Messina M, Messina V
Division of Cancer Prevention and Control, National Cancer Institute, Bethesda, MD 20892.
J Am Diet Assoc. 1991 Jul;91(7):836-40.
The United States produces approximately half of the world's soybeans. Although most of what is produced is used as animal feed, soy-protein products (eg, soy-protein flour, concentrates, and isolates) are used extensively by the food industry, primarily for their functional characteristics, such as emulsification. During the past decade, however, there has been a marked increase in the use of both traditional soyfoods, such as tofu and soymilk, and second-generation soyfoods, products which generally simulate familiar American dishes. Recently, attention has focused on the possible role of soybean consumption in reducing cancer risk. Soybeans contain, in relatively high concentrations, several compounds with demonstrated anticarcinogenic activity. Two of these compounds--protease inhibitors and phytic acid--have traditionally been viewed as antinutrients. The scientific community has begun to appreciate the potential importance of nonnutritive dietary compounds (phytochemicals) in foods such as soybeans. Dietitians need to become more aware of the phytochemical content of foods and the possible effect of phytochemicals on health and disease.
美国生产了全球约一半的大豆。虽然所产大豆大部分用作动物饲料，但大豆蛋白产品（如大豆蛋白粉、浓缩物和分离物）被食品工业广泛使用，主要是因其功能特性，如乳化性。然而在过去十年中，传统大豆食品（如豆腐和豆浆）以及第二代大豆食品（通常模拟常见美国菜肴的产品）的使用量都显著增加。最近，人们的注意力集中在食用大豆在降低癌症风险方面可能发挥的作用上。大豆含有几种具有已证实抗癌活性的化合物，且含量相对较高。其中两种化合物——蛋白酶抑制剂和植酸——传统上被视为抗营养物质。科学界已开始认识到非营养性膳食化合物（植物化学物质）在诸如大豆等食物中的潜在重要性。营养师需要更加了解食物中的植物化学物质含量以及植物化学物质对健康和疾病可能产生的影响。
