Nearly 70 Percent of Health Professionals Support Biotechnology's Use in Foo...( Biotechnology Recognized as a Tool to...)

Biotechnology Recognized as a Tool to Make Soyfoods Even Healthier

ST. LOUIS, March 31 /PRNewswire/ -- Recent research reveals that 82 percent of healthcare professionals believe soy to be beneficial to the diet. And, the majority recognizes agricultural biotechnology as a method to make food products such as soyfoods even healthier. These findings come from the Healthcare Professional Biotechnology Awareness & Attitude Survey - sponsored by the United Soybean Board (USB) and conducted by an independent research firm in January 2009.

The study found that nearly 70 percent of healthcare professionals report having an overall favorable view of agricultural biotechnology for use in food products (68 percent). One in ten hold a negative view, while the remainder are neutral in opinion or unsure, suggesting a need for more outreach. When informed that biotechnology can be used to enhance soybeans in precise ways, the majority of survey respondents found these developments impressive enough they would recommend increased soyfood consumption to patients:

• Omega-3s are essential fatty acids that may help reduce blood pressure and prevent heart disease. An increased omega-3 soybean oil would provide an even richer, renewable source.
• Saturated fat tends to raise LDL ("bad") cholesterol, and therefore increase the risk of heart disease, certain cancers and strokes. While soybean oil is relatively low in saturated fat, efforts are underway to reduce it further.
• Isoflavones are natural compounds found in soy that, although different from the hormone estrogen, do exert a mild estrogen-like effect under certain conditions. A wide body of research indicates multiple health benefits of consuming soy - such as alleviating menopausal symptoms, reducing risk of heart disease and certain cancers, and improving bone density - and isoflavones may be responsible for
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