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Vol. 6, No. 10
November 16, 2001Soyfoods USA ...a monthly e-mail newsletter designed to inform media sources, dietitians, and consumers about the latest soyfoods information.
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CONTENTS
1. Welcome Dining by Design
2. High phytoestrogen diet helps postmenopausal women
3. Soy protein reduces breast inflammation, new test confirms
4. Soy protein prevents skin tumors in animal tests
5. Holiday Recipes
_ Bread Machine Potato Bread
_ Thanksgiving Soup
_ Praline Pumpkin Pie
6. Getting on and off our list***********************
Welcome Dining by Design
We are pleased to welcome a new sponsor this month: Dining by Design, a nutrition and research-based, organic, gourmet food specialty company. Dining by Design personally caters to individuals with special dietary preferences, busy schedules, families to feed, and a desire to eat healthy and delicious meals.
http://www.diningbydesign.com/
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HIGH PHYTOESTROGEN DIET HELPS POSTMENOPAUSAL WOMEN
Osteoporosis continues to top the list of potential health problems that could affect postmenopausal women. However, a study published in the November issue of the Journal of Clinical Endocrinology & Metabolism found that eating foods with high levels of phytoestrogens, such as tofu or soy, may help postmenopausal women prevent osteoporosis.
Researchers at the University of Hong Kong studied the phytoestrogen intake of 650 southern Chinese women-293 premenopausal and 357 postmenopausal. The average phytoestrogen intake was 29 mg/day for postmenopausal women and 21 mg/day for premenopausal women. Dr. Annie W.C. Kung and the other researchers discovered a correlation between high dietary phytoestrogen intake and an increased bone mass in the women.
"These figures show that Chinese women take in more than seven times more phytoestrogens than the average Western woman," commented Dr. Kung.
The postmenopausal women with high daily phytoestrogen intake (average 2 mg/day, equivalent to about 2 pieces of tofu/day) experienced significantly higher Bone Mineral Density (BMD) when compared the women with low daily phytoestrogen intake.
"It is well known that a 10% reduction in BMD is associated with a two-fold increase in fracture risk," said Dr. Kung. "These results show that women who are at risk for osteoporosis may directly benefit from eating a phytoestrogen-rich diet. Women who are at risk for developing osteoporosis may be able to help prevent the onset of the disease by simply eating more foods that contain high levels of phytoestrogens."
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SOY PROTEIN REDUCES BREAST INFLAMMATION, NEW TEST CONFIRMS
Using a sophisticated new breast-imaging test, researchers have found initial confirmation of soy protein's ability to reduce inflamed breast tissue. The preliminary results, presented recently at the 4th International Symposium on the Role of Soy in Preventing and Treating Chronic Disease, represent an important step forward in demonstrating the role soy protein may play in the promotion of better breast health.
"The goal of our study was to make a significant contribution to the debate over soy protein and its potential effects on breast tissue and breast health," said Preventive & Nuclear Cardiologist and Internist Richard Fleming, M.D., F.A.C.A., F.I.C.A., F.A.S.N.C., F.A.C.P., the study's lead investigator and Director of Women's Research and Family Issues, Breast Cancer and Heart Disease at the Camelot Foundation, Inc. "Now, with this study, we can demonstrate a reduction in breast inflammation that can be attributed to the daily consumption of soy protein."
The study data demonstrate a statistically significant improvement in breast inflammation among 25 women who followed a daily regimen of soy protein for six months. Maximal count activity (MCA), a measure of inflammatory breast tissue, fell from 235+/-42 to 212+/-31 in these patients. (p<0.05) Other than the supplementation with soy protein, no dietary or lifestyle changes were reported by the women during follow-up evaluation.
"The substantially lower rates of breast cancer in Asian cultures that consume a high amount of soy protein is striking," said Dr. Fleming. "My hope is that, as researchers learn how to fully explain the soy protein-breast cancer connection, women will be able exploit this knowledge with a simple, affordable and effective nutritional supplement for better breast health."
From PRNewsWire... http://prnewswire.com/
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SOY PROTEIN PREVENTS SKIN TUMORS IN ANIMAL TESTS
A study published October 15, 2001, in the journal Cancer Research shows that mice with the soy protein lunasin applied to their skin had significantly lower rates of skin cancer than mice without the lunasin treatment.
More than two years ago, the same Univeristy of California Berkeley researchers discovered that injecting the lunasin gene into cancer cells in a culture stopped cell division. In their latest work, they tested whether the lunasin protein could prevent normal cells from becoming cancerous in both cell cultures and in mice.
In the study, varying doses of lunasin were applied to groups of mice over a period of 19 weeks. They were compared with a control group that had received no lunasin treatments. After the mice were exposed to chemical carcinogens, the group that had received the highest lunasin dose of 125 micrograms twice a week had a 70 % lower incidence of tumors than the control group.
