JULY 2005
According to a report released in July 2005, soya consumption can reduce both systolic blood pressure (upper pressure) and diastolic blood pressure (lower pressure). High blood pressure increases the risk of cardiovascular diseases.
The effect of soya on blood pressure was investigated in a double-blind study of 302 Chinese adults with high-normal blood pressure or mild hypertension (i.e. high blood pressure). The trial group received 40 grams of soya protein daily over 12 weeks inserted into biscuits; the control group received a placebo (i.e. biscuits without any soya).
In the soya group, both systolic and diastolic blood pressure fell considerably after 12 weeks. The reduction was also appreciably greater in people with hypertension than in people with a high-normal blood pressure.
This study confirms that consumption of soya protein can reduce blood pressure. Earlier this year, another study of soya and blood pressure was published: in this study higher soya consumption was correlated with lower blood pressure (2).
Further research is now required to confirm this effect and to clarify the mode of action that lies behind it.
Source: He J. et al., Effect of soyabean protein on blood pressure: a randomized, controlled trial. Annals of Internal Medicine 2005, July 5; 143(1), 1-9
Yang G. et al, Longitudinal study of soya food intake and blood pressure among middle-aged and elderly Chinese women. Am J Clin Nutr 2005, May 81(5), 1012-1017
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JANUARY 2005
American research indicates : adapted lifestyle and a healthy diet slow down prostate cancer (Indicator prostate cancer falls by 4%)
For the first time a study has been carried out in humans that shows that a healthy diet including daily consumption of soya and an adapted lifestyle can slow down the progression of prostate cancer. The Journal of Urology, the journal of the American Urological Association, has published the results of this American study in its most recent issue.
It is apparent from various studies that our way of life influences certain cancers. A study was recently carried out in America into the effect of a healthy diet and adapted lifestyle on the progression of prostate cancer. The results were recorded in the most recent publication of The Journal of Urology.
The 93 men who took part in the study all had prostate cancer (confirmed by a biopsy) and refused conventional treatment (radiation, surgery, drug treatment). They were divided into two groups: a study group and a control group. The study group was asked radically to change their lifestyle and diet. The men in the control group followed the usual advice of the examining physician.
The study group switched to a vegetarian diet with fruit and vegetables and a daily intake of soya and fish oil. They also took vitamin and mineral supplements (vitamin E, vitamin C and selenium). In addition these men also followed stress management techniques (including yoga and meditation) and weekly group motivation sessions. Exercise six times a week (e.g. walking for 30 minutes), was also part of the programme.
The results of the American study are striking. One year after the study the PSA level (i.e. an indicator for prostate cancer) in men in the control group – who did not change their diet – had increased by 6%. The study group of men, who changed both their eating habits and lifestyle – presented a PSA-level that was no less than 4% lower.
In addition laboratory tests indicated that the blood of the men from the study group could slow down the growth of prostate cancer cells by 70%, in relation to only 9% in the study group. The impact on the final chances of survival must still be studied.
“This study indicates that an adapted diet, rich in soya, can have a positive effect on the progression of prostate cancer”, says Christine Debeuf, head of the nutritional department at Alpro soya. “Soya can be integrated easily into the daily diet, amongst other things by replacing dairy products with soya products.”
Source: Ornish D., et al. Intensive lifestyle changes may affect the progression of prostate cancer. The Journal of Urology 2005, September, Vol. 174(3), page 1065-1070.
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SEPTEMBER 2005
Soya helps reduce the risk of lung cancer
Another promising study about soya.
Regular consumption of soya can reduce the risk of lung cancer by 61%. This is revealed in a recent study carried out among more than 3,400 Americans. The results are published in the leading scientific publication The Journal of the American Medical Association (JAMA).
Dr. Schabath studied the role played by phyto-oestrogens in lung cancer among a group of more than 3,400 Americans. The study group included 1,674 patients with lung cancer. They were compared with 1,735 healthy people. A questionnaire was used to ascertain how much soya each group consumed.
Remarkable results
The researchers concluded that the risk of lung cancer can be reduced by 61% by soya phyto-oestrogens. Among men, this decrease can be as high as 72%. In general, regular consumption of phyto-oestrogens (also present in beans and berries) can reduce the risk of lung cancer by 46%. The people in the control group consumed considerably more phyto-oestrogens than the cancer patients in the study group.
Phyto-oestrogens occur naturally in soya. The effects of these phyto-oestrogens on our health are currently being studied by a large number of scientists. In several epidemiological studies it has been revealed that daily consumption of soya could considerably reduce the risk of breast and prostate cancer among others.
“These research results back up the hypothesis that phyto-oestrogens can reduce the risk of lung cancer,” stated Christine Debeuf, head of the nutrition department at Alpro soya. “Naturally, these promising results are not a green light to continue smoking. Giving up smoking remains the first requirement in the prevention of lung cancer.”
