The role of soy in vegetarian diets.
The role of soy in vegetarian diets.
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DOI：
10.3390/nu2080855
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发表时间：
2010-08
期刊：
影响因子：
5.9
通讯作者：
Messina V
中科院分区：
文献类型：
--
作者：
Messina M;Messina V
大豆食品因其高蛋白含量和多功能性而长期受到素食者的青睐。大豆的宏量营养素含量与其他豆类有明显不同，脂肪和蛋白质含量高得多，而碳水化合物含量低得多。然而，近年来，大豆食品和特定的大豆成分，特别是异黄酮，已经成为大量研究的主题。每年发表近2000篇与大豆有关的论文。这项研究主要集中在大豆食品可能提供的好处上，而不是它们的营养成分。人们对大豆食品在降低心脏病、骨质疏松症和某些癌症风险方面的作用特别感兴趣。然而，在动物研究中观察到的异黄酮类雌激素效应也引起了人们对食用大豆食品潜在有害影响的担忧。本综述探讨了大豆与慢性疾病风险相关的问题，提供了最佳摄入量的建议，并讨论了潜在的禁忌症。经审查，证据表明，除了那些对大豆蛋白过敏的人，大豆食品可以在素食者的饮食中发挥有益的作用。临床或流行病学文献不支持对不良反应的担忧。根据流行病学研究中与健康益处相关的大豆摄入量和临床试验中提到的益处，成人大豆的最佳摄入量似乎是每天两到四份。
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.
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影响因子：
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