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{{other uses}}
{{Other uses|Soya (disambiguation){{!}}Soya}}
{{Redirect|Soy}}
{{Use mdy dates|date=May 2012}}
{{taxobox
| name = Soybean
| image = Soybean.USDA.jpg
| regnum = [[Plant]]ae
| unranked_divisio = [[Angiosperms]]
| unranked_classis = [[Eudicots]]
| unranked_ordo = [[Rosids]]
| ordo = [[Fabales]]
| familia = [[Fabaceae]]
| subfamilia = [[Faboideae]]
| genus = ''[[Glycine (plant)|Glycine]]''
| species = '''''G. max'''''
| binomial = ''Glycine max''
| binomial_authority = ([[Carl Linnaeus|L.]]) [[Elmer Drew Merrill|Merr.]]
| synonyms =
* ''Dolichos soja'' <small>L.</small>
* ''Glycine angustifolia'' <small>[[Friedrich Anton Wilhelm Miquel|Miq.]]</small>
* ''Glycine gracilis'' <small>[[Boris Vassilievich Skvortsov|Skvortsov]]</small>
* ''Glycine hispida'' <small>([[Conrad Moench|Moench]]) [[Carl Maximowicz|Maxim.]]</small>
* ''Glycine soja'' <small>sensu [[auctorum|auct.]]</small>
* ''Phaseolus max'' <small>L.</small>
* ''Soja angustifolia'' <small>Miq.</small>
* ''Soja hispida'' <small>Moench</small>
* ''Soja japonica'' <small>[[Gaetano Savi|Savi]]</small>
* ''Soja max'' <small>([[Carl Linnaeus|L.]]) [[Charles Vancouver Piper|Piper]]</small>
* ''Soja soja'' <small>[[Gustav Karl Wilhelm Hermann Karsten|H.Karst.]]</small>
* ''Soja viridis'' <small>Savi</small>
| synonyms_ref = <ref name=eol>{{cite web|url=http://eol.org/pages/641527/overview|title=Glycine max|publisher=Encyclopedia of Life|accessdate=February 16, 2012}}</ref>
}}
The '''soybean''' (US) or '''soya bean''' (UK) (''Glycine max'')<ref>{{cite web|url=http://www.plantnames.unimelb.edu.au/Sorting/Glycine.html#max|title= Glycine max|publisher= Multilingual Multiscript Plant Name Database|accessdate=February 16, 2012}}</ref> is a species of [[legume]] native to East Asia, widely grown for its edible [[bean]] which has numerous uses. The plant is classed as an [[oilseed]] rather than a [[Pulse (legume)|pulse]] by the UN [[Food and Agricultural Organization]] (FAO).

Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many [[TV dinner|prepackaged meals]]; [[Soybean oil|soy vegetable oil]] is another product of processing the soybean crop. For example, soybean products such as [[textured vegetable protein]] (TVP) are ingredients in many meat and dairy analogues.<ref name=Riaz2006>{{cite book |last=Riaz|first=Mian N.|title=Soy Applications in Food |publisher= [[CRC Press]] |location=Boca Raton, FL |year=2006 |isbn=0-8493-2981-7}}</ref> Soybeans produce significantly more protein per acre than most other uses of land.<ref name=NSRL>{{cite web|url=http://www.nsrl.uiuc.edu/soy_benefits.html|publisher=National Soybean Research Laboratory|title=Soy Benefits|accessdate =February 16, 2012}}</ref>

Traditional nonfermented food uses of soybeans include [[soy milk]], and from the latter [[tofu]] and [[tofu skin]]. Fermented foods include [[soy sauce]], [[fermented bean paste]], [[natto]], and [[tempeh]], among others. The oil is used in many industrial applications. The main producers of soy are the United States (35%), Brazil (27%), Argentina (19%), China (6%) and India (4%).<ref name="United States Department of Agriculture">[http://www.soystats.com/2011/page_30.htm World Soybean Production 2010].</ref><ref name=fas.usda.gov>{{cite web|title=Growing Crush Limits India’s Soy Oil Imports|work=Oilseeds:World Markets and Trade|format=PDF|url=http://www.fas.usda.gov/oilseeds/circular/2011/March/oilseeds.pdf| publisher=United States Department of Agriculture|accessdate=February 17, 2012}}</ref> The beans contain significant amounts of [[phytic acid]], [[alpha-linolenic acid]], and [[isoflavone]]s.

==Name==
The plant is sometimes referred to as '''greater bean''' (大豆 – Chinese ''dàdòu'' and Japanese ''daizu'') or yellow bean (黄豆 - Chinese ''huangdou''). Both the immature soybean and its dish are called ''[[edamame]]'' in Japan,<ref>{{cite web | title=枝豆 | url=http://eow.alc.co.jp/search?q=%e6%9e%9d%e8%b1%86&ref=sa|publisher=ALC Networks Inc.|accessdate=February 17, 2012}}</ref><ref>{{cite web | title=History of Edamame, Green Vegetable Soybeans, and Vegetable-Type Soybeans | url=http://www.soyinfocenter.com/books/133 | publisher=Soyinfo Center | accessdate=February 17, 2012}}</ref> but in English, edamame refers only to a specific dish.{{citation needed|date=May 2012}} The genus name, [[Glycine]], is the same as a simple amino acid.

==Classification==
[[Image:Soybeanvarieties.jpg|thumb|right|200px|Varieties of soybeans are used for many purposes.]]
The genus name [[glycine (plant)|''Glycine'']] was originally introduced by [[Carl Linnaeus]] (1737) in his first edition of ''[[Genera Plantarum]]''. The word glycine is derived from the Greek – ''glykys'' (sweet) and likely refers to the sweetness of the pear-shaped (''apios'' in Greek) edible tubers produced by the native North American twining or climbing herbaceous [[yambean]] [[legume]], ''Glycine apios'', now known as ''[[Apios americana]]''. The cultivated soybean first appeared in ''[[Species Plantarum]]'', by Linnaeus, under the name ''[[Phaseolus]] max'' L. The combination ''Glycine max'' (L.) Merr., as proposed by Merrill in 1917, has become the valid name for this useful plant.

The genus ''Glycine'' Willd. is divided into two subgenera, ''Glycine'' and ''Soja''. The subgenus ''Soja'' (Moench) F.J. Herm. includes the cultivated soybean, ''Glycine max'' (L.) Merr., and the wild soybean, ''[[Glycine soja]]'' Sieb. & Zucc. Both species are [[Annual plant|annuals]]. ''Glycine soja'' is the wild ancestor of ''Glycine max'', and grows wild in China, Japan, Korea, Taiwan and Russia.<ref>{{cite book|first1 = Ram J.|last1 =Singh|first2 = Randall L.|last2 = Nelson|first3 = Gyuhwa| last3 = Chung|title = Genetic Resources, Chromosome Engineering, and Crop Improvement: Oilseed Crops, Volume 4|publisher = Taylor & Francis|location=London|date = November 2, 2006|page = 15|url=http://books.google.com/?id=lQ9bcjETlrIC&lpg=PA15&pg=PA15|isbn=978-0-8493-3639-3}}</ref> The [[Glycine (plant)|subgenus ''Glycine'']] consists of at least 25 wild [[perennial]] species: for example, ''Glycine canescens'' F.J. Herm. and ''G. tomentella'' Hayata, both found in Australia and Papua New Guinea.<ref>
{{cite conference|first=Theodore|last=Hymowitz|editor-first = J.B.|editor-last = Sinclair|editor2-first = G.L.|editor2-last=Hartman|title=Evaluation of Wild Perennial Glycine Species and Crosses For Resistance to Phakopsora|booktitle = Proceedings of the Soybean Rust Workshop|pages = 33–37|publisher = National Soybean Research Laboratory|date = August 9, 1995|location =Urbana, IL|accessdate =February 17, 2012}}</ref><ref>{{cite journal|doi = 10.2307/2443241|first1 = C. A.|last1 = Newell|first2 = T.|last2 = Hymowitz|title = Hybridization in the Genus Glycine Subgenus Glycine Willd. (Leguminosae, Papilionoideae)|journal = American Journal of Botany|volume=70|issue = 3|pages = 334–348|date = March 1983|publisher = Botanical Society of America|jstor = 2443241}}</ref>

Like some other crops of long domestication, the relationship of the modern soybean to wild-growing species can no longer be traced with any degree of certainty. It is a [[cultigen|cultural variety]] with a very large number of cultivars.

