Soya isoflavones: a new and promising ingredient for the health foods sector

Isoflavones are phytoestrogens, they have a structural/functional similarity to human estrogen and have been consumed by humans world-wide throughout history. Of all plant estrogens, soy isoflavones have been studied most. Because of the extensive consumption of soy-foods in Asia and Japan, there is reasonably knowledge on long-term safety aspects, as well as on possible interactions between soy isoflavone consumption and disease prevention. In Asian countries, soy-isoflavone intake is estimated to range from 20-100 mg/day. The Western population, however, consumes much less. A comparison of populations on a high isoflavone intake with the normal Western population highlights a lower mortality rate and lower incidence of heart disease, type 11 diabetes, osteoporosis and certain cancers. If it is true that regular consumption of isoflavones may help to reduce the risk of certain diseases, then this is a good reason to educate people to consume isoflavone-rich foods. Based on the availability of extracted soy isoflavones it is now possible to study the effect on relevant bio-markers in controlled clinical trials. A confirmation of safety and efficacy is important for the establishment and legal/public acceptance of compound related health claims. Recent studies on the effect of isoflavones on heart health, bone health and post-menopausal symptoms, indicate positive effects that are highly attractive to the functional foods market. Further independent studies are required to substantiate health benefit claims. (C) 2002 Elsevier Science Ltd. All rights reserved.