Soy formula for prevention of allergy and food intolerance in infants

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the evaluation of "Soy formula for prevention of allergy and food intolerance in infants" by Osborn DA, Sinn J., posted in US National Library of Medicine National Institutes of Health, researchers found that all enrolling infants at high risk of allergy on the basis of a family history of allergy in a first degree relative. All studies compared use of a soy to a cow's milk formula. Two studies also included a group fed a formula containing hydrolysed protein. No eligible study enrolled infants fed human milk. No study examined the effect of early, short term soy formula feeding. Three studies were of good methodology and did not have unbalanced allergy-preventing co-interventions in the treatment groups. Comparing soy to cow's milk formula, one study with unclear allocation concealment and 19.5% losses to follow up reported a reduction in cumulative incidence of childhood allergy, asthma and allergic rhinitis. No other study reported a significant benefit for any allergy or food intolerance. Analysis found no significant difference in allergy cumulative incidence in infancy (one study: RR 1.02, 95% CI 0.69, 1.49) or childhood (3 studies: typical RR 0.73, 95% CI 0.37, 1.44) and no significant difference in cumulative incidence or period prevalence of any specific allergy or food intolerance in infancy or childhood. Analysis of studies comparing soy to a hydrolysed formula found a significant increase in infant (one study: RR 1.67, 95% CI 1.03, 2.69) and childhood allergy cumulative incidence (one study: RR 1.55, 95% CI 1.02, 2.35), infant eczema cumulative incidence (2 studies: typical RR 2.34, 95% CI 1.51, 3.62) and childhood food allergy period prevalence (one study: RR 1.81, 95% CI 1.09, 3.02) and concluded that Feeding with a soy formula should not be recommended for the prevention of allergy or food intolerance in infants at high risk of allergy or food intolerance.


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Secret of Cooking Tofu

 By Zzare Manojlovic

How to cook tofu properly? Tofu is very friendly food to cook with. You can even eat it raw.
But what does it taste like? Usually not very nice. It has mild taste and strange texture. It tastes a little like wet socks. Not that I've tried wet socks. So the taste itself is not that compelling. But why do people love it so much, what is the secret of cooking tofu right?
The main and key tip for cooking tofu is to drain it well. Remove existing water out of it. You can do this many ways, from squeezing it, pressing it, using a tofu press (device that is dedicated to pressing tofu ) or you can cut it and dry fry it on small heat in non sticky pan without oil. I prefer pressing tofu with some weight and paper towels. Take your time and drain it well. Do not skip this process. Maybe it looks silly and not important but this is crucial step of preparing tofu. The more water you are able to get out of it the better taste it will have in the end. Please take your time and do it right and thorough. You will be impressed with the difference it makes.
Why is it so important? Tofu is normally packed in container with water. One of great tofu properties is that it acts like a sponge and absorbs other liquid it is combined with and that means it will also absorb other flavours. May it be from marinade, cooking sauce, seasoning or other ingredients you cook it with.
But if tofu is already full with water there is no free space for new flavours to get in. Even if you marinate it for several hours or even overnight the end result will not be as good as if you dried it well in the first place. When you dry it well it can absorb more flavours in one hour of marinating then compared to overnight marination of non-dried tofu.
Whenever you decide to cook tofu, dry it first. Even if you are preparing raw tofu smoothie it will taste better.
What is next step? Now that tofu is dry prepare marinade of your choice. Whatever you like. Tofu is now ready to absorb other flavours and it is going to taste wonderful. Guaranteed. When preparing marinade you can use whatever you like except tofu marinade does not combine well with oil. Use ginger, garlic, tamari, chilly, and/or any other ingredient.

Now that you know how too cook tofu it is time to try it out. Go ahead and try it yourself it is very easy. Check out also other nutrition facts and health benefits of tofu or simple tofu recipes.


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Effect of dietary soy intake on breast cancer risk

 Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study of "Effect of dietary soy intake on breast cancer risk according to menopause and hormone receptor status" by  Cho YA, Kim J, Park KS, Lim SY, Shin A, Sung MK, Ro J., posted in US National Library of Medicine National Institutes of Health, researchers found that The estimated mean intakes of total soy and isoflavones from this study population were 76.5 g per day and 15.0 mg per day, respectively. Using a multivariate logistic regression model, we found a significant inverse association between soy intake and breast cancer risk, with a dose-response relationship (odds ratios (OR) (95% confidence interval (CI)) for the highest vs the lowest intake quartile: 0.36 (0.20-0.64)). When the data were stratified by menopausal status, the protective effect was observed only among postmenopausal women (OR (95% CI) for the highest vs the lowest intake quartile: 0.08 (0.03-0.22)). The association between soy and breast cancer risk did not differ according to estrogen receptor (ER)/progesterone receptor (PR) status, but the estimated intake of soy isoflavones showed an inverse association only among postmenopausal women with ER+/PR+ tumors.