==Description and physical characteristics==
Soy varies in growth and habit. The height of the plant varies from less than {{convert|0.2|to|2.0|m|ft|abbr=on}}.

The pods, stems, and leaves are covered with fine brown or gray hairs. The [[leaf|leaves]] are [[trifoliolate]], having three to four [[leaflet]]s per leaf, and the leaflets are {{convert|6|–|15|cm|in|abbr=on}} long and {{convert|2|–|7|cm|in|abbr=on}} broad. The leaves fall before the seeds are mature. The inconspicuous, self-fertile flowers are borne in the axil of the leaf and are white, pink or purple.

[[Image:Soybean flowers.png|thumb|right|200px|Small, purple soybean flowers]]
The fruit is a hairy [[legume|pod]] that grows in clusters of three to five, each pod is 3–8&nbsp;cm long (1–3&nbsp;in) and usually contains two to four (rarely more) [[seed]]s 5–11&nbsp;mm in diameter.

Soybeans occur in various sizes, and in many [[husk|hull]] or seed coat colors, including black, brown, blue, yellow, green and mottled. The hull of the mature bean is hard, water-resistant, and protects the [[cotyledon]] and [[hypocotyl]] (or "germ") from damage. If the seed coat is cracked, the seed will not [[germinate]]. The scar, visible on the seed coat, is called the hilum (colors include black, brown, buff, gray and yellow) and at one end of the hilum is the micropyle, or small opening in the seed coat which can allow the absorption of water for sprouting.

Remarkably, seeds such as soybeans containing very high levels of [[soy protein|protein]] can undergo [[desiccation]], yet survive and revive after water absorption. [[A. Carl Leopold]], son of [[Aldo Leopold]], began studying this capability at the [[Boyce Thompson Institute for Plant Research]] at [[Cornell University]] in the mid-1980s. He found soybeans and corn to have a range of soluble [[carbohydrate]]s protecting the seed's cell viability.<ref>{{cite journal |pages=225–30 |doi=10.1104/pp.100.1.225 |title=Maturation Proteins and Sugars in Desiccation Tolerance of Developing Soybean Seeds |year=1992 |last1=Blackman |first1=S. A. |last2=Obendorf |first2=R. L. |last3=Leopold |first3=A. C. |journal=Plant Physiology |volume=100 |pmid=16652951 |issue=1|publisher=American Society of Plant Biologists|pmc=1075542}}</ref> Patents were awarded to him in the early 1990s on techniques for protecting "biological membranes" and proteins in the dry state. Compare to [[tardigrades]].

==Nitrogen-fixing ability==
Many legumes ([[alfalfa]], [[clover]], [[pea]]s, [[bean]]s, [[lentil]]s, soybeans, [[peanut]]s and others) contain [[symbiosis|symbiotic]] bacteria called ''[[Rhizobia]]'' within [[root nodule|nodules]] of their [[root|root systems]]. These bacteria have the special ability of [[nitrogen fixation|fixing nitrogen]] from atmospheric, molecular nitrogen (N<sub>2</sub>) into [[ammonia]] (NH<sub>3</sub>).<ref>{{cite web|title=The Nitrogen cycle and Nitrogen fixation|author=Jim Deacon|publisher=Institute of Cell and Molecular Biology, The University of Edinburgh|url=http://www.biology.ed.ac.uk/archive/jdeacon/microbes/nitrogen.htm}}</ref> The chemical reaction is:
: N<sub>2</sub> + 8 H<sup>+</sup> + 8 e<sup>−</sup> → 2 NH<sub>3</sub> + H<sub>2</sub>
Ammonia is then converted to another form, [[ammonium]] (NH<sub>4</sub><sup>+</sup>), usable by (some) plants by the following reaction:
: NH<sub>3</sub> + H<sup>+</sup> → NH<sub>4</sub><sup>+</sup>

This arrangement means that the root nodules are sources of nitrogen for legumes, making them relatively rich in [[plant proteins]].

==Chemical composition of the seed==
{{nutritionalvalue
| name=Soybean, mature seeds, raw
| water=8.54 g
| kJ=1866
| protein=36.49 g
| fat=19.94 g
| satfat=2.884 g
| monofat = 4.404 g
| polyfat = 11.255 g
| carbs=30.16 g
| fiber=9.3 g
| sugars=7.33 g
| calcium_mg=277
| copper_mg = 1.658
| iron_mg=15.7
| magnesium_mg=280
| phosphorus_mg=704
| potassium_mg=1797
| sodium_mg=2
| manganese_mg=2.517
| zinc_mg=4.89
| vitC_mg=6.0
| thiamin_mg=0.874
| riboflavin_mg=0.87
| niacin_mg=1.623
| pantothenic_mg=0.793
| vitB6_mg=0.377
| folate_ug=375
| choline_mg=115.9
| vitA_ug=1
| vitE_mg=0.85
| vitK_ug=47
<!-- amino acids -->
| tryptophan=0.591 g
| threonine=1.766 g
| isoleucine=1.971 g
| leucine=3.309 g
| lysine=2.706 g
| methionine=0.547 g
| cystine=0.655 g
| phenylalanine=2.122 g
| tyrosine=1.539 g
| valine=2.029 g
| arginine=3.153 g
| histidine=1.097 g
| alanine=1.915 g
| aspartic acid=5.112 g
| glutamic acid=7.874 g
| glycine=1.880 g
| proline=2.379 g
| serine=2.357 g
| right=1
| source_usda=1
| note=[http://ndb.nal.usda.gov/ndb/search/list?qlookup=16108&format=Full Link to USDA Database entry]
}}
Together, [[soybean oil]] and protein content account for about 60% of dry soybeans by weight (protein at 40% and oil at 20%). The remainder consists of 35% carbohydrate and about 5% [[Ash (analytical chemistry)|ash]]. Soybean cultivars comprise approximately 8% seed coat or hull, 90% [[cotyledons]] and 2% [[hypocotyl]] axis or germ.

Most [[soy protein]] is a relatively heat-stable storage protein. This heat stability enables soy food products requiring high temperature cooking, such as [[tofu]], [[soy milk]] and [[textured vegetable protein]] (soy flour) to be made.

The principal soluble [[carbohydrate]]s of mature soybeans are the disaccharide [[sucrose]] (range 2.5–8.2%), the trisaccharide [[raffinose]] (0.1–1.0%) composed of one sucrose molecule connected to one molecule of [[galactose]], and the tetrasaccharide [[stachyose]] (1.4 to 4.1%) composed of one sucrose connected to two molecules of galactose.<ref>http://www.intechopen.com/books/soybean-biochemistry-chemistry-and-physiology/soluble-carbohydrates-in-soybean</ref> While the [[oligosaccharide]]s raffinose and stachyose protect the viability of the soybean seed from desiccation (see above section on physical characteristics) they are not digestible sugars, so contribute to [[flatulence]] and abdominal discomfort in humans and other [[monogastric]] animals, comparable to the disaccharide [[trehalose]]. Undigested oligosaccharides are broken down in the intestine by native microbes, producing gases such as [[carbon dioxide]], [[hydrogen]], and [[methane]].

Since soluble soy carbohydrates are found in the whey and are broken down during fermentation, soy concentrate, soy protein isolates, tofu, soy sauce, and sprouted soybeans are without flatus activity. On the other hand, there may be some beneficial effects to ingesting oligosaccharides such as raffinose and stachyose, namely, encouraging indigenous [[Bifidobacterium|bifidobacteria]] in the colon against putrefactive bacteria.

The insoluble carbohydrates in soybeans consist of the complex polysaccharides [[cellulose]], [[hemicellulose]], and [[pectin]]. The majority of soybean carbohydrates can be classed as belonging to [[dietary fiber]].

