Nutrition Tip: Soy Research has shown a variety of potential health benefits that come from eating soy products. Some studies have shown that soy may play a role in decreasing the risk for certain types of cancer and heart disease while lowering cholesterol levels and perhaps even reducing the severity of side effects of menopause. Researchers believe that much of soy’s promise lies in plant hormones, called phytoestrogens, which can mimic some of the action of human estrogen. They are much weaker, however, which enables them to provide some of the benefits without the harmful side effects. Phytogestrogens attach to some of the same sites in breast tissue as human estrogen, essentially blocking estrogen from entering breast cells. This is significant because estrogen has been linked with the growth of cancerous breast tumors. Similarly, phytoestrogens may block some of the effects of testosterone in men, which can hasten the progression of prostate cancer. It is yet unclear how much soy protein is required to reap these benefits. But in the case of heart disease, soy foods are also low in saturated fat and cholesterol-free, unlike many animal-derived foods. Heart disease rates are much lower in Asian countries, where soy is a dietary staple. Occasionally replacing meat and high-fat dairy products with other products, such as tofu, soy-cheese, or soy-burgers can lower your cardiovascular risk. If you’ve tasted soy before, and it didn’t appeal to you, take a look at the U.S. 1999 Soyfoods Directory.
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