Consumption of a moderate amount of soyfoods might help women avoid hip fractures, according to a study of Chinese adult men and women. The research found a statistically significant association between consumption of tofu equivalents (less than 49.4 g/day), soy protein (less than 2.7 g/day), and isoflavones (less than 5.8 mg/1,000 kcal/day), and hip fracture risk among women, but not among men, in those taking part in the Singapore Chinese Health Study. Women eating higher levels of these soy foods were 21% to 36% less likely to fracture their hips. The researchers theorize that soy isoflavones may improve the bone health of postmenopausal women and ward off osteoporosis, but believe further study on the effect is warranted.
Sources:
“Soy foods may curb hip fracture risk in older women,” Reuters Health
“Gender-specific Associations Between Soy and Risk of Hip Fracture in the Singapore Chinese Health Study,” American Journal of Epidemiology 2009 170(7):901-909; doi:10.1093/aje/kwp220