Soya production

Several studies have investigated the role of dietary factors in prostate cancer risk, but results appear inconsistent. Significant effects have not been detected for dietary soya products certain vegetables, beans, fruit, rice and seaweed appear to be protective in some studies, while another has shown no protective effect from seaweed or vegetable consumption. In addition, a number of other risk factors have been shown to be associated with an increased risk of this cancer, including meat and dairy products and carotenoids. 

Thus, it is apparent that soya, some soya products and linseed oil influence blood lipid levels, particularly cholesterol and LDL cholesterol. While the extent of the reduction appears to largely depend on an individual s initial serum cholesterol level, the maximum reductions observed are of the order of 10-15%. For hyperlipidemic individuals this may not be a marked reduction, but such an effect on the general population may well have a beneficial effect on the overall incidence of cardiovascular disease and atherosclerosis. The possibility that non-phytoestrogenic dietary components may contribute to the hypocholes-terolemic properties cannot, however, be discounted. Indeed, certain types of dietary fibre have been shown to have a hypolipidemic effect via their ability to increase faecal excretion rates. 

Soya products contain much less reducing carbohydrate and also lower bound lysine than those from milk moreover, only small amounts of free lysine and glucose were added in the production of soya-crumb. The smaller furosine values from soya products can be explained by these facts. The effect of intensive heat treatment on the formation of furosine is demonstrated by roasted coffee. 

Ireland, P.A., Dziedzic, S.Z., and Kearsley, M.W. 1986. Saponin content of soya and some commercial soya products by means of high-performance liquid chromatography of the sapogenins. 

Defatted soya products. 30 mg/kg in the defatted soya product as sold to the final consiuner. 

Hundreds of foods available in the Netherlands, the United Kingdom, Finland, and Denmark have been analyzed for nickel by HAAS (Ellen et al. 1978, Evans et al. 1978, Koivistoinen 1980, Nielsen and Elyvholm 1984, Veien and Andersen 1986), and in most samples, the nickel content vas <0.5 mg kg h Nickel concentrations in nuts and cocoa ranged up to 5 and 10 mg kg respectively. Eoods vith mean nickel concentrations > 1 mg kg included oatmeal, vheat bran, dried beans, soya products, soup po vder, tea leaves, hazelnuts, peanuts, lucerne seeds, sunflo ver seeds, licorice, spices, cocoa, and dark chocolate. 

A range of fermented soya food products is known (Chen et al., 2012), and Table 18.1 illustrates some important representatives that will be discussed in this chapter. There are several ways to distinguish fermented soya products, for example, by their consistency, their salt content or the type of microorganisms used for their fermentation. In Table 18.1, the products are listed according to consistency sauces are liquid, pastes are semi-solid and another group comprises solid or firm food products. The salt content depends very much on the manufacturing process. Salt has been used traditionally... 

Proteins are responsible for the distinct physical structure of a number of foods, e. g. the fibrous structure of muscle tissue (meat, fish), the porous structure of bread and the gel stracture of some dairy and soya products. 

---