Soyfoods Offer Benefits for Everyone
Mark Messina, PhD, MS

Director of Nutrition Science & Research

June 21, 2022

Soyfoods Offer Benefits for Everyone• Ancient food – food for the future• Isoflavones (background)
Outline: • Skin health• Breast cancer prevention• Gestational diabetes• Soy Nutrition Institute Global

TO FEED THE WORLDTO FEED THE WORLDLegumes, pulses, beans• Protein-rich• Affordable• Low environmental
footprint

Underutilized
sources ofnutrition

Region% total intakegramsper day Protein Energy

Oceania1221

East Asia

410

Southeast Asia

931South Asia

33115West Asia

1963Caucasus & Central Asia

100Europe

721North Africa

1952

Sub-Saharan Africa

33

125Latin America & Caribbean

34

94North America

1121World

21

63Rawal, V. & Navarro, D. K., eds. 2019. The Global
Economy of Pulses. Rome, FAO

Average per capita
daily consumptionof pulses, and its
contribution toprotein and calorie
intake, by region,
2011–13

Region% total intake
gramsper day Protein Energy

Oceania

1221East Asia

410Southeast Asia

931South Asia

33

115West Asia1963Caucasus & Central Asia

100Europe

721North Africa

1952

Sub-Saharan Africa

33

125Latin America & Caribbean

34

94North America

1121World

21

63Rawal, V. & Navarro, D. K., eds. 2019. The Global
Economy of Pulses. Rome, FAO

Average per capita
daily consumptionof pulses, and its
contribution toprotein and calorie
intake, by region,
2011–13

Region% total intake
grams
per day Protein Energy

Oceania122

1

East Asia

410Southeast Asia

931South Asia

33115West Asia

1963

Caucasus & Central Asia100Europe

721North Africa

1952

Sub-Saharan Africa

33125Latin America & Caribbean

34

94North America

1121World

2163Rawal, V. & Navarro, D. K., eds. 2019. The Global
Economy of Pulses. Rome, FAO

Average per capita
daily consumptionof pulses, and its
contribution toprotein and calorie
intake, by region,
2011–13Underutilized
sources ofnutrition

Why soybeans more sothan other legumes?

Frontiers Nutr 2022

“ … soybeans are well
positioned to meet future
global needs for energy
and protein.”LegumeSoybeansLentils
Great Northern
Kidney beans
Black beans
Mung beans
Peas (green)
Pinto beans
Navy beans
Adzuki beans
Lima beans
Garbanzo beans

Percent calories
ProteinFat
42322827272726252424222247
334432441214

Soybeans arehigher in protein
and fat thanother legumes
Calorically denseProtein Digestibility Corrected Amino Acid Scores (PDCAAS)
Egg white
Milk (casein)
Soy protein isolate
Beef
Pea protein concentrate
Kidney beans
Pinto beans
Rolled oats
Rice
Peanut meal
Whole wheat
Wheat gluten
J Agric Food
AlmondChem 59:
12707, 2011

1.00
1.00
1.00
0.92
0.73
0.68
0.63
0.57 Scores truncated,
0.53 highest score = 1.0
0.52
0.40
0.25
0.23

Fatty Acid Compositionof Soybean Oil
Fatty acid

Percent

Palmitic acid

12.12

Stearic acid

13.92

Oleic acidType

Total(percent)Saturated

16.04

21.63

Monounsaturated

21.63

Linoleic acid

54.41

Linolenic acid

17.93

Polyunsaturated(PUFA)

62.34

Omega
Essential()-----9
-6
-3633 soybean accessions originated from four diverse germplasm collections—
including China, USA, Japan, and Russia—were grown in three locations,Beijing, Anhui, and Hainan for two years Abdelghany et al. Agronomy 10: 2020

NoYes

Environmental
impact of foods

Soy protein
is efficiently
producedProtein delivery efficiency
energy (g protein/MJ)

Plant-based foods: y = 1.3 x + 45; r = 0.91
80
Soybean

Pea
Oat

60

Faba bean

Rye
Other beans

Barley40

Wheat
20 Beetroot
Potato Milk
Vegs
Fruits
GH vegs

0050

Animal-based foods:
r = -0.08

Corn
Egg Chicken
Pork
RiceCheeseSheep
Beef Fish
100

150200250

300

350400Protein content (g protein/kg product)
Gonzalez et al. Food Policy 36 (2011) 562–570

Most
efficientlyproduced
source ofprotein

Global Production (metric tons) of Soybeans
and Pulses for Years 2000 – 2020

400,000,000
350,000,000
300,000,000
250,000,000
200,000,000
150,000,000
100,000,000

