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Cited by 561Phytoestrogen effects and researchNutritional Studies and DietSoybean genetics and cultivation

The DOI matches its Crossref record; 434 of the 446 references it cites were found in a registry or an index, and 1 are not checked yet.

Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature

Open access
Messina, Mark·2016·Nutrients
DOI 10.3390/nu8120754PMC PMC5188409
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Abstract

Soyfoods have long been recognized as sources of high-quality protein and healthful fat, but over the past 25 years these foods have been rigorously investigated for their role in chronic disease prevention and treatment. There is evidence, for example, that they reduce risk of coronary heart disease and breast and prostate cancer. In addition, soy alleviates hot flashes and may favorably affect renal function, alleviate depressive symptoms and improve skin health. Much of the focus on soyfoods is because they are uniquely-rich sources of isoflavones. Isoflavones are classified as both phytoestrogens and selective estrogen receptor modulators. Despite the many proposed benefits, the presence of isoflavones has led to concerns that soy may exert untoward effects in some individuals. However, these concerns are based primarily on animal studies, whereas the human research supports the safety and benefits of soyfoods. In support of safety is the recent conclusion of the European Food Safety Authority that isoflavones do not adversely affect the breast, thyroid or uterus of postmenopausal women. This review covers each of the major research areas involving soy focusing primarily on the clinical and epidemiologic research. Background information on Asian soy intake, isoflavones, and nutrient content is also provided.

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  1. Takahashi, 1983, Comparison of nutritive values between soy protein isolate and tofu, Nutr. Sci. Soy Protein, 4, 93
  2. Babji, 2010, Protein quality of selected edible animal and plant protein sources using rat bio-assay, Int. Food Res. J., 17, 303
  3. Pian, 1930, Biological value of the proteins of mung bean, peanut and bean curd, Chin. J. Physiol., 4, 431
  4. Lamartiniere, 2000, Genistein: Mammary cancer chemoprevention, in vivo mechanisms of action, potential for toxicity and bioavailability in rats, J. Women’s Cancer, 2, 11
  5. Palomares, 2004, Effect of soy isoflavones on breast proliferation in postmenopausal breast cancer survivors, Breast Cancer Res. Treat., 88, 4002
  6. Draelos, 2007, Oral soy supplementation and dermatology, Cosmet. Dermatol., 20, 202
  7. Harris, R.S., Marrian, G.F., and Thimann, K.V. (1954). Vitamins and Hormones, Academic Press.

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Metadata

Authors
Messina, M.
Affiliations
Nutrition Matters, Inc., 26 Spadina Parkway, Pittsfield, MA 01201, USA
Corresponding author
Messina, Mark
ORCID
Messina, Mark
Venue
Nutrients
Publisher
MDPI AG
Published
2016-11-24
Volume
8
Issue
12
Pages
754
ISSN
2072-6643 (ISSN-L)
DOI
10.3390/nu8120754
PMC
PMC5188409
OpenAlex
W2553807112
Cited by
537
References
446
Citations by year
2026: 63 · 2025: 86 · 2024: 58 · 2023: 53 · 2022: 61 · 2021: 57 · 2020: 68 · 2019: 37 · 2018: 30 · 2017: 21
FWCI
4.61
Type
journal article
Language
en
Open access
Licence
Locations
  • Nutrients (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Phytoestrogen effects and research
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Soybean genetics and cultivation
Keywords
isoflavones, phytoestrogens, selective estrogen receptor modulators, chronic disease prevention, coronary artery disease, breast cancer, prostate cancer, hot flashes, menopausal symptoms, renal function, depressive symptoms, skin health, postmenopausal women, nutrient content
MeSH terms
Breast Neoplasms, Female, Heart Diseases, Humans, Legislation, Food, Male, Prostatic Neoplasms, Soy Foods

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