"In the high dose group, some mice did develop some tumors, but there were fewer tumors per mouse and there was a two-week delay in their appearance compared with the control group," said Ben O. de Lumen, nutritional sciences professor in UC Berkeley's College of Natural Resources and principal investigator of the study.
De Lumen is a member of UC Berkeley's Health Sciences Initiative, a partnership among biomedical sciences and technology programs geared towards advancing research into today's major health problems. He heads the lab where lunasin's anticancer properties were first discovered, and where Alfredo Galvez, lead author of the study, worked as a postdoc researcher. Other authors of the report include Na Chen, a doctoral student, and Janet Macasieb, an undergraduate student, both from the Division of Nutritional Sciences and Toxicology at UC Berkeley.
Galvez, who has since cofounded a biotech company in Fairfield, California, said lunasin stands out among the other soy agents because of its unique mechanism of action. "It's based on chromatin modification, which now a lot of cancer researchers are investigating," he said.
Still, many promising anticancer agents never make it from the lab onto drugstore shelves, and research into lunasin is still in its infancy, said de Lumen. But he said this study suggests interesting directions for future studies and applications of lunasin. "The key for developing a product into oral medicine is the bioavailability of the compound," said de Lumen. "How much of it is absorbed, and how much ends up in the tissue? For lunasin, we don't know the answer, yet. But the obvious application of this result is that we could formulate a lunasin product that could be applied to the skin. It could maybe be applied in a sunscreen."
http://cancerres.aacrjournals.org/content/vol61/issue20/
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Holiday Recipes
Here are couple of standards from Simply Soy...
http://soyfoods.com/SimplySoy/Bread Machine Potato Bread
The next time you boil potatoes, set aside a little potato for this wonderful, moist bread.
1/2 cup + 3 Tbs soy milk
1 cup whole wheat flour
3/4 cup white bread flour
1/4 cup soy flour
1 tsp salt
1/4 cup mashed potatoes
1 Tbs brown sugar
2 tsp active dry yeastBe sure all ingredients are at room temperature. Add them, in the order specified by the manufacturer, to your bread machine. Choose the light crust setting and start the machine.
Yield: 1-pound loaf (12 slices) Serving size: 1 slice
Per serving: 90 calories, 0.5 g total fat (0.1 g sat fat), 3 g pro, 18 g carb, 1.7 g fiber, 186 mg sodium, 0 mg cholesterol
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Thanksgiving Soup
Great for holiday dinners, a warm mug of this soup also makes a satisfying snack on a chilly day.
4 cups peeled, seeded & cubed butternut squash
1 small onion, cut in wedges
1 Granny Smith apple, peeled, cored & cubed
4 cups water (optional)
1 Tbs sugar
2 tsp vegetable broth powder
1/2 tsp rosemary, crushed
1 cup soy milk
Seasoned dry bread cubesCombine the squash, onion, apple, water, sugar, vegetable broth powder and rosemary in a soup pot. Bring to a boil, reduce heat and simmer until the squash is very tender, 30-40 minutes.
Puree the soup in a blender until smooth. (You may want to let it cool a little first.)
Return soup to the pot. Stir the soy milk into the soup and heat gently until warmed through. Serve topped with the bread cubes, if desired.
Yield: 6 servings Serving size: 1 cup
Per serving: 109 calories, 1 g total fat (0.1 g sat fat), 4 g pro, 24 g carb, 3.1 g fiber, 224 mg sodium, 0 mg cholesterol
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Praline Pumpkin Pie
1 (9-inch) unbaked pastry shell
1 (12 oz.) package firm silken tofu
1 cup sour cream
1 (15 oz.) can pumpkin
1 cup firmly packed light brown sugar
1 egg
1 Tbs flour
1 Tbs pumpkin pie spice
1/2 tsp saltPreheat oven to 425° F. In food processor or blender, combine tofu and sour cream; add pumpkin, sugar, egg, flour, pie spice and salt. Process until smooth. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350° F; bake 40 minutes. Sprinkle with Praline Topping around edge of pie. Bake 10 minutes longer. Cool. Garnish as desired.
Praline Topping:
1 cup chopped pecans
1/4 cup firmly packed light brown sugar
3 Tbs margarine, meltedIn small bowl, combine chopped pecans and light brown sugar with melted margarine.
Yield: 8 slices. Serving size: 1/8 slice. Per serving: 458 calories, 26 g fat (7 g sat fat), 7 g protein (3 g soy protein), 52 g carbohydrate, 340 mg sodium, 39 mg cholesterol, 3 g dietary fiber.
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