[논문]Validation of soy isoflavone intake and its health effects: a review of the development of exposure biomarkers

Jang, Hwan-Hee; Lee, Young-Min; Choe, Jeong-Sook; Kwon, Oran

doi:10.4162/nrp.2021.15.1.1

Validation of soy isoflavone intake and its health effects: a review of the development of exposure biomarkers 원문보기

Nutrition research and practice, v.15 no.1, 2021년, pp.1 - 11

Jang, Hwan-Hee (National Institute of Agricultural Sciences, Rural Development Administration) , Lee, Young-Min (Division of Applied Food System, Major of Food and Nutrition, Seoul Women's University) , Choe, Jeong-Sook (National Institute of Agricultural Sciences, Rural Development Administration) , Kwon, Oran (Department of Nutritional Science and Food Management, Ewha Womans University)

Abstract ▼ AI-Helper

BACKGROUND/OBJECTIVES: It is difficult to consistently demonstrate the health effects of soy isoflavones owing to the multitude of factors contributing to their bioavailability. To accurately verify these health effects, dietary isoflavone intake should be measured using a biologically active dose rather than an intake dose. This concept has been expanded to the development of new exposure biomarkers in nutrition research. This review aims to provide an overview of the development of exposure biomarkers and suggest a novel research strategy for identifying the health effects of soy isoflavone intake. MATERIALS/METHODS: We cover recent studies on the health effects of soy isoflavones focusing on isoflavone metabolites as exposure biomarkers. RESULTS: Compared to non-fermented soy foods, fermented soy foods cause an increased concentration of isoflavones in the biofluid immediately following ingestion. The correlation between exposure biomarkers in blood and urine and the food frequency questionnaire was slightly lower than that of corresponding 24-h dietary recalls. Urinary and blood isoflavone levels did not show a consistent association with chronic disease and cancer risk. CONCLUSION: It is crucial to understand the variable bioavailabilities of soy isoflavones, which may affect evaluations of soy isoflavone intake in health and disease. Further studies on the development of valid exposure biomarkers are needed to thoroughly investigate the health effects of isoflavone.

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성능/효과

Gao et al. [3] suggested the following principles for the classification of dietary and health biomarkers based on their intended use: 1) exposure and intake biomarkers represent food intake, food compounds or nutrients, and dietary patterns in biological fluids; 2) effect (efficacy) biomarkers monitor changes in biochemical, physiological, or psychological states as a response to nutritional exposures; 3) Susceptibility (health state) biomarkers can be expressed as personal resilience, and are linked to various host factor-related risks based on their food and nutrition status. Among these 3 groups, exposure biomarkers are essential for linking dietary compounds to health outcomes and provide early signals of biological effects [7].

후속연구

Unfortunately, the effects of chemical structure on bioavailability and biological benefits have not yet been assessed in detail. Thus, further studies are needed to develop isoflavone exposure biomarkers.

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