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.