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ARS Home » Southeast Area » Little Rock, Arkansas » Microbiome and Metabolism Research Unit » Research » Publications at this Location » Publication #166506
Title: NOT ALL SOY PRODUCTS ARE CREATED EQUAL: CAUTION NEEDED IN INTERPRETATION OF RESEARCH RESULTS

Author
item ERDMAN, JOHN - U OF ILLINOIS
item BADGER, THOMAS - UAMS
item LAMPE, JOHANNA - FHCRC, SEATTLE, WA
item SETCHELL, KENNETH - U OF CINCINNATI COLLEGE
item MESSINA, MARK - LOMA LINDA UNIV

Submitted to: Journal of Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/17/2003
Publication Date: 5/1/2004
Citation: Erdman, J.W., Badger, T.M., Lampe, J.W., Setchell, K.D., Messina, M. 2004. Not all soy products are created equal: caution needed in interpretation of research results. Journal of Nutrition. 134(5):1229S-1233S.

Interpretive Summary: This paper was written in an effort to help researcher standardize the nomenclature and results presentation so the readers can better determine exactly what sot products were used and how the results compare with normal soy consumption in Asian populations where there is much known about health effects of soy consumption. This paper provides a framework for both standardization of nomenclature and appropriate interpretation of data.

Technical Abstract: Interest in the health benefits of soy foods has been intense among the research community, health professionals, and the public. At the same time, potential concerns associated with soy consumption, especially as related to soy isoflavones, have tempered the enthusiasm for making public health recommendations. On both accounts, the primary soybean isoflavone, genistein, has received the most attention. Because consumers are becoming increasingly confused by the often conflicting dietary messages, a balanced and accurate view of the risks and benefits of soy foods and soy food components is essential. Even among health professionals, confusion exists about proper nomenclature and about the precise composition of the agents under investigation. Levels of isoflavones are frequently assumed to be constant within categories of soy foods, and intakes are estimated rather than being directly analyzed. Furthermore, all too often research dealing singularly with genistein is interpreted by both health professionals and the media as equating directly with soy. Researchers often fail to fully understand the implications of their research outcomes and the context in which those outcomes should be placed. With the hundreds of publications yearly on soy and isoflavones, it is especially important to consider the literature in its entirety when making pronouncements about health effects. Efforts are needed by all to reduce the public confusion by adapting standardized approaches to the reporting of data. This paper provides a framework for both standardization of nomenclature and appropriate interpretation of data. KEYWORDS: soy; soy protein; isoflavones; genistein