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Vol. 6, No. 7
August 21, 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. Ninth Annual Soy Symposium
2. Soy and Menopause
3. Breast Cancer and Soy
4. Soyfoods Help Reach 100-Year Age On Japanese Island of Okinawa
5. Fresh From The Garden
_ Layered Soy Salad
_ Soy Ranch Salad Dressing
_ Soy Creamy Tomato Soup
6. Getting on and off our list***********************
NINTH ANNUAL SOY SYMPOSIUM
Diana Holman, a nationally known expert on future trends among consumers, will be the featured keynote speaker at the 9th Annual Soy Symposium, held on September 27-28, 2001 at the DoubleTree Hotel in Chicago, Ill. Previously a "by invitation only" event, this year's symposium is open to all involved in the manufacturing and processing of soyfoods.
Holman, a partner in WomanTrend, a Washington, D.C. based consulting group, will provide predictions on behavior patterns dealing with food and the American woman in her speech, "The Future of Food." Holman has previously provided trend analysis for such companies as Kraft, Anheuser-Busch, Nike and Estée Lauder. Her company also publishes WomanTrends, a quarterly digest of trends affecting female consumers.
The United Soybean Board's annual Soy Symposium has been expanded this year as USB joins forces with the Soyfoods Association of North America (SANA) to present a two-day program of enlightenment and training for the soyfood industry.
The two-day symposium will be divided between the two sponsoring organizations. The first day will deal with broader issues of interest to food companies and the soyfood industry. The second day will include more detail and hands-on information.
In addition to Holman's speech, USB will also present information on consumer confusion about fats and oils, a session featuring Penny Kris-Etherton of Penn State University, Frank Flider of the Rockbridge Group, and Michael Shirreffs from the International Food Information Council. Speakers Jur Strobos, attorney and medical doctor, Stephen Barnes, University of Alabama, and Janis Jibrin, an author and nutrition reporter, will discuss science and the responsible promotion of soy. Also, Drew Kershen, University of Oklahoma, and Nancy Chapman, SANA, will present labeling and biotechnology issues.
Registration, which includes all food functions, is $625 for those who register by August 27. The fee is for both days of the symposium. To register, or for more information, contact Steve Veile at (573) 635-3265 or call toll free at 1-888-772-8454. Send emails to stevev@communiqueinc.com.***********************
(Editor's Note: Two recent additions to the Soy and Human Health Web site may be of interest to readers. Here are excerpts with links to the full article.)
SOY AND MENOPAUSE
By Clare M. Hasler, Ph. D., Univ. of Il. U/CAccording to the Consensus Opinion on Isoflavones and Menopausal Health from the North American Menopause Society (Menopause, Vol. 7, No. 4, 2000), most studies on hot flashes and isoflavones have used isoflavone amounts of 40-80 mg/day, with potential benefits to vasomotor symptoms. The review found that although hot flashes are only slightly reduced in women who consume soy or isoflavones compared to control subjects, in the three longer-term studies (approximately 3 months in duration) involving a total of 276 subjects, soy or soy isoflavones were more effective than the control treatment in reducing the incidence and/or severity of hot flashes. In a 1995 study by Murkies and colleagues (Murkies et al., 1995), the incidence of hot flashes was reduced by 40% in those consuming 45g soy flour for 12 weeks compared to a 25% reduction in controls. A study by Brzezinski and co-workers (Brzezinski, 1997) found that hot flashes were reduced by 54% in the soy group compared to 35% in the control group. Finally, i
More recently, a study by Upmailis and co-workers (Upmailis et al, 2000) examined the effect of an extract of soy isoflavones for relief of menopausal hot flushes in a multicenter study (conducted at 15 different research sites) in 177 postmenopausal women experiencing five or more hot flushes per day. They received either 50 mg isoflavones per day versus a placebo for 12 weeks. The soy isoflavone group had a significant reduction in average hot flush severity over the 3-month period, while hot flush frequency was significantly reduced over the first 6 weeks in the soy isoflavone group compared to the controls. In addition, endometrial thickness (evaluated by ultrasound) did not change in the soy group indicating that soy acts as a modified estrogen, which is distinctly different than the effects of traditional hormone therapy. Selective Estrogen Receptor Modulators (SERMs) are a class of compounds that interact selectively with the estrogen receptors to produce tissue-dependent agonist or antagonist properties (Kauffman and Bryant, 1995).
(The full article can be found at ...
http://web.aces.uiuc.edu/faq/faq.pdl?project_id=5&faq_id=890
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BREAST CANCER AND SOY
By Clare M. Hasler, Ph. D., Univ. of Il. U/CThe presence of isoflavones in soy may be why the incidence of breast cancer in Japan and China is one-fifth of that in Western women (Stoll, 1997). The average intake of soy protein in Southeast Asia ranges from 10-50g per day in contrast to 1-3g per day consumed by Americans (Barnes et al., 1995). Asian women consume 20-80 mg of isoflavones per day compared to women in the U.S. whose intake is less than 5mg per day (Barnes, 1995).