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Chinese Vegetarian Recipes: How to Make Gong Li's Favorite Spinach Tofu in Raise the Red Lantern

 By Jimmy Wu

There are many Chinese vegetarian recipes. This one became even more popular after Gong Li's movie Raise the Red Lantern. In the movie, Gong Li plays a 19 years old girl that's force into marrying a much older wealthy man. The man already has 3 wives, so Gong Li is wife number 4. At the dinner table for the first time, she doesn't see anything that she can eat because she is a vegetarian. She tells the servant I do not eat meat, can you make me some spinach tofu. Being the newest and most favorite wife, the servant obeys her request and made the dish just for her. Here's the recipe for spinach tofu Chinese style. It's takes about 15 minutes from start to finish.
This is a fast recipe, so prepare all ingredients before beginning.
1 pound of fresh spinach, wash and dry the spinach thoroughly. Remove any tough stems.
1/2 pound of firm tofu cut in 1/2 inch cubes
2 tablespoons of peanut oil
1 tablespoon of rice wine
1 clove of minced garlic
1/2 teaspoon of salt
This dish is best done with a wok. Place wok over medium high heat. When you see it beginning to smoke, add the peanut oil and minced garlic in. Stir for a little while, then add spinach and salt and continue stirring for about 1 minute, until the spinach is wilted.
Then gently add in the tofu and sprinkle with rice wine. Cook for about 1 more minute so the tofu can be heated thoroughly. Serve right away. This Chinese vegetarian recipe is enough for 6.

China has a long history of vegetarianism. Spinach tofu is just one of many Chinese vegetarian recipes. Please go to http://www.gongli.info for more ideas on quick and easy Chinese vegetarian cooking!

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Soy isoflavones consumption and risk of breast cancer incidence or recurrence

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the investigation of "Soy isoflavones consumption and risk of breast cancer incidence or recurrence: a meta-analysis of prospective studies" by Dong JY, Qin LQ., posted in US National Library of Medicine National Institutes of Health, researchers found that Soy isoflavones consumption was inversely associated with risk of breast cancer incidence (RR = 0.89, 95% CI: 0.79-0.99). However, the protective effect of soy was only observed among studies conducted in Asian populations (RR = 0.76, 95% CI: 0.65-0.86) but not in Western populations (RR = 0.97, 95% CI: 0.87-1.06). Soy isoflavones intake was also inversely associated with risk of breast cancer recurrence (RR = 0.84, 95% CI: 0.70-0.99). Stratified analyses suggested that menopausal status may be an important effect modifier in these associations. We failed to identify a dose-response relationship between total isoflavones intake and risk of breast cancer incidence. Our study suggests soy isoflavones intake is associated with a significant reduced risk of breast cancer incidence in Asian populations, but not in Western populations. Further studies are warranted to confirm the finding of an inverse association of soy consumption with risk of breast cancer recurrence.

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Factors to consider in the association between soy isoflavone intake and breast cancer risk

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health


In the investigation of "Factors to consider in the association between soy isoflavone intake and breast cancer risk" by Nagata C., posted in US National Library of Medicine National Institutes of Health, researchers found that soy intake was inversely associated with breast cancer risk in Asian but not Western populations, which indicates that protection against breast cancer may require that women consume levels of soy typical in Asian diets. In addition to the amount of soy isoflavones consumed, the form and food source of isoflavones, timing of isoflavone exposure, estrogen receptor status of tumors, and equol-producer status and hormonal profile of individuals may modify the association between soy isoflavone intake and the risk of breast cancer. These factors might explain the heterogeneity of results from studies. This present report contrasts background data from Japanese and Western women to identify the potential modifying of these factors.

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Effects of isoflavones on breast density in pre- and post-menopausal women

Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study of "Effects of isoflavones on breast density in pre- and post-menopausal women: a systematic review and meta-analysis of randomized controlled trials" by Hooper L, Madhavan G, Tice JA, Leinster SJ, Cassidy A., posted in US National Library of Medicine National Institutes of Health, researchers found that

Isoflavone intake does not alter breast density in post-menopausal women, but may cause a small increase in breast density in premenopausal women. Larger, long-term trials are required to determine if these small effects are clinically relevant.

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