Safety and Tolerability of Whole Soybean Products: A Dose-Escalating Clinical Trial in Older Adults with Obesity.
Candida J Rebello, Stephen Boué, Ronald J Levy, Renée Puyau, Robbie A Beyl, Frank L Greenway, Mark L Heiman, Jeffrey N Keller, Charles F Reynolds, John P Kirwan
Author Information
Candida J Rebello: Pennington Biomedical Research Center, Baton Rouge, LA 70808, USA. ORCID
Stephen Boué: United States Department of Agriculture, New Orleans, LA 70124, USA.
Ronald J Levy: Rice Research Station, Louisiana State University Agricultural Center, Rayne, LA 70578, USA.
Renée Puyau: Pennington Biomedical Research Center, Baton Rouge, LA 70808, USA.
Robbie A Beyl: Pennington Biomedical Research Center, Baton Rouge, LA 70808, USA.
Frank L Greenway: Pennington Biomedical Research Center, Baton Rouge, LA 70808, USA.
Mark L Heiman: Scioto Biosciences, Indianapolis 46202, IN, USA.
Jeffrey N Keller: Pennington Biomedical Research Center, Baton Rouge, LA 70808, USA. ORCID
Charles F Reynolds: Department of Psychiatry, University of Pittsburgh School of Medicine, Pittsburgh, PA 15261, USA.
John P Kirwan: Pennington Biomedical Research Center, Baton Rouge, LA 70808, USA. ORCID
Soybean products have nutrients, dietary fiber, and phytoalexins beneficial for cardiovascular and overall health. Despite their high consumption in Asian populations, their safety in Western diets is debated. We conducted a dose-escalating clinical trial of the safety and tolerability of soybean products in eight older adults (70-85 years) with obesity. Whole green soybean pods grown under controlled conditions were processed to flour (WGS) at the United States Department of Agriculture using common cooking techniques such as slicing and heat treatment. WGS incorporated into food products was consumed at 10 g, 20 g, and 30 g/day for one week at each dose. The gastrointestinal outcomes, clinical biomarkers, and adverse events were evaluated. We explored the stimulation of phytoalexin (glyceollin) production in live viable soybean seeds (LSS-G). We compared the compositions of WGS and LSS-G with commercial soybean flour and its fermented and enzymatically hydrolyzed forms. We found that although 30 g WSG was well-tolerated, and it made participants feel full. Our processing produced glyceollins (267 µg/g) in LSS-G. Processing soybean flour decreased the iron content, but reduced the oligosaccharides, which could attenuate flatulence. Providing soybean flour at <30 g/day may be prudent for overall health and to prevent the exclusion of other food groups and nutrients in older adults with obesity.