Within [[soybean oil]] or the [[lipid]] portion of the seed is contained four [[phytosterols]]: [[stigmasterol]], [[sitosterol]],[[campesterol]],and [[brassicasterol]]  accounting for  about 2.5% of the lipid fraction.<ref>http://www.intechopen.com/books/soybean-and-health/from-soybean-phytosterols-to-steroid-hormones</ref>

[[Saponins]], a class of natural [[surfactants]] (soaps), are sterols that are present naturally in a wide variety of food-plants: vegetables, legumes, and cereals–ranging from beans and spinach to tomatoes, potatoes and oats. Whole soybeans contain from 0.17 to 6.16% [[saponins]], 0.35 to 2.3% in defatted soy flour and 0.06 to 1.9% in tofu. Legumes such as soybean and chickpeas are the major source of saponins in the human diet. Sources of non-dietary saponins include alfalfa, sunflower, herbs and [[Mexican barbasco trade|barbasco]].

Soy contains isoflavones like [[genistein]] and [[daidzein]]. It also contains [[glycitein]], an O-methylated isoflavone which accounts for 5–10% of the total isoflavones in soy food products. Glycitein is a [[phytoestrogen]] with weak estrogenic activity, comparable to that of the other soy isoflavones.<ref>{{cite journal |author=Song TT, Hendrich S, Murphy PA |title=Estrogenic activity of glycitein, a soy isoflavone |journal=Journal of Agricultural and Food Chemistry |volume=47 |issue=4 |pages=1607–1610 |year=1999 |pmid=10564025 |doi=10.1021/jf981054j}}</ref>

===Nutrition===
{{further2|[[Soy protein]]}}
For human consumption, soybeans must be cooked with "wet" heat to destroy the [[trypsin inhibitor]]s ([[serine protease inhibitor]]s). Raw soybeans, including the immature green form, are toxic to humans, swine, chickens, and in fact, all [[monogastric]] animals.<ref>{{cite book |author=Circle, Sidney Joseph; Smith, Allan H. |title=Soybeans: Chemistry and Technology |publisher=Avi Publishing|location=Westport, CT|year=1972|pages= 104, 163|isbn=0-87055-111-6}}</ref>

Soybeans are considered by many agencies to be a source of [[complete protein]].<ref name="FDA Claims">
{{cite journal|last=Henkel |first=John |title=Soy:Health Claims for Soy Protein, Question About Other Components|url=http://findarticles.com/p/articles/mi_m1370/is_3_34/ai_62298457/?tag=content;col1 |journal=FDA Consumer|publisher = Food and Drug Administration|date=May–June 2000|volume=34|issue=3|pages=18–20|pmid=11521249}}</ref> A complete protein is one that contains significant amounts of all the [[essential amino acid]]s that must be provided to the [[human body]] because of the body's inability to [[Biosynthesis|synthesize]] them. For this reason, soy is a good source of protein, amongst many others, for vegetarians and [[Veganism|vegans]] or for people who want to reduce the amount of meat they eat. According to the [[Food and Drug Administration (United States)|US Food and Drug Administration]]:
<blockquote>Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a 'complete' protein profile. ... Soy protein products can replace animal-based foods—which also have complete proteins but tend to contain more fat, especially saturated fat—without requiring major adjustments elsewhere in the diet.<ref name="FDA Claims"/></blockquote>

The gold standard for measuring protein quality, since 1990, is the [[PDCAAS|Protein Digestibility Corrected Amino Acid Score]] (PDCAAS) and by this criterion soy protein is the nutritional equivalent of meat, eggs, and [[casein]] for human growth and health. Soybean protein isolate has a [[biological value]] of 74, whole soybeans 96, soybean milk 91, and eggs 97.<ref name="1991Report">{{cite book|title=Protein Quality Evaluation: Report of the Joint FAO/WHO Expert Consultation|publisher=Food and Agriculture Organization of the United Nations (Food and Nutrition Paper No. 51)|location=Bethesda, MD (USA)|date=December 1989|isbn=92-5-103097-9}}</ref>

[[Soy protein]] is essentially identical to the protein of other [[legume]] seeds and [[pulses]].<ref>
{{cite journal|last=Derbyshire|first = E.| last2 = Wright| first2 = D. J.| last3 = Boulter|first3 = D.|title = Legumin and Vicilin, Storage Proteins of Legume Seeds| journal = Phytochemistry| volume = 15| issue = 1| pages = 3–24| publisher = Elsevier Science Ltd.| year = 1976| doi = 10.1016/S0031-9422(00)89046-9}}</ref><ref>{{cite journal |pmid=16748534 |pmc=1274878 |year=1949 |last1=Danielsson |first1=C. E. |title=Seed Globulins of the Gramineae and Leguminosae |volume=44 |issue=4 |pages=387–400 |journal=The Biochemical Journal|publisher=Portland Press Ltd}}</ref><ref>{{cite web | publisher = United States Department of Agriculture | url = http://ddr.nal.usda.gov/bitstream/10113/28505/1/CAIN779129409.pdf|format=PDF|title = Legumes: Seed Composition and Structure, Processing Into Protein Products and Protein Properties| last = Wolf | first = W. J. | pages = 291–314|accessdate =February 17, 2012}}</ref> Moreover, soybeans can produce at least twice as much protein per acre than any other major vegetable or grain crop besides [[Hempnut|hemp]], five to 10 times more protein per acre than land set aside for grazing animals to make milk, and up to 15 times more protein per acre than land set aside for meat production.<ref name = NSRL/>

====Comparison to other major staple foods====
The following table shows the nutrient content of green soybean and other major staple foods, each in respective raw form. Raw soybeans, however, aren't edible and cannot be digested. These must be sprouted, or prepared and cooked for human consumption. In sprouted and cooked form, the relative nutritional and anti-nutritional contents of each of these grains is remarkably different from that of raw form of these grains reported in this table. The nutritional value of soybean and each cooked staple depends on the pre-processing and the method of cooking: boiling, frying, roasting, baking, etc.
{{Comparison of major staple foods}}

==The near universality of soy protein==

All [[spermatophytes]] except for the [[grass]] [[cereal]] family
contain soybean-like 7S (vicilin) and/or 11S (legumin) seed storage globulin proteins. {Oats and rice, are anomalous in that they also contain a majority of soybean protein.} <ref name="Seed Proteins 1999">Seed Proteins; Peter R. Shewery and Rod Casey(Eds) 1999. Kluwer Academic Publishers,Dordrecht,The Netherlands</ref> Cocoa for example contains the 7S globulin which contributes to cocoa/chocolate taste and aroma;<ref>http://openagricola.nal.usda.gov/Record/IND44131228</ref><ref>http://openagricola.nal.usda.gov/Record/IND20412524</ref><ref>http://library.osu.edu/assets/Uploads/ScienceCafe/Barringer020310.pdf</ref> whereas coffee beans(coffee grounds) contain the 11S globulin responsible for coffee's aroma and flavor.<ref>http://pubs.acs.org/doi/abs/10.1021/jf801734m</ref><ref>http://www.alice.cnptia.embrapa.br/bitstream/doc/880533/1/Comparativeproteomical.pdf</ref>

Vicilin and legumin proteins belong to the [[cupin superfamily]] a large and functionally immensely diverse 'superfamily' of proteins that have a common origin and whose evolution can be followed from bacteria to eukaryotes including animals and higher plants.
	 
2S [[albumins]] form a major group of homologous storage proteins in many [[dicot]] species and in some [[monocots]] but not grasses(cereals).<ref name="ReferenceA">Youle RJ and Huang AHC: Occurrence of low molecular weight and high cysteine containing albumin storage proteins in oilseed of diverse species.Am J Botany 68:44-48,1981</ref> 2S albumin are grouped in the [[prolamin]] superfamily,<ref>http://www.meduniwien.ac.at/allergens/allfam/factsheet.php?allfam_id=AF050</ref> other allergenic proteins included in this 'superfamily' are the non-specific lipid transfer proteins, [[alpha amylase]], [[trypsin inhibitor]]; And the prolamin storage proteins of cereals and grasses.<ref name="Seed Proteins 1999"/>
	 
[[Peanut]](peanut butter) for instance contain 20% 2S albumin,but only 6% 7S globulin and 74% 11S.<ref name="ReferenceA"/> It is the high 2S albumin and low 7S globulin that is responsible for the relatively low quality (low lysine) of peanut protein compared to soy protein. Cereal storage prolamins are likewise low in lysine the most important, critical and first limiting amino acid. Peanut butter and wheat bread, therefore, do not complement each other as they each suffer from low lysine.