Soy has been shown to be protective against breast cancer in women in epidemiological studies, against mammary cancer in rat models and also in human mammary cancer cell lines grown in culture. However, no clinical trials have been published yet documenting soyís ability to reduce breast cancer in women at high risk.
(The full article can be found at...
http://web.aces.uiuc.edu/faq/faq.pdl?project_id=5&faq_id=896
***********************
SOYFOODS HELP REACH 100-YEAR AGE ON JAPANESE ISLAND OF OKINAWA
Diets containing soyfoods have contributed to the longevity of people of Okinawa, Japan, who have lived to be 100 years of age or older, according to a report in a Johns Hopkins Medical Institutions publication.
The September issue of the Johns Hopkins Medical Letter, "Health After 50," reports on a study of 600 Okinawan centenarians, or residents who are 100 or older.
The study found that the centenarians shared certain lifestyle factors, one of which was a low-calorie diet that included an abundance of soyfoods, vegetables and fish. Other common factors among the group of healthy elderly were regular physical activity, moderate alcohol intake, and "strong belief systems and social networks," the Johns Hopkins Medical Letter said.
Okinawans have 80 percent fewer heart attacks than Americans, the publication said. Residents of the Japanese island also have 75 percent fewer cancers, including breast cancer and cancer of the ovaries in women and prostate cancer in men.
Previous health studies have attributed the role of soy, which is consumed in much greater amounts in Asian diets than in American diets, to better health among Asian residents, particularly in avoiding cancers and cardiovascular diseases.
Okinawa has the highest proportion of centenarians in the world. For every population segment of 100,000 persons in Okinawa, more than 33 are aged 100 years or older.
http://www.hopkinsafter50.com/
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Fresh From The Garden
From the 2001 Soyfoods Guide
http://www.soybean.orgHere are some recipes you can use with fresh garden produce...
Layered Soy Salad
4 cups torn lettuce
1 cup sliced broccoli flowers or cauliflower
1 cup frozen green soybeans, cooked
2 hard-boiled eggs, diced
6 slices bacon, cooked and crumbled (can substitute with 1/2 cup bacon bits)
2 green onions, sliced
3/4 cup mayonnaise or salad dressing
1 tsp lemon juice
1/2 tsp dried dill weedPlace lettuce in bottom of bowl. Make a layer each of broccoli, green soybeans, eggs, bacon. Top with bacon and green onions. For dressing, combine lemon juice, salad dressing, and dill weed. Spread dressing over top. Cover and chill for 2-24 hours. Toss before serving.
Yield: 6 servings. Serving size: 1/2 cup. Per serving: 162 calories, 14 g fat (2.2 g sat fat), 5.7 g protein (1.5 g soy protein), 6 g carbohydrate, 208 mg sodium, 3.5 mg cholesterol, 2.3 g dietary fiber.
Soy Ranch Salad Dressing
1 1/4 cups soy
1 (12 oz.) pkg silken tofu
1 (1 oz.) pkg ranch salad dressing mix packetPut the soymilk, silken tofu and dressing mix into a blender container. Whirl until well blended, scraping down sides if necessary. Put dressing into a jar and store in the refrigerator.
Yield: 2 1/2 cups (10 servings). Serving size: 1/4 cup. Per serving: 48 calories, 1.5 g total fat (0 g sat fat), 3 g protein (3 g soy protein), 5 g carbohydrate, 249 mg sodium, 0 mg cholesterol, 0 g dietary fiber.
Soy Creamy Tomato Soup
2 tsp soybean oil
1 medium onion, diced
1 cup soymilk
1 (12 oz.) package firm lite silken tofu
1 large tomato, diced
1/2 tsp salt
1/2 tsp chopped garlic
1 tsp fresh basil, chopped
1/2 tsp white pepperCook onion in sauce pan in oil for 3 minutes or until transparent. Add tomato and garlic, continuing to cook for 2-3 minutes. Add basil, salt, and pepper. Blend in soymilk. Cook, stirring constantly, for 1 minute. Remove from heat and cool briefly. Add in tofu. Transfer to food processor and puree until smooth. Serve hot or chilled.
Yield: 3 servings. Serving size: 1 1/2 cup. Per serving: 181 calories, 8.5 g fat (0 g sat fat), 12 g protein (10 g soy protein), 17 g carbohydrate, 450 mg sodium, 0 mg cholesterol, 3 g dietary fiber.
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