
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, August 30, 1995                   TAG: 9508300020
SECTION: EXTRA                    PAGE: 4   EDITION: METRO 
SOURCE: LAWRENCE G. PROULX THE WASHINGTON POST
DATELINE:                                 LENGTH: Medium

STUDIES TOUT SOY BEAN'S POSITIVE EFFECTS ON HEALTH

Skepticism about health-food claims is a good thing, so the recent reports on soy protein and cholesterol may not have impressed you. Better brace yourself, though, because scientists researching soy aren't going to be satisfied with lowering cholesterol; they're aiming at cancer, osteoporosis and hot flashes too.

Let's recap. In the Aug. 3 New England Journal of Medicine, James W. Anderson and his colleagues at the University of Kentucky reported that their meta-analysis of 38 earlier studies showed that ``the consumption of soy protein rather than animal protein significantly decreased serum concentrations of total cholesterol, LDL cholesterol and triglycerides.'' And these three benefits came even while HDL cholesterol (the ``good'' cholesterol) was unaffected or slightly increased.

In an interview last week, Anderson said these effects were not due simply to a reduction in meat intake, and he differentiated soybeans from other beans.

``In beans it's the fiber that's doing the job,'' he said. ``Beans act differently - they lower LDL, [but] they also have a dramatic effect in lowering HDL, the good guy. I don't think this is a bean effect. Also the isoflavones are unique to soy; a lot of the data suggest the effect is due to these isoflavones.''

We'll get to isoflavones in a minute, but it's worth noting that while the average intake of soy protein in the studies was 47 grams a day, Anderson said ``we felt we were seeing a definite effect at less than 31 grams,'' or slightly more than one ounce.

Soybeans are also being investigated for cancer-preventing effects.

``There is much epidemiologic evidence to suggest that people ingesting diets high in soybean content have a very low cancer rate, in particular the rates of cancer of the breast, prostate and colon,'' said Ann R. Kennedy, a professor in the department of radiation oncology at the University of Pennsylvania School of Medicine who's been studying the properties of chemicals in soybeans called protease inhibitors.

Anderson agreed, adding that studies in China and Japan comparing people eating different amounts of soy support the cancer-prevention theory: ``Those studies suggest that women who use soy protein in moderate amounts have lower risks of breast cancer and osteoporosis than do women who don't use soy protein.''

The osteoporosis link is more speculative. Mark Messina, a nutrition consultant in Port Townsend, Wash., who recently chaired a symposium on soybeans, said isoflavones are compounds that resemble the hormone estrogen and may support bone health by reducing bone decay and the excretion of calcium. Researchers are also examining the estrogen-like isoflavones as mitigators of such menopause symptoms as hot flashes.

Soybeans can be prepared in myriad ways. They can be soaked and cooked like other beans. They can be roasted as ``soy nuts.'' They are also available in many traditional Asian forms: tofu, soy milk, tempeh, miso, okara and more. Soy sauce, though, is no health bonanza; it's just ``a good source of sodium,'' Messina joked.

Soy protein is also available as isolated soy protein and textured vegetable protein (TVP), which have about 90 and 70 percent soy protein, respectively, said Anne Patterson, a Farmington, Ill., dietitian and American Soybean Association spokeswoman. They are used in a wide variety of packaged foods and ersatz hot dogs and burgers. Like tofu, they have little taste and are unlikely to offend palates averse to unusual foods.

Tofu can replace cheese in lasagnas and enchiladas, said Lisa Messinger, author of ``The Tofu Book'' (Avery), and as a milk replacement in blended shakes. ``You're cutting out cholesterol, cutting down on fat and, most importantly, still keeping the creaminess,'' she said.

Washington-area dietitian Edee H. Hogan suggested, ``Regular tofu can be cubed and mixed in with a salad. ... I use it instead of meat in chili. I just cook it with tomatoes, chili sauce and the beans.'' And it's ideal for stir-frying.

Messina said he adds TVP ``to spaghetti sauce for texture, sloppy joes and taco mix.'' He doesn't use meat in those recipes, but ``if someone felt they needed a little meat, they could certainly do it 50-50 or with just a little meat.'' He also suggested starting the day with soy milk on cereal.

Kennedy's only dietary advice is to eat more fruits and vegetables and reduce fat intake. But adding a moderate amount of soybeans would be ``a great idea,'' she said. Anderson agreed: ``The fact that tens of millions of people have eaten soy for thousands of years is encouraging; it's not like a new kid on the block.''

by CNB