doi: 10.1289/ehp.114-a352.
The science of soy: what do we really know?
- PMID: 16759972
- PMCID: PMC1480510
- DOI: 10.1289/ehp.114-a352
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The science of soy: what do we really know?
Environ Health Perspect.
2006 Jun.
No abstract available
Figures
The dominant isoflavone in soy is genistein (above), which within soy is almost always bound to a sugar molecule, producing genistin (below). Once genistin enters the digestive tract, it releases its sugar. Most of the “free” genistein is subsequently reconjugated into glucuronides or sulfates.
Early research looked to the differences in soy consumption between Asian and Western diets to explain differences in disease rates, but results are far from conclusive.
The touted benefits of consuming soy as part of a healthy diet or ingesting soy supplements as a remedy for menopause symptoms are many, but some data suggests cause for concern.
About one-quarter of U.S. children receive some soy-based formula. Parents sometimes choose soy formula in the belief that it is less allergenic than cow’s milk–based formula, even though soybeans themselves are a major allergen.
A prospective longitudinal study now in its fourth year seeks to clarify whether concerns about soy-based infant formula are justified. The study compares the growth and development of children fed cow’s milk–based formula, soy-based formula, or breast milk, from birth through puberty.
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