Les aliments au soja : consommation en France, qualités nutritionnelles et données scientifiques récentes sur la santé

Abstract

Résumé -Aujourd'hui, 4 Français sur 10 consomment des aliments au soja. Les consommateurs les ont intégrés dans leur alimentation, sans bouleverser leurs habitudes alimentaires, parce qu'ils les considèrent naturels et sains. Les non consommateurs sont en attente de plus d'informations (origine géographique du soja et qualités nutritionnelles). La consommation est assez récente et devrait progresser dans les prochaines années. Les aliments élaborés à partir de la graine de soja fournissent des protéines de très bonne qualité nutritionnelle, des acides gras insaturés, des fibres, des vitamines et des minéraux. La graine de soja contient des isoflavones, dont une grande partie est éliminée lors de l'élaboration des aliments au soja (qui en contiennent 1 à 3 mg/g de protéine). La consommation actuelle d'aliments au soja est largement compatible avec l'apport maximal de 1mg/kg/j recommandé par l'Afssa en 2005. Le développement infantile avec les préparations à base de protéines de soja est comparable à celui observé avec celles à base de protéines de lait de vache ou avec le lait maternel, sur tous les paramètres étudiés (croissance, santé osseuse et fonctions métaboliques, reproductives, endocrines, immunitaires et neurologiques). Les aliments au soja semblent exercer un effet protecteur vis-à-vis du risque de cancer du sein (probablement lié aux isoflavones), surtout si la consommation est débutée avant l'adolescence. Chez les femmes ayant des antécédents de cancer du sein, l'alimentation peut intégrer les aliments au soja. Introduire des aliments à base de soja dans l'alimentation contribue aussi à maintenir la santé cardiovasculaire, du fait de leur effet favorable sur le taux de LDL-cholestérol, sur la fonction endothéliale, et potentiellement sur la tension artérielle. Mots clés :Alimentation / soja / consommation / nutrition / santé Abstract -Soyfoods: consumption in France, nutritional qualities and recent scientific data on its contribution to health. Today, 4 French people out of 10 eat soyfoods. Consumers have adopted them in their diet, without changing their habits, because they consider them natural and healthy. The non-users are waiting for more information (geographical origin, nutritional benefits). The consumption is relatively new and is expected to grow in the coming years. Soyfoods produced from soybeans provide high quality proteins, unsaturated fatty acids, fibres, vitamins and minerals. Soybeans contain isoflavones, much of which is lost during the production of soyfoods, which contain between 1 and 3 mg per g protein. The current consumption of soyfoods is largely consistent with the maximum intake of 1 mg/kg/day recommended by the Afssa in 2005. Infant development with formulas based on soy protein is similar to that observed with those based on cow milk or with breast milk, on all studied parameters (growth, bone health and metabolic, reproductive, endocrine, immune and neurological functions). Soyfoods may have a protective effect against the risk for breast cancer (probably due to isofla...

New Evaluation of Isoflavone Exposure in the French Population

“…In parallel and in the same period, the USA daily exposure to estrogenic isoflavones was reported to be approximately 2.7 mg or less [32,33]. The present study support previous findings [34], showing that the proportion of soy consumers dramatically increased in France recently (41% in 2016 vs. 0.1% in 2003). It also shows that up to tens of milligrams of isoflavones can be found in a portion of processed food containing legumes as ingredients (Table S5) and that biscuits, cakes and pizzas have too ambiguous labelling to foreseen their contribution to phytoestrogen exposure.…”

“…As mentioned earlier, if there may be an over-estimation on one side, there may also be under-estimation on the other side, because not all isoflavone-containing foods have been considered (this includes traditional French legumes, biscuits and cakes, pizzas, kebabs containing soy as an ingredients etc...). The percentage of premenopausal women having identified soy is in accordance with a study previously published in France in the same period considering a global soy consumption of 41% of the adult population (men and women included) [34]. (7) Although the panel does not completely reflect the premenopausal French population (see socioeconomic data Table S3) it brings new results but it should not be extrapolated to other population groups especially children or young male adults for which the consumption habits are most probably different.…”

Screening for soybean varieties suited to Belgian growing conditions based on maturity, yield components and resistance to Sclerotinia sclerotiorum and Rhizoctonia solani anastomosis group 2-2IIIB

“…Worldwide, soybean production for the food industry accounts for a small fraction of the soybean market, but the soyfood industry is growing. In Europe, this implies a growing demand for non-genetically modified soybeans (Chevalier et al, 2016). Whether Belgian farmers will grow soybean for fodder or human consumption will depend mainly on differences in farm economic returns.…”