Food that protects women from osteoporosis

Women who are in the post-menopausal stage are at serious risk of substantial bone mass loss.

A key role in the prevention of osteoporosis is the balanced diet of animal and vegetable protein, calcium, vitamins K, C, E, and B, as well as the avoidance of salt intake, which is included in many snacks and all processed foods, especially those served in the fast-food shops.

Scientists from the UK have discovered that there is a food that can protect women from losing bone mass after staging.

This benefit is attributed to a group of substances that are naturally present in the food and its products and are called isoflavones.

Isoflavones mimic the action of estrogen, the female sex hormone that plays an important role in numerous body functions, including maintaining bone health.

Estrogen levels in women decline sharply after menopause, resulting in a decrease in bone mass, which can reach osteoporosis.

The new study, which will be presented at the annual congress of the British Society of Endocrinology (SfE BES 2015) which begins today in Edinburgh, involved 200 volunteers who spent the first two years of menopause.

Researchers from Hull University split them into two groups. The first was taking a pill containing 30 grams of soy protein and 66 milligrams (mg) of isoflavones daily, and the second a pill with the same soy protein content, but the isoflavones were removed.

Six months later, women taking whole soy protein had lower levels of one protein (called ßCTX) in their blood, the presence of which indicates a bone mass loss.

"These findings suggest that soy protein and isoflavones are a safe and effective option for improving bone health in women who have undergone menopause," said lead researcher Dr. Thoziukat Satsipamani, lecturer in Metabolism, Diavokris Envokradii, lecturer of the Hull School of Medicine, York.

And he continued: "The 66 mg isoflavones we used in our study correspond to those containing a classic Eastern diet that is rich in soy and soy products, while far more than the average diet in the West - reaches the maximum 16 mg of isoflavones. "

It is estimated that pure soy protein is the most concentrated source of isoflavones (reaching 102 mg per 100 g of soy protein), while boiled soybeans contain 47 mg per half-cup.

Correspondingly, half a cup of miso (in soup or sauce) provides 59 mg of isoflavones and half a cup of tofu 20 mg.

Finally, a cup of soy milk provides 30 mg of isoflavones and a cup of 21 mg of soy yogurt.

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