title: [The importance of soy in Mexico, its nutritional value and effect on health].
abstract: Soy protein has been used in several Latin-American countries including Mexico in various food programs with the purpose to improve the nutritional status of the population due to the high nutritional value and its relatively low cost that was maintained for some time. In the present work, the use and research on soy in Mexico since 1970 is described. In addition, this review shows the effects of the different components of soy, in particular its protein and the isoflavones on health, the mechanism of action of soy protein to reduce cholesterol and triglycerides, and insulin secretion, as well as its glycemic response, and finally, the recommendations of soy protein consumption to obtain a health benefit.
authors: Departamento de Fisiología de la Nutrición, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, 14000 México. nimbester@gmail.com
authors: Nimbe
authors: N
authors: Torres y Torres
authors: Armando R
authors: AR
authors: Tovar-Palacio
mesh_terms: D006262:Health; D006801:Humans; D007529:Isoflavones / Q000032:analysis; D008800:Mexico; D009753:Nutritive Value; D013025:Glycine max / Q000737:chemistry
chemical_list: D007529:Isoflavones