On the other hand, isoflavones are also routinely classified in the scientific literature as endocrine disruptors ( 6– 16), despite the conclusions of a recently published comprehensive technical review that neither soy nor isoflavones warrant such classification ( 17). Isoflavones have been purported to exert several health benefits, from reducing cancer risk ( 2, 3) to alleviating menopausal symptoms ( 4) and improving memory ( 5). Much of this research has been conducted because the soybean is a uniquely rich source of isoflavones ( 1). This analysis can serve as a tool for health professionals to be used when discussing soyfoods with their clients and patients.Ī substantial amount of soy-related research has been conducted over the past 2–3 decades, as about 2,000 papers are indexed in PubMed annually. In addition to the literature summaries, general background information on soyfoods, soy protein, and isoflavones is provided. The purpose of this review is to provide concise literature summaries (400–500 words) along with a short perspective on the current state of knowledge of a wide range of topics related to soy, from the cholesterol-lowering effects of soy protein to the impact of isoflavones on breast cancer risk. As interest in plant-based diets increases, there will be increased pressure for practitioners to gain a working knowledge of this area. However, health practitioners may be ill-equipped to counsel clients and patients about the use of soyfoods because of the enormous, and often contradictory, amount of research that has been published over the past 30 years. Soy is a hotly debated and widely discussed topic in the field of nutrition. 6Division of Nutritional Sciences and Beckman Institute, Department of Food Science and Human Nutrition, University of Illinois at Urbana/Champaign, Urbana, IL, United States.5Scientific and Clinical Affairs, Medifast Inc., Baltimore, MD, United States.4Kinesiology Department, Point Loma Nazarene University, San Diego, CA, United States. 3Nutrition Matters, Inc, Pittsfield, MA, United States.2Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada.1Soy Nutrition Institute Global, Washington, DC, United States.Mark Messina 1 *, Alison Duncan 2, Virginia Messina 3, Heidi Lynch 4, Jessica Kiel 5 and John W.
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