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Vol. 1, No. 9
October 16, 1996Soyfoods USA...a monthly Email newsletter designed to inform media sources, dietitians, and consumers about the latest soyfoods information. Copyright 1996 Indiana Soybean Development Council. Details at end of issue.
CONTENTS
1. International Soyfoods Symposium
2. First Annual Soyfoods Symposium
3. Soy Connection Soyfood Recipes
4. Getting on and off our list.***********************
INTERNATIONAL SOYFOODS SYMPOSIUM
As we indicated in last month's newsletter, we sent representatives to the Second International Symposium On The Role of Soy In Preventing And Treating Chronic Disease, September 15-18, 1996, Brussels, Belgium. Beginning with this issue, we present a series of articles about the many issues discussed, including cancer, heart disease, kidney disease, osteoporosis, hormonal effects of soya isoflavones, and more.
It is anticipated that the full proceedings of the Symposium will be published next year in the American Journal of Clinical Nutrition. More information about when and how to obtain them will be provided in the coming months.
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WORLD WIDE INTEREST IN SOYFOODS
Bonnie Terrill Ross, MS, RD
Oncology Dietitian
Indianapolis, Indiana
The meeting in Brussels was an experience for me like nothing I have ever encountered, and it will take a while for me to digest everything that was presented. Dietitians shine when it comes to teaching others established research and public health policy. Maybe that is why the meeting felt a bit foreign for me as an oncology clinical dietitian. Trying to draw clear conclusions for public health policy based on animal studies, epidemiology studies, small or short-term human studies requires circumspection.
Nonetheless, it was a thrill to respectfully observe the scientific approach in action. All over the world the scientific community is buzzing with interest on the benefits from soy. Dr. Mark Messina, Ph.D. opened the symposium with the assertion that the hype on soyfoods is sometimes beyond the data. It is imperative, he said, to have such gatherings of international researchers to assess scientifically the risks, benefits, short and long-term merits of soy in relation to health.
There is unequivocal evidence that a plant-based diet that includes soy has positive health benefits. Determining which specific components in soy, the amount, and to what extent those benefits play out, is a monumental, complex process to assess in humans. Nonetheless, with continued perseverance of responsible science that is subject to peer review, progress is being made, and will continue. The interest in soyfoods from the public and scientific community is unquestionably a trend, not a fad. Health-conscious consumers today are savvy and interest in soy is burgeoning. Here are some topics from the Symposium I found particularly interesting.
Soyfoods May Affect Renal Functions
Soy studies that looked at renal health looked very promising. It is well established that renal function tends to decline over time. Many factors contribute to this, including hypertension, hyperlipidemia, a high-fat diet and a high animal protein diet that can cause glomerular hyperfiltration. Soy protein (unlike beef, chicken and fish protein) does not increase glomerular filtration rate.
An Italian study (M.G. Gentile, G. Manna*, G.D., Department of Clinical Nutrition and *Department of Nephrology, S. Carol Hospital, Milan, Italy) was presented that evaluated a low-fat, low-protein, vegan soy-protein diet on 40 nephrotic patients. The vegan soy diet showed considerable renal protective effects and reduced serum cholesterol levels. An equally impressive study (James W. Anderson, Belinda M. Smith, Jill Emmett, B.S.N., VA Medical Center and University of Kentucky, Lexington, KY) showed soy protein compared to animal protein improves renal function in Type II diabetics with nephropathy.
Soy Favorably Affects Bone Retention
Osteoporosis is a terribly prevalent and debilitating disease affecting many Americans. Five studies were presented that looked at soy and bone health. Together, the studies presented an age old difficulty in research of trying to compare studies that use different methodologies and different parameters. The definition of osteoporosis has also changed over years, which further muddles study findings. The panel of researchers did agree that by far the most meaningful endpoint of osteoporosis is hip fractures.
For example, Japanese, like Americans, have low bone density. The Japanese, however, have half the rate of actual hip fracture compared to Americans. One reason may be that the lumbar area has many estrogen-like receptor sites. Whether or not soy can increase bone mass remains unclear, but the studies presented concluded that soy favorably effects bone retention, especially in the lumbar spine area.
