Antioxidant
Soy contains antioxidants-compounds that protect
cells from damage caused by unstable oxygen molecules called free radicals.
Breast Cancer
Soy is rich in natural betacarotene, which is
regularly converted to vitamin A within the body. A 1993 research study found that women
with the highest levels of vitamin A intake had an approximate 20 percent reduction in
their rates of breast malignancies, compared with women with a lower vitamin intake.
Cholesterol
Studies from around the world attest to soy's
cholesterol-lowering properties.
Colon Cancer
A recent US study shows that Americans who made
soy a regular part of their diet had significantly lower rates of colon cancer than those
who didn't eat soy.
Hip Fractures
Japanese women have half the rate of hip
fractures compared to U.S. women. Preliminary studies suggest that consumption of
calcium-rich soy may help retain bone mass.
Hot Flashes
Some researchers believe that special compounds
in soy called phytoestrogens may help prevent hot flashes. Hot flashes are so rare in
Japan that there's not even a word for them.
Immunity
Studies show that soy peptides (chains of amino
acids) can boost the immune system, helping the body fight disease.
Kidney Disease
Soy protein is easy on the kidneys, the main
filtering organ of the body, and may slow down or prevent kidney damage in people with
impaired kidney function.
Lung Cancer
Studies have linked soy consumption to lower
rates of lung cancer.
Prostate Cancer
A major study of Japanese men in Hawaii found a
direct correlation between consumption of soy and lower rates of prostate cancer.
WASHINGTON--The Food and Drug Administration
(FDA) Oct. 26 published its final rule in the Federal Register linking
soy protein to a reduced risk of coronary heart disease (CHD). The claim
concluded that soy protein included in a diet low in saturated fat and
cholesterol may reduce the risk of coronary heart disease by lowering blood
cholesterol levels. The claim can be used on food labels and in food labeling
provided each serving of the food provides 6.25 g of soy protein and meets the
nutrient content requirements for a "low saturated fat" and "low
cholesterol" food.
(1) Henkel, John. Soy:
Health Claims for Soy Protein, Questions About Other Components.
FDA
Consumer Magazine.
May-June 2000.
(2) Love, Susan & K. Lindsey. Dr. Susan Love's
Hormone Book, (New York, NY: Times Books, 1998), p. 156.
