Soyfoods, Soy Isoflavones & Health: Where Does the Science Stand? presented by Mark Messina, PhD, MS
Monday, April 10, 2017
The soybean plays an important role in the US food supply. To this point, soybean oil accounts for over 40% of the US intake of both essential fatty acids. Soy protein is found in a wide range of commonly-consumed foods. It has received attention for its ability to directly lower LDL-cholesterol and for its high quality. However, most of the focus on soy over the past 30 years is because it is a uniquely-rich source of isoflavones. Isoflavones are classified as phytoestrogens and selective estrogen receptor modulators. These soybean constituents have been posited to reduce risk of several chronic diseases but have also raised concerns that they may exert untoward effects in certain individuals. Understandably, there is confusion about the role of soy in a healthful diet. This presentation will address the proposed health benefits of soyfoods as well as many of the concerns that have been expressed such as male feminization, inhibition of mineral absorption and breast cancer promotion. Emphasis will be placed on the clinical and prospective epidemiologic data.