10/22/99

Contacts:
Suzanne Hendrich, Food Science and Human Nutrition, (515) 294-0859
D. Lee Alekel, Food Science and Human Nutrition, (515) 294-3552
Barbara McManus, Agriculture Information, (515) 294-0707

ISU RESEARCHERS STUDY SOY COMPOUNDS THAT MAY IMPROVE HEALTH

AMES -- Iowa State University researchers are investigating components in soybeans that may be helpful in preventing cancer, lowering cholesterol and decreasing bone loss in women.

The health benefits of soybean-based foods got a boost recently with a decision by the Food and Drug Administration to allow food companies to make health claims on foods containing soy protein.

Suzanne Hendrich, food science and human nutrition professor, has researched the health benefits of soybeans for the past eight years. Hendrich said scientists are now focusing research on specific components found in soybeans and other plants.

"People have started using the term 'phytochemicals' to describe the potential healthy components that aren't the classical nutrients such as vitamins and minerals," Hendrich said.

Hendrich said the challenge is isolating the phytochemicals in order to study their effects when consumed by humans. "We are still in midstream in terms of flushing out information. We are currently sorting out these different components," Hendrich said.

One family of components, called isoflavones, is found mainly in soybeans. They are similar in molecular structure to estrogen and can act as inhibitors in cancer prevention. "There is no evidence that isoflavones are effective in treating cancer, but there is evidence that isoflavones can prevent it from happening," Hendrich said.

Researchers also have found that eating soyfoods lowers cholesterol. Hendrich said further research is needed because studies have shown soyfoods with and without the isoflavones reduce blood cholesterol levels.

Isoflavones also may be beneficial in decreasing bone loss for women during menopause. A study measuring bone density by D. Lee Alekel, assistant professor of human nutrition and professor-in-charge of the Human Metabolic Unit, has shown some positive results. For 24 weeks, 69 women, in an age group experiencing menopause, were provided muffins and supplements with or without soy protein containing isoflavones.

"We found that the isoflavone-rich soy decreased bone loss in the lumbar region of the spine for these women," Alekel said. She added that this study has been the only one in the nation focusing on the effect of isoflavones on bone mass in women during menopause.

Alekel is applying for a National Institutes of Health grant to extend this work and collaborate with researchers in other states.

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