Isoflavones Attract World-Wide Interest
The mechanisms of inhibition of carcinogenesis remain an enigma, but several interesting studies were presented that looked at specific components in soy, such as genistein, daidzein, equol, saponins, and various protease inhibitors. These studies yielded a myriad of chemopreventive potential. Evaluating mechanisms is complex, however, and this stimulated lively exchanges between researchers. Also, the entire process of carcinogenesis is overwhelmingly complicated.
Isoflavones in soy proteins with their estrogen-like structure continue to attract great interest in breast and prostate cancer research. Plant components that have been historically classified as anti-nutrients now show great potential. These include saponins and various protease inhibitors. Dr. Ann Kennedy, University of Pennsylvania School of Medicine, Philadelphia, PA, presented compelling research regarding the Bowman-Birk Inhibitor (BBI) from soybeans as an anticarcinogenic agent.
The soybean-derived BBI appears to be powerful in the prevention and suppression of malignant transformation in a variety of in vivo and in vitro systems. It has been shown to suppress carcinogenesis in different animal species, in several organ system types (colon, liver, lung, esophagus, oral), and cells from hematopoietic, epithelial and connective tissue origin. BBI Concentrate (BBIC) has recently risen to the human trial stage, and has achieved the status from the F.D.A. as an Investigational New Drug (IND #34671).
Menopause Studies Disappointing
On a more sober note, the data on soy protein reducing menopausal hot flashes was equivocal. In double blind studies, the soy protein compared to a placebo showed only a weak benefit. The scientists politely acknowledged how difficult it was to assess hormones in women. (Don't we know it!) Women have natural wide swings in hormones that can vary with the time of day. A couple of the researchers were amazed by the public interest when recruiting patients for their studies on reducing hot flashes. More studies are needed to further address this aggravating problem.
My Take Home Message
I'd like to share with you the greatest take home message that I personally got from this soyfoods symposium... that our diet plays a monumental role in the prevention and moderation of chronic diseases. A plant-based diet rich in vegetables, fruit, grain, legumes (including soy) most certainly shifts the odds of health favorably.
As a mother with one son and two daughters (one with breasts and one soon to develop them!) one of the greatest things I should offer them is healthy habits (emotionally and physically). It's an awesome responsibility. The researchers suggested that soy may have its most benefit to long-term breast health during puberty. It is reasurring to me that I, as a parent, provide nutritious meals and nurturing healthy attitudes about foods. Healthy eating has long-term and far-reaching benefits. Eating soyfoods provides some of those benefits.
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FIRST ANNUAL SOYFOODS SYMPOSIUM
Just a reminder... Set for November 19-20, 1996 in Paducah, Kentucky, the First Annual Soyfoods Symposium promises to provide the latest health and cooking information about soyfoods. The cost is only $40 for this worthwhile conference. For a registration form, call the Kentucky Soybean Board at (800) BEAN SOY.
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SOY CONNECTION LUNCHEON RECIPE COLLECTION
More than 1,000 registered dietitians from across the country attend The Soy Connection Dietitian Seminars, sponsored by the United Soybean Board each year. These technical seminars provide the latest soyfoods information regarding heart disease, cancer, cholesterol, osteoporosis and diabetes. Included in the day-long program are new and innovative soy recipes and cooking techniques. Here are the recipes for the 1996 Soy Connection luncheon.
ITALIAN MIXED GREENS SALAD
5 cups mesclun salad mix or assorted salad greens
3 cups spinach leaves, stems removed
2 cups red radicchio
1/2 cup thinly sliced fresh fennel
Yield: 6 servings (portion size 2 cups)
CREAMY HERB MISO DRESSING
1/2 cup low-fat soy milk
1/4 cup white miso
1/4 cup brown rice vinegar
1/4 cup onions, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/8 teaspoon coriander powder
In a blender or food processor, combine all the dressing ingredients until smooth. Cover and refrigerate at least 4 hours to allow flavors to develop. Serve with your favorite salad greens.
