Soy and Gastrointestinal Health: A Review

• Published in: Nutrients 2023-04, Vol.15 (8), p.1959
• Main Authors: Belobrajdic, Damien P, James-Martin, Genevieve, Jones, Darren, Tran, Cuong D
• Format: Article
• Language: English
• Subjects: Amino acids; Animals; Beans; Cellulose; Chemical properties; Clinical trials; Colorectal cancer; Colorectal carcinoma; Constituents; Disease; Equol - metabolism; Estrogen; Fatty acids; Fermented food; Food consumption; Gastrointestinal system; Glycine max - metabolism; Health; Health aspects; Health risks; Isoflavones; Isoflavones - pharmacology; Legumes; Meat industry; Medical research; Medicine, Experimental; Metabolites; Microbiomes; Microbiota (Symbiotic organisms); Milk; Mimosaceae; Nutrients; Oligosaccharides; Physiological aspects; Phytochemicals; Phytoestrogens; Phytoestrogens - pharmacology; Plant-based beverages; Plant-based foods; Probiotics; Protein sources; Proteins; Review; Reviews; Soy products; Soya bean milk; Soybean; Soybean Proteins - pharmacology; Soybeans
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu15081959

Soybean is the most economically important legume globally, providing a major source of plant protein for millions of people; it offers a high-quality, cost-competitive and versatile base-protein ingredient for plant-based meat alternatives. The health benefits of soybean and its constituents have largely been attributed to the actions of phytoestrogens, which are present at high levels. Additionally, consumption of soy-based foods may also modulate gastrointestinal (GI) health, in particular colorectal cancer risk, via effects on the composition and metabolic activity of the GI microbiome. The aim of this narrative review was to critically evaluate the emerging evidence from clinical trials, observational studies and animal trials relating to the effects of consuming soybeans, soy-based products and the key constituents of soybeans (isoflavones, soy proteins and oligosaccharides) on measures of GI health. Our review suggests that there are consistent favourable changes in measures of GI health for some soy foods, such as fermented rather than unfermented soy milk, and for those individuals with a microbiome that can metabolise equol. However, as consumption of foods containing soy protein isolates and textured soy proteins increases, further clinical evidence is needed to understand whether these foods elicit similar or additional functional effects on GI health.