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A cost effectiveness (CE) analysis was performed on a nutrition intervention program that included soy consumption, soy and vegetable gardening, and skills training designed to improve blood lipid levels in women. This intervention involved ninety women of ages 19-75 years living in Qwa-Qwa, South Africa. The actual nutrition intervention lasted 18 months. Outcomes measured were low-density lipoprotein (LDL) cholesterol, high-density lipoprotein (HDL) cholesterol, and serum triglycerides levels. All costs for the resources used in the program were considered and categorized into four main groups: labor, materials, transport, and miscellaneous. Following the recommendation for evaluating nutrition projects, a common base year of 2012 and discount rate of 5% were selected. The CE was calculated based on the total cost of the intervention program for all 90 women served and the number of women who achieved normal levels for a specified serum lipid during the 18 months of intervention. The CE ratios were expressed as the per subject cost of achieving the normal level of a specified serum lipid for example, HDL cholesterol. The average cost (in 2012 dollars) was approximately $869 per person. The CE ratio for serum HDL cholesterol was the lowest compared to the CE ratios of other indicators of serum lipids. Material costs accounted for the majority of the costs (71%) followed by labor (22%). Training materials, gardening tools, soy preparation equipment, and seeds, which are critical for increasing the scale of the program, together contributed to a relatively low percentage of the total cost of materials (37%). In addition, it was noted that the per person cost is likely to decrease if the scale of the intervention is increased. Soy and vegetable gardening with skill training and soy consumption may be a feasible population-wide approach to prevent the development of cardiovascular diseases among women in Qwa-Qwa, South Africa.Key words: Cardiovascular diseases, cost effectiveness, high-density lipoprotein, lipid profile, nutrition intervention, Qwa-Qwa, South Africa, soybean, vegetable gardening, women, INTRODUCTIONCardiovascular diseases (CVDs) such as coronary heart disease, hypertension, stroke, congenital heart disease, and heart failure are the leading causes of death around the world and were responsible for approximately [...]

The prevalence of malnutrition is high in Rwanda especially in Ruhango District of Southern Province (23.5% in 2009). The contribution of soybean (Glycine max L), which is an important source of high quality and inexpensive protein and oil, to improvement of nutritional status of malnourished children is unclear. Although a lot of research has been done on the production of soybean in Rwanda, research on soybean in the diet to improve the nutritional status of malnourished children has not been done. The aim of this study was to determine the effect of soybean flour and soybean milk on the nutritional status of malnourished children under the age of five. The objective was to determine the weight gain due to each treatment in comparison with the control group. This study was conducted in Ruhango District of Southern Province Rwanda. A survey was conducted where households growing and utilizing soybean were identified and anthropometric measurements were taken on 294 children to select malnourished children. Thirty malnourished children participate in the intervention which lasted three months. One cup (250ml) of soybean milk was supplemented to ten children per day. An equal number was supplemented with 25g of soybean flour in soup (250ml). The caregivers of the ten children in the control group received nutrition education together with the two treatment groups. Anthropometric measurements were taken every month and entered in WHO ANTHRO software. Data was analyzed by regression models using GenStat 14th edition and the magnitude of weight gain due to each of the treatments was predicted at 5% level of significance. A linear mixed model was used to estimate and compare weight gain among children fed on soybean milk and soybean flour supplement in comparison with the control group. Soybean products were found to affect weight gain of children (P = 0.04). The mean weight gain was 0.9 ([+ or -] 0.5) kg within three months of intervention. The difference in weight gain between the two treatment groups was not significant. To improve the nutritional status of malnourished children under five years further intervention is needed in terms of education and training on soybean based diet formulation. Key words: soybean products, under five, Rwanda, INTRODUCTION The prevalence of malnutrition among children below the age of five in Southern Province, Rwanda, is high. In 2009, Ruhango District in the Southern Province of Rwanda had one [...]

