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Nutritional and Health Benefits of Soybeans and Micro - enterprise
opportunitiesopportunitiesDr. Kavitha Reddy Rakasi
Director Nutrition CommunicationsNutriTech Consulting Services Pvt. Ltd.
IndiaIndia
Importance of nutrition• Food which is traditionally viewed as nourishment
needed for growth, strength and energy is now considered to have beneficial effects in helpingconsidered to have beneficial effects in helping reduce risk of chronic diseases such as
Cardiovascular disease– Cardiovascular disease– Cancer
Obesity– Obesity– Diabetes
f f Composition of SoybeanNutrients of interest from soybean
Composition of Soybean
4010
5 9
ProteinF t
18
18
Fat Carbohydrate
Protein Fat Carbohydrate
fiber Minerals Moisture
Minerals Vitamins Fiber (soluble & insoluble)Phytosterols (Isoflavones )
Protein
Quantityk b d i h1gram per kg body weight
QualityQuality
Essential amino acid content and their ratioDigestibilityRelevance to Human Requirements
Indian Protein status
Major protein source (cereals accounts for about 75% of protein intake) is of inferiorabout 75% of protein intake) is of inferior quality
India is facing protein calorie malnutritionIndia is facing protein calorie malnutrition
Recent GOI survey suggests that pulses intake is less than RDAintake is less than RDA
Protein Scenario in India
• Majority are vegetarians
• Protein consumed
– Insufficient
– Inferior quality
• Soybeans can play an important role in filling these gaps
Soy as Protein Rich Source
Food Protein %Rice 8Rice 8
Wheat 12Legumes 23Legumes 23
Soy 40Milk 4
Chicken 20Meat 18Eggs 13
PDCAAS
• Amino acid profile testing done at designated labs
• Digestibility testing by the rat nitrogen balance study
PDCAAS l i d t i d di t th FAO/WHO• PDCAAS value is determined according to the FAO/WHO published method
• Reference: Protein Quality Evaluation Report published as FAO Food and Nutrition Paper 51, Rome, 1991
ESSENTIAL AMINO ACID REQUIREMENT PATTERNS (FAO/WHO/UNU)
60
80
100
otei
n
60
80
100
otei
n
Typical Amino Acid Content of Isolated Soy Protein*
2‐ to 5‐Year Old Pattern†
10‐ to 12‐Year Old Pattern†
Adult Pattern†
20
40
60
mg/
g of
Pro
20
40
60
mg/
g of
Pro Adult Pattern†
HIS = Histidine; ILE = Isoleucine; LEU = Leucine; LYS = Lysine; MET + CYS = Methionine + Cystine; PHE + TYR =
0HIS ILE LEU LYS MET +
CYSPHE +TYR
THR TRY VAL0
HIS ILE LEU LYS MET +CYS
PHE +TYR
THR TRY VAL
HIS Histidine; ILE Isoleucine; LEU Leucine; LYS Lysine; MET + CYS Methionine + Cystine; PHE + TYR Phenylalanine + Tyrosine; THR = Threonine; TRY = Tryptophan; VAL = Valine
* Amino acid values for isolated soy protein based on analysis of SUPRO® Brand Isolated Soy Protein provided by Protein Technologies International.
† Suggested pattern of requirements from Energy and Protein Requirements, Report of the Joint FAO/WHO/UNU Expert Consultation. Technical Report Series No. 724, 1985.
