How Soy Isoflavones Can Help In Postmenopausal Osteoporosis

Osteoporosis is one of the major age-related conditions that every woman ought to be conscious about by the time she reaches menopause. In osteoporosis, there is a considerable decrease in bone mass and quality, making it brittle, fragile, which will increase its risk of fracture. Current studies confirmed that females can actually shed 5.6% bone mass with in 4 years soon after menopause.

The present premise of why females are particularly inclined to osteoporosis is not a myth. It has long been scientifically recognized that the hormone estrogen, which is high in females before menopause, suppresses bone resorption. But when estrogen becomes depleted, as in menopause, bone mineral and matrix becomes quickly lost, resulting to increasing bone fragility and high risk fractures. The life-time fracture risk for any skeletal area in females older than 50 years old is 40%.

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 looking for natural products which could possibly have fewer side effects.

Recent research indicate that plant estrogen (phytoestrogens), specifically isoflavones, could be one option.

• Isoflavones are natural products that could be used in the prevention and therapy 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.

• 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 reduced isoflavone content, while soy foods which do not undergo fermentation like roasted soybeans and soy powder have 2-3 times more isoflavone content than the fermented foods. Baking, however, does not change isoflavone content in soy flour.

• A lot of clinical studies confirmed that taking isoflavones from soy products have helpful effects on bone mass density in postmenopausal females.

• Soy isoflavones are now available as supplements, but its efficacy on bone fractures and long-term safety still needs to be recognized by more clinical testing. Therefore, up to this date, there is no accurate approximation pertaining to the dosage of isoflavones required to treat or prevent postmenopausal osteoporosis.

Though further medical studies are required to assess recommendation guidelines for the use of isoflavones, it is great to know that it is a promising alternative which could perhaps replace estrogen therapy. And as a natural plant estrogen, soy isoflavones are expected to bear lesser side effects than the synthetic estrogens presently utilized.


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