==Cultivation==
[[Image:2005soyabean.PNG|thumb|Soybean output in 2005]]
{{Agricultural production box
|plant=Soybean
|year=2010
|country1={{Flagu|United States}}
|amount1=90.6
|country2={{Flagu|Brazil}}
|amount2=68.5
|country3={{Flagu|Argentina}}
|amount3=52.6
|country4={{Flagu|People's Republic of China}}
|amount4=15.0
|country5={{Flagu|India}}
|amount5=9.8
|country6={{Flagu|Paraguay}}
|amount6=7.4
|country7={{Flagu|Canada}}
|amount7=4.3
|country8={{Flagu|Uruguay}}
|amount8=1.8
|country9={{Flagu|Ukraine}}
|amount9=1.68
|country10={{Flagu|Bolivia}}
|amount10=1.63
|world=249.0
}}
Soybeans are a globally important crop, providing oil and protein. In the United States, the bulk of the harvest is solvent-extracted with [[hexane]], and the "toasted" defatted soymeal (50% protein) then makes possible the raising of farm animals (e.g. chicken, hog, turkey) on an industrial scale never before seen in human history. A very small proportion of the crop is consumed directly by humans.{{citation needed|date=April 2013}} Soybean products do, however, appear in a large variety of processed foods.

During [[World War II]], soybeans became important in both North America and Europe chiefly as substitutes for other protein foods and as a source of edible oil. During [[World War II]], the soybean was discovered as fertilizer by the [[United States Department of Agriculture]]. In the 1960–1 Dillon round of the [[General Agreement on Tariffs and Trade]] (GATT), the United States secured tariff-free access for its soybeans to the European market. In the 1960s, the United States exported over 90% of the world's soybeans.<ref>{{cite book|last=Patel|first=Raj|title=Stuffed & Starved From Farm to Fork, the Hidden Battle for the World Food System|publisher=Portobello Books Ltd.|location=Londo|year=2008|pages=169–173|isbn=1-933633-49-2}}</ref><ref>{{cite journal|last=Wik|first=Reynold Millard|title=Henry Ford's Science and Technology for Rural America|journal=Technology and Culture|volume=3|issue=3|date=Summer, 1962|pages=247–258|publisher=The Johns Hopkins University Press on behalf of the Society for the History of Technology|doi=10.2307/3100818}}</ref> By 2005, the top soybeans exporters were Argentina (39% of world soybean exports), United States (37%) and Brazil (16%), while top importers were China (41% of world soybean imports), European Union (22%), Japan (6%) and Mexico (6%).<ref>{{cite web|url=http://ageconsearch.umn.edu/bitstream/21109/1/sp06so03.pdf|format=PDF|title=Competitive Analysis of Chinese Soybean Import Suppliers—U.S., Brazil, and Argentina|author= Baohui Song, Mary A. Marchant, Shuang Xu|year=2006|publisher= Research in Agricultural & Applied Economics, University of Minnesota|work=American Agricultural Economics Association Annual Meetings}}{{dead link|date=June 2012}}</ref>

Cultivation is successful in climates with hot summers, with optimum growing conditions in mean temperatures of {{convert|20|to|30|C|F}}; temperatures of below 20 °C and over 40 °C (68 °F, 104 °F) stunt growth significantly. They can grow in a wide range of soils, with optimum growth in moist alluvial soils with a good organic content. Soybeans, like most legumes, perform [[nitrogen fixation]] by establishing a [[symbiotic]] relationship with the bacterium ''[[Rhizobia|Bradyrhizobium japonicum]]'' ([[synonymy|syn.]] ''Rhizobium japonicum''; Jordan 1982). For best results, though, an inoculum of the correct strain of bacteria should be mixed with the soybean (or any legume) seed before planting. Modern crop [[cultivar]]s generally reach a height of around {{convert|1|m|ft|abbr=on}}, and take 80–120&nbsp;days from sowing to harvesting.

The U.S., Argentina, Brazil, China and India are the world's largest soybean producers and represent more than 90% of global soybean production.<ref>{{cite web|url=http://www.soyatech.com/userfiles/file/tradeflow_manual(1).pdf|format=PDF|publisher=Soyatech|title=How the Global Oil Seed and Grain Trade Works|accessdate=February 18, 2012}}</ref> The U.S. produced 75&nbsp;million tons of soybeans in 2000, of which more than one-third was exported. In the 2010–2011 production year, this figure is expected to be over 90 million tons.<ref name="fas.usda.gov"/>

The average worldwide yield for soybean crops, in 2010, was 2.5 tonnes per hectare. The three largest producers had an average nationwide soybean crop yields of about 3 tonnes per hectare. The most productive soybean farms in the world in 2010 were in Turkey, with a nationwide average farm yield of 3.7 tonnes per hectare.<ref>{{cite web|title=FAOSTAT: Production, Crops, Cassava, 2010 data|publisher=Food and Agriculture Organization|year=2011|url=http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567#ancor|accessdate=February 18, 2012}}</ref> The world record for soybean yield is 10.8 tonnes per hectare, demonstrated in 2010 by Kip Cullers, a farmer in Purdy, [[Missouri]].<ref>{{cite web|title=World Soybean Record Holder Teaches Top Yields|publisher=Farm Progress|date=February 17, 2011|url=http://farmprogress.com/story-world-soybean-record-holder-teaches-top-yields-0-46456|accessdate=February 18, 2012}}</ref> Kip Cullers claims the secret to his record breaking soybean crop yields year after year is attention to detail, proactive management style, irrigation, herbicides, keeping plants healthy and stress free for the entire growing season.

Environmental groups, such as [[Greenpeace]] and the [[World Wide Fund for Nature|WWF]], have reported soybean cultivation and the probability of increased soybean cultivation in Brazil has destroyed huge areas of [[Amazon rainforest]], and is encouraging further [[deforestation]].<ref>{{cite journal | last1 = Fargione | first1 = Joseph | last2 = Hill | first2 = Jason | last3 = Tilman | first3 = David | last4 = Polasky | first4 = Stephen | last5 = Hawthorne | first5 = Peter | title = Land Clearing and the Biofuel Carbon Debt | journal = Science | volume = 319 | issue = 5867 | pages = 1235–1238 | date = February 2008 | doi = 10.1126/science.1152747 | pmid = 18258862|bibcode = 2008Sci...319.1235F }}</ref><ref>{{cite news| url=http://news.bbc.co.uk/2/hi/science/nature/8516931.stm |publisher=BBC News | title=Big Business Leaves Big Forest Footprints | date=February 16, 2010}}</ref>

American soil scientist Dr. Andrew McClung, who first showed that the ecologically biodiverse savannah of the [[Cerrado]] region of Brazil could grow profitable soybeans, was awarded the 2006 [[World Food Prize]] on October 19, 2006.<ref>{{cite news |first = Susan|last = Lang|title = Cornell Alumnus Andrew Colin McClung Reaps 2006 World Food Prize|url = http://www.news.cornell.edu/stories/June06/World.Food.prize.ssl.html|work =Chronicle Online |publisher = Cornell University|date = June 21, 2006|accessdate =February 18, 2012}}</ref><ref>{{cite web|url=http://e360.yale.edu/feature/the_cerrado_brazils_other_biodiversity_hotspot_loses_ground/2393/ |title=The Cerrado: Brazil’s Other Biodiverse Region Loses Ground|date=April 14, 2011|last=Pearce|first=Fred|publisher=Yale University|accessdate=February 18, 2012}}</ref>

