Isoflavone-rich soy protein isolate attenuates bone loss in the lumbar spine of

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Soy Isoflavones Reduce Bone Loss In Perimenopausal Women

A DGReview of : " Isoflavone-rich soy protein isolate attenuates bone loss in the

lumbar spine of perimenopausal women "

American Journal of Clinical Nutrition

09/01/2000

By Elda Hauschildt

Isoflavone-rich soy helps reduce bone loss from the lumbar spine in women during

the transition to menopause.

Isoflavones are found predominantly in soy products. US researchers note that

these estrogen-like substances are structurally and functionally similar to 17

beta-estradiol.

A total of 69 perimenopausal women participated in a randomised, double-blind

study. Researchers wanted to determine the effects of 24 weeks of consuming soy

protein isolate with isoflavones on bone loss in women during menopausal

transition.

Three treatment groups were compared. One group of 24 women consumed 80.4

milligrams per day of isoflavone-rich soy protein in the form of aglycone

components. Aglycone components are the unconjugated parent forms of the

isoflavones.

Another 24 women took 4.4 mg/d of isoflavone-poor soy protein, and 21 women were

given whey protein (controls).

Bone measurements were taken at baseline and post-treatment. Both lumbar spine

bone mineral density (BMD) and bone mineral content (BMC) were assessed using

dual-energy X-ray absorptiometry.

Urinary N-telopeptides and serum bone-specific alkaline phosphatase (BAP) were

done at baseline, mid- and post-treatment.

Lumbar spine bone loss (21.28 per cent) occurred in the control group. But there

was no percentage change in lumbar spine BMD and BMC in either soy group.

Regression analysis showed that isoflavone-rich soy had a positive effect on

change in BMD of 5.6 per cent and BMC of 10.1 per cent.

Baseline body weight and bone-free lean weight contributed positively to

percentage change in BMD and BMC.

Serum BAP post-treatment was negatively related to percentage change in BMD and

BMC. Investigators report that " isoflavones, not soy protein, exerted the

effect. "

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