Soy Components vs. Whole Soy: Are We Betting Our Bones on a Long Shot?

Abstract

Soybeans are a good source of bone-healthy nutrients. Epidemiological studies in Asia evaluating diets containing traditional whole soy foods show a positive association with bone mineral density and fracture protection. Smaller scale intervention studies in Western nations mainly feature isolated soy protein (SP) and purified or concentrated soy isoflavones (SI) rather than whole soy foods and they have produced inconsistent results. Consumption of SP does not alter calcium (Ca) retention even though urinary Ca excretion is less in diets with SP compared with proteins higher in sulfur-containing amino acids. SI, often consumed at higher concentrations than would be available in traditional Asian diets, are not yielding the type of incontrovertible evidence that might be expected in support of their benefit to bone health. This forces one to ask whether whole soy might provide a superior effect on bone.

Flavonoid Intake and Bone Health

“…Further evaluation of volumetric BMD and bone strength at the 1/3 midshaft femur and distal tibia using pQCT in the Alekel trial (15) indicated a protective effect of 120 mg isoflavone/day on cortical volumetric BMD of the femur as time since last menstrual period increased, but no benefit to trabecular bone. There are many differences that may explain the discrepancy between the negative findings of the RCTs and the positive association in the observational studies (16). The RCTs were conducted in western women with heterogeneous genetic backgrounds, as well as low habitual soy food intake.…”

Effect of soy on metabolic syndrome and cardiovascular risk factors: a randomized controlled trial

“…Being apoB synthesized by the liver and reflecting the total number of chylomicrons, VLDL, intermediate density lipoprotein and LDL particles, it better reflects the total atherogenic burden than LDL-C [33]. Similarly, non-HDL-C accounts for all atherogenic lipoproteins and recent data from a large series of studies confirmed it to be a better CV risk predictor than LDL-C in both primary and secondary prevention [23,34]. Remarkably, a significant median reduction in non-HDL-C (−7.1 %, Fig.…”

“…It must be, however, noted that in other conditions, the whole soy food approach has shown differences in effects when compared to the isolated components [23]. To our knowledge, the effects of commercially available whole soy foods on the cardiometabolic parameters of the metabolic syndrome have never been evaluated.…”

Fortificação de massas de pizza com farinha integral de soja do novo cultivar 'UFVTN 105AP'

“…The pizza dough's with soybean presented higher concentrations of minerals antioxidant, such zinc, magnesium and copper, which makes them foods which aid in protecting against noncommunicable diseases. The calcium content of the formulations were higher as the concentration of soybean was increased, making the products an alternative to complement the adequate intake of calcium and prevent osteoporosis (REINWALD & WEAVER, 2010).…”