In the USA human sewage [[sludge]] can be used as fertilizer to grow soybeans. Soybeans grown in sewage sludge likely contain elevated concentrations of metals.<ref>{{cite journal|title=Molybdenum Uptake by Forage Crops Grown on Sewage Sludge-Amended Soils in the Field and Greenhouse|url=http://soilandwater.bee.cornell.edu/publications/McBrideJEQ00.pdf|format=PDF|publisher=Cornell University|journal=Journal of Environmental Quality|date=May–June 2000|volume=29|issue=3|last1=McBride|first1=M. B.|last2=Richards|first2=B. K.|last3=Steenhuis|first3=T.|last4=Spiers|first4=G.|pages=848–854|doi=10.2134/jeq2000.00472425002900030021x}}</ref><ref>{{cite journal|title=Residual Effects of Sewage Sludge on Soybean: II. Accumulation of Soil and Symbiotically Fixed Nitrogen|url=https://www.soils.org/publications/jeq/abstracts/16/2/JEQ0160020118?access=0&view=pdf|format=PDF|publisher=Soil Science Society of America|journal=Journal of Environmental Quality|date=December 9, 1985|volume=16|issue=2|last1=Heckman|first1=J. R.|last2=Angle|first2=J. S.|last3=Chaney|first3=R. L.|pages=118–124|doi=10.2134/jeq1987.00472425001600020005x}}</ref> Soybean plants are vulnerable to a wide range of bacterial diseases, fungal diseases, viral diseases and parasites. One important pest is the [[Helicoverpa zea|corn earworm moth]], which is the most common and destructive pest of soybean growth in Virginia.<ref>Herbert, Ames, Cathy Hull, and Eric Day. "Corn Earworm Biology and Management in Soybeans." Virginia Cooperative Extension, Virginia State University (2009).</ref> Soybeans can be grown organically, that is, without the use of synthetic pesticides and fertilizers. {{Further|List of soybean diseases}} {{Further|Organic Beans}}

==History==
Soybeans were a crucial crop in East Asia long before written records.
<ref>Shurtleff, William; Aoyagi, Akiko. 2013. History of Whole Dry Soybeans, Used as Beans, or Ground, Mashed or Flaked (240 BCE to 2013). Lafayette, California. 950 pp.
(2,337 references; 124 photos and illustrations. Free online).</ref> They remain a major crop in the United States, Brazil, Argentina, India, China, and [[Korea]]. Prior to [[Fermentation (food)|fermented]] products such as [[soy sauce]], [[tempeh]], [[natto]], and [[miso]], soy was considered sacred for its beneficial effects in [[crop rotation]].

The plants would be plowed under to clear the field of food crops.{{Citation needed|date=March 2007}} Soy was first introduced to Europe in the early 18th century and to British colonies in North America in 1765, where it was first grown for hay. [[Benjamin Franklin]] wrote a letter in 1770 mentioning sending soybeans home from England. Soybeans did not become an important crop outside of Asia until about 1910. In America, soy was considered an industrial product only, and was not used as a food prior to the 1920s. Soy was introduced to Africa from China in the late 19th century, and is now widespread across the continent.

===Asia===
The wild ancestor of the soybean is ''[[Glycine soja]]'' (previously called ''G. ussuriensis''), a legume native to central China.<ref name=britannica>{{cite encyclopedia|url=http://www.britannica.com/EBchecked/topic/557184/soybean|title=Soybean|encyclopedia=Encyclopedia Britannica Online|accessdate=February 18, 2012}}</ref>
According to the ancient Chinese myth, in 2853 BCE, the legendary [[Shennong|Emperor Shennong]] of China proclaimed that five plants were sacred: soybeans, rice, wheat, barley, and [[millet]].<ref>{{cite web|url=http://www.soya.be/history-of-soybeans.php|title=History of Soybeans|publisher=Soya – Information about Soy and Soya Products|accessdate=February 18, 2012}}</ref>
Cultivation of soybeans was long confined chiefly to East Asia, but gradually spread to other countries during the 20th century.<ref>{{cite encyclopedia|url=http://www.encyclopedia.com/topic/soybean.aspx|title=Soybean|encyclopedia=Columbia Encyclopedia|edition=6|date=July 2001|accessdate=February 18, 2012}}</ref>

The origin of soy bean cultivation remains scientifically debated. Recent research indicates that seeding of wild forms started early (before 5000 BCE) in multiple locations through China, Korea and Japan <ref name=PLOSONE>{{cite web|url=http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0026720|title=Archaeological Soybean (Glycine max) in East Asia: Does Size Matter?|publisher=PLOS ONE|accessdate=April 1, 2013}}</ref>     
The oldest preserved soybeans resembling modern varieties in size and shape were found in [[archaeological site]]s in [[Korea]] dated about 1000 BCE <ref name=stark>{{cite book |last=Stark|first=Miriam T. |title=Archaeology of Asia (Blackwell Studies in Global Archaeology) |publisher=Wiley-Blackwell |location=Hoboken, NJ |year=2005 |url=http://books.google.com/books?id=PoDFdOstSNwC&pg=PA81#v=onepage&q&f=false|page=81|isbn=1-4051-0213-6|accessdate=February 18, 2012}}</ref> [[Radiocarbon dating]] of soybean samples recovered through [[flotation (archaeology)|flotation]] during excavations at the Early [[Mumun]] period Okbang site in Korea indicated soybean was cultivated as a food crop in around 1000–900 BCE.<ref name=stark/> Soy bean from the Jomon period in Japan from 3000 BCE <ref name=PLOSONE/> are also significantly larger than wild varieties.<ref name=PLOSONE/>
Early cultivation of soy beans in China was localized and not intensive, e.g. soy bean was unknown in South China before the [[Han Dynasty|Han period]],<ref name=PLOSONE/> using varieties with small wild size beans. Only when new soy bean cultivars became introduced into Zhou China from the "north-east" (as cited by contemporary literature) around 510 BCE an agricultural revolution was triggered eventually making soy beans part the staple diet.
<ref name=HOPT>{{cite book |title=The cradle of the east: an inquiry into the indigenous origins of techniques and ideas of Neolithic and early historic China, 5000–1000 B.C. |publisher=Hong Kong: The Chinese University of Hong Kong. 462 p. (1975) |last=Ho|first= P-T}}</ref>

From about the first century CE to the [[Age of Discovery]] (15–16th century), soybeans were introduced into several countries, such as India, Japan, Indonesia, the Philippines, Vietnam, Thailand, Cambodia, Malaysia, Burma, Taiwan and Nepal. This spread was due to the establishment of sea and land trade routes. The earliest Japanese textual reference to the soybean is in the classic ''[[Kojiki]]'' (Records of Ancient Matters), which was completed in 712 CE.

Many people have claimed soybeans in Asia were historically only used after a fermentation process, which lowers the high [[phytoestrogen]]s content found in the raw plant. However, terms similar to "[[soy milk]]" have been in use since 82 CE,<ref>{{cite web|url=http://www.soyinfocenter.com/HSS/soymilk1.php|title=History of Soymilk and Dairy-like Soymilk Products|publisher=Soy Info Center|year=2007|accessdate=February 18, 2012}}</ref> and there is evidence of [[tofu]] consumption that dates to 220.<ref>{{cite web|url=http://www.soyinfocenter.com/chronologies_of_soyfoods-tofu.php|title=Chronology of Tofu Worldwide 965 A.D. to 1929|publisher=Soy Info Center|accessdate=February 18, 2012}}</ref>

===United States===
Soybeans were introduced to America in 1765 by Samuel Bowen, a sailor who had visited China.<ref name=Hymowitz1983>{{cite journal|last=Hymowitz|first=T.|coauthors=Harlan, J.R.|title=Introduction of Soybean to North America by Samuel Bowen in 1765|journal=Economic Botany|year=1983|month=Oct. – Dec.|volume=37|issue=4|pages=371–379|jstor=4254529|doi=10.1007/BF02904196}}</ref> He grew soy near [[Savannah, Georgia]], and even made soy sauce for sale to England.<ref>{{cite book|title=Eat Your Food! Gastronomical Glory from Garden to Gut: A Coastalfields Cookbook, Nutrition Textbook, Farming Manual and Sports Manual|url=http://books.google.com/books?id=BtZ2oNGyv6AC&pg=PR2|accessdate=4 May 2013|date=April 2007|publisher=Coastalfields Press|isbn=978-0-9785944-8-0}}</ref>

Soy took on a very important role in the United States after [[World War I]]. During the [[Great Depression]], the drought-stricken ([[Dust Bowl]]) regions of the United States were able to use soy to regenerate their soil because of its nitrogen-fixing properties. Farms were increasing production to meet with government demands, and [[Henry Ford]] was a great leader of the soybean industry.

