Soyfoods cut risk of fractures in older women

Soyfoods cut risk of fractures in older women
By Dominique Patton

Protein emerging as bone health factor

Eating soyfoods may reduce the risk of fracture in postmenopausal women, particularly among those in the early years following menopause, shows a Chinese study.

Other studies have shown a link between soy products and bone mineral density but the new research is the first large study to investigate the association between soy consumption and the risk of fracture, write Dr Xiao-Ou Shu and colleagues in yesterday's issue of the Archives of Internal Medicine (vol 165, pp1890-1895).

The researchers selected data on around 24,000 postmenopausal women participating in the Shanghai Women's Health Study.

The subjects completed a food frequency questionnaire and at follow-up 4.5 years later, they were asked if they had suffered any fractures.

Higher soy protein consumption was significantly associated with lower risk of fracture, found the researchers, even after accounting for age, calorie intake, socioeconomic status, other nutrients, and osteoporosis risk factors.

Read the complete article here: Soyfoods cut risk of fractures in older women

Barbara C. Phillips, NP
OlderWiserWomen™