Osteoporosis is one of the major age-related conditions that each woman should be conscious about by the time she reaches menopause. In osteoporosis, there is a substantial decrease in bone mass and quality, making it brittle, fragile, that will increase its risk of fracture. Current research showed that females can actually shed 5.6% bone mass with in 4 years after menopause. 1
The existing premise of why females are particularly susceptible to osteoporosis is not a myth. It has long been scientifically recognized that the hormone estrogen, which is high in females just before menopause, suppresses bone resorption. But when estrogen becomes depleted, as in menopause, bone mineral and matrix becomes quickly lost, leading to increasing bone fragility and high risk fractures. The life-time fracture risk for any skeletal region in women older than 50 years old is 40%. 1
There have already been quite a few prevention and therapy choices for postmenopausal osteoporosis like estrogen hormone replacement therapy, selective estrogen receptor modulators for bone (e.g. raloxifene), bisphosphonates, and calcitonin. All of these prevent bone resorption. Estrogen replacement and raloxifene are the first-line therapies, but unfortunately, they also share a similar unfavorable effects like thromboembolic events and exacerbation of menopausal symptoms. Because of this, scientists are regularly seeking natural products that could perhaps have fewer side effects.
Recent studies suggest that plant estrogen (phytoestrogens), particularly isoflavones, could be one alternative.
• Isoflavones are natural products that may be utilized in the prevention and treatment of postmenopausal osteoporosis because they are structurally and functionally related to 17B-estradiol (a form of estrogen)
• Interestingly, soy foods are the most significant source of dietary isoflavones, followed by lentils, kidney beans, lima beans, broad beans, and chickenpeas. 1
• Isoflavone content in soy products are altered during defatting, fermentation, and ethanol extraction. These procedures yield lower isoflavone content. Low-fat and nonfat soymilk have substantially lower isoflavone content, while soy foods which do not go through fermentation like roasted soybeans and soy powder have 2-3 times more isoflavone content than the fermented foods. Baking, however, does not alter isoflavone content in soy flour.
• Most clinical studies confirmed that taking isoflavones from soy products have helpful effects on bone mass density in postmenopausal women.
• Soy isoflavones are now obtainable as supplements, but its efficacy on bone fractures and long-term safety still needs to be recognized by additional clinical testing. Therefore, up to this date, there is no absolute estimation pertaining to the dose of isoflavones required to treat or prevent postmenopausal osteoporosis.
Though additional medical research are needed to assess recommendation guidelines for the use of isoflavones, it is great to know that it is a promising option which may possibly replace estrogen therapy. And as a natural plant estrogen, soy isoflavones are expected to bear less side effects than the synthetic estrogens presently utilized.
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Reference:
1. Aysegul Atmaca, et.al. (2008). Soy Isoflavones in the Management of Postmenopausal Osteoporosis. http://www.medscape.com/viewarticle/580688_1