The latest research on soy proteins, soy oils and the soya bean

Soy protein has recently been touted as the perfect food for vegetarians and vegans, a contributor to the cure of various cancers, and a beneficial component of cardiovascular care. Marketing by producers and health food stores has been assertive worldwide, but has recent research dampened soy’s “perfect” name?

Soy protein is derived from the soya bean, a plant that is cultivated worldwide, but mostly in Asian regions, Latin America and the U.S. The crop has an illustrious history, having been revered as a nitrogen stabilizer in ancient times, studied by George Washington Carver, and used in early Ford model cars as a base for plastics.

Beneficial aspects of soy protein have been researched and published on extensively. First, soybeans provide a source of complete protein, meaning that they carry a good amount of all the essential amino acids needed by the human body. Other complete proteins include animal products such as meats, dairy and eggs, and very few other plant products, such as buckwheat and hempseed. This makes soy very useful to those who don’t eat meat products. In addition, soy lends itself easily to the process of becoming a Textured Vegetable Protein (a TVP), which often imitates meat in many vegetarian/vegan products.


Soybean oils contain Omega 3 fatty acids, along with other foods such as walnuts and flax oils. Omega 3’s have been generally accepted as a great health benefit to the cardiovascular system, not to mention a mood stabiliser and immune function aid.

Soy protein has been said to reduce cholesterol, and by extension, the risk of heart disease. However, part of the reason for this may be that soy often replaces higher fat foods in a daily diet, meaning it isn’t a trait of soy at all, but rather the absence of other foods.

There are studies that cite soy and soy proteins as likely to reduce the risk of Alzheimer’s disease. Other brain health claims include the supposition that soy helps heal the brain after traumatic injury.

However, new research has explored the other side of the equation. One downside of soy lies in their isoflavonoids, which are basically a weak estrogen-like substance. A 2001 study suggested that some breast cancer tumors that are estrogen-sensitive can be exacerbated by soy consumption. Later, a 2006 study basically came to the conclusion that there is no conclusion about the subject, and further study is mandated.

Soy allergies have also increased, simply due to the increase in consumption of soy. Producers are looking to alleviate this effect by altering the component of soy that causes allergies.

Another issue with soy flavonoids is that they can mock the body’s natural occurrence of estrogen. It has been claimed that these pseudo-estrogens (phytoestrogens) have been shown to reduce testosterone in men, although these findings are hotly debated.

Another population that may want to carefully monitor and explore their consumption of soy is those who are prone to kidney stones. Soy contains oxalates, which cause some types of kidney stones.

Many people are more closely monitoring their nutrition and are eating for longevity. Soy, soy oils and soy proteins are one of the main ingredients in many healthy diets, but also a component of your menu that you should keep an eye on. The latest news and developments about soy often make the news, so nutrition-minded people are advised to keep up to date.

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