Soy Protein 1.00
PDCAAS of Some Food ProteinsSoy Protein 1.00Casein and Whey 1.00Egg white 1.00ggBeef Protein 0.92Pea Protein 0.73Peanut meal 0.52Rice 0.47Corn 0.42Whole Wheat 0.40h lWheat Gluten 0.25
Soybean Oil
61% Polyunsaturated fat61% Polyunsaturated fat
24% Monounsaturated fat
15% Saturated fat15% Saturated fat
Malnutrition and soy
• 1200 Children (1-2 Years)• Duration – 12 Months• Groups
– Group 1 – 62gm of SPI mix (17 gm)– Group 2 – Controlp– Group 3 – 62gm of SPI mix (14 gm)– Group 4 – ICDS diet (12 gm)p ( g )
Results
• Significant improvement in• Significant improvement in – Alleviating malnutrition
Improvement in hemoglobin content– Improvement in hemoglobin content– Improvement in anthropometric measurement
I t i iti biliti– Improvement in cognitive abilities– Decrease in morbidity
Feeding Programs
• School Lunch Program
– India feeds 58,103,538 children , ,in 503,896
– Indian soy industry convinced at five states to include soy inat five states to include soy in these feeding programs;
– Conducted at least 100 soyConducted at least 100 soy demonstrations
• Successfully convinced state run id ti l h l ( 500) tresidential schools (~500) to
include soy foods
India and Heart Problems
• Heart diseases• In 2002, India > China > Russian federation.• By 2020, 60% of the world’s heart patients will beBy 2020, 60% of the world s heart patients will be
Indians– Sedentary life styley y– Obesity– Diabetes– Stress
Recent Meta‐Analyses Confirm Cholesterol Lowering fProperty of Soy Protein
Anderson, Zhan & Ho, Balk, 2005 Reynolds, Harland & Solae, 2008Solae, 2009
(meta-
41995 2005 (AHRQ) 2006 Haffner, 2008 (descriptive) analysis)
s
-4
0
ma
Lipi
ds
-8
s in
Pla
sm
16
-12
Cha
nges
N t TC Ch
-20
-16
mg/
dL Net TC Change
Net LDL-C ChangeNet HDL-C Change
-24Net TG Change
The FDA ClaimThe US Food & Drug Administration has recently (October 26th 1999) endorsed a health claim on relationship between consumption of soy protein.
The health claim says that “25 grams of soy protein a day as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease”.
American Heart AssociationAmerican Heart Association (AHA) experts announcedAmerican Heart Association (AHA) experts announced their official recommendations for consumers to eat more soya protein, in order to lower their cholesterol and the risk of heart diseaseand the risk of heart disease. “There is increasing evidence that consuming soya protein may help lower blood cholesterol levels inprotein may help lower blood cholesterol levels in some people with elevated cholesterol levels and may provide other cardiovascular benefits”. Circulation: Journal of American Heart Association November 14Journal of American Heart Association, November 14, 2000
Rigorous Science Results in World-Wide Heart Health Claims
• Heart Health Leadership * Meta analysis manuscriptHeart Health Leadership– 152 Human Clinical Studies identified, reviewed
and ranked– 46 of the High & Moderate Quality studies were the
basis of this meta analyses*
Meta‐analysis manuscript submitted for publication
basis of this meta-analyses*– Japan (1996)– United States (1999)– United Kingdom (2002)United Kingdom (2002)– South Africa (2002)– The Philippines (2004)– Brazil (2005) – Indonesia (2005)– Korea (2005)– Malaysia (2006)
Chil (2006)– Chile (2006)– Colombia (2008)
Soy Isoflavones and Cancer
• Breast Cancer and Prostrate Cancer– Antioxidant activity of isoflavones:
• At concentrations from 5 – 50 μM genistein inhibits the growth of a wide range of cancer cells including hormone dependentcancer cells including hormone dependent & independent breast and prostate cancer cells
– Blocks estrogen receptors: cancer cell activity reducesInhibits certain enzymes in the cancer cell– Inhibits certain enzymes in the cancer cell
Osteoporosis and Bone Health
World wide 30-40 % of women and 13 % of men have life time risk of fracture due to OsteoporosisRisk factors
High intake of protein, especially animal proteinIntake of diets with low calcium contentRapid bone loss due to estrogen deficiency
Soy Protein, Isoflavones, and Bone Health
• Soy proteincalcium excretion– calcium excretion
• 1 g soy for 1 g animal protein may dietary calcium needs by 5-10 mg/d*y y g
• Soy isoflavones– Inhibit bone resorptionInhibit bone resorption– Stimulate bone formation
All i ti f l di t t• Alleviation of menopausal distress symptoms*Nutrition 13: 664, 1997; J Lab *Nutrition 13: 664, 1997; J Lab ClinClin Med 125, 15, 1994Med 125, 15, 1994
Diabetes Figures In Indiag
• Diabetes• Diabetes• India - No.1 Rank
Growth 79 4 million 2030 from 31 7 million in• Growth -79.4 million 2030 from 31.7 million in 2000.