In 1932–33, the Ford Motor Company spent approximately $1,250,000 on soybean research. By 1935, every Ford car had soy involved in its manufacture. For example, soybean oil was used to [[Soy paint|paint]] the automobiles,<ref name="Schwarcz">{{cite book|author=Joe Schwarcz|title=The Fly in the Ointment: 63 Fascinating Commentaries on the Science of Everyday Life|url=http://books.google.com/books?id=rmIbClRzfeoC&pg=PA193|accessdate=4 May 2013|year=2004|publisher=ECW Press|isbn=978-1-55022-621-8|page=193}}</ref> as well as fluid for shock absorbers. Ford's involvement with the soybean opened many doors for agriculture and industry to be linked more strongly than ever before.

Henry Ford promoted the soybean, helping to develop uses for it both in food and in industrial products, even demonstrating auto body panels made of soy-based plastics. Ford's interest led to two [[bushel]]s (120 pounds)<ref>{{cite web|title=Tables for Weights and Measurement: Crops – Table 1 Weights per bushel|url=http://extension.missouri.edu/publications/DisplayPub.aspx?P=G4020|publisher=University of Missouri|accessdate=February 18, 2012}}</ref> of soybeans being used in each Ford car, as well as products like the first commercial [[soy milk]], ice cream and all-vegetable nondairy whipped topping. The Ford development of so-called soy-based plastics was based on the addition of soybean flour and [[wood flour]] to [[Polymer#Historical development|phenol formaldehyde plastics]].<ref>{{cite web|title=Henry Ford's Eco-Friendly Automobile| publisher = Harbay|url=http://www.harbay.net/henryford.html|accessdate =February 18, 2012}}
</ref> A prototype vehicle, colloquially titled the "[[Soybean Car]]", was built in 1941 out of such plastics.<ref>{{cite web|url=http://www.thehenryford.org/research/soybeancar.aspx|title=Soybean Car|publisher=The Henry Ford|accessdate=February 18, 2012}}</ref>

In 1931, Ford hired chemists [[Robert Boyer (chemist)|Robert Boyer]] and Frank Calvert to produce [[artificial silk]]. They succeeded in making a textile fiber of spun soy protein fibers, hardened or tanned in a [[formaldehyde]] bath, which was given the name [[Azlon]]. It was usable in the making of suits, felt hats, and overcoats. Though pilot production of Azlon reached 5000&nbsp;pounds per day in 1940, it never reached the commercial market; Dupont's nylon was the winner in the quest to produce artificial silk.

===South America===
The soybean first arrived in South America in Argentina in 1882.<ref>{{cite book|url=http://www.soyinfocenter.com/books/132|title=History of Soybeans and Soyfoods in South America (1882–2009)|publisher=Soy Info Center|accessdate=February 18, 2012|isbn=978-1928914-23-5|first=William|last=Shurtleff|first2=Akiko|last2=Aoyagi}}</ref>

===Africa===
The soybean first arrived in Africa in Egypt in 1857.<ref>{{cite book|url=http://www.soyinfocenter.com/books/134|title=History of Soybeans and Soyfoods in Africa (1857–2009)|publisher=Soy Info Center|accessdate=February 18, 2012|isbn=978-1928914-25-9|first=William|last=Shurtleff|first2=Akiko|last2=Aoyagi}}</ref>

===Australia===
Wild soybeans were discovered in northeastern Australia in 1770 by explorers Banks and Solander. In 1804, the first soyfood product ("Fine India Soy" [sauce]) was sold in Sydney. In 1879, the first domesticated soybeans arrived in Australia, a gift of the Minister of the Interior Department, Japan.<ref>{{cite book|url=http://www.soyinfocenter.com/books/138|title=History of Soybeans and Soyfoods in Australia, New Zealand and Oceania (1770–2010)|publisher=Soy Info Center|accessdate=February 18, 2012|isbn=978-1-928914-27-7|first=William|last=Shurtleff|first2=Akiko|last2=Aoyagi}}</ref>

===Canada===
In 1831, the first soy product ("A few dozen India Soy" [sauce]) arrived in Canada. Soybeans were probably first cultivated in Canada by 1855, and definitely in 1895 at Ontario Agricultural College. A comprehensive history of soy in Canada (1,060 p., 2,336 references) is available online.<ref>{{cite book|url=http://www.soyinfocenter.com/books/137|title=History of Soybeans and Soyfoods in Canada (1831–2010)|publisher=Soy Info Center|accessdate=February 18, 2012|isbn=978-1-928914-28-0|first=William|last=Shurtleff|first2=Akiko|last2=Aoyagi}}</ref>

===Caribbean and West Indies===
The soybean arrived in the Caribbean in the form of soy sauce made by Samuel Bowen in Savannah, Georgia, in 1767. It remains only a minor crop there, but its uses for human food are growing steadily. A comprehensive history of soybeans and soyfoods in this region is available free online.<ref>{{cite book|url=http://www.soyinfocenter.com/books/126|title=History of Soybeans and Soyfoods in the Caribbean / West Indies (1767–2008)|publisher=Soy Info Center|accessdate=February 18, 2012|first=William|last=Shurtleff|first2=Akiko|last2=Aoyagi}}</ref>

===Central Asia===
The soybean is first in cultivated Transcaucasia in Central Asia in 1876, by the Dungans. This region has never been important for soybean production. A comprehensive history of soybeans and soyfoods in this region is available online.<ref>{{cite book|url=http://www.soyinfocenter.com/books/123|title=History of Soybeans and Soyfoods in Central Asia (1876–2008)|publisher=Soy Info Center|accessdate=February 18, 2012|first=William|last=Shurtleff|first2=Akiko|last2=Aoyagi}}</ref>

===Mexico and Central America===
The first reliable reference to the soybean in this region dates from Mexico in 1877. A comprehensive history of soybeans and soyfoods in this region is available online.<ref name=book-128>{{cite web|url=http://www.soyinfocenter.com/books/128|title=History of Soybeans and Soyfoods in Mexico and Central America (1877–2009)|publisher=Soy Info Center|accessdate=February 18, 2012|first=William|last=Shurtleff|first2=Akiko|last2=Aoyagi}}</ref>

===Southeast Asia===
By the 13th century, the soybean had arrived in Indonesia; it probably arrived much earlier, carried by traders or merchants from southern China.<ref>{{cite web|url=http://www.soyinfocenter.com/books/139|title=History of Soybeans and Soyfoods in Southeast Asia (1770–2010)|publisher=Soy Info Center|accessdate=February 18, 2012|isbn=978-1-928914-30-3|first=William|last=Shurtleff|first2=Akiko|last2=Aoyagi}}</ref>

===South Asia and Indian Subcontinent===
By the 1600s, soy sauce was being disseminated from southern Japan throughout this region by the Dutch East India Co. (VOC). The soybean probably arrived from southern China, moving southward into northern India.<ref>{{cite web|url=http://www.soyinfocenter.com/books/140|title=History of Soybeans and Soyfoods in South Asia / Indian Subcontinent (1656–2010)|publisher=Soy Info Center|accessdate=February 18, 2012|isbn=978-1-928914-31-0|first=William|last=Shurtleff|first2=Akiko|last2=Aoyagi}}</ref>

==Genetic modification==
{{further|GTS 40-3-2}}
[[File:Multicolor soybeans in Hale Township.jpg|thumb|right|250px|Different varieties of soybeans being grown together]]
Soybeans are one of the "[[Biotechnology|biotech]] food" crops that have been [[Genetically modified food|genetically modified]], and genetically modified soybeans are being used in an increasing number of products. In 1995, [[Monsanto Company]] introduced [[Genetically modified crops|glyphosate-tolerant]] soybeans that have been genetically modified to be resistant to Monsanto's [[glyphosate]] herbicides through substitution of the ''[[Agrobacterium]] sp.'' (strain CP4) [[gene]] EPSP (5-enolpyruvyl shikimic acid-3-phosphate) synthase. The substituted version is not sensitive to [[glyphosate]].<ref>{{cite journal |pages=1451–1461 |doi=10.2135/cropsci1995.0011183X003500050032x |title=Development, Identification, and Characterization of a Glyphosate-Tolerant Soybean Line |year=1995 |last1=Padgette |first1=S. R. |last2=Kolacz |first2=K. H. |last3=Delannay |first3=X. |last4=Re |first4=D. B. |last5=Lavallee |first5=B. J. |last6=Tinius |first6=C. N. |last7=Rhodes |first7=W. K. |last8=Otero |first8=Y. I. |last9=Barry |first9=G. F. |journal=Crop Science |volume=35 |issue=5}}</ref>

