Soy Lecithin has been lingering around our food supply for over a century. It is an ingredient in literally hundreds of processed foods, and also sold as an over the counter health food supplement. Scientists claim it benefits our cardiovascular health, metabolism, memory, cognitive function, liver function, and even physical and athletic performance. However, most people don’t realize what soy lecithin actually is, and why the dangers of ingesting this additive far exceed its benefits.
Lecithin is an emulsifying substance that is found in the cells of all living organisms. The French scientist Maurice Gobley discovered lecithin in 1805 and named it “lekithos” after the Greek word for “egg yolk.” Until it was recovered from the waste products of soybean processing in the 1930s, eggs were the primary source of commercial lecithin. Today lecithin is the generic name given to a whole class of fat-and-water soluble compounds called phospholipids. Levels of phospholipids in soybean oils range from 1.48 to 3.08 percent, which is considerably higher than the 0.5 percent typically found in vegetable oils, but far less than the 30 percent found in egg yolks.
Origin
To solve the problem of disposing of the gummy waste residual generated from the soy oil refining process, German companies patented a process of vacuum drying the sludge to make soybean lecithin. Although lecithin originally had many uses, today soy lecithin is used as an emulsifier in foods and infant formulas and also as a health supplement.
Genetic Modification
In 2007, the GMO Compass
reported that soy lecithin, like many food products in American supermarkets, contained genetically modified soy. Genetically modified, or GM, foods are biotechnically changed to increase yields and resistance to herbicides and insects. Some health-food advocates and scientists have concerns with the potential long-term impact from eating genetically modified food. For example, a study published in the "Journal of Applied Toxicology" discovered that mice fed GM soybean developed a decrease in pancreatic function. Although the nutrition of the soy was not altered, the study showed that as few as five days of feeding GM food caused pancreatic cellular changes, which were reversed after 30 days of non-GM foods.
reported that soy lecithin, like many food products in American supermarkets, contained genetically modified soy. Genetically modified, or GM, foods are biotechnically changed to increase yields and resistance to herbicides and insects. Some health-food advocates and scientists have concerns with the potential long-term impact from eating genetically modified food. For example, a study published in the "Journal of Applied Toxicology" discovered that mice fed GM soybean developed a decrease in pancreatic function. Although the nutrition of the soy was not altered, the study showed that as few as five days of feeding GM food caused pancreatic cellular changes, which were reversed after 30 days of non-GM foods.Cancer
A compound of soy lecithin, phytoestrogen, can produce effects on the body similar to the hormone estrogen. Soy phytoestrogens may promote an increased risk of breast cancer in adult women by altering or decreasing natural estrogen, although the direct link to cancer is inconclusive. One study reported by Cornell University examined 28 women receiving soy supplements for six months. The women were found to have an increased growth of milk ducts in their breasts, which is a leading forerunner of cancer, according to the Program on Breast Cancer and Environmental Risk Factors in New York State. Conclusions suggest that premenopausal women may be at greatest risk, but further research is needed.
Reproduction
Soy and soy lecithin contain a compound called fenistein that may have a negative effect on fertility and reproduction. According to a study at Johns Hopkins Medical Institutions, rats that were fed soybeans containing genistein produced offspring with abnormal reproductive organs, including smaller testes, larger prostate glands and lower testosterone levels. Conclusions suggested that exposure to soy during reproductive development could have long-term detrimental effects in males, ultimately leading to reproductive abnormalities and sexual dysfunction.
Brain Development
Soy lecithin may affect immature brain cells leading to impeded brain development. "Developmental Psychobiology" published the results of a study on brain function in rats fed soy lecithin. Groups were divided into pregnant rats, rats in fetal development and weaned offspring. In the earliest stages, deficits in sensory motor skills, including righting and swimming abilities, were observed in the soy lecithin group. Long-term consumption of soy lecithin produced rats that were inactive physically and mentally with poor reflexes. The study concluded that soy lecithin supplementation in early stages of life may lead to behavioral and cerebral abnormalities.
may lead to behavioral and cerebral abnormalities.Dosage
Because lecithin and other dietary supplements do not need FDA approval, there is no defined recommended daily amount. In addition, different brands of supplements may vary in content, purity and strength, which makes safe and effective dosing inconsistent. Talk to your doctor about the amount of lecithin required for your condition. If you are concerned about the amount of lecithin from food you are ingesting, read labels carefully. Lecithin must be listed on labels containing soy in accordance with The Federal Food and Drug Act. However, many processed foods, including fast foods, baked goods and delicatessen and meat products, are not labeled.
Originally Posted On: http://www.livestrong.com/article/524606-what-are-the-dangers-of-soy-lecithin-ingestion/#ixzz2YeClZB9Z
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