Soy and Diabetes
Soybeans have a low glycemic index (18-25)
Soybeans are high in fiber
A vegetarian diet has been shown to decrease the workgload of the kidney and may help to prevent and treatdiabetic kidney disease
Summary: Soy Protein• Soy protein is a high‐quality protein with an excellent nutritional
profile
d h l h l h b f• Soy protein is associated with several health benefits:
– Heart health
• Eleven countries currently have authorized health claimsEleven countries currently have authorized health claims
– Cancer risk reduction
– Low Glycemic Index
• Anemia : Studies have shown that hemoglobin levels improved in
children who have been given soy protein (Efficacy of soy protein isolate b d f d i i i i th t iti l t t f l i h d hild (1 2 )based food mix in improving the nutritional status of malnourished children (1‐2 yrs)
2001)
Isoflavones
• Plant sterols that are present in soybeans and come along with proteinalong with protein
• They exhibit several beneficial effects cancer risk reducing– cancer risk reducing
– heart problem risk reductionll i ti f l di t t– alleviation of menopausal distress symptoms
Entrepreneur Development Programs
• Conducted to generate interest among entrepreneurs
• Talk about soy products in detail
• Conduct training courses
Training
Texturized Soy Protein (TSP)
Popular and economical
L i t t tLow moisture content
250 big and small units250 big and small units 350,000 tonnes production
ProductsProductsNuggets, granules, extruded snacks, breakfast cereals
Soy Drink and Tofu
Excellent alternate for lactose i t l tintolerant
Soy cow units 250Soy cow units 250
Medium scale units 6, large 3
Tofu C b k t d t h lCan be marketed at schools, hospitals, health clubs etc
Soy Fortified Noodles
Protein content increases from 10 14%to14%
Yield almost increases up to 25%
Breakage losses reduced while drying
R d (60%) dditi i fReduces (60%) egg addition in case of egg noodlesProject cost:
Approx. 4 lakhs
Soy Nuts
Relatively simple technology
Market potentialOne of the fast moving productsOne of the fast moving productsIntroduced in 2002, more than 40 manufacturers
Project cost: Approx. 2 lakh Rs including packaging machine
Protein Supplements
• Weight reduction programsg p g
• Body buildingBody building
• Performance nutritionPerformance nutrition
Fortification of Wheat Flour with Soy Flour
Wheat flour can be substituted up to p10% with defatted soy flour
More than 20 brands are available throughout country
Inclusion in bakery goods
Fortification of Gram Flour with Soy Flour
Gram flour can be substituted up to 20% with defatted soy flourGram flour can be substituted up to 20% with defatted soy flourSoy flour is much cheaper when compared to besan.Improved protein contentS b b l il d i f iSoy absorbs less oil during frying
Contact sessions
• Food business seminars– Entrepreneurs interact
• Participating in food exhibitions• Participating in food exhibitions– Showcasing soy food
products– Sampling of products
Exhibitions
Demonstrations• Soy benefit lectures cum
recipe demos to women’srecipe demos to women s clubs
• Soy cooking demos at hotel management institutionsg
• Health seminars for doctors and dieticians
School programs
PDCAAS Determination
• Protein value• Amino Acid content• True Digestibility – determined by rat nitrogen balance studyTrue Digestibility determined by rat nitrogen balance study• Calculations
– AA content is expressed as mg/g protein– Calculate the Amino Acid Score*– Calculate PDCAAS**
• PDCAAS scores of greater than 1 are truncated to 1
*Amino Acid Score (AAS) = amino acid content of test protein/Ref AA patternfor 2-5 year old child**PDCAAS = AAS x True Digestibility
Reference: Protein Quality Evaluation Report published as FAO Food and Nutrition Paper 51, Rome, 1991
Soy Protein & Glucose Response
C t ll d f di t di h th t t i i d b ttControlled feeding studies show that soy protein is as good as or better than other high quality proteins in its effect on fasting blood glucoseand/or insulin levels.
