Soy Nutrition

The nutritional characteristics of soy and soy products were first discovered in Asia thousands of years ago.  In the early 1900’s soy became a supplement in children’s formula.  By the end of the First World War, the manufacturing of soy food products began to grow.  But the soy revolution did not really take off in Western culture until the late twentieth century when studies were performed on soy nutrition and its health benefits.  Soy products are now used and consumed to prevent and treat cancer, diabetes, heart disease and cholesterol, menopause, obesity, and osteoporosis.  Soy has also become an alternative to dairy products for those suffering from lactose intolerance.

The Asian population has a lower density of people afflicted with cancers such as breast, colon and prostate cancer.  Studies have shown that the nutritional health benefits of soy reduce and combat cancerous cells.  Research performed on lab animals showed that the soy isoflavone, genistein, suppressed the growth and stimulation of cancer cells known to cause breast cancer.  Soy nutrition studies on both humans and animals indicate that the nutritional values of soy gained from consuming soy products from an early age may inhibit the acquisition of breast, colon and prostrate cancers.

The nutritional values of soy have been found to positively affect the glucose and insulin levels in diabetic patients and those suffering from diabetes related obesity.  Soy is known to regulate the breakdown and storage of carbohydrates which are essentially converted into sugar in the body.  By breaking down carbohydrates more effectively, less is stored in the body as fat and instead, the carbohydrates are metabolized in the body for energy.  One of the nutritional aspects of soy is that it is a high level protein.  When ingested, proteins are used to build muscle and burn fat.  Proteins that are not used are evacuated by the body.  Soy protein has a lower fat density than say, casein or milk protein. 

Soy nutrition plays a huge part in maintaining cholesterol and preventing and treating heart disease.  Soy protein is said to lower bad cholesterol levels and raise good cholesterol.  The American Heart Association urges consumers to take in more soy based products as opposed to animal based products in order to receive the adequate daily amount of protein intake required.  This statement was made based on the fact that soy’s nutritional value has lower saturated fat than animal protein.  In 1999, the Food and Drug Administration reported that an intake of twenty-five grams of soy protein could decrease the threat of heart disease.

Women of Asian decent who have consumed soy for its nutritional purpose have indicated that the symptoms related to menopause such as hot flashes and osteoporoses were greatly decreased.  Soy works to balance out the estrogen level in women.  Menopausal women who benefit from the nutritional values of soy have a higher bone density than menopausal women who do not consume soy protein.  A higher bone density promotes stronger bones and women with a high bone density are less likely to get osteoporosis during menopause.

Soy is beneficial both for its nutritional aspects as well as its ease of digestion.  For those who are unable to break down the milk protein casein, soy based products such as soy milk, yogurt and cheese provide an alternative protein source for lactose intolerant people.  Soy goods are some of the most nutritionally and versatile food products in the grocery market today.

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