The Benefits of Consuming Soya milk- A Review

Abstract

In recent years, buffalo’s milk and its derived products have suffered poor public perception. People believe it to be high in fat and energy, with consequent negative health effects. In addition, heightened awareness of intolerant and allergic symptoms
arising from buffalo’s milk consumption has led those affected to look for alternatives. Milk has been part of our staple diet since the agricultural revolution, so eliminating its consumption has nutritional consequences. Milk supplies an economical source of nutrients and confers numerous health benefits: it plays a critical role in nutrition and health. Avoidance of buffalo’s milk may not be the only option for those who experience side effects to it. Soya milk, with its unique composition, could be a valuable alternative. A number of recent scientific studies have examined differences between buffalo’s and soya milk. Disparities in their fat, protein and sugar composition may explain why an increasing number of soya milk Consumers report significant health benefits including improved cardiovascular disease, cancer, postmenopausal symptoms and consequences, although other diseases and conditions have been examined.

Full text

The Benefits of Consuming Soya Milk- A Review
RAJNI KANT* AND ARIF. A. BROADWAY**
Department of Dairy Technology, Warner School of Food and Dairy Technology, Sam
Higginbottom Institute of Agriculture, Technology and Science (Formerly Allahabad
Agricultural Institute) (Deemed University) Allahabad- 211007, Uttar Pradesh, India.
email: rajnikant.sgidt@gmail.com
ABSTRACT
In recent years, buffalo’s milk and its derived
products have suffered poor public perception. People
believe it to be high in fat and energy, with consequent
negative health effects. In addition, heightened
awareness of intolerant and allergic symptoms
arising from buffalo’s milk consumption has led those
affected to look for alternatives. Milk has been part of
our staple diet since the agricultural revolution, so
eliminating its con sumption has nutri t ional
consequences. Milk supplies an economical source
of nutrients and confers numerous health benefits: it
plays a critical role in nutrition and health. Avoidance
of buffalo’s milk may not be the only option for those
who experience side effects to it. Soya milk, with its
unique composition, could be a valuable alternative. A
number of recent scientific studies have examined
differences between buffalo’s and soya milk.
Disparities in their fat, protein and sugar composition
may explain why an increasing number of soya milk
consumers report significant heal th benefit s
including improved cardiovascular disease, cancer,
postmenopausal symptoms and consequenc es,
although other diseases and conditions have been
examined.
Key words Bene fi ts; Soya milk; Fat; Protein;
Nutrient.
Milk is a naturally valuable source of vitamins
and minerals such as vitamin A, vitamin B6, vitamin
B1 2, thiamin, ri b ofl a vin, niacin, calcium,
phosphorus, magnesium, zinc and potassium (FSA,
2002). Some milk, like soya milk, naturally contains
these proteins. There is continued debate as to
whether purified proteins that are added to food
confer the same health benefits as whole foods.
There is increasing evidence to suggest tha t
consuming whole foods has additive and synergistic
health benefits (Lui, 2003). In addition to the
essential proteins it contains, other health benefits
of consuming milk are widely recognized.
As suc h, the Food Sta nda r ds Agency
recommends that milk and other dairy products
should be consumed daily as part of a healthy
balanced diet (FSA, 2011).
The pur port ed healt h be nefits of milk
consumption:
A rich supply of nutrients, vitamins and
minerals
Optimal bone health
Improved blood cholesterol
Protection against cardiovascular disease
Reduced colon cancer risk
Reduced blood pressure
Body weight regulation
Protection of tooth enamel
Reduced risk of type 2 diabetes
The association between milk consumption
and bone health has long been established. Milk
consumption promotes bone health due to the
calcium it contains; one 200ml glass of soya milk
provides 29% of the UK dietary reference value of
protein for an adult. Optimal protein intake is critical
in achieving optimal bone development. Not
achieving optimal bone development is a risk factor
for osteoporosis (NOS, 2011). The association
between milk consumption and bone health was
demonstrated in a study in New Zealand (Goulding,
et al., 2004). The fracture risk in children was
34.8% in those that avoided milk compared to 13%
who consumed it. A recent UK National Health and
Examination survey suggested it was not possible
for adolescents to achieve calcium requirements
whilst meeting other nutrient demands when
consuming a dairy free diet (Gao, et al., 2006).
The fats or fatty acids within milk are often a
cause for concern. However, not all fats are the
sa me , so whilst some have negative health
implications, consumption of others can have
Trends in Biosciences 8(5), Print : ISSN 0974-8, 1159-1162, 2015

