Next Article in Journal
Breastfeeding Determinants in Healthy Term Newborns
Previous Article in Journal
Relationships between Breastfeeding Patterns and Maternal and Infant Body Composition over the First 12 Months of Lactation
Previous Article in Special Issue
Dietary Intake of High-Protein Foods and Other Major Foods in Meat-Eaters, Poultry-Eaters, Fish-Eaters, Vegetarians, and Vegans in UK Biobank
Article Menu
Issue 1 (January) cover image

Export Article

Open AccessReview
Nutrients 2018, 10(1), 43; https://doi.org/10.3390/nu10010043

Soy, Soy Foods and Their Role in Vegetarian Diets

1
Via Venezuela 66, 98121 Messina, Italy
2
Primary Care Unit, Northern District, Local Health Unit 2, 31100 Treviso, Italy
*
Author to whom correspondence should be addressed.
Received: 8 November 2017 / Revised: 30 November 2017 / Accepted: 3 January 2018 / Published: 5 January 2018
(This article belongs to the Special Issue The Science of Vegetarian Nutrition and Health)
View Full-Text   |   Download PDF [812 KB, uploaded 5 January 2018]   |  

Abstract

Soy is a basic food ingredient of traditional Asian cuisine used for thousands of years. In Western countries, soybeans have been introduced about a hundred years ago and recently they are mainly used for surrogate foods production. Soy and soy foods are common nutritional solutions for vegetarians, due to their high protein content and versatility in the production of meat analogues and milk substitutes. However, there are some doubts about the potential effects on health, such as the effectiveness on cardiovascular risk reduction or, conversely, on the possible disruption of thyroid function and sexual hormones. The soy components that have stimulated the most research interest are isoflavones, which are polyphenols with estrogenic properties highly contained in soybeans. In this review, we discuss the characteristics of soy and soy foods, focusing on their nutrient content, including phytoestrogens and other bioactive substances that are noteworthy for vegetarians, the largest soy consumers in the Western countries. The safety of use will also be discussed, given the growing trend in adoption of vegetarian styles and the new soy-based foods availability. View Full-Text
Keywords: soy foods; vegetarian diets; phytoestrogens; isoflavones; protein quality; meat analogues; thyroid health; endocrine disruptor; selective oestrogen receptor modulator; cancer soy foods; vegetarian diets; phytoestrogens; isoflavones; protein quality; meat analogues; thyroid health; endocrine disruptor; selective oestrogen receptor modulator; cancer
Figures

Figure 1a

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Rizzo, G.; Baroni, L. Soy, Soy Foods and Their Role in Vegetarian Diets. Nutrients 2018, 10, 43.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top