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Vol. 7, No. 6
July 15, 2002Soyfoods 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. Soy protects against cancer, improves memory: findings from Soy & Health 2002
2. U.S. to Make First Purchase of Textured Soy Protein for Food Assistance
3. Replacing Hormone Therapy With Soy
4. SUMMERTIME SOY SMOOTHIES
_ Cranberry & Raspberry
_ Pina Colada
_ Strawberry
_ Soynut & Banana
5. Getting on and off our list***********************
SOY PROTECTS AGAINST CANCER, IMPROVES MEMORY: FINDINGS FROM SOY & HEALTH 2002
Soy has been identified as one of the most beneficial foods to health, with men significant beneficiaries, according to experts meeting in London last week.
Speaking at the Soy & Health 2002 Clinical Evidence Dietetic Applications conference, Professor Kenneth Setchell, a leading researcher based at the Children's Hospital Medical Center, Cincinnati, USA, said that men who consumed just two glasses of soya milk per day reduced their chances of contracting prostrate cancer by 70%.
Presenting the results of a study on cognitive function, Professor Sandra File from King's College London, said the findings showed a soya-rich diet significantly improves long and short-term episodic memory and contributes to greater mental flexibility in both males and females.
The conference also heard from other selected speakers from Britain, Europe, the USA and Japan who delivered papers on all major areas of research into soya and health, including its effect on heart disease, cancer, obesity, hypertension, cognitive function, bone loss and hormonal effects.
Soy & Health 2002 Clinical Evidence Dietetic Applications was held at the Queen Elizabeth II Conference Centre, London, on 30th and 31st May and attracted over 270 delegates.
The conference was the second in a series and follows the Soy & Health conference, which was held in Brussels during October 2000 and attracted participants from over 35 different countries.
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Nutrition: Soy Burgers That Keep the Beef
A New York Times article says that a study released in June indicates that adding soy to lean ground beef turned it into a cholesterol-reducing substance.
The study, published in The American Journal of Clinical Nutrition, involved feeding 34 college students with moderately elevated cholesterol levels a lunch of ground beef every day for a month.
Half of the students ate just lean ground beef; the others were given lean ground beef in which 3 percent of the meat was replaced by sterols, a component of soy known to reduce cholesterol. The soy group's cholesterol levels fell by an average of about 10 percent, while the beef-only group's levels did not change, according to the study, which was financed in part by Conagra, the agricultural giant that is one of the nation's largest producers of soybeans.
Dr. Douglas S. Lewis, the paper's senior author, said the soy-fortified beef contained less fat than commercially available margarine spreads that are fortified with sterols. The approach is also more in keeping with the dietary preferences of young American men, he said. "What I am trying to do is to make foods that people eat habitually healthier for them," he said. "I joke about what we did in our experiment as vegetabalizing the omnivore diet."
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Soy milk, tofu may reduce breast cancer risk, study says
Copyright © 2002, Agence France-Presse
LONDON (July 7, 2002 7:57 a.m. EDT) - New research suggests that soy milk and tofu may reduce the risk of breast cancer, British scientists said Saturday.
Diets rich in soy appear to affect the make-up of breast tissue, said scientists from the charity Cancer Research UK, which carried out the research with the National University of Singapore and the U.S. National Cancer Institute.
Women who ate a lot of soy were much less likely to have the "dense" tissue associated with breast cancer, the researchers said.
Scientists had previously suspected that eating soy might contribute to the low rates of breast cancer in countries such as China and Japan. But until now, the evidence has proved inconclusive.
The new study of 406 women living in Singapore found that women who ate the most soy were 60 percent less likely to have "high risk" breast tissue than those who ate the least.
Stephen Duffy, of Cancer Research UK, said: "This research shows for the first time how the amount of soy a woman eats may have an effect on breast tissue and in turn may potentially reduce her risk of breast cancer."
Scientists think the active ingredient in soy is isoflavone, a member of a family of plant chemicals called phytoestrogens which mimic that action of the female sex hormone estrogen.
Many cases of breast cancer are largely caused by the way estrogen acts on breast tissue. Isoflavone may block estrogen in the breast.
Exposure to phytoestrogens seem to lengthen a woman's menstrual cycle. Previous research has suggested that the fewer menstrual cycles a woman goes through in her lifetime, the lower her risk of breast cancer.
Paul Nurse, interim chief executive of Cancer Research UK, said: "Breast cancer now affects nearly 40,000 women in the UK every year, making it the most common form of cancer. That's why it's vital that we find new ways of preventing the disease.
"These findings make an important contribution towards our ongoing studies on the relationship between diet and cancer, and may eventually point to new ways of preventing breast cancer."
The study's results were reported in the journal Cancer Epidemiology, Biomarkers and Prevention.
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SUMMERTIME SOY SMOOTHIES
Smoothies are a popular summertime refreshment, and using soymilk and tofu makes them even better. Here are a few of our favorites.
Soy Smoothie No. 1... Cranberry & Raspberry
2 cups vanilla soymilk
1/2 cup frozen cranberry juice concentrate (undiluted)
3/4 cup frozen raspberriesAdd all ingredients to blender and puree until smooth. Serve immediately or refrigerate. Shake well before using.
Yield: 3 1/4 cups. Serving Size: about 1 1/2 cups per serving, Per serving: 310 calories, 5 g fat (0 g saturated fat) 6.5 g protein (6.0 g soy protein), 60 g carbohydrate, 122 mg sodium, 0 mg cholesterol, 2 g dietary fiber.
Soy Smoothie No. 2... Pina Colada
2 cups vanilla soymilk
2 cups pineapple juice
2 tsp coconut extract
1/2 cup frozen pineapple juice concentrate (undiluted)Puree all ingredients in a blender until smooth. Serve immediately or keep in refrigerator. Shake well before using, as ingredients will separate.
Yield: 4 cups. Serving size: 1 cup. Per serving: 217 calories, 2.5 g fat (0 g saturated fat), 4 g protein (3.5 g soy protein), 44 g carbohydrate, 62 mg sodium, 0 mg cholesterol, 0.5 g dietary fiber.
Soy Smoothie No. 3... Strawberry
1 cup vanilla soymilk
1 cup soft silken tofu (about 6 oz.)
1 box frozen strawberries
1/2 cup orange juice
1 Tbs honeyPlace all ingredients in blender and mix on high until thoroughly blended and mixture is smooth and creamy. Serve immediately or refrigerate.
Yield: 4 cups. Serving size: 1 cups. Per serving: 124 calories, 2.5 g fat (0.3 g sat fat), 4.3 g protein (3.6 g soy protein), 23 g carbohydrate, 11 mg sodium, 0 mg cholesterol, 2.1 g dietary fiber.
Soy Smoothie No. 4... Soynut & Banana
2 large bananas
2 cups chocolate soymilk
1/4 cup soynut butter
4 scoops soy high-protein powder (about 12 Tbs total)Mix all ingredients in blender and purée until thick and smooth. Serve immediately or refrigerate.
Yield: 4 cups. Serving size: 1 cup. Per serving: 280 calories, 8.5 g fat (1 g sat fat), 16 g protein (6 g soy protein), 36 g carbohydrate, 254 mg sodium, 0 mg cholesterol, 1.5 g dietary fiber.
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Send comments or requests for information about Soyfoods USA to the editor, Roger Stevens, info@soyfoods.com
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Copyright 2002
Stevens & Associates, Inc.