Recent experimental studies have suggested that isoflavones (such as genistein and daidzein) found in some soy products may reduce the risk of cancer. The purpose of this study was to evaluate the relationship between soy milk, a beverage containing isoflavones, and prostate cancer incidence.
A prospective study with 225 incident cases of prostate cancer in 12,395 California Seventh-Day Adventist men who in 1976 stated how often they drank soy milk.
Frequent consumption (more than once a day) of soy milk was associated with 70 per cent reduction of the risk of prostate cancer (relative risk = 0.3, 95 percent confidence interval 0.1-1.0, p-value for linear trend = 0.03). The association was upheld when extensive adjustments were performed.
Our study suggests that men with high consumption of soy milk are at reduced risk of prostate cancer. Possible associations between soy bean products, isoflavones and prostate cancer risk should be further investigated.
"Isoflavones are the best-known group of phytoestrogens that display various health promoting properties       . Epidemiological studies have associated high soy intake with a lower risk of presenting several conditions: osteoporosis, cardiovascular disease, menopausal symptoms and breast-, prostate-and colorectal cancer    . "
"Several studies have shown that isoflavones have effects on glandular epithelium (involving 5-α-reductase inhibition and uridine 5-diphospho-glucuronsyltransferase activation) and on stromal cell in the prostate (including 17-phydroxysteroid dehydrogenase inhibition, aromatase inhibition, and estrogen receptor antagonism); therefore, it may mimic the action of estrogen and may help to detoxify DHT, which fosters prostate tissue proliferation. However, there are no official recommendation for soy products to promote prostate health, but some epidemiological studies link a low incidence of BPH with a diet rich in isoflavones (Morton et al., 1997), and one study shows that a high consumption of soy milk reduces the risk of BPH (Jacobsen et al., 1998). "
"In a double-blind randomized clinical trial, 50 g/day soy protein containing 164 mg isoflavones for 10 weeks, reduced the cardiovascular disease risk in hypercholesterolemic postmenopausal women because of both modest reductions in serum lipoproteins and an increase in paraoxonase1 activity. The isoflavones may also be of benefit in the prevention of thromboembolic disorders in diabetic patients and cancer. The coagulation cascade much more activates in thromboembolic diseases and soy milk consumption in patients suspected of thrombotic disorders such as diabetic patients, lower d-dimer significantly. "
[Show abstract][Hide abstract] ABSTRACT: The present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate.
Defatted soy flour (DSF) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. Bread produced with these blends compared with regular Taftoon bread and was tested for chemical and organoleptic characteristics. The organoleptic characteristics of blends consist of taste and flavor, crust texture, fragrance and aroma, appearance, bendability, and overall acceptability were determined through taste panel by 213 judges. Forty Sprague Dawley rats were randomly given codes and allocated to different groups via tables with random numbers to feed on three DSF-fortified bread blends and control bread for 30 days.
The blending of wheat flour with DSF altered the organoleptic properties of breads. Addition of DSF increased significantly the protein and ash content of the bread (P < 0.05). Organoleptic test indicates that the best formulation is between 3 and 7% fortifications of DSF blends. In biological evaluation, rats fed the control diet had the lowest body weight gain and their food efficiency ratio was significantly different (P < 0.05) in compare with 7% DSF-fortified blend.
It was concluded that overall acceptability score significantly decreased with increasing DSF substitution level. Rats fed 7% DSF-fortified blend showed privileged food efficiency ratio. Then, the best formulation is between 3 and 7% DSF bread. This formulation can nourish all human at risk of malnutrition.
International journal of preventive medicine 01/2014; 5(1):37-45.
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