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Vol. 6, No. 3
April 18, 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. April Is Soyfoods Month
2. New Soyfoods Guide
3. Research Updates: Bone Health, Hot Flashes, Breast Cancer
4. April Recipes
_ Mediterranean Couscous Soy Salad
_ Minestrone
_ Tofuna Sandwiches
5. Getting on and off our list***********************
APRIL IS SOYFOODS MONTH
According to the Soyfoods Association of North America (SANA), one out of every 20 new foods going on supermarket shelves contains soy. Because of good taste and good health, shoppers are buying these foods at record levels. The new soyfoods take less time to prepare and fit into any lifestyle. According to Nancy Chapman, SANA Executive Director, today's consumer can eat a new soyfood every day of the year and not repeat a product.
"The soyfoods industry has enjoyed tremendous growth in the last few years as consumers recognize the health benefits and great taste of foods containing soy," says Roger Kilburn, President of SANA. "During Soyfoods Month this April, we hope those of you who have not tried a soyfood lately will sample one or more from your local grocery or restaurant."
To celebrate Soyfoods Month, SANA suggests sipping the newly flavored soymilks and soy beverages, covering a bagel with soy spread, enjoying a soy dog on a bun, melting soy cheese on toast, crunching steamed Edamame or soy chips, stir-frying tangy tofu, or covering soy pasta with a zesty sauce.
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NEW SOYFOODS GUIDE
A new, 24-page Soyfoods Guide is available free from the Soy Protein Partners. Full of colorful photographs and wonderful recipes, you will want to download this new guide as soon as you can...
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RESEARCH UPDATES: BONE HEALTH, HOT FLASHES, BREAST CANCER
By Mark Messina, Ph.D.
(Reprinted from The Soy Connection, Volume 9, Number 2, Spring 2001)Over the past few years, several short-term studies have examined the effects of soy consumption on markers of bone formation and resorption, and bone mineral density (BMD). These studies are generally only a few months in duration and so do not provide insight into the possible effects of life-long soy consumption on bone health. Recently, though, researchers from Japan conducted a cross-sectional study of diet and the lumbar spine BMD of 85 postmenopausal women. They found that soy was one of four nutritional factors associated with higher BMD. Soy had a more favorable impact than energy, protein, or even calcium. Despite the limitations of all epidemiologic studies like this, the findings of this study are particularly intriguing because average soy protein intake was only 12.6 grams per day. Thus, it is possible that fairly modest amounts of soy may benefit bones when consumed chronically. (Osteoporosis Int 11: 721, 2000)
Hot Flashes
There is quite a bit of interest in the potential for soy to relieve hot flashes, but thus far the results are mixed. Unfortunately, the most recent study to examine this issue showed no benefits. In this study, for six months daily, perimenopausal women were fed soy protein (40 g) low in isoflavones (4 mg), soy protein (40 g) high in isoflavones (80 mg) or, whey protein (40 g). Hot flash frequency decreased in all groups, but there was no difference according to treatment. Thus, this study shows that there was a marked placebo effect and/or that hot flashes decrease over time. This is the longest hot flash study involving soy to date. But given the positive results of several other studies, only more research can fully determine whether soy is effective against hot flashes. (Menopause 8:17, 2001)
Breast Cancer
