Messina M
J Nutr. 1995 Mar;125(3 Suppl):567S-569S. doi: 10.1093/jn/125.3_Suppl.567S.
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.
几个世纪以来，大豆在亚洲文化中一直扮演着不可或缺的角色，既是食物也是药物。在西方，大豆最出名的是其蛋白质含量，但越来越多的人认识到，大豆食品在预防和治疗慢性病方面具有潜在作用，尤其是癌症和心脏病。大豆食品在骨质疏松症和肾脏疾病方面也有潜在作用。尽管还需要更多的研究，但现有的关于大豆食品摄入量对健康影响的数据库相当广泛，显然值得研究和临床界给予更多认可。鉴于大豆食品很容易纳入饮食中，无论是通过传统的大豆食品如豆腐和豆浆，还是更现代的大豆蛋白产品，如大豆分离蛋白、浓缩蛋白和大豆粉，大豆食品可能对公众健康产生重大有益影响。
