This document discusses the role of soy protein in nutrition and health. It provides information on soy protein quality and its health benefits, including reducing the risks of diabetes, heart disease, cancer, and improving bone health and menopause symptoms. Soy protein is a high-quality complete protein that is easy to digest and has an amino acid profile comparable to animal proteins. It may help manage blood sugar levels, lower cholesterol, and reduce cancer risks due to its antioxidant compounds. Replacing other proteins with soy protein in the diet can therefore provide numerous health advantages.

1. Role of Soy Protein
in Nutrition & Health

3. Presentation Outline
• Nutrition and Functional foods
• Soy Protein Quality
• Health Benefit Overview
– Diabetes
– Heart health
– Cancer
– Bone Health and Menopause
Symptoms
• Summary

4. How Important is Nutrition?
• Essential nutrients: to maintain body functions
• Usually nutrition reminds us of what we should
avoid or restrict (Saturated fat, cholesterol,
sodium etc)
• The other side of the nutrition coin is what we
should eat, which in today’s context is probably
more important

5. Functional Foods
• These are foods that may have the potential to prevent
disease or be used as part of disease treatment or
management
• These are foods which in general promote better health
(Foods which have good amount of protein and good
quality protein, foods that have calcium, foods that have
good amount of fiber etc)
• “Foods that by virtue of physiologically active food
components, provide health benefits beyond basic
nutrition”
International Food Information Council

6. Importance of Functional Foods
• Food which is traditionally viewed as
nourishment needed for growth, strength
and energy is now considered to have
beneficial effects in helping reduce risk of
chronic diseases such as
– Cardiovascular disease
– Cancer
– Obesity
– Diabetes

7. What Consumers Want!
Unprecedented consumer focus on Taste and Health
Taste
Brand
Health
Price
Packaging
Convenience Other
67%
59%
54%
52%
39%
27%
6%

8. Presentation Outline
• Nutrition and Functional foods
• Soy Protein Quality
• Health Benefit Overview
– Diabetes
– Heart health
– Cancer
– Bone Health and Menopause
Symptoms
• Summary

9. Composition of the Soybean
40% Protein
15% Sugars &
Oligosaccharides
15% Dietary Fiber
20% Oil
10% Other
storage proteins
sucrose, raffinose, stachyose
soluble & insoluble fiber
lecithin, sterols, vitamin E
moisture, ash
whey proteins
isoflavones saponins
SolaeTM and the Solae logo are trademarks of Solae, LLC

10. Protein
• Quantity
– 1gram per kg body weight
• Quality
– Essential amino acid content and their ratio
– Digestibility
– Relevance to Human Requirements

11. Protein Functions
• Body building and repair
• Enzyme and hormones
• Immunity
• Cell functions
• Nails and hair etc

12. Protein Digestibility-Corrected
Amino Acid Score (PDCAAS)
• Amino acid profile testing done at designated
labs
• Digestibility testing by the rat nitrogen
balance study
• PDCAAS value is determined according to
the FAO/WHO published method
Protein Quality Evaluation Report published as FAO
Food and Nutrition Paper 51, Rome, 1991

13. PDCAAS Determination
• Protein value
• Amino Acid content
• True 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 pattern
for 2-5 year old child
**PDCAAS = AAS x True Digestibility
Protein Quality Evaluation Report published as FAO Food and Nutrition Paper 51, Rome, 1991

14. • Values for SUPRO® Brand Isolated Soy Protein provided by Solae as determined
through actual analysis.
• † Protein Quality Evaluation, Report of the Joint FAO/WHO Expert Consultation.
• Rome: FAO Food and Nutrition Paper No. 51, 1991.
Product PDCAAS
Isolated Soy Protein* 1.00
Casein 1.00
Egg White 1.00
Beef 0.92
Pea Flour 0.69
Kidney Beans (Canned) 0.68
Pinto Beans (Canned) 0.63
Peanut Meal 0.52
Rice 0.47
Whole Wheat 0.40
Wheat Gluten 0.25
PDCAAS of Selected Foods†

15. Bioactive Peptides
• Bioactive peptides may be present in
independent entities or encrypted in the native
protein
• It is known that during digestion in the GI tract or
during Food Processing, these peptides are
released from the parent protein and these act as
regulatory compounds with hormone like
activities
• Food derived bio-active peptides commonly
contain 2 to 9 amino acids. However, this range
may extend to 20 or more amino acids.
• Lunacin, a food derived peptide with anticancer
bioactivity contains 43 amino acids

16. Soy Protein
• Complete protein with all the essential
amino acids is therefore essential
• Most animal proteins are closer to
complete proteins
• Do we take our daily requirement of
complete proteins? Even if we are non-
vegetarians?