In 1997, about 8% of all soybeans cultivated for the commercial market in the United States were genetically modified. In 2010, the figure was 93%.<ref>National Agricultural Statistics Board annual report, June 30, 2010. Retrieved July 23, 2010.</ref> As with other glyphosate-tolerant crops, concern is expressed over damage to [[biodiversity]].<ref>{{cite book |last= Liu |first= KeShun |title= Soybeans: Chemistry, Technology, and Utilization |year=1997 |publisher= Springer |location=Berlin|isbn= 0-8342-1299-4 |page= 532}}</ref> A 2003 study<ref>{{cite journal |doi=10.2135/cropsci2003.0409 |author=Sneller CH |title=Impact of Transgenic Genotypes and Subdivision on Diversity Within Elite North American Soybean Germplasm |journal=Crop Science |volume=43 |pages=409–414 |year=2003}}</ref> concluded the RR gene had been bred into so many different soybean cultivars, there had been little decline in genetic diversity, but "diversity was limited among elite lines from some companies".

The widespread use of such types of GM soybeans in the Americas has caused problems with exports to some regions. GM crops require extensive certification before they can be legally imported into the [[European Union]], where there is considerable supplier and consumer reluctance to use GM products for consumer or animal use. Difficulties with [[Co-existence of genetically modified and conventional crops and derived food and feed|coexistence]] and subsequent traces of cross-contamination of non-GM stocks have caused shipments to be rejected and have put a premium on non-GM soy.<ref>{{cite news|url=|title= EU Caught in Quandary Over GMO Animal Feed Imports |newspaper=The Guardian|date= December 7, 2007}}</ref>

A 2006 [[United States Department of Agriculture]] report found the adoption of genetically engineered (GE) soy, corn and cotton reduced the amount of pesticides used overall, but did result in a slightly greater amount of [[herbicide]]s used for soy specifically. The use of GE soy was also associated with greater [[No-till farming|conservation tillage]], indirectly leading to better soil conservation, as well as increased income from off-farming sources due to the greater ease with which the crops can be managed. Though the overall estimated benefits of the adoption of GE soybeans in the United States was $310&nbsp;million, the majority of this benefit was experienced by the companies selling the seeds (40%), followed by biotechnology firms (28%) and farmers (20%).<ref>{{cite web| publisher = United States Department of Agriculture|url=http://www.ers.usda.gov/publications/eib11/eib11.pdf | format = PDF|title = The First Decade of Genetically Engineered Crops in the United States |last = Fernandez-Cornejo | first = J. | coauthors = Caswell, Margriet|date = April 1, 2006| accessdate =February 18, 2012}}</ref>

In 2010, a team of American scientists announced they had sequenced the soybean genome – the first legume to be sequenced.<ref>{{cite journal|last=Schmutz|first=Jeremy|coauthors=Cannon, Steven B.; Schlueter, Jessica; Ma, Jianxin; Mitros, Therese; Nelson, William; Hyten, David L.; Song, Qijian; Thelen, Jay J.; Cheng, Jianlin; Xu, Dong; Hellsten, Uffe; May, Gregory D.; Yu, Yeisoo; Sakurai, Tetsuya; Umezawa, Taishi; Bhattacharyya, Madan K.; Sandhu, Devinder; Valliyodan, Babu; Lindquist, Erika; Peto, Myron; Grant, David; Shu, Shengqiang; Goodstein, David; Barry, Kerrie; Futrell-Griggs, Montona; Abernathy, Brian; Du, Jianchang; Tian, Zhixi; Zhu, Liucun; Gill, Navdeep; Joshi, Trupti; Libault, Marc; Sethuraman, Anand; Zhang, Xue-Cheng; Shinozaki, Kazuo; Nguyen, Henry T.; Wing, Rod A.; Cregan, Perry; Specht, James; Grimwood, Jane; Rokhsar, Dan; Stacey, Gary; Shoemaker, Randy C.; Jackson, Scott A.|title=Genome sequence of the palaeopolyploid soybean|journal=Nature|date=12 November 2009|volume=463|issue=7278|pages=178–183|doi=10.1038/nature08670|pmid=20075913|bibcode = 2010Natur.463..178S }}</ref><ref>{{cite web|url=http://www.sciencedaily.com/releases/2010/01/100113131457.htm|title=Soybean Genome Sequenced: Analysis Reveals Pathways for Improving Biodiesel, Disease Resistance, and Reducing Waste Runoff|publisher=Science Daily|date=January 13, 2010|accessdate=February 18, 2012}}</ref>

==Uses==
[[File:TofuWithSoySauceAndCarrot.jpg|thumb|Tofu and soy sauce]]
[[File:JapaneseSoybeanMeat.jpg|thumb|Japanese soybean meat]]
[[Image:Chives Cream Sheese.jpg|thumb|Open package of a soy-based cream cheese alternative with chives]]
[[Image:Soy milk I.jpg|thumb|A Malaysian [[Soy milk]] carton, and a glass of the beverage.]]
Approximately 85% of the world's soybean crop is processed into soybean meal and vegetable oil.<ref>{{cite web|url=http://www.soyatech.com/canola_facts.htm|title=Canola Oil|publisher=Soyatech|accessdate=February 18, 2012}}</ref> Soybeans can be broadly classified as "vegetable" (garden) or field (oil) types. Vegetable types cook more easily, have a mild, nutty flavor, better texture, are larger in size, higher in protein, and lower in oil than field types. [[Tofu]] and [[soy milk]] producers prefer the higher protein cultivars bred from vegetable soybeans originally brought to the United States in the late 1930s. The "garden" cultivars are generally not suitable for mechanical combine harvesting because there is a tendency for the pods to shatter upon reaching maturity.

Among the legumes, the soybean, also classed as an oilseed, is preeminent for its high (38–45%) [[protein]] content as well as its high (approximately 20%) oil content. Soybeans are the second-most valuable agricultural export in the United States behind corn. The bulk of the soybean crop is grown for oil production, with the high-protein defatted and "toasted" soy meal used as livestock feed. A smaller percentage of soybeans are used directly for human consumption.

Immature soybeans may be boiled whole in their green pods and served with [[edible salt|salt]], under the Japanese name {{Nihongo|''[[edamame]]''|枝豆|edamame}}. In English, these soybeans are generally known as "edamame" or "green vegetable soybeans".

In China, Japan, and [[Korea]], the bean and products made from it are a popular part of the diet. The Chinese invented tofu (豆腐 ''dòufu''),{{citation needed|date=October 2013}} and also made use of several varieties of [[soybean paste]] as seasonings. Japanese foods made from soya include ''[[miso]]'' (味噌), ''[[nattō]]'' (納豆), ''[[kinako]]'' (黄粉) and ''edamame'' (枝豆). Also many kinds of food are produced using tofu such as [[atsuage]], [[aburaage]], and so on. In [[Korean cuisine]], soybean sprouts, called ''[[kongnamul]]'' ([[:ko:콩나물|콩나물]]), are also used in a variety of dishes, and are also the base ingredient in ''[[doenjang]]'', ''[[cheonggukjang]]'' and [[Kanjang|''ganjang'']]. In Vietnam, soybeans are used to make soybean paste- ''[[tương]]'' in the North with the most popular products are ''tương Bần'', ''tương Nam Đàn'', ''tương Cự Đà'' as a garnish for ''[[phở]]'' and ''[[gỏi cuốn]]'' dishes, tofu (''đậu hũ'' or ''đậu phụ'' or ''tàu hũ''), soya sauce (''nước tương'', literally: soya water), soya milk (''nước đậu'' in the North or ''sữa đậu nành'' in the South), and ''đậu hũ nước đường'' (tofu sweet soup).