Soya can easy be added to one’s daily diet by replacing milk products with soya products for example.
Source: Schabath M.B., et al. Dietary phytoestrogens and Lung Cancer Risk. JAMA September 2005: 294 (12), 1493-1504.
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SEPTEMBER 2005
Healthy eating : essential for the heart
(Sunday 25 September 2005 : Day of the heart)
“Encouraging people to eat a healthy, cholesterol lowering diet, can prevent more deaths as a result of heart and vascular disease (CVD) than treating patients who already suffer from it.” This conclusion was drawn by researchers at the University of Liverpool and the Dokyt Eylul University School of Medicine on the basis of research carried out in England and Wales. The results of the study have been published in the renowned British Medical Journa (1).
When comparing the mortality resulting from heart and vascular disease (CVD) in England and Wales in 2000 with 1981, a considerable reduction has been seen of 54%, which means that in 2000 68,230 less patients died as a result of CVD. This recent study investigates what the proportion is of primary and secondary prevention in this positive development.
Primary prevention includes, amongst other things, the adjustment of diet and lifestyle to prevent CVD in healthy people. Secondary prevention is understood as treating patients who already suffer from CVD. The researchers concluded that primary prevention is four times more important than secondary prevention.
Another study, published in The Journal of Nutrition2, reaches similar conclusions. This research team compares the results of twelve studies and concludes that a combination of healthy eating habits and moderate physical exercise is an efficient way to reduce cholesterol levels. “Lifestyle adjustments must always be the first step before moving to medication”, say the researchers.
"All these studies scientifically support the positive impact of a diet adapted to health. A first and important step is the daily inclusion of soya in the diet”, says Christine Debeuf, head of the nutritional department at Alpro soya, "Soya products are 100% vegetable products and have a positive fatty acid composition: they are low in saturated fatty acids and rich in unsaturated fatty acids Furthermore soya-proteins have an active cholesterol lowering effect.
Thanks to this ideal composition soya products can be integrated into every healthy diet, for example by replacing dairy products for soya products. Thanks to the extensive product range (drinks, desserts, yofu,…) you can eat ‘healthily’ at any time of day."
References :
- Unal B., Critchley A. & Capewell S. Modelling the decline in coronary heart disease deaths in England and Wales, 1981-2000: comparing contributions from primary prevention and secondary prevention. BMJ, 2005, Aug 17.
- Krista A. et al. Combination Diet and Exercise Interventions for the Treatment of Dyslipidemia: an Effective Preliminary Strategy to Lower Cholesterol levels? J Nutr, Aug 2005; 135: 1835-2005.
- Jenkins DJ. et al. Direct comparison of a dietary portfolio of cholesterol-lowering foods with a statin in hypercholesterolemic participants. Am J Clin Nutr. 2005 Feb;81(2):380-7.
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NOVEMBER 2005
New meta-analysis confirms cholesterol-lowering effects of soya
Over 50 new studies about soya presented during international symposium in the United States
The consumption of soya proteins actively reduces cholesterol levels. This is the conclusion drawn by the American Professor Anderson on the basis of his new meta-analysis. What stands out is that the reduction in cholesterol is particularly noticeable when soya is consumed in the form of milk or tofu. The reduction is much less noticeable when soya is consumed in biscuit or cake form. The effect of soya on cholesterol levels also appears to be greater when the daily quantity consumed is split up into two or more portions.
More than 50 renowned scientists presented recent research material on soya at the International Soya Symposium in Chicago (United States). The new meta-analysis by Prof. Anderson about the cholesterol-lowering effect of soya proteins drew the most attention.
Prof. Anderson also published a meta-analysis ten years ago. This resulted in a health claim that states that daily consumption of soya proteins can actively reduce cholesterol levels. This health claim was approved in 1999 by the American Food and Drug Administration (FDA). A few years later the United Kingdom followed with a claim by the Joint Health Claims Initiative (JHCI).
In his new meta-analysis, Prof. Anderson studied no less than 57 studies on soya and cholesterol. All these studies were published after 1995. He has come to the conclusion yet again that soya protein actively reduces cholesterol levels. “His meta-analysis reveals that consumption of soya reduces LDL cholesterol (or “bad” cholesterol) by an average of 4.5%, while HDL levels (the “good” cholesterol) increase by an average of 3%,” stated Christine Debeuf, head of the nutrition department at Alpro soya.
2006 will be an interesting year for soya
“No less than 50 studies about soya were presented in Chicago. The known positive effects of soya on health were confirmed, but in addition, research was also carried out in new interesting areas, such as the effect of soya on cognitive functioning for instance,” added Christine Debeuf. “In 2006 we expect to see some very interesting papers being published.”
The sixth International Soya Symposium took place in Chicago (United States) between 29 October and 2 November 2005.
You can find more information about the symposium on www.aocs.org/meetings/soy.
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