Agrofood Globalization: The Global Soybean and Beef Commodity Chains

Norberg, Matilda Baraibar

doi:10.1007/978-3-030-24586-3_3

Cited by 2 publications

(7 citation statements)

References 32 publications

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“…Finally, they also contain allergens and IFs [27]. This is why Baraibar Norberg and Deutsh [7] wrote that "The same chemistry that protects the soybean against pests makes it partially indigestible for humans and conducive to flatulence and stomach pain". However, barely heating soybeans considerably reduces all antinutritional factors except IFs, which are thermoresistant.…”

Section: Discussionmentioning

confidence: 99%

“…This occurred when water was discarded. Soybean washing, soaking and boiling have been mandatory throughout the history of soy food [7]. In the past, boiling allowed to cook soybeans and to sterilize them before fermentation [9].…”

Section: Traditional Treatmentsmentioning

confidence: 99%

“…The first reliable reports date from the Han dynasty (206-BCE to 220 CE). They described agricultural practices that could be dated back 2000 years before reporting, making it difficult to distinguish factual information from myths [7]. Although soy has been cultivated for ages, the destruction of written sources prevents the confirmation of a time period for soybean's use as a foodstuff.…”

Section: Introductionmentioning

confidence: 99%

“…Soy was easily stored for up to three years, since it contains many antinutritional factors which reduced pest (rodents or birds) attacks in the fields or during seed storage. Initially, it was mainly used to feed animals and was considered a starvation and war crop around 100 BCE [7,10]. It was not highly appreciated due to its poor taste and the flatulencies and the stomach pains it induced.…”

Section: Introductionmentioning

confidence: 99%

“…Soy was then considered a potential food for human beings [9]. In China, according to Baraibar-Norberg and Deutsh [7], shi (fermented soybeans) was found in Han tombs dated from 200 to 150 BCE. Fermentation, which allowed better conservation and enhanced taste, required the use of clean and sterile beans before the development of specific molds, implying water boiling [9].…”

Section: Introductionmentioning

confidence: 99%

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Traditional and Domestic Cooking Dramatically Reduce Estrogenic Isoflavones in Soy Foods

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Soybean is a pulse which has considerable nutritional value due to its high protein, fibers and polyunsaturated fatty acid (PUFA) contents. It also contains phytoestrogenic compounds that definitely hinder its recommendation for general consumption. Contrary to ancient times, when soybeans were boiled, modern commercial soy foods can contain up to 150 mg/100g of estrogenic isoflavones. Interestingly, current estimations of isoflavone intake in the literature do not distinguish between the origins of soy food, i.e., whether it is homemade or commercial. As a result, the isoflavone exposure in Asian countries may well be overestimated. This study aims to demonstrate, based on step-by-step monitoring of isoflavones, that traditional and domestic treatments, leveraging isoflavones water-solubility, can indeed significantly reduce their content in soy foods. Indeed, when compared to commercial foods, the isoflavone content was found to be 20, 2.6, 4.5 and 9.8 times lower in “homemade” soy juice, tofu, tempeh and miso, respectively. Additionally, water soaking was found to reduce the isoflavones levels in soy-textured proteins by more than 70%. Hence, this simple process has the potential to help drastically reduce overall xenoestrogens exposure. This study could serve as a basis for establishing the isoflavones Reference Dose and issuing food safety guidelines.

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Section: Discussionmentioning

confidence: 99%

Section: Traditional Treatmentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Traditional and Domestic Cooking Dramatically Reduce Estrogenic Isoflavones in Soy Foods

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Cubizolles

et al. 2024

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View full text Add to dashboard Cite

show abstract

Traditional and Domestic Cooking Dramatically Reduce Estrogenic Isoflavones in Soy-Foods

Bensaada,

Peruzzi,

Cubizolles

et al. 2024

Preprint

View full text Add to dashboard Cite

Soybean a pulse of considerable nutritional value due to its high protein, fibers and polyunsaturated fatty acid (PUFA) contents, also contains phytoestrogenic compounds that definitely hinder its recommendation for general consumption. Contrarily to ancient times when soybeans were boiled, modern commercial soy-foods can contain up to 150 mg/100g of estrogenic isoflavones. Interestingly, current estimations of isoflavone intake in the literature do not distinguish between the origins of soy-food i.e. home-made or commercial. As a result, the isoflavone exposure in Asian countries may well be over-estimated. This study aims to demonstrate, based on step-by-step monitoring of isoflavones, that traditional and domestic treatments, leveraging isoflavones water-solubility, can indeed significantly reduce their content in soy-foods. Indeed, when compared to commercial foods, the isoflavone contents was found to be 20, 2.6, 4.5 and 9.8 times lower in “home-made” soy-juice, tofu, tempeh and miso, respectively. Additionally, water soaking was found to reduce the isoflavones levels in soy-textured-proteins by more than 70%. Hence, this simple process has the potential to help drastically reduce overall xenoestrogens exposure. This study could serve as a basis for establishing the isoflavones Reference Dose and issuing food safety guidelines.

show abstract

Agrofood Globalization: The Global Soybean and Beef Commodity Chains

Cited by 2 publications

References 32 publications

Traditional and Domestic Cooking Dramatically Reduce Estrogenic Isoflavones in Soy Foods

Traditional and Domestic Cooking Dramatically Reduce Estrogenic Isoflavones in Soy Foods

Traditional and Domestic Cooking Dramatically Reduce Estrogenic Isoflavones in Soy-Foods

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