Soy has been singled out for attention among other legumes as a valuable source of nutrients, phytochemicals, and bioactive compounds. Early epidemiological studies established that whole soy and traditional soy foods were implicated in health-protective effects in Asian populations. The same benefits attributable to soy have not been consistently proven in Western populations that, for various reasons, opt to consume more processed soy foods or various soy components. Soy researchers continue to isolate soy components in search of identifying its salubrious components and whole soy remains relatively underinvestigated despite what we know of the health benefits it may confer to those regularly consuming it. Various dietary guidelines advocate the regular consumption of legumes that tend not to be included in our diets in sufficient quantities. This paper highlights the possibility that whole soy may have a more unique effect on health than a select soy component(s). It explores the rationale for focusing research on whole soy in an attempt to understand it better rather than trying to replicate the health benefits by targeting various soy components, which has been plagued by inconsistent results. J. Nutr. 140: 2335S-2343S, 2010. doi: 10.3945/jn.110.124925.

During the past 20 years, a remarkable amount of research into the health effects of soy consumption has been conducted, which in large part can be attributed to the presence of isoflavones in the soybean. Isoflavones first came to the attention of the scientific community in the 1940s because of fertility problems observed in sheep grazing on a type of isofiavone-rich clover. In the 1950s, as a result of their estrogenic effects in rodents, isofiavones were studied as possible growth promoters for use by the animal feed industry, although shortly thereafter, it was shown that isoflavones could also function as antiestrogens. Despite this early work, it was not until the 1990s, largely because of research sponsored by the U.S. National Cancer Institute, that the role of soyfoods in disease prevention began to receive widespread attention. Subsequently, isoflavones and soyfoods were being studied for their ability to alleviate hot flashes and inhibit bone loss in postmenopausal women. In 1995, soy protein attracted worldwide attention for its ability to lower cholesterol. At this same time, isoflavones began to be widely discussed as potential alternatives to conventional hormone therapy. In 2002, it was hypothesized that individuals possessing the intestinal bacteria capable of converting the soybean isoflavone daidzein into the isoflavan equol were more likely to benefit from soy intake. More recently, in vitro and animal research has raised questions about the safety of isoflavone exposure for certain subsets of the population, although the human data are largely inconsistent with these concerns. doi: 10.3945/jn.109.118315

The NIH sponsored a scientific workshop, 'Soy Protein/Isoflavone Research: Challenges in Designing and Evaluating Intervention Studies,' July 28-29, 2009. The workshop goal was to provide guidance for the next generation of soy protein/isoflavone human research. Session topics included population exposure to soy; the variability of the human response to soy; product composition; methods, tools, and resources available to estimate exposure and protocol adherence; and analytical methods to assess soy in foods and supplements and analytes in biologic fluids and other tissues. The intent of the workshop was to address the quality of soy studies, not the efficacy or safety of soy. Prior NIH workshops and an evidence-based review questioned the quality of data from human soy studies. If clinical studies are pursued, investigators need to ensure that the experimental designs are optimal and the studies properly executed. The workshop participants identified methodological issues that may confound study results and interpretation. Scientifically sound and useful options for dealing with these issues were discussed. The resulting guidance is presented in this document with a brief rationale. The guidance is specific to soy clinical research and does not address nonsoy-related factors that should also be considered in designing and reporting clinical studies. This guidance may be used by investigators, journal editors, study sponsors, and protocol reviewers for a variety of purposes, including designing and implementing trials, reporting results, and interpreting published epidemiological and clinical studies. J. Nutr. 140: 1192S-1204S, 2010. doi: 10.3945/jn.110.121830

