Legumes and soybeans: overview of their nutritional profiles and health effects
Legumes and soybeans: overview of their nutritional profiles and health effects
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DOI：
10.1093/ajcn/70.3.439s
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发表时间：
1999-09-01
影响因子：
7.1
通讯作者：
Messina, MJ
中科院分区：
文献类型：
--
作者：
Messina, MJ
豆类在世界上许多地区的传统饮食中发挥着重要作用。相比之下，在西方国家，尽管豆类脂肪含量低，而且是蛋白质、膳食纤维和各种微量营养素和植物化学物质的极好来源，但豆类在饮食中往往只扮演次要角色。大豆在豆类中是独一无二的，因为它们是异黄酮的浓缩来源。异黄酮具有弱雌激素特性，异黄酮染料木素影响信号转导。大豆食品和异黄酮因其在预防和治疗癌症和骨质疏松症方面的潜在作用而受到广泛关注。亚洲国家的乳腺癌死亡率较低，异黄酮的抗雌激素作用也助长了大豆食品摄入可以降低乳腺癌风险的猜测。然而，现有的流行病学数据有限，只能微弱地支持这一假设，特别是对于绝经后乳腺癌。数据显示大豆或异黄酮可以降低患前列腺癌的风险，这更令人鼓舞。异黄酮的弱雌激素效应和大豆异黄酮与合成异黄酮异丙黄酮化学结构的相似性表明大豆异黄酮或异黄酮可能降低骨质疏松症的风险。大豆异黄酮和合成异黄酮异丙黄酮被证明可以增加绝经后妇女的骨密度。啮齿动物研究倾向于支持这一假设，人类有限的初步数据也是如此。考虑到豆类的营养成分和植物化学作用，营养学家应该共同努力，鼓励公众多吃豆类，特别是多吃大豆食品。
Legumes play an important role in the traditional diets of many regions throughout the world. In contrast in Western countries beans tend to play only a minor dietary role despite the fact that they are low in fat and are excellent sources of protein, dietary fiber, and a variety of micronutrients and phytochemicals. Soybeans are unique among the legumes because they are a concentrated source of isoflavones. Isoflavones have weak estrogenic properties and the isoflavone genistein influences signal transduction. Soyfoods and isoflavones have received considerable attention for their potential role in preventing and treating cancer and osteoporosis. The low breast cancer mortality rates in Asian countries and the putative antiestrogenic effects of isoflavones have fueled speculation that soyfood intake reduces breast cancer risk. The available epidemiologic data are limited and only weakly supportive of this hypothesis, however, particularly for postmenopausal breast cancer. The data suggesting that soy or isoflavones may reduce the risk of prostate cancer are more encouraging. The weak estrogenic effects of isoflavones and the similarity in chemical structure between soybean isoflavones and the synthetic isoflavone ipriflavone, which was shown to increase bone mineral density in postmenopausal women, suggest that soy or isoflavones may reduce the risk of osteoporosis. Rodent studies tend to support this hypothesis, as do the Limited preliminary data from humans. Given the nutrient profile and phytochemical contribution of beans, nutritionists should make a concerted effort to encourage the public to consume more beans in general and more soyfoods in particular.