Osteoporosis is one of the major age-related conditions that every single woman ought to 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 increases its risk of fracture. Recent studies showed that females can in fact lose 5.6% bone mass with in 4 years after menopause. 1
The existing premise of why women are especially prone 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 rapidly 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%. 1
There have already been many prevention and treatment choices for postmenopausal osteoporosis like estrogen hormone replacement therapy, selective estrogen receptor modulators for bone (e.g. raloxifene), bisphosphonates, and calcitonin. All of these stop bone resorption. Estrogen replacement and raloxifene are the first-line therapies, but unfortunately, they also share a similar adverse effects such as thromboembolic events and exacerbation of menopausal symptoms. Because of this, scientists are continually looking for natural products which may possibly have fewer side effects.
Recent research suggest that plant estrogen (phytoestrogens), particularly isoflavones, could be one alternative.
• Isoflavones are natural products that may 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. 1
• Isoflavone content in soy products are altered during defatting, fermentation, and ethanol extraction. These processes yield lower isoflavone content. Low-fat and nonfat soymilk have considerably reduced isoflavone content, while soy foods that 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.
• Many medical studies confirmed that taking isoflavones from soy products have beneficial 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 precise approximation pertaining to the dosage of isoflavones necessary to treat or prevent postmenopausal osteoporosis.
Although additional medical research are required to assess recommendation guidelines for the use of isoflavones, it is great to know that it is a promising alternative which could possibly replace estrogen therapy. And as a natural plant estrogen, soy isoflavones are expected to bear less side effects compared to the synthetic estrogens currently used.
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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