Consumption of soy foods is increasing worldwide mainly due to their acclaimed health benefits. However, nutritional demerits associated with soy foods consumption exist. Proteins and lipids, some vitamins and minerals, are major nutritionally-important components of soybeans; carbohydrates are major constituents quantitatively. Whole soy foods are also good sources of dietary fibre, B-vitamins, calcium, and omega-3 essential fatty acids. This review examines the merits and demerits of consuming soy foods. The amino acid composition of soybean protein complements that of cereals. Also, the high biological value of soy proteins increases their value as feedstuff. Processing generally increases digestibility of soybean protein; soy protein concentrate and isolate have higher digestibility than soy flours. Trypsin and chymotrypsin inhibitors in flours lower protein digestibility. However, despite demonstrated growth inhibition in animals, due to antinutrients, methionine supplementation in infants is useful only when dietary protein intake is marginal. Although processing considerably reduces antinutrient levels, care must be taken not to reduce protein nutritional value by excessive heating, which can result in loss of thermolabile amino acids. Significant lowering of plasma cholesterol has been reported in hypercholesterolemic subjects with hyperlipoproteinemia, when soy protein replaced animal protein in diets. Also, a dose-response relationship has been shown with isoflavones, particularly genistein, in lowering low-density lipoprotein cholesterol in human kinetic studies. However, questions are being raised about soy isoflavones, especially when consumed as concentrated supplements by segments of the population. Data suggest that genistein may prompt growth of breast tissue in male mice, while other data suggest the opposite effect. Studies also showed that infants consuming soy formula had higher blood levels of isoflavones than women receiving soy supplements who show menstrual cycle disturbances. Also, some animal and human study results have linked soy isoflavones to goitre. Nevertheless, data linking soy consumption to reduced risk of osteoporosis, prostate, breast and colon cancers exists, despite the data being inadequate to make definitive conclusions. Despite concerns on soy isoflavones, the FDA-sanctioned claim on soy protein, covers a component generally accepted as heart-healthy. Nevertheless, the need for more research is emerging as well as caution on soy foods inappropriate consumption. As Africa produces small but increasing amount of soybeans, it will continue relying on imports to meet demand. As demand for soy products increases worldwide, due to its health benefits, African consumers are advised to take note of emerging unhealthy side effects of consumption of large amounts of soy products. Key words: Soybean, nutrients, health benefits, demerits, INTRODUCTION-GLOBAL TRENDS IN SOYBEAN PRODUCTION AND UTILIZATION The soybean (Glycine max (L) Merrill family Leguminosae) undoubtedly originated in the Orient, probably in China [1]. In the Orient, the main products [...]

The extracts of soybean fermented by Monascus (MFSE) were analyzed for antioxidant capacity and inhibitory activity of angiotensin I-covering enzyme (ACE). The increased antioxidant and inhibitory activities of MFSEs were attributed to bioactive mevinolins and isoflavone aglycones present in the fermented extracts.

Soy consumption may be related to lower breast cancer risk as assessed by breast density. The aims of this 2-y trial were to examine the effects of soy foods and lifetime soy intake on mammographic density. After 220 premenopausal women were randomly assigned to the intervention or control group, the former group consumed 2 daily servings of soy foods equivalent to 50 mg of isoflavones and the latter consumed their regular diet. The respective dropout rates were 15.6 and 12.6%; adherence to the study regimen was high, We assessed lifetime soy intake with a questionnaire and measured breast density in screening mammograms obtained at baseline and at the end of the trial for 98 intervention and 103 control women using a computer-assisted method. None of the mammographic outcomes differed significantly by experimental group. The total area of the breast increased and the size of the dense areas decreased significantly over time in both groups. After 2 y, the mean percentage density had decreased by 2.8 and 4.1.% in intervention and control women, respectively. Women who reported eating more soy during their lives had higher percentage densities than women whose diet included little soy; this difference was significant only in Caucasians. Lower soy intake during early life and higher soy intake during adulthood predicted a greater reduction in the percentage density during the study period. After 2 y of intervention, we observed no significant differences in mammographic densities by intervention status, but it appears that soy consumption throughout life may have some effect on breast density. J. Nutr. 134: 3089-3094, 2004. KEY WORDS: * soy * intervention * mammographic density, breast cancerrisk * early life nutrition

The purpose of this study was to explore the feasibility of implementing a soy intervention in female adolescents. Twenty girls, ages 8 to 14, were recruited to consume 1 daily serving of soymilk or soy nuts. They also provided 9 weekly urine samples over a 2 month period. Information about the study foods and procedures was collected through post-study questionnaires. Adherence to the intervention was successful using strategies that addressed both girls' and mothers' needs. The use of conveniently packaged soy foods, activities to maintain motivation, and frequent contact maintained participation. Future studies should also consider the maturity and sense of responsibility of participants to achieve compliance. KEY WORDS: soy foods, adolescence, girls, nutritional intervention, compliance