17. What is Soy Protein Isolate
Aqueous
Extraction
of Sugars
Drying
SOY PROTEIN
CONCENTRATE*
(60-65%)
Alcohol
Extraction
of Sugars
Solvent
Removal
SOY PROTEIN
CONCENTRATE*
(60-65%)
Protein
Precipitation
Aqueous
Extraction
of Sugars
Drying
SOY PROTEIN
ISOLATE
(>90%)
DEFATTED
FLAKES
Grinding
and Sizing
SOY
FLOUR*
(52%)
Isoflavones
* Can Be Manufactured in Texturized Soy Protein (TSP) Products.
Soy Fiber
Soybeans (40%)
Oil

18. Presentation Outline
• Nutrition and Functional foods
• Soy Protein Quality
• Health Benefit Overview
– Diabetes
– Heart health
– Cancer
– Bone Health and Menopause
Symptoms
• Summary

19. Diabetes Figures
• Diabetes
• India - No.1 Rank
• Growth -79.4 million 2030 from 31.7
million in 2000.
– Currently estimated to be about 50 million

20. Glycemic Index (GI)
• High GI foods
– Food cravings
– Disordered eating patterns
– Repeated surges and falls in blood-glucose
("sugar spikes")
• Low GI foods
– Reduced appetite
– Lower energy intake
– Aids in weight loss and weight management

21. How does protein help reduce appetite?
• Protein stimulates “Satiety Hormones”
• Cholescystokinin
– The ingestion of protein is known to stimulate the gut
hormone, cholecystokinin (CCK) in animals
– Release of CCK suppresses food intake by inducing a
feeling of satiety in animals
– The major protein component of soy protein (-conglycinin)
stimulates CCK release and subsequently suppresses food
intake
• Reduced glycemic index
– Low-glycemic index foods provide greater satiety and
reduced hunger compared to high-glycemic index foods
– Soy protein is a low glycemic index food

22. Presentation Outline
• Nutrition and Functional foods
• Soy Protein Quality
• Health Benefit Overview
– Diabetes
– Heart health
– Cancer
– Bone Health and Menopause
Symptoms
• Summary

23. Heart Problems Figures
• Heart diseases
• In 2002, India > China >
Russian federation.
• By 2020, 60% of the world’s
heart patients will be Indians

24. Soy Protein and Cholesterol
Maintains
HDL
“Healthy”
Cholesterol
Meta-Analysis: 38 Clinical Studies on Soy and Blood Lipids,
Anderson, NEJM 1995;333:276-282
Reduces
Total
Cholesterol
4-9%
Reduces
LDL
“Lousy”
Cholesterol
6-12%

25. The FDA Claim
The US Food & Drug Administration has
(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”.

26. American Heart Association
American 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 disease.
“There is increasing evidence that consuming soya protein
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 14, 2000

27. Soy Protein: CHD Risk
 Soy protein/other vegetable protein
decrease cholesterol
 Soy protein binds bile acids
 7 S globulin fractions may affect liver LDL
receptors

28. 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

29. Presentation Outline
• Nutrition and Functional
foods
• Soy Protein Quality
• Health Benefit Overview
– Diabetes
– Heart health
– Cancer
– Bone Health and Menopause
Symptoms
• Summary

30. • Breast Cancer and Prostrate Cancer
– Antioxidant activity of isoflavones:
• At concentrations from 5 – 50 M genistein
inhibits the growth of a wide range of
cancer cells including hormone dependent
& independent breast and prostate cancer
cells
– Blocks estrogen receptors: cancer cell
activity reduces
– Inhibits certain enzymes in the cancer cell
Soy and Cancer

31. Presentation Outline
• Nutrition and Functional
foods
• Soy Protein Quality
• Health Benefit Overview
– Diabetes
– Heart health
– Cancer
– Bone Health and
Menopause Symptoms
• Summary

32. Osteoporosis and Bone Health
• World wide 30-40 % of women and 13 %
of men have life time risk of fracture due
to osteoporosis
• Risk factors
• High intake of protein, especially animal
protein
• Intake of diets with low calcium content
• Rapid bone loss due to estrogen deficiency

33. Study Conducted at All Indian Institute of Medical Sciences, 2006
Effect of Soy on Alleviating Menopause
Problems

34. Summary: Soy Protein
• Soy protein is a high-quality protein with an
excellent nutritional profile
• Promotes growth
• Soy protein is associated with several health
benefits:
– Manging diabetes
• Low Glycemic Index
– Promotes Heart health
– Cancer risk reduction
– Helps in managing osteporosis
– Alleviating menopause symptoms
• Reducing Anemia

35. NutriPlus
• Balanced Protein Supplement for kids and
adults
• Better tasting product
• Added with DHA
– Good for the brain and heart
– DHA is critical nutrient for growth and functional
development of brain, improves learning ability
and visual acuity
• Provides L-Lysine
– indispensable amino acid that cannot be
synthesized in the body
– Limiting in Indian diets
• Quality proteins (Combination of soy & milk)