SPRINGER: Fitness: Questions about soy protein

Many soy-based products are currently hitting the market touting a variety of health benefits.

The U.S. Food and Drug Administration authorized in 1999 that food containing soy could be labeled with the claim that soy protein was found to reduce the risk of coronary heart disease. Since then, the true health benefits of soy have been investigated.

Soy is a rich source of isoflavones, which include genistein, daidzein and glycitein. Isoflavones are a type of phytoestrogen, which are weak nonsteroidal versions of estrogens.

Phytoestrogens have a broad range of health benefits, including a potential role in preventing cancer. Although all these components might sound health-promoting, scientist are still not in agreement.

After a short study, the isoflavones found in soy protein did seem to stimulate breast cell proliferation. However, whether healthy cells or cancerous cells were being stimulated is under question.

Researchers are still unsure of the exact effects soy has on cancer and whether the components of soy are anticancer or cancer-promoting. The American Dietetic Association (ADA) has released its recommendation: "The use of phytoestrogens in the form of dietary soy supplements is discouraged for women who have breast cancer, or who are at a high risk for breast cancer, or who are taking tamoxifen, a hormone-blocking drug that is chemically related to estrogen."

There is a strong movement pushing the benefits of soy in reducing cholesterol and menopause symptoms and increasing bone density. Unfortunately, most of the studies performed up to now have been with small numbers and only for brief amounts of time.

We may not know conclusively for many years as to whether soy is really beneficial to the American diet. True, it is probably a better choice than most processed snack foods but can it really live up to all the claims?

Manufacturers of health-food products have jumped on the soy band wagon. Soy milk and soy-protein products were once only found in specialty stores but are now plentiful in regular grocery stores.

One of the arguments used in promoting soy cites the comparison between the diet habits of Asians to that of Americans. Asian countries tend to have lower incidences of high-cholesterol and cancers and have eaten soy in their diets for centuries.

However, with fast food spreading throughout the world, we may soon see Asian countries battling the same problems as Americans: obesity, cancers, high blood pressure and high cholesterol.

If you are interested in including soy into your diet, plan on experimenting with different products. Some soy milks are flavored and ready to drink. Others, might be better used with other foods such as on dry cereal, in protein shakes, or baking.

Of course, the taste of soy milk might need to be acquired over time. Slowly introduce this new taste to your family by mixing cow and soy milk; eventually switch totally over to soy if the transition is a success.

Other products that are readily available for snacking include: soy protein bars, canned soy meal replacements, and many other products.

Consult with your doctor and explain why you would like to add soy to your diet but are concerned about counteracting current medications or treatments.

Kim Springer and her husband, Mike, are Certified Personal Trainers and owners of Springer Training. They can be reached at 233-9442 or at their Web site www.springertraining.com.