Long praised for its nutritional virtues and its role in the transition to a more vegetable diet, soy has imposed itself in many everyday products. But behind this growing popularity, ANSES today highlights risks hitherto little publicized. The health agency alerts the dangers of soybeans linked to the presence of isoflavones, compounds capable of interfere with the human hormonal system, especially among the most sensitive audiences.
This variability depends on many factors. The variety of the plant, its cultivation mode, but also the manufacturing processes. Traditional techniques such as soaking or fermentation, practiced in Asia, naturally reduce the concentration of isoflavones.
Soy's dangers on the hormonal system
The risks do not concern all consumers in the same way. ANSES, which publishes a detailed report on the issue, is particularly concerned about the effects on the reproductive system. In babies fed on soy -based infantile milk, several studies have shown earlier puberty in girls. Gynecomastia cases, abnormal breast development in boys, have also been reported.
Animal studies strengthen these concerns. In rats exposed in utero, researchers observed a decrease in the epididymis, an organ essential to the maturation of sperm. In females, isoflavones can change the duration of menstrual cycles and disrupt ovulation, as the Figaro reports.
ANSES has defined two daily toxicological thresholds not to be exceeded: 0.02 mg of isoflavones per kilo of body weight for the general population, and 0.01 mg/kg for women of prosecution age and prepubes. However, almost half of the adults of soybeans already exceed this limit, according to the data. This figure climbs 76% in children aged 3 to 5, details the agency's study.
Towards a more controlled consumption in collective catering
Faced with these observations, ANSES recommends that there are no more soy -based products in collective catering daily. This directly targets school canteens, nursing homes, hospitals and corporate restaurants. According to RTL, the objective is to reduce repeated exposure, because meals taken in these establishments represent a significant part of food for a large part of the population.
All actors in the soy sector are also called upon to adapt their production and processing techniques. In its opinion, the health agency invites the food industry to master the content of isoflavones from the outset, by playing on the selection of seeds, their maturity or the cooking method, as pointed out by ANSES on its own site.
It is not a question of proscribing soybeans, but of limiting its frequency of consumption and of diversifying the sources of vegetable protein. Chickpeas, lenses or white beans constitute alternatives rich in nutrients, without known hormonal effect. A balanced food transition also involves better consumer information, and increased vigilance in canteens.
With an unwavering passion for local news, Christopher leads our editorial team with integrity and dedication. With over 20 years’ experience, he is the backbone of Wouldsayso, ensuring that we stay true to our mission to inform.