50,000,000-Soybeans

Pulses353,463,735

161,308,383

Soybean production can meet global demand
55,831,569
89,821,452

Source: FAOUN (2022). Production of Crops and Livestock Products. FAOSTAT.
Rome, Italy: 3/15/2022 from http://www.fao.org/faostat/en/#home

Wide Range of Foods Produced from SoybeansTempe

EdamameYogurt

NattoSoymilk

Versatile

Miso

Soynuts
Tofu
Concentrated
sources of protein
Isolate, concentrate, flourBurgers

EnergyEnergybarsbars

• Tempe• Tofu• Natto• Miso• Soymilk• Soynuts• Yogurt• Burgers• Energy bars
• Powders

The range of foods produced fromsoybeans constitutes an important
position in historic and contemporary
cuisines, cultures and emerging
consumer trends for plant-based
protein.

Soybeans can help address
future global food needs

Frontiers Nutr 2022

• Calorically dense• High in high-quality protein• High in healthful fat & containboth essential fatty acids• Low environmental footprint• Available• Versatile

Soyfoods Offer Benefits for Everyone• Ancient food – food for the future• Isoflavones (background)
Outline: • Skin health• Breast cancer prevention• Gestational diabetes• Soy Nutrition Institute Global

Uniquely
rich source ofisoflavones

Mean Daily Per Capita Isoflavone Intake<3 mg

Int J Food Sci Nutr 65: 9, 2014
Public Health Nutr 5: 1217, 2002

Traditional soyfoods:
3-4 mg/g protein
1 serving, ~25 mg~40 mgNutr Cancer
55:1, 2006
J Nutr 149:
1208, 2019
AJCN 95:147, 2012

Number of Papers Published Annually(1985-2020) on “Isoflavones”
982

1051 1060 1028

8404865396

1985 1990 1995 2000 2005 2010 2015 2020

YearKey Words• Isoflavones• Genistein• Genistin• Daidzein• Daidzin• Glycitein• Glycitin• EquolSoybean Isoflavones
OH

O1
7

R1

A

Phytoestrogens
2

C
54

R2

O

Isoflavone

R1

B

17-estradiol(estrogen)

OH

R2

Genistein
HOHDaidzein
HHGlycitein OCH3 H% oftotal
5040
10Genistein(Genistein, Daidzein, Glycitein)

OHIsoflavones

O17R1● Soybeans: Uniquely rich source

A2C5R2O4B● Classified as plant estrogens (phytoestrogens)● Phytoestrogens, but different from estrogen● Sometimes effects opposite to estrogen● Sometimes no effects in tissues
affected by estrogenOH

(Genistein, Daidzein, Glycitein)OH

Isoflavones

O17A

R1C5R2● Skin health (wrinkle reduction)● Arterial health (endothelial function)● Menopausal symptoms (hot flashes)● Cognitive function (memory)● Cancer● Breast (early intake)● Prostate2O4BOH

Proposedbenefits

(Genistein, Daidzein, Glycitein)

OHIsoflavones

O17AR1C
5R2● Skin health (wrinkle reduction)● Arterial health (endothelial function)● Menopausal symptoms (hot flashes)● Cognitive function (memory)● Cancer● Breast (early intake)● Prostate2O

4

BOH

Proposedbenefits

Skin Wrinkling
Natural phenomenon due
to a variety of degenerativeenvironmental, genetic, andhormonal influences

AuthorTX(N)

WeeksResultsThomIF+4024

 wrinkles

SkovgaardIF+8024

 wrinkles

Draelos1ISP40

12 wrinkles

Accorsi-Neto2IF30

24

 collagen

Izumi3IF26

12

 wrinkles

Jenkins

IF+20014

 wrinkles

LeeSoy+658

 hydration

Nagino2Soy57

8

 score4IF+=isoflavones+bioactives; ISP=isolated soy protein Soy+= Soy+barley
1No control protein 2No placebo 3PreM 4Morphological score (corneum) JInt Med Res 33: 267, 2005; EJNC 60: 1201, 2005; Cosmetic Derm 20: 202,2007; Clinics 64: 505, 2009; J Nutr Sci Vit 53: 57, 2007; Int J Cosmet Sci 36:22, 2014; J Clin Bio Nutr 57: 156, 2015; Beneficial Microbes 9: 209, 2018

Clinical studies
that evaluatedthe effects of“soy” on skinhealthAuthorTX(N)

