The term soy products refers to products made from soybeans, which have become an important ingredient in many American fast food chains and are widely consumed in the United States.
A new study from the University of California-Irvine found that people who eat soy products are more likely to have higher blood pressure, a higher cholesterol level, a lower heart rate, and more chronic pain than those who don’t.
The study, published online in the Journal of the American Medical Association, used data from the National Health and Nutrition Examination Survey (NHANES) to look at more than 17,000 adults in California.
Researchers found that individuals who consumed soy products were more likely than those whose diets didn’t include soy products to have hypertension, a form of cardiovascular disease.
People who consumed the most soy products also had the highest blood pressure.
People eating the most foods that contain soy products had the lowest levels of inflammation.
It’s not clear whether the consumption of soy products is linked to higher blood pressures, inflammation, or other health problems.
However, the results are important because they suggest that consuming soy products might not be a good idea for anyone.
“I think people should think carefully about the health consequences of consuming soy, especially as people get older,” said lead researcher Dr. Eileen Hui, a researcher at UC-Irvin and director of the university’s Center for Integrative Health and Science.
“The studies that we’re doing with this study suggest that people are getting their blood pressure elevated in the first place.
It looks like a real risk for those who consume soy products.”
The findings could be particularly relevant to consumers of soy-based foods that are often consumed as part of a high-carbohydrate, low-fat diet.
People consuming the most processed soy products in the study were also more likely also to have chronic pain.
The researchers are still unsure how soy products affect the immune system.
The results also could have implications for the future of soy.
In the future, the study authors say they will be exploring whether the risk of chronic pain is related to the consumption or consumption of other ingredients in the food, like salt, fat, and alcohol.
“It’s important to remember that we don’t know what happens with soy consumption,” Hui said.
“We don’t have any data on whether there is any negative effects.
But we do know that the consumption and consumption of these products may be associated with certain health problems.”
Source: UC-Riverside article Ingredients in soy foods contain sodium, which is a risk factor for hypertension, inflammation and other health issues.
However the findings don’t mean people should avoid consuming soy foods altogether.
In fact, Hui’s team says they would like to continue to research this issue further.
“There’s still some unknowns in terms of what the potential risks are and whether the benefits are associated with consuming soy and other soy-containing foods,” Hsiung said.
Still, the researchers believe they have identified an important connection.
“When people eat foods that have been refined, processed, or genetically modified, they are getting the same benefits as consuming foods that aren’t refined, refined, or processed,” Hsui said.
“The good news is that this is an area that we can investigate in the future.”
More: http://news.yahoo.com/soy-products-high-blood-pressure-sodium-risk-high.html#ixzz1kLp5z8XlA#ixzaQH2B8p6dK Source: The Jerusalem Posts article