Blood Glucose was lower in subjects who consumed soy proteinBlood Glucose was lower in subjects who consumed soy protein compared to those who consumed cod protein and was not different from milk protein. Serum Insulin was lower in subjects who consumed soy protein compared to those who consumed milk protein and was notcompared to those who consumed milk protein and was not different from cod protein.
Mean Increments in Arm, Chest and Head Circumferences
ON
ON
TRITIO
TRITIO
ALN
UT
ALN
UT
RADES
RADES
T IN M
T IN M GR
GR
SHIFT
SHIFT
Mean Hemoglobin Levels of the Children
Soy Protein and Heart Health• For every 1% decrease in serum cholesterol there is a 2‐3% reduction
in the rate of CHD (AHA*).
• The totality of evidence on “Soy Protein & Cholesterol Lowering” suggests,
– As part of a healthy diet, a 4 ‐ 6% reduction in serum cholesterol with soy protein ‐ as observed in this meta‐analyses ‐ can make a significant & meaningful contribution to reducing the risk of Coronary Heart Disease.
*Rosamond W Circulation 2008 117 e25*Rosamond W. Circulation 2008:117:e25.
Anti‐angiogenesis
• Inhibits new blood vessel• Inhibits new blood vessel growth
• Oxygen
• Nutrients
PNAS 90: 2690, 1993; CR 57: 2916, 1997; Anticancer Res 20: 1691, 2000 (in vivo)PNAS 90: 2690, 1993; CR 57: 2916, 1997; Anticancer Res 20: 1691, 2000 (in vivo)
The First Limiting AA
B d f H H St i U i it fBorrowed from H. H. Stein, University of Illinois, National Soybean Research Laboratory
Fatty Acid Composition of Edible Oils
16:0 18:0 18:1w9 18:2w6 18:3w3
S fl 5 5 5 0 20 5 69 0Sunflower 5.5 5.0 20.5 69.0 -
Soybean 12.0 4.0 23.0 53.0 8.0y
Peanut 14.0 3.0 43.0 34.0 -
Rapeseed 5.0 2.0 59.0 26.0 10
P l 33 0 4 5 50 0 11 0Palm 33.0 4.5 50.0 11.0 -
Soy oil is one of the few good l t f 3 f tt
Soy oil is one of the few good l t f 3 f ttplant sources of omega‐3 fatty
acidsplant sources of omega‐3 fatty acids
Soy Protein: CHD Risk
S t i / th t bl t i dSoy protein/other vegetable protein decrease cholesterol
Soy protein binds bile acidsSoy protein binds bile acids7 S globulin fractions may affect liver LDL receptorsreceptors
Genistein, daidzein are the two major isoflavones i
Soy Isoflavones
in soyThey decrease the oxidation of LDL cholesterol (antioxidant activity)( y)They have anti-thrombotic activityThey promote vascular health
OxidantInitial damageTo one LDLmolecule
ProgressiveOxidative stress toOther molecules
Blood vessellining injury
The green line ( ) indicates where soy isoflavones break the chain reaction of LDL oxidation
Large variation in breast cancer incidence and mortality rates worldwidey
Epidemiologic studies in Asian populations consistently show that soy is protective against breast cancer. Butler et al. Am J Clin Nutr 2010 Lee et al Am J Clin Nutr 2009
– However, soy intake is shown to be unrelated to b t i k ti i t di
Nutr. 2010, Lee et al. Am J Clin Nutr. 2009
breast cancer risk or prevention in studies conducted in low-soy-consuming Western populations.
– The potential beneficial effect of soy against breast cancer may require that women consume levels of soy typical in Asian dietssoy typical in Asian diets.