Messina Mark, Duncan Alison, Messina Virginia, Lynch Heidi, Kiel Jessica, Erdman John W
Soy Nutrition Institute Global, Washington, DC, United States.
Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada.
Front Nutr. 2022 Aug 11;9:970364. doi: 10.3389/fnut.2022.970364. eCollection 2022.
Soy is a hotly debated and widely discussed topic in the field of nutrition. However, health practitioners may be ill-equipped to counsel clients and patients about the use of soyfoods because of the enormous, and often contradictory, amount of research that has been published over the past 30 years. As interest in plant-based diets increases, there will be increased pressure for practitioners to gain a working knowledge of this area. The purpose of this review is to provide concise literature summaries (400-500 words) along with a short perspective on the current state of knowledge of a wide range of topics related to soy, from the cholesterol-lowering effects of soy protein to the impact of isoflavones on breast cancer risk. In addition to the literature summaries, general background information on soyfoods, soy protein, and isoflavones is provided. This analysis can serve as a tool for health professionals to be used when discussing soyfoods with their clients and patients.
大豆是营养领域中一个备受争议且广泛讨论的话题。然而，由于在过去30年里发表了大量且常常相互矛盾的研究，健康从业者可能没有足够的能力就大豆食品的使用向客户和患者提供咨询。随着对植物性饮食的兴趣增加，从业者了解该领域实用知识的压力也会增大。本综述的目的是提供简明的文献总结（400 - 500字），并就与大豆相关的广泛主题的当前知识状况给出简短的观点，从大豆蛋白的降胆固醇作用到异黄酮对乳腺癌风险的影响。除了文献总结外，还提供了关于大豆食品、大豆蛋白和异黄酮的一般背景信息。这种分析可作为健康专业人员在与客户和患者讨论大豆食品时使用的工具。