Weeks

Results

ThomIF+4024

 wrinkles

Skovgaard

IF+8024

 wrinkles

Draelos1

ISP40

12

 wrinkles

Accorsi-Neto2

IF30

24

 collagen

Izumi3IF26

12

 wrinkles

Jenkins

IF+20014

 wrinkles

LeeSoy+658

 hydration

Nagino2

Soy

57

8

 score4IF+=isoflavones+bioactives; ISP=isolated soy protein Soy+= Soy+barley
1No control protein 2No placebo 3PreM 4Morphological score (corneum) JInt Med Res 33: 267, 2005; EJNC 60: 1201, 2005; Cosmetic Derm 20: 202,2007; Clinics 64: 505, 2009; J Nutr Sci Vit 53: 57, 2007; Int J Cosmet Sci 36:22, 2014; J Clin Bio Nutr 57: 156, 2015; Beneficial Microbes 9: 209, 2018

Clinical studies
that evaluatedthe effects of“soy” on skinhealthExperimental Details:• 8 wks, 57 postmenopausal women• 200 ml/day of fermented orunfermented soymilk containing~40 mg isoflavones

Beneficial Microbes 9: 209, 2018

• Facial skin questionnaire• Morphological analysis of thecorneocytes* of the inner forearm*terminally differentiated keratinocytes
which compose most of the stratum
corneum, the outermost part of theepidermis

nmol/mg creatinine

10080

Soymilk
Fermented soymilk

Urinary Total
Isoflavone Levels in57 Postmenopausal
Japanese Women

60
40
200-20-4048

12

Intake period (weeks)
Beneficial Microbes 9: 209, 2018

Facial Skin Questionnaire Score
Item

Group Wk 0 Wk 8

PostOverallsatisfaction

SM*
FSM**
SMFSM

2.7
2.4
3.0
2.5

3.4
3.3
3.3
3.3

3.1
2.8
2.8
2.7

SMFSMSMFSM

2.9
2.6
2.6
2.3

3.6
3.4
3.4
3.3

3.0
2.9
3.1
2.8

Coarseness

SMFSM

2.6
2.2

3.3
3.1

3.1
2.7

Pigmentation

SMFSM

2.8
2.6

3.5
3.3

3.2
2.9

Dryness
Moisture
Elasticity

Beneficial Microbes 9: 209, 2018

*Soymilk**Fermented soymilk
Scale
1 = bad
5 = good
All differences between wk 0 &wk 8 SS except for dryness (SM)12Morphological Scoresof the Corneocytesof the Inner Forearmin Response to Soymilk
and Fermented Soymilk
in 52 Postmenopausal
WomenScore

Max. 108SM6FSM

4Min. 20

Week 0Week 8Beneficial Microbes 9: 209, 2018

12P<0.001

Score

Max. 10Morphological Scoresof the Corneocytesof the Inner Forearmin Response to Soymilk
and Fermented Soymilk
in 52 Postmenopausal
Women

P<0.001

8SM

6FSM

4Min. 20Week 0

Week 8Beneficial Microbes 9: 209, 2018

Randomized
Controlled Parallel Trial

Raja Sivamani, M.D., M.S., C.A.T.
Integrative Skin Science andResearch

2-year research project$400,000 (USD)Randomized
Controlled Parallel Trial• 24 weeks• Postmenopausal women• 25 g/day soy protein*• 25 g/day casein• Wrinkle depth, collagen,Raja Sivamani, M.D., M.S., C.A.T.
Integrative Skin Science andResearchpigmentation*50 mg isoflavones

Early Soy (Isoflavone) Intake
Decreases Breast Cancer Risk
Proposed in 1995

Proc. So. Exp Biol Med 208: 120, 1995 Carcinogenesis 16: 2833, 1995

CEBP 4: 567, 1995

The most salient feature of
the model is that it identifies
the years before the firstbirth of a child as the mostcrucial in establishing futurerisk of breast cancer.

CEBP 4: 567, 1995

The years before the firstbirth of a child are criticallyimportant in establishing
future risk of breast cancer.

Early Soy (Isoflavone) Intake
Decreases Breast Cancer Risk
● Rodent data

Support● Epidemiologic data
● Proposed mechanisms

Early Soy (Isoflavone) Intake
Decreases Breast Cancer Risk
● Rodent data

Support● Epidemiologic data
● Proposed mechanisms

Childhood and Adolescent Soy Intake and Breast Cancer
Risk: Summary of Retrospective Epidemiologic Studies
Author/Year

Location(N)

Decreasedrisk

Shu, 2001

China

3,015

49%

Wu, 20091

USA34528%

Korde, 20092

USA25060%Baglia, 20163

China

36,29744%

1High-high intake, 0.62; 2Intake 5-11 yo 3Premenopausal BCa.

