Soy & Isoflavones
Soyfoods are the richest dietary source of isoflavones. These compounds
are being studied intensively because they exert physiological effects
that may help reduce risk for certain diseases.
Phytochemicals are plant compounds that exert biological effects in the
animals or humans who consume them.
One type of phytochemical is isoflavones. These are found in varying amounts
in legumes, but the only significant source in the human diet is soybeans.
Soyfoods such as tofu, soymilk, soy flour, and soy nuts have isoflavones
concentrates of 1.3 to 3.8mg/g. Concentrations are lower in foods made
from a combination of soy & grains.
Epidemiological studies have identified that populations that regularly
consume soyfoods (as in Asia) have lower incidences of breast, colon and
prostate cancers. This incidence is particularly low for the hormone-dependent
cancers. This fact has led researchers to investigate the possible effects
of phytoestrogens on cancer risk.
Source: The 2003 Soyfoods Guide, United Soybean Board www.soybean.org.
