What can soy protein isolate prevent?

Research on soy protein as a functional nutritional health food began in the 1980s. Medical experiments have proven that soybeans are rich in a variety of active nutrients and have various health effects such as preventing and treating cardiovascular and cerebrovascular diseases, cancer, osteoporosis, menopausal syndrome, kidney disease, obesity, and improving cognitive ability.

The U.S. Food and Drug Administration (FDA) passed health food labeling regulations in October 1999, allowing the health effects of soy protein to prevent and treat cardiovascular and cerebrovascular diseases to be stated on food labels, and recommended that it be consumed daily in conjunction with a low-fat diet. 25 grams of soy protein can effectively prevent and treat cardiovascular and cerebrovascular diseases.

American consumers have gradually become more aware of the health benefits of soy protein, causing a variety of soy products to mushroom into the market.

The nutritional value of protein depends on the content, composition and digestion and absorption utilization of essential amino acids. Since 1919, many countries have used protein efficacy ratio (PER) to evaluate the nutritional value of protein.

However, using PER to evaluate soy protein will lead to erroneous conclusions, making people mistakenly believe that methionine is the limiting amino acid in soy protein, and soy protein cannot fully meet the needs of the human body. Since the 1980s, the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO), and the U.S. Food and Drug Administration (FDA) have joined forces and spent five years proposing the most scientific protein evaluation standard—protein digestibility. PDCAAS (protein digestibility corrected amino acid scoring) is used to evaluate the nutritional value of protein.


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