Much of the current interest in soy can be traced to early enthusiasm over the potential role of soy in reducing breast cancer risk. During the past 10 years there have been more than 10 epidemiologic studies to examine this issue and, not surprisingly, most have been conducted in Asia. However, researchers in Australia recently examined this issue. They found that women with breast cancer (59.3 years of age) excreted significantly less urinary daidzein (a soy isoflavone) compared with controls (57.3 years of age), and there was a trend toward lower excretion of genistein (another soy isoflavone). These results suggest soy intake is protective since previous research has shown that urinary excretion of the isoflavones is a good indicator of soy intake. However, not surprisingly, soy intake was minimal in this study. Thus, there is the possibility that the findings were not due to soy per se, but some other factor(s) associated with soy consumption by Western women. (Menopause 7: 289, 2000)
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APRIL RECIPES
Compiled by Anne G. Patterson, R.D. for The Soy Connection, Volume 9, Number 2, Spring 2001MEDITERRANEAN COUSCOUS SOY SALAD
Dressing ingredients:
1/4 cup orange juice
1/4 cup white wine vinegar
2 Tbsp olive oil
1 Tbsp Dijon-style mustard
1/2 tsp ground cinnamonSalad ingredients:
2 cups water
Dash of salt
1-1/2 cups dry couscous
1 Tbsp olive oil
8 oz. green vegetable soybeans
1 cup carrots
1 cup yellow onion, finely diced
1 clove garlic
1/2 cup soynuts, unsalted
1/4 cup mint leaves, cut in thin stripsIn 2 or 3-quart pan, heat water and salt to a boil. Stir in couscous, cover pan, and remove from heat and let stand. In a large non-stick skillet, heat oil over medium heat. Add soybeans and stir and cook over medium heat for five minutes. Add diced carrot, onion and garlic and cook another five minutes or until vegetables are tender crisp. Fluff couscous with fork and pour into a large bowl. Whisk dressing to reblend and add it along with the mint to couscous and mix. Add cooked vegetables and mix. Salad may be served immediately while warm or may be covered and refrigerated up to 24 hours and served cold. Sprinkle soynuts on top of salad just before serving.
Yield: 8 servings. Per 3/4 cup serving: 184 calories, 11.5 g protein (10 g soy protein), 22 g carbohydrates, 10 g total fat, 1.5 g saturated fat, 0 mg cholesterol, 6 g dietary fiber, 95 mg calcium, 70 mcg folate, 470 mg sodium.
MINESTRONE
(Adapted from a recipe in Tofu and Soyfoods Cookery by Peter Golbitz)2 cups celery, thinly sliced
1 leek with 6-inch white part only, thinly sliced
1/2 cup yellow onion, diced
2 cups carrots, sliced (about 4)
4 cloves garlic, minced
1/4 cup soybean oil
7 cups water
1 15 oz. can black soybeans
1 28 oz. can crushed tomatoes
3 cups soy enriched macaroni, uncooked
3 tsp thyme
1/2 tsp dried oregano
1/2 tsp dried basil or 1/2 Tbsp fresh basil
2 Tbsp misoCut and dice vegetables. The vegetables can be sliced using a food processor if you are not particular about the size of cut. Saute the chopped vegetables in the soybean oil over medium heat in a Dutch oven pan for 8-10 minutes. Add water and remainder of ingredients except for the miso, simmer for 10 minutes or until macaroni is al dente. Mix the miso with a little water to make a smooth paste and add to soup the last five minutes.
Yield: 10 servings. Per 1 cup serving: 185 calories, 8.5 total protein (6.5 soy protein), 23 g carbohydrates, 7 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 6 g dietary fiber, 85 mg calcium, 38 mcg folate, 380 mg sodium.
TOFUNA SANDWICHES
8 oz. baked, marinated tofu
1/3 to 1/2 cup tofu mayonnaise to taste
1 large celery stalk, finely diced
1 green onion, minced
2 Pita bread, warmed, cut into halves
1 cup bean sprouts
1/2 large red sweet pepper, cut into thin stripsUsing a fork, finely crumble tofu into a medium bowl. Add tofu mayonnaise, celery and green onion, and stir to blend. Stuff into warmed pita bread halves. Top with sprouts and strips of red pepper.
Yield: 4-6 servings. Per serving: 243 calories, 11.5 total protein (8 g soy protein), 26 g carbohydrates, 11 g fat, 1.5 saturated fat, 3 g dietary fiber, 178 mg calcium, 27 mcg folate, 420 mg sodium.
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