Ref.
Shu: CEBP;10:483, 2001; Wu: AJCN 89: 1145, 2009; Korde: CEBP
18: 1050, 2009; Int J Cancer 139: 742, 2016

High vs low
soy intake

1 oz

1 cup
1 cup
½ cup
½ cup

Good reason toadvise girls to eat ≥1
serving of soy daily

How to moredefinitively explore
the “early soyintake” breast
cancer hypothesis?

Use of mammography* todetermine breast tissue densityand breast cancer risk
 Density   Cancer risk

*Radiation exposure prevents use in healthy children

Prospective, not retrospective study

Growth and Obesity
Chilean Cohort Study“Girls with a higher intake
of … isoflavones duringpuberty until 2 y after
menarche onset hadsignificantly lower AFGV
[absolute fibroglandularvolume].*”*Reflective of density

Prospective, not retrospective study

Growth and Obesity
Chilean Cohort Study
Girls with higher isoflavone
intake during puberty until 2y after menarche onset hadsignificantly lower breast
tissue density.

“ … the current comparisonsuggests that DXA [dual energy
X-ray absorptionmetry] may
provide a low-radiation option
in evaluating breast density.”
Cancer Epidemiology 35: 188, 2011

Prospective, not retrospective study

Growth and Obesity
Chilean Cohort Study
Girls with higher isoflavone
intake* during puberty until
2 y after menarche onset hadsignificantly lower breast
tissue density.

*Mean isoflavone intake <1.0 mg/d(one serving of tofu provides 25 mg)

Prospective, not retrospective study

Growth and Obesity
Chilean Cohort Study“Girls with a higher intakeof total phytoestrogens andisoflavones* during puberty
until 2 y after menarche onset
had significantly lower AFGV
[absolute fibroglandularvolume].”*Mean isoflavone intake <1.0 mg/d(one serving of tofu provides 25 mg)

Need to replicate
the Chilean study ina high-soy-consuming
population.

Gestational
diabetesGestational Diabetes• Hyperglycemia diagnosed forthe first time during pregnancy• Most common metabolic
disorder of pregnancy• Affects ~10% of women• Possible long-term

adverse effects inmother & offspring

Soy Intake and Risk of Gestational
Diabetes Mellitus: Results of Asian Prospective
Epidemiologic Studies
AuthorCountry

Pang

China

Intakecomparisons
Soy, Tertile 3 vs T1

Relative
95% CI
risk*
0.730.54, 0.99

Wang

China

Soy (g/d) <40 vs ≥40

3.17

1.23, 7.90

Dong

Japan

Isoflavones, Quintile 5vs Q1

0.82

0.70, 0.95

*Adjusted for multiple factors in each study. J Matern Fetal Neonatal Med
2022; BMC Pregnancy Childbirth 2021;21:695; Eur J Nutr 60:897, 2021

Gestational
diabetesMore researchis neededSoyfoods Offer Benefits for Everyone• Ancient food – food for the future• Isoflavones (background)
Outline: • Skin health• Breast cancer prevention• Gestational diabetes• Soy Nutrition Institute Global

Mission
To be a global voiceof soy for humanhealth and nutrition

SNIGlobal.org

Mission
To provide unmatched value tomembers and the industry as thescientific organization leading theway in soy and health research,education, outreach and advocacy.
SNI Global strives to be a leader
in plant protein research andoutreach, with an added focus on
soybean oil.
SNIGlobal.org

Stakeholders
coming together• US farmers• Soy industryStaff andContractors• Julie Ohmen, Chief
Executive Officer• Mark Messina, Directorof Nutrition Science andResearch• Sarah Alsager, Directorof Communications• Food Directions,Regulatory andGovernment Affairs

Scientific Advisory Board
John Erdman, Jr. PhD
Professor Emeritus
Dept. Nutrition and Food Science
University of Illinois

Andrew W Brown, PhD
Assistant Professor
Applied Health Sciences
Indiana University Schoolof Public HealthAlison M. Duncan, PhD
Professor
The Human Nutraceutical
Research Unit
University of Guelph

Priority Areas• Research• Communication/Outreach• Government &regulatory affairs

Recent Peer-ReviewedJournal Publications

Blog Posts (semi-monthly)Handouts

Continue theConversation• Visit the website

SNIGlobal.org• Sign up to be on

our distribution list

• Follow us on social@Soy_Nutrition

media/SoyNutrition• Organizations arewelcome to join/company/soynutrition-institute