetS,27 and WC was found to be the only predictor of MetS, but we failed to show that soy protein consumption could significantly reduce the prevalence of obesity. The prevalence of MetS was significantly reduced after the soy consumption intervention, mainly through the significantly improved glycaemic control and blood pressure. Although the most prominent MetS risk factors were low HDL-C and high TRG levels, no significant improvements were observed in HDL-C and TRG levels despite metabolic improvements. Despite the beneficial metabolic effects observed in this study, a relationship between soy protein consumption and MetS risk factors could not statistically be confirmed. However, soy is a source of good-quality protein and is often used in low-income households as a replacement for other more expensive protein sources. The use of soy should not be discontinued as it may have a beneficial effect on MetS and may play a role in preventing MetS. More research is needed in large-scale case-control studies to determine the effect of soy consumption on MetS risk factors and to study the effect of the different components, such as soy phytoestrogens, isoflavones and equol, on the MetS risk factors. Research should also aim to determine the optimal soy protein dosage for the most favourable effect on the MetS risk factors.
Soy extract and maltodextrin as microencapsulating agents for Lactobacillus acidophilus: a model approach
Published in Journal of Microencapsulation, 2018
Leidiane Andreia Acordi Menezes, Carlos Antonio Matias de Almeida, Nayra Mendes de Souza Mattarugo, Elídia A. Vetter Ferri, Paulo Rodrigo Stival Bittencourt, Eliane Colla, Deisy Alessandra Drunkler
In the formation of microcapsules, the outer covering is known as the encapsulating agent or wall material; protecting and maintaining the encapsulated material active until consumption, allowing its arrival at the physiological target. The most widely used encapsulating agents are proteins (of milk and whey) and carbohydrates (Arabic gum, alginates, carrageenan, pectin) (Gharsallaoui et al. 2007, Nazzaro et al. 2012, Shori 2017). Protein-polysaccharide complexes have shown great potential in food delivering systems (Liu et al. 2017). Soy protein has been characterised as the best substitute for animal proteins as wall material, mainly because of its renewability, low-cost, high nutritional value, functional properties such as gelation and emulsification. In addition, soy protein is an alternative for vegan people, or individuals allergic to milk proteins. The prevalence of allergy to soy protein is 5-fold less compared to milk protein (Kattan et al. 2011, Nesterenko et al. 2013, Tang and Li 2013, Dunlop et al. 2018). Soy powder extract contains approximately 40% protein, 20% carbohydrates, 16% fibre, and 13% fat. All components of soy are present in the extract, including functional compounds such as isoflavones and oligosaccharides (Nilufer-erdil et al. 2012). Maltodextrin, in turn, has been associated with proteins as encapsulating agents to improve the drying properties (Anekella and Orsat 2013, Martin et al. 2015).