The beans can be processed in a variety of ways. Common forms of soy (or soya) include [[#Meal|soy meal]], [[#Flour|soy flour]], soy milk, tofu, [[textured vegetable protein]] (TVP, which is made into a wide variety of [[vegetarian food]]s, some of them intended to imitate meat), [[tempeh]], soy [[lecithin]] and [[#Oil|soybean oil]]. Soybeans are also the primary ingredient involved in the production of [[soy sauce]] (''shoyu'').

[[Archer Daniels Midland]] (ADM) is among the largest processors of soybeans and soy products. ADM, along with [[Dow Chemical Company]], [[DuPont]] and [[Monsanto Company]], support the industry trade associations United Soybean Board and Soyfoods Association of North America. These trade associations have increased the consumption of soy products dramatically in recent years.

===Oil===
{{Main|Soybean oil}}
Soybean seed contains about 19% oil. To extract soybean oil from seed, the soybeans are cracked, adjusted for moisture content, rolled into flakes and solvent-extracted with commercial hexane. The oil is then refined, blended for different applications, and sometimes hydrogenated. Soybean oils, both liquid and partially hydrogenated, are exported abroad, sold as "vegetable oil", or end up in a wide variety of processed foods. The remaining soybean meal is used mainly as animal feed.<ref name=Lusas>{{cite journal|first=Edmund W.|last=Lusas|first2=Mian N.|last2=Riaz|year=1995|url=http://jn.nutrition.org/content/125/3_Suppl/573S.full.pdf|format=PDF|title=Soy Protein Products: Processing and Use|journal=Journal of Nutrition|issue=125|pages=573S–580S}}</ref>

===Meal===
{{Main|Soybean meal}}
Soybean meal is the material remaining after solvent extraction of oil from soybean flakes, with a 50% [[soy protein]] content. The meal is 'toasted' (a [[misnomer]] because the heat treatment is with moist steam) and ground in a [[hammer mill]]. Soybean meal is an essential element of the American production method of growing farm animals, such as poultry and [[domestic pig|swine]], on an industrial scale that began in the 1930s; and more recently the [[aquaculture]] of [[catfish]]. Ninety-eight percent of the U.S. soybean crop is used for livestock feed.<ref name="britannica" /> Soybean meal is also used in lower-end [[dog food]]s.<ref name=Lusas />

===Flour===
Soy flour refers to soybeans ground finely enough to pass through a 100-mesh or smaller screen where special care was taken during desolventizing (not toasted) to minimize [[denaturation (biochemistry)|denaturation]] of the protein to retain a high [[protein dispersibility index]], for uses such as [[food extrusion]] of [[textured vegetable protein]]. It is the starting material for production of soy concentrate and soy protein isolate.

Soy flour is made by roasting the soybean, removing the coat, and grinding into a flour. Soy flour is manufactured with different fat levels.{{sfn|Lim|2012|p=637}}

* Defatted soy flour is obtained from [[solvent]] [[extraction (chemistry)|extracted]] flakes, and contains less than 1% oil.{{sfn|Lim|2012|p=637}}
* "Natural or full-fat soy flour is made from unextracted, dehulled beans, and contains about 18% to 20% oil."{{sfn|Lim|2012|p=637}} Its high oil content requires the use of a specialized Alpine Fine Impact Mill to grind rather than the usual [[hammer mill]]. Full-fat soy flour has a lower protein concentration then defatted flour.
* Low-fat soy flour is made by adding some oil back into defatted soy flour. Fat levels range from 4.5% to 9%.{{sfn|Lim|2012|p=637}}
* High-fat soy flour can also be produced by adding back soybean oil to defatted flour at the level of 15%.{{citation needed|date=May 2013}}

[[Soy lecithin]] can be added (up to 15%) to soy flour to make lecithinated soy flour. It increases dispersibility and gives it emulsifying properties.{{sfn|Lim|2012|p=637}}

Soy flour has 50% protein and 5% fiber.<!--Lim (2012) doesn't mention whether % is mass or volume.--> It has higher levels of protein, thiamine, riboflavin, phosphorus, calcium, and iron than [[wheat flour]].<!--Lim (2012) doesn't mention if flour is enriched or not--> It does not contain [[gluten]].{{sfn|Lim|2012|p=637}} As a result, [[yeast]]-raised [[bread]]s made with soy flour are dense in texture. Among many uses, soy flour thickens sauces, prevents [[staling]] in baked food, and reduces oil absorption during frying. Baking food with soy flour gives it tenderness, moistness, a rich color, and a fine texture.{{sfn|Lim|2012|p=637}}

Soy grits are similar to soy flour except the soybeans have been toasted and cracked into coarse pieces.

''[[Kinako]]'' is a soy flour used in [[Japanese cuisine]].

{{resize|''Section reference'': {{harvtxt|Smith|Circle|1972|p=442|note=Reference for soy flour section}}}}

===Infant formula===
Soy-based [[infant formula]] (SBIF) is sometimes given to infants who are not being strictly breastfed; it can be useful for infants who are either allergic to pasteurized cow milk proteins or who are being fed a [[Veganism|vegan]] diet. It is sold in powdered, ready-to-feed, and concentrated liquid forms.

Some reviews have expressed the opinion that more research is needed to determine what effect the phytoestrogens in soybeans may have on infants.<ref>{{cite journal |pmid=14599051 |year=2003 |last1=Miniello |first1=VL |last2=Moro |first2=GE |last3=Tarantino |first3=M |last4=Natile |first4=M |last5=Granieri |first5=L |last6=Armenio |first6=L |title=Soy-based Formulas and Phyto-oestrogens: A Safety Profile |volume=91 |issue=441 |pages=93–100 |journal=Acta Paediatrica|publisher=Wiley-Blackwell}}</ref> Diverse studies have concluded there are no adverse effects in human growth, development, or reproduction as a result of the consumption of soy-based infant formula.<ref>{{cite journal |pages=191–196 |doi=10.1515/JPEM.2004.17.2.191 |title=Soy Protein Formulas in Children: No Hormonal Effects in Long-term Feeding |year=2004 |last1=Giampietro |first1=P.G. |last2=Bruno |first2=G. |last3=Furcolo |first3=G. |last4=Casati |first4=A. |last5=Brunetti |first5=E. |last6=Spadoni |first6=G.L. |last7=Galli |first7=E. |journal=Journal of Pediatric Endocrinology and Metabolism |volume=17 |issue=2 |pmid=15055353|publisher=Freund Publishing House}}</ref><ref>{{cite journal |pages=807–814 |doi=10.1001/jama.286.7.807 |title=Exposure to Soy-Based Formula in Infancy and Endocrinological and Reproductive Outcomes in Young Adulthood |year=2001 |last1=Strom |first1=B. L. |journal=JAMA: the Journal of the American Medical Association|publisher=American Medical Association |volume=286 |issue=7 |pmid=11497534 |last2=Schinnar |first2=R |last3=Ziegler |first3=EE |last4=Barnhart |first4=KT |last5=Sammel |first5=MD |last6=MacOnes |first6=GA |last7=Stallings |first7=VA |last8=Drulis |first8=JM |last9=Nelson |first9=SE}}</ref><ref name=Nutri>{{cite journal |first1=Russell J. |last1=Merritt |first2=Belinda H. |last2=Jenks |title=Safety of Soy-Based Infant Formulas Containing Isoflavones: The Clinical Evidence |journal=The Journal of Nutrition|publisher=The American Society for Nutritional Sciences |pmid=15113975 |url=http://jn.nutrition.org/cgi/pmidlookup?view=long&pmid=15113975 |year=2004 |volume=134 |issue=5 |pages=1220S–1224S}}</ref> One of these studies, published in the ''[[Journal of Nutrition]]'',<ref name=Nutri/> concludes that there are:

<blockquote>... no clinical concerns with respect to nutritional adequacy, sexual development, neurobehavioral development, immune development, or thyroid disease. SBIFs provide complete nutrition that adequately supports normal infant growth and development. FDA has accepted SBIFs as safe for use as the sole source of nutrition