The nutritional quality of soy protein products is affected by the processing conditions employed in their manufacture. Heat treatment during processing serves to inactivate the inhibitors of trypsin and chymotrypsin, enzymes which play a key role in the digestion of protein in animals. In the processing of defatted soy flour to prepare a soy protein isolate, generally no heat treatment is used...

Six isonitrogenous, isocaloric diets containing commercially defatted, toasted and lightly toasted soy flours (SF) (diets 1 and 2) and four soy protein concentrates (SPC) (diets 3-6) as replacements for 40% of animal protein were fed to satiation to juvenile shrimp (Penaeus vannamei) for 10 weeks. The SPCs used in diets 3 and 5 were chemically modified products with reduced trypsin inhibitor (T...

Epidemiological and pathological data suggest that thyroid cancer may well be an estrogen-dependent disease. The relationship between thyroid cancer risk and dietary phytoestrogens, which can have both estrogenic and antiestrogenic properties, has not been previously studied. We present data from a multiethnic population-based case-control study of thyroid cancer conducted in the San Francisco ...

BACKGROUND Isoflavones from soybeans may provide some beneficial impacts on postmenopausal health. The purpose of this study was to compare the pharmacokinetics and bioavailability of plasma isoflavones (daidzein and genistein) after a single dose of orally administered soy beverage and soy extract capsules in postmenopausal Thai women. METHODS We conducted a randomized two-phase crossover ph...