Yield: 10 servings (portion size 2 tablespoons)
Per serving of 2 cups salad & 2 tablespoons dressing: Calories 44; Total Fat 1 g; Saturated Fat. 1 g; Cholesterol 0 mg; Protein 3 g; Carbohydrates 7 g; Sodium 304 mg; % Calories from Fat,20%.
Dressing recipe from Eco-Cuisine by Ron Pickarski
STUFFED PASTA SHELLS with MARINARA SAUCE
Sauce:
1 tablespoon soybean oil
1 medium sized onion, finely chopped
3 garlic cloves, minced
4 14.5-ounce cans, ready to use diced tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 cup fresh basil, chopped
1 cup fresh mushrooms, chopped
Filling:
3 cups firm tofu, drained, patted dry, mashed (1 1/2 pounds)
8 oz. mozzarella cheese, shredded, part-skim (can substitute soy mozzarella)
1 teaspoon salt
pepper to taste
4 egg whites
1 10-ounce package frozen chopped spinach
1/2 cup Parmesan cheese, grated (or substitute grated soy Parmesan cheese)
1 lb. dry jumbo macaroni shells (60 count), cooked and drained
Preheat oven at 350 degrees.
Cook onion and garlic in soybean oil until just soft, about 3 minutes. Add remaining sauce ingredients and bring to a boil. Simmer for 10 minutes. For a smoother sauce, mash tomatoes during simmering.
Steam spinach for 3-4 minutes, drain, cool and squeeze excess water from spinach.
In a large bowl, mix all of filling ingredients with a fork.
To assemble, stuff each cooked shell with about 2 tablespoons of the filling. Or use a 1-ounce scoop. Spread 1/2 cup of the sauce in the bottom of two 13 X 9-inch baking dishes. Arrange stuffed shells in a single layer. Pour remainder of sauce over shells. Cover with aluminum foil and bake at 350 degrees for 24-30 minutes. This dish freezes well.
To serve: Arrange 4 stuffed shells on plate and cover with sauce. Yield: 15 servings (portion size, 4 stuffed jumbo pasta shells)
Per serving: Calories 296: Total Fat 10 g: Saturated Fat 3 g; Cholesterol 11 mg; Protein 20 g; Carbohydrates 34 g; Sodium 465 mg; % Calories from Fat, 29%.
VERY BERRY SHORTCAKE
Shortcakes:
1/2 cup sifted defatted soy flour
1 1/4 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/4 cup margarine, regular (not diet) or butter, cut up
1 cup low-fat or non-fat soy milk
vegetable spray
Berry Filling:
3 cups fresh sliced strawberries
3 tablespoons sugar
1 1/2 cups fresh blueberries, or frozen, thawed, drained
1/4 cup powdered sugar
Heat oven to 450 degrees
Lightly spray cookie sheet with vegetable spray. Combine flours, sugar and baking powder; mix well. Using a pastry blender, cut in margarine until crumbly. Add milk and stir just until ingredients are moist. Do not over mix. Drop dough by 1/4 cupful (or use a 2-ounce scoop) onto baking sheet. Bake 9-12 minutes or until light golden brown.
While shortcakes are baking, blend 2 cups of the strawberries with the sugar. Fold in the blueberries and remaining 1 cup sliced strawberries. When baking is complete, immediately remove shortcakes from sheet. Split cakes and fill with fruit. Sift powdered sugar over shortcakes. Shortcakes are best when served shortly after they are baked.
Yield: 8 servings.
Per serving: Calories 200; Total Fat 7 g; Saturate Fat 1 g; Cholesterol 0 mg; Protein 6 g; Carbohydrates 32 mg; Sodium 208 mg; % Calories from Fat, 28%.
Adapted from a recipe from American Institute for Cancer Research Newsletter, Spring 1996, Issue 51.
it may develop a little mold on the surface, which is harmless. Remove it like you would on cheese.
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Copyright 1997
Indiana Soybean Development Council
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