Les aliments au soja: consommation en France, qualités nutritionnelles et donneés scientifiques récentes sur la santé

Abstract

Today, 4 French people out of 10 eat soyfoods. Consumers have adopted them in their diet, without changing their habits, because they consider them natural and healthy. The non-users are waiting for more information (geographical origin, nutritional benefits). The consumption is relatively new and is expected to grow in the coming years. Soyfoods produced from soybeans provide high quality proteins, unsaturated fatty acids, fibres, vitamins and minerals. Soybeans contain isoflavones, much of which is lost during the production of soyfoods, which contain between 1 and 3 mg per g protein. The current consumption of soyfoods is largely consistent with the maximum intake of 1 mg/kg/day recommended by the Afssa in 2005. Infant development with formulas based on soy protein is similar to that observed with those based on cow milk or with breast milk, on all studied parameters (growth, bone health and metabolic, reproductive, endocrine, immune and neurological functions). Soyfoods may have a protective effect against the risk for breast cancer (probably due to isoflavones), particularly if the consumption starts early, before adolescence. In women with breast cancer history, soyfoods can be integrated in the diet. Introduce soyfoods in the diet also helps to maintain cardiovascular health, because of their favorable effect on LDL-cholesterol, endothelial function and potentially on blood pressure.