Search Results (4)

There is a strong association between soyfoods or soybean product consumption and adolescent health, but there are few studies on the association between soyfoods or soybean product consumption and psychological symptoms among university students. To this end, this study investigated the association between soyfoods or soybean products consumption and psychological symptoms among Chinese university students and analyzed the association between them. A three-stage stratified whole-group sampling method was used to administer questionnaires on soyfoods or soybean products consumption and psychological symptoms to 7742 university students in China. Self-assessment questionnaires were also administered to confounding variables such as basic demographic information, family status, parental education, body mass index (BMI), and moderate and vigorous physical activity (MVPA). The chi-square test, one-way ANOVA, and logistic regression analysis were used to explore the association and differences between soyfoods or soybean products consumption and psychological symptoms. The proportion of Chinese university students’ soyfoods or soybean products consumption in ≤one time/week, two–four times/week, and ≥five times/week were 38.81%, 40.24%, and 20.95%, respectively. University students’ psychological symptoms problem detection rate was 16.22%. The detection rate of psychological symptoms was lower among university male students (14.75%) than female students (17.35%), and the difference was statistically significant (χ² = 9.525, p < 0.01). After adjusting for relevant covariates, students with soyfoods or soybean products consumption ≤one time/week (OR = 1.83, 95% CI:1.52, 2.21) had a higher risk of psychological symptoms compared to university students with soyfoods or soybean products consumption ≥five time/week (p < 0.01). During the COVID-19 pandemic, Chinese university students had lower consumption of soyfoods or soybean products and a higher detection rate of psychological symptoms. There was a negative association between soyfoods or soybean products consumption and psychological symptoms. Our study provides a scientific reference for the government and educational decision-making authorities and suggests that education on eating behavior and dietary guidance should be emphasized among university students in the future to maintain a reasonable consumption of soyfoods or soybean products for better physical and mental health development. Full article

Currently, the predominant process for soy protein concentrate (SPC) production is aqueous ethanol washing of hexane-extracted soy meal. However, the use of hexane is less desired, which explains the increased interest in cold pressing for oil removal. In this study, cold-pressed soy meal was used as the starting material, and a range of water/ethanol ratios was applied for the washing process to produce SPCs. Washing enriched the protein content for the SPCs, regardless of the solvent used. However, we conclude that washing with water (0% ethanol) or solvents with a high water/ethanol ratio (60% and above) can be more advantageous. Washing with a high water/ethanol ratio resulted in the highest yield, and SPCs with the highest protein solubility and water holding capacity. The water-only washed SPC showed the highest viscosity, and formed gels with the highest gel strength and hardness among all the SPCs at a similar protein concentration. The variations in the functionality among the SPCs were attributed to protein changes, although the effects of non-protein constituents such as sugar and oil might also be important. Overall, the aqueous ethanol washing process combined with cold-pressed soy meal created SPCs comparable to commercial SPC in terms of composition, but with varied functionalities that are relevant for novel soy-food developments. Full article

Soyfoods have long been recognized as sources of high-quality protein and healthful fat, but over the past 25 years these foods have been rigorously investigated for their role in chronic disease prevention and treatment. There is evidence, for example, that they reduce risk of coronary heart disease and breast and prostate cancer. In addition, soy alleviates hot flashes and may favorably affect renal function, alleviate depressive symptoms and improve skin health. Much of the focus on soyfoods is because they are uniquely-rich sources of isoflavones. Isoflavones are classified as both phytoestrogens and selective estrogen receptor modulators. Despite the many proposed benefits, the presence of isoflavones has led to concerns that soy may exert untoward effects in some individuals. However, these concerns are based primarily on animal studies, whereas the human research supports the safety and benefits of soyfoods. In support of safety is the recent conclusion of the European Food Safety Authority that isoflavones do not adversely affect the breast, thyroid or uterus of postmenopausal women. This review covers each of the major research areas involving soy focusing primarily on the clinical and epidemiologic research. Background information on Asian soy intake, isoflavones, and nutrient content is also provided. Full article

Soyfoods have long been prized among vegetarians for both their high protein content and versatility. Soybeans differ markedly in macronutrient content from other legumes, being much higher in fat and protein, and lower in carbohydrate. In recent years however, soyfoods and specific soybean constituents, especially isoflavones, have been the subject of an impressive amount of research. Nearly 2,000 soy-related papers are published annually. This research has focused primarily on the benefits that soyfoods may provide independent of their nutrient content. There is particular interest in the role that soyfoods have in reducing risk of heart disease, osteoporosis and certain forms of cancer. However, the estrogen-like effects of isoflavones observed in animal studies have also raised concerns about potential harmful effects of soyfood consumption. This review addresses questions related to soy and chronic disease risk, provides recommendations for optimal intakes, and discusses potential contraindications. As reviewed, the evidence indicates that, with the exception of those individuals allergic to soy protein, soyfoods can play a beneficial role in the diets of vegetarians. Concerns about adverse effects are not supported by the clinical or epidemiologic literature. Based on the soy intake associated with health benefits in the epidemiologic studies and the benefits noted in clinical trials, optimal adult soy intake would appear to be between two and four servings per day. Full article