Soybean

Soybean

Common Name: soy, soya

Latin Name: Glycine max

The soybean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant, classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization, produces significantly more protein per acre than most other uses of land.

Soy is available in dietary supplements, in forms such as tablets and capsules. Soy supplements may contain isoflavones or soy protein or both. Soybeans can be cooked and eaten or used to make tofu, soy milk, and other foods. Also, soy is sometimes used as an additive in various processed foods, including baked goods, cheese, and pasta.

• Research suggests that daily intake of soy protein may slightly lower levels of LDL (“bad”) cholesterol.
• Some studies suggest that soy isoflavone supplements may reduce hot flashes in women after menopause. However, the results have been inconsistent.
• There is not enough scientific evidence to determine whether soy supplements are effective for any other health uses.

Soy is considered safe for most people when used as a food or when taken for short periods as a dietary supplement. 

Minor stomach and bowel problems such as nausea, bloating, and constipation are possible. 

Allergic reactions such as breathing problems and rash can occur in rare cases. 

The safety of long-term use of soy isoflavones has not been established. Evidence is mixed on whether using isoflavone supplements over time can increase the risk of endometrial hyperplasia (a thickening of the lining of the uterus that can lead to cancer).