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Modern Applications for an Ancient Bean: Soybeans and the Prevention and Treatment of Chronic Disease¹

1543 Lincoln Street, Port Townsend, WA 98368

Soybeans have played an integral part in Asian culture, both as a food and as a medicine, for many centuries. In the West, soybeans are best known for their protein content but increasingly, soyfoods are being recognized as having potential roles in the prevention and treatment of chronic diseases, most notably cancer and heart disease. There are also potential roles for soyfoods with respect to osteoporosis and kidney disease. Although more research is needed, the existing database on the health effects of soyfood intake is quite extensive and clearly warrants greater recognition by the research and clinical communities. Given the ease with which soyfoods can be incorporated into the diet, be it via the traditional soyfoods such as tofu and soymilk, or the more modern soy protein products, such as soy isolates, concentrates and flours, soyfoods may be able to have a significant beneficial impact on public health.

KEY WORDS: • isoflavones • soyfoods • cancer • heart disease • osteoporosis • kidney disease • protein • chronic disease • soybeans

¹ Presented at the First International Symposium on the Role of Soy in Preventing and Treating Chronic Disease, held in Mesa, AZ, February 20–23, 1994. The symposium was sponsored by Protein Technologies International, the soybean growers from Nebraska, Indiana, and Iowa and the United Soybean Board. Guest editors for this symposium were Mark Messina, 1543 Lincoln Street, Port Townsend, WA 98368, and John W. Erdman, Jr., Division of Nutritional Sciences, University of Illinois, Urbana, IL 61801-3852.

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