Objective: To assess the consumption and perceptions of soy among low-income adults. Design: A survey, which included demographic items, Likert scales for items on perceived benefits and barriers to soy consumption and factors that may increase soy consumption, and a soy food consumption frequency questionnaire. Subjects/Setting: A convenience sample of 353 adults enrolled in either the Pennsylvania Expanded Food and Nutrition Education Program or the Pennsylvania Food Stamp Nutrition Education Program. Statistical Analyses: Descriptive statistics. Results: Few participants (13%; n = 44) reported currently consuming soy foods. The percentage of respondents recognizing potential health benefits of soy ranged from 53% to 57%. The major barriers to soy consumption were a lack of knowledge oil how to use soy (87%), cost (55%), and unavailability (45%). Participants indicated that education oil how to use and incorporate soy into the diet (88%) and addition of soy into familiar foods (82%) may increase their soy consumption. Applications/Conclusions: The findings suggest that this population would benefit from exposure to soy foods and instruction on preparing low-cost soy foods that can easily be included in their diet, in addition to education on the potential health benefits of soy foods. The results may provide direction for the development of curricula that educate this population on the potential benefits and uses of soy. KEY WORDS: soy, low income, Expanded Food and Nutrition Education Program, Food Stamp Nutrition Education Program, survey

Byline: M.U. Ukwuru (1) Keywords: Functional properties; Mineral elements; Proximate composition; Soybean variety; Soyflour sample Abstract: Soybean (Glycine max) seed varieties, SAMSOY 1, SAMSOY 2 and TG X 536-02, were each processed into five flour batches by fermentation, germination, cooking, autoclaving and processing raw. The proximate minerals compositions and functional properties of the prepared flours were evaluated. Raw soyflour contained 45.3--46.8% protein, 18.0--19.6% fat, 3.0--4.2% ash and 4.3--4.5% crude fiber. Although, fermented samples had lower proximate values than the raw flour sample, fermentation increased protein and fat values but reduced carbohydrate, crude fiber and ash contents compared to the other flour samples. Ca and Mg were the dominant minerals in the flour samples. Apart from the raw soyflour sample, fermentation improved most of the mineral contents of the flours. Water and oil absorptions of raw seed flour were 124--155 g/kg and 69--71 g/kg, respectively. Cooking increased foam capacity and bulk density while autoclaving improved oil absorption and gelation of the flours. The chemical compositions and functional properties of the flours were influenced by processing and seed variety. Proper processing techniques may enhance the utilization of soybean. Author Affiliation: (1) Department of Food Science and Technology, Federal Polytechnic, Idah, P.M.B. 1037, Idah, Kogi State, Nigeria Article History: Registration Date: 22/12/2004

Soy protein serves as an excellent source of complete protein for meeting the physiologic needs of human beings at all ages (1). Infants commonly consume supplemented soy protein formulas without [...], Objective To evaluate acceptance of soy-enhanced compared with traditional menus by preschool children. Soy-enhanced foods were substituted on a traditional cycle menu, and the amount eaten, energy, and nutrient values for traditional and soy-enhanced lunches were compared. Design A traditional three-week cycle menu, using the Child and Adult Care Food Program (CACFP) meal pattern guidelines, was used to develop a comparable soy-enhanced menu. Traditional and soy-enhanced lunches were randomly assigned to respective days. Foods were portioned onto individual plates using standardized measuring utensils. Individual plate waste techniques were used to collect food waste. Subjects/setting Participants were preschool children, three to six years of age and of white and Hispanic origin, attending a part-day Head Start program. Statistical analyses performed Analysis of covariance was used to adjust lunch and food intakes for differences in average amounts of foods served. The Nutrient Data System was used to calculate energy and nutrient content of lunches. Analysis of variance was used to calculate differences in amounts eaten, energy values, and nutrient values of traditional and soy-enhanced lunches and foods. Data analyses were performed with the Statistical Analysis Software (version 8.0, 1999, SAS Institute, Cary, NC). Results Soy-enhanced foods were successfully substituted for 23 traditional foods included in the cycle menus. Soy-enhanced foods tended to be higher in energy, protein, and iron. Traditional lunches tended to be higher in fat, saturated fat, and vitamin A. Consumption was significantly less for energy, protein, fiber, and iron from foods eaten from traditional compared with soy-enhanced lunch menus. Applications/conclusions Acceptance of soy-enhanced lunches was shown because there were no significant differences in the average amount eaten (grams per meal) between traditional and soy-enhanced lunches. Preschool programs can substitute soy-enhanced for traditional foods, which will add variety to the diet without sacrificing taste, energy, or nutrient value. The fat and energy content of the lunches was higher than recommended, and soy-enhanced foods were not always lower in fat. There is a need for the food industry and foodservice personnel to address the energy and fat content of all foods served in lunches to preschool children because a few extra calories added to the daily intakes can contribute to weight gain.

Consumption of soy-rich foods is among the factors into which the decreasing incidence rate and death rate from cancer are attributed. The presence of lunasin, a bioactive peptide, in soy products has been shown to slow down proteases involved in carcinogenesis. Meanwhile, lunasin from non-soy sources such as wheat and barley seems to also restrain oncogene expression.

Nutrients attributed to the consumption of soybean-derived foods are found in everyday foods and the requirement of the consumption of high quantities of soy-based foods discussed. The myth surrounding consumption of soy based foods for better nutrition and protection against disease is exposed.

Dietary intervention studies are usually conducted in adults, but earlier life exposures may be more important. Studies in rats suggest that puberty may be the critical period during which isoflavones have maximum impact in reducing mammary cancer risk. This risk reduction appears to be related to enhanced cell differentiation resulting in fewer terminal end buds, the structures most susceptible to carcinogenesis. In humans, adult soy consumption generally has been associated with breast cancer risk reduction in Asian women but not in non-Asian women. Recent epidemiological evidence suggests that adolescent exposure to soy may be critical for risk reduction to occur. Soy consumption during adolescence may explain the different results observed in epidemiological studies conducted in different populations. The Growth and Lifestyle (GRLS) study, a prospective cohort of 350 girls age 10 to 13 y, was recently funded to evaluate the translational potential of the experimental findings to humans by examining the effects of soy consumption on the onset of menarche, a strong risk factor for breast cancer. The study also will examine how polymorphic variation in genes in the steroid hormone pathway influences the onset of menarche. Girls who consume soy foods rarely (low-soy group) or [greater than or equal to] 3 times/wk (high-soy group) are eligible. Usual dietary intake, physical activity, and physical maturation are assessed at baseline, 12 mo, and 24 mo through in-person interviews. Body composition is measured and blood and urine are collected. Validation studies of diet and activity are being conducted. Monthly follow-up will ascertain the onset of menarche and the establishment of regular cycles. Participants will be followed to determine whether time-dependent differences in physical maturation depend on level of soy consumption and, if so, whether these differences are consistent with reduced breast cancer risk in the high-soy group. [The GRLS study is part of the Center for Nutrient-Gene Interaction, funded under U54 CA100949, awarded to the University of Alabama, Birmingham.]

Colorectal cancer incidence is reduced in soy-consuming populations. Recent data suggest that the human colon is an estrogen-sensitive organ. Colonocytes express estrogen receptors, and certain phytoestrogens can reduce colonic proliferation in a mouse model. Recently we demonstrated that phytoestrogens regulate the colonic vitamin D system, which could lead to enhanced activation of this autocrine defense against tumor progression. Our model in this study was mice fed AIN76 with or without 20% soy meal. In other experimental groups, AIN76 was supplemented with 0.04% genistein and normal (0.5%) or low (0.04%) calcium. Our rationale was that positive effects of phytoestrogens on the vitamin D system become visible mainly when mucosal cells are induced to hyperproliferate by low calcium in the diet. Methods used were real time RT-PCR, semiquantitative PCR, and immunoblotting. Our data demonstrated gender- and segment-specific action of soy. The vitamin D receptor was modulated only in males and only in the right-side colon. This was paralleled by increased activation of caspase 3, a marker for enhanced apoptosis. Soy downregulated CYP24, the vitamin D-catabolizing hydroxylase, again mainly in the male and in the right-side colon. CYP24 was extremely low in the distal colon. There was no significant change in CYP27B1, the vitamin D-synthesizing hydroxylase, neither gender- nor segment-specific. Results from genistein-treated groups indicated that this substance was even more effective than soy: when hyperproliferation was induced in the mouse colon by feeding AIN76 containing 0.04% calcium, CYP24 increased dramatically, but genistein feeding reduced expression to control levels whereas CYP27B1 levels were increased. Our data showed that soy and genistein indeed regulate the colonic vitamin D system and, in parallel, also regulate proliferation and apoptosis in a direction that might be inhibitory for progression of colonic premalignancy. Interestingly, males appear to be affected more favorably than females. [Supported by a grant from the American Institute for Cancer Research, Washington, DC.]