1160 Trends in Biosciences 8 (5), 2015
positive health benefits. One fatty acid present within
milk is conjugated linoleic acid (CLA). CLA has
been shown to have beneficial health effects; it may
protect against cancer, improve blood cholesterol
and protect against coronary heart disease (Huth,
et al., 2006).
Dairy consumption itself has been associated
with reduced colon cancer risk and a reduction in
inflammatory markers that are important risk
factors for cardiovascular disease (Zemel and Sun,
2006 and Slattery, et al., 1997). Research has
shown that low fat dairy products reduce high blood
pressure.
Despite public opinion that consumption of
dairy products contributes to weight gain, research
has shown that dairy products, and in particular
calcium, play a role in body weight regulation. In
the CARDIA (Coronary Artery Risk Development
In young Adults) study, low dairy consumption was
associated with increased obesity (19). In a study
comparing weight loss following different diets,
greater weight loss was observed in those following
a high dairy diet compared to a low dairy diet; in
particular abdominal fat was lost (Zemel, et al.,
2004).
Soya Milk
The oldest evidence of soya milk production
is from China where a kitchen scene proving use
of soya milk is incised on a stone slab dated around
AD 25–220. It also appeared in a chapter called
Four Taboos (Szu-Hui) in the AD 82 book called
Lunheng by Wang Chong, possibly the first written
record of soya milk. Evidence of soya milk is rare
prior to the 20th century and widespread usage
before then is unlikely.
According to popular tradition in China, soya
milk was developed by Liu An for medicinal
purposes, although there is no historical evidence
for this legend. This legend first appeared in the
12th century and was not clearly stated until late
15th centur y in Bencao Gangmu, wher e the
development of tofu was attributed to Liu with no
mention of soya milk. Later writers in Asia and the
West additionally attributed development of soya
milk to Liu An, assuming that he could not have
made tofu without making soya milk. This may be
incorrect. In addition, some recent writers claim
Liu An developed tofu in 164 BC.
Soya bean is a leguminous crop and is rich in
proteins. Many value-added products are made
from it like milk, sauce, paneer etc. Soya products
are increasingly becoming popular especially
amongst health conscious people. This product has
potential in states like; Maharashtra, MP, and Gujarat
etc. But this note considers Madhya Pradesh as
the preferred location.
Soya milk is rich in isoflavones. The presence
of isoflavones is the most important and unique
benefit of soya milk. Each cup of soya milk contains
about 20 mg isoflavones (mainly genistein and
daidzein). Cow’s milk does not contain isoflavones.
Isoflavones have many health benefits including
reduction of cholesterol, easing of menopause
symptoms, prevention of osteopor osis and
reduction of risk for certain cancers (prostate
cancer and breast cancer). Incidents of these
cancers are very low in countries with high intake
of soya products, including soya milk. Isoflavones
are also antioxidants which protect our cells and
DNA against oxidation.
The Soyabean is often called the “golden
miracle bean and is the world’s foremost provider
of protein and used for health food, feed sources
and industrial products. It contains about 20% oil
and 40% high quality protein (as against 7.0% in
rice, 12% in wheat, 10% in maize and 20-25% in
othe r pul ses). Soyb e a n pr odu cts als o have
protective properties against breast, prostate, colon
and lung cancers because of the isoflavones content.
Other than the whole seed, many processed soy
products are available in the market. They include
soya milk, soya flour, soya curd and tofu (soya
paneer).
Soya protein is a complete protein, meaning
it contains all of the indispensable amino acids
required by the body in the correct proportions and
amount s to meet huma n nee ds fo r growth,
maintenance and repair of living tissues. Soya
protein is the only complete plant based protein
which is available to those maintaining a vegetarian
lifestyle and is equal in protein quality to milk, meat
and egg proteins. Muscles need protein to repair,
rebuild and grow. In accordance with the guidelines
given by WHO/FAO/UNU, used of soy protein as
a whole source of protein in the daily diet will
support normal muscle formation and maintain
nitrogen balance in both children and adults.
How is soya milk different to buffalo milk?
A number of recent scientific studies have
examined differences between buffalo and soya milk
(Tomotake, et al., 2006, Alferez, et al., 2001,

KANT and BROADWAY, The Benefits of Consuming Soya Milk- A Review 1161
Alonso, 1992). Differences in their fat, protein and
sugar compositions have been observed and these
differences may explain why people report soya
milk is easier to digest and less likely to cause
intolerant type symptoms.
The fats within buffalo milk are smaller in
size than in soya milk and this can make soya milk
easier to digest. In addition, soya milk consumption
by soybean has been shown to result in high protein.
The unique composition of the type of protein found
in soya milk have been studied, and certain trans
fats, the consumption of which are known to be a
ri sk factor for heart disease, wer e found in
significantly lower proportions in soya compared
to buffalo’s milk. Buffalo’s milk is one of the most
common causes of food allergic reactions in
children. The majority of children out-grow their
allergy by the time they reach four years of age but
some retain the allergy for life. Buffalo’s milk allergy
can occur in adults, presenting as immediate allergic
reactions or eczema. Buffalo’s milk contains more
than 20 proteins that can cause allergic reactions.
The major proteins that people are allergic to are
called isoflavones and caseins. Soya milk contains
a similar amount of as buffalo’s milk but less of
particular casein known as alpha-s1-casein28. Soya
milk, like human milk, has a lower ratio of casein
because the amounts of soluble proteins are higher
than those found in cow and sheep milk. This unique
property allows the milk to form a soft, as oppose
to hard, curd during digestion. Those who are
experiencing intolerance to casein may therefore
find they have reduced symptoms when consuming
soya milk.
Fina lly, the non- di gest ible sugars or
oligosaccharides within milk can act as a prebiotics.
Pr ebiotics help mainta in the health of the
gastrointestinal tract by encouraging the growth
of beneficial gut bacteria and preventing the growth
of detrimental bacteria. The isoflavones found in
soya milk have been shown to reduce cancer and
cardiovascular diseases.
Lactose intolerance is a particular barrier to
the consumption of dairy and can lead to avoidance.
Evidence now suggests however, that complete
dairy avoidance may not be necessary; lactose
intolerant people can tolerate one to two servings
of milk when served in divided doses with meals.
By cons uming this level of s oya milk, the
recommended daily intake of calcium could be
achieved.
This report highlights a number of notable
areas surrounding soya milk and its role in nutrition,
although further research is clearly warranted to
provide more solid conclusions. Despite negative
public perception of milk and milk products, its
consumption has significant health benefits. Soya
milk and its products play significant roles in human
nutrition. Due to its highly nutritious composition,
soya milk and dairy products such as yoghurts,
cheeses and powders are chosen to feed more
starving and malnourished people in the developing
world than respective cow products.
Many milk alternatives such as soya, oat and
rice-based milks are fortified with essential vitamins
and minerals. The ongoing debate about whether
these additives offer the same hea lth benefits
highlights the need for additional research in this
area.
Soya differs from buffalo in terms of their
anatomy, physiology and product biochemistry.
These differences support the contention that soya
milk offer s many unique qualities for human
nutrition. However the authors recommend a
comprehensive scientific study to fully examine the
hypoallergenic and therapeutic significance of soya
milk.
ACKNOWLEDGEMENT
The authors would like to thank Prof. (Dr.)
Ra me sh Cha ndra, Dea n W SFDT, SHI ATS,
Allahabad, for providing proper guidance and all
required facilities. I would also like to pay my
plethora of thanks to my venerate advisor Prof.
(Dr). Ar if. A. Broadwa y, Director Resear ch,
WSFDT, SHIATS, Allahabad, for her dedication,
coopera t i on and proli fic encourageme nt in
accomplishing my work.
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Received on 05-02-2015 Accepted on 08-02-2015