China
Africa
Explore chapters and articles related to this topic
Food Allergy
Published in Praveen S. Goday, Cassandra L. S. Walia, Pediatric Nutrition for Dietitians, 2022
Alison Cassin, Ashley Devonshire, Stephanie Ward, Meghan McNeill
Soybean avoidance involves restriction of soy-based products like tofu, edamame, tempeh, some vegetarian meat analogs, and soy sauce. Soy protein and soy flour may be present in some packaged foods. But, heat-pressed soybean oil and soy lecithin, the form of soy regularly present in packaged foods, are considered safe for individuals with soybean allergy. These ingredients are highly refined with the protein removed so that only the fat fraction remains, rendering it safe to consume (Table 15.4).
Soybean-Based Functional Foods Through Microbial Fermentation: Processing and Biological Activities
Published in Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria, Plant-Based Functional Foods and Phytochemicals, 2021
Arijit Nath, Titas Ghosh, Abinit Saha, Klára Pásztorné Huszár, Szilvia Bánvölgyi, Renáta Gerencsérné Berta, Ildikó Galambos, Edit Márki, Gyula Vatai, Andras Koris, Arpita Das
Consumption of soybean-based fermented foods offers many physiological effects to consumers. Soybean-based food products are generally main or side dishes in China, Japan, and Korea [22,24,25]. Recently, soybean-based food products have been introduced in diet among western communities [78, 113]. The isoflavones and peptides in soybean-based fermented foods are responsible for offering therapeutic activities [13, 20, 28, 44, 97]. Consumption of soybean-based food products are recognized for the reduction of occurrence or severity of several diseases and offer modest health benefits [13, 20, 28, 44, 97, 113]. The therapeutic activities (such as: anti-obesity, anti-angiotensin converting enzyme activity, anti-oxidation activity, anti-microbial activity and anti-cancer activity) have been offered by soybean-based fermented foods and peptides are discussed in this section (Figure 1.11).
Iron in Formulas and Baby Foods
Published in Bo Lönnerdal, Iron Metabolism in Infants, 2020
Sean R. Lynch, Richard F. Hurrell
Soybean products have been used in a wide variety of infant foods and soy-based infant formula is often substituted for milk where possible allergy to cow’s milk is encountered. Soybeans and other legumes contain comparatively large quantities of native iron. However, studies of its bioavailability are characterized by the variability of the results reported. Some earlier investigations using biosynthetically labeled beans31,32 demonstrated relatively high bioavailability with mean absorption values of 11 to 12% in adults. On the other hand, Björn-Rasmussen et al.33 reported a geometric mean value of only 1.5% for biosynthetically labeled soybeans. The percentage absorption of an extrinsic tag added to each of these meals was 1.7%. Ashworth and March25 found bioavailability to be low in children. Most recent studies have also demonstrated poor bioavailability,34,35,90 although Rios et al.36 reported food iron absorption to be higher from a soy-based than from a milk-based formula in 4- to 7-month-old infants, 5.4 vs. 3.9%.
Fermented Soy Drink (Q-CAN® PLUS) Induces Apoptosis and Reduces Viability of Cancer Cells
Published in Nutrition and Cancer, 2022
Xinshou Ouyang, Yonglin Chen, Boodapati S. Tejaswi, Suyavaran Arumugam, Eric Secor, Theresa R. Weiss, Michael Leapman, Ather Ali
Soybeans have long been recognized as sources of high-quality protein and beneficial lipids with several health benefits (3). Unfermented soybeans are difficult to digest due to the high amount of protein enzyme inhibitors and indigestible sugar structures. The benefits of fermented soybeans have been recognized for many years and have recently been examined (4). Consumption of fermented soybean foods is associated with many health benefits including reduced risks of type 2 diabetes (T2D) and blood pressure (5–7), improved fasting blood glucose and other metabolic syndrome symptoms (8), improved plasma triglyceride levels (9), and protection against the development of insulin resistance and nonalcoholic fatty liver disease (NAFLD) (10). There is a large amount of data regarding the association of soy and cancer, particularly in relation to the isoflavone content of soy (11, 12). The epidemiological data are mostly supportive with a reduced risk of breast cancer in Chinese populations with high dietary soy, and this has been confirmed in populations in the United States with relatively lower soy consumption (13, 14). A wide range of biological pathways have been proposed to be responsible for this antitumor effect and these range from the soy isoflavones having selective estrogen receptor modulation ability, to their ability to alter a wide range of gene expression programs (15, 16).
Safety of non-hormonal medications for managing hot flashes
Published in Expert Opinion on Drug Safety, 2022
Pasquale De Franciscis, Maurizio Guida, Antonio Schiattarella, Gaetano Riemma, Nicola Colacurci
A new scenario is developing with the perception that ‘natural is good’ due to compelling desire for a nutraceutical approach to disease [10–13]. Moreover, there is growing evidence of the safety and efficacy of non-hormonal therapies for menopausal complaints such as nutraceutical compounds. Nutraceuticals are foods or parts of foods that present health benefits for several diseases [14,15]. The market of nutraceuticals is expanding not only for medical prescriptions but also for the self-medication of patients who often obtain information from nonprofessional sources (internet, media, friends) [16]. Data on nutraceuticals are extensive and often conflicting with uncommon results and poorly comparable results due to several biases, such as the qualitative difference between the available products, the difficult definition of compounds of active ingredients, variable absorption, different metabolization, and variable clinical effects. Therefore, a critical analysis of the literature is mandatory to obtain evidence-based information on the mechanism of action and the related potential harmful or safe profiles of the most widespread non-hormonal medications for managing hot flashes (soybean and red clover, cimicifuga racemosa, pollen extracts). This point is critical for all health-care providers for a complete and tailored counseling for symptomatic menopausal women. A description of safety characteristics of nutraceuticals covered in this review is shown in Table 1.
Dietary intake and menopausal symptoms in postmenopausal women: a systematic review
Published in Climacteric, 2021
P. R. E. S. Noll, C. A. S. Campos, C. Leone, J. Zangirolami-Raimundo, M. Noll, E. C. Baracat, J. M. Soares Júnior, I. C. E. Sorpreso
Most existing studies regarding food consumption and menopausal symptoms focused on a specific nutrient and/or food. One of the most studied was soy or its derivatives, such as equol39. Soybeans have been studied for their potential to reduce menopausal symptoms, including discussions on phytoestrogen supplements40 as an alternative to hormone therapy12,41. In this review study, the focus was not on potentially therapeutic food supplementation, but on eating habits42. Traditional epidemiological analyses of nutrition assess changes in single or specific groups of nutrients and/or foods43. These analyses have some limitations, such as disregarding the fact that people do not eat nutrients alone but eat complex food combinations that interact with each other and have synergistic effects, making it difficult to separate individual actions. Moreover, a certain effect of a nutrient may not be as significant as that of dietary patterns43.