advertisement
05 December 2006

Could soy help HIV+ people?

The US soy industry is supporting a new research project in South Africa to fill a gap in the data as to how soy protein supplementation could help people living with HIV and Aids.

0
The US soy industry is supporting a new research project in South Africa to fill a gap in the data as to how soy protein supplementation could help people living with HIV and Aids.

A balanced diet containing appropriate protein and other nutrients can help reduce the risk of poor outcomes and progression of disease. Since soy is a source of antioxidants and high-quality protein, supplementation could prove a useful tool in helping ward off immune deficits, the researchers believe, and in turn help prevent opportunistic and other infections in people with HIV and Aids.

The project, which is a collaboration between soy industry initiative the World Initiative for Soy in Human Health (WISHH) and the University of Stellenbosch in South Africa, is a double-blind, controlled study involving 400 people was announced on Friday December 1 – World Aids Day.

A look at protein supplementation
The researchers will compare the effects of a micronutrient-fortified beverage containing soy protein isolate to a beverage with the same micronutrient and calorie load, but without the added protein. Evaluation of the effects and benefits is expected to be complete by spring 2007.

The collaborators say that, to date, no-one has taken a systematic look at protein supplementation in under-served populations.

“There are important benefits that may follow research of this nature based on the power of its findings,” said principal investigator Roy Kennedy of the University of Stellenbosch.

Solae helped with formulation
Andrew Shea of The Solae Company, the largest industry representative within WISHH, told NutraIngredients-USA.com that much of the company’s input has been technical in nature. Its R&D staff have helped with the formulation of the beverage, for instance, to ensure the consistency, flavour and nutritional profile will be well received by the participants.

Solae is supplying the soy protein for the beverages, although formulation will be done by a local South African company.

The company’s nutritionists worked closely with the team at the University of Stellenbosch on the clinical study design, to give it the best chance of publication in a peer-reviewed journal.

It is hoped that the research will lead to a better understanding of the role of protein in the health of people living with Aids, and possibly the development of commercial products specifically designed for food distribution programmes.

Significant humanitarian opportunity
Shea stressed that the study’s primary purpose is not market research, but he said: “Anytime you develop something like this, there is a possibility of it being well-received. There could be a significant humanitarian opportunity for bringing a product to market in Africa.”

Discussions over the project began in late 2004. The work of WISHH forms part of the two-year public-private partnership The Soy in Southern Africa Alliance, which is supported by the US Agency for International Development (USAID).

According to the World Health Organisation, an estimated 39m people live with HIV/Aids – 95 percent of whom are in developing nations. - (Decision News Media, December 2006)

Read more:
Soya and L-glutamine ups immunity
HIV Centre

 
NEXT ON HEALTH24X
advertisement

Read Health24’s Comments Policy

Comment on this story
0 comments
Comments have been closed for this article.

Live healthier

Dangerous winter sun »

Why female students ignore the risks of indoor tanning Can rooibos protect you from the effects of UVB exposure?

Skin cancer always a risk – even in winter

During winter, the risk of skin cancer doesn’t disappear. CyberDoc talks to us about when to see your doctor about a strange-looking mole or spot.

Did you know? »

The 5 saltiest foods may surprise you Craving salt? Your genes may be the reason

10 fascinating facts about salt

The one thing that fast foods, whether it be chips, hamburgers, pretzels or fried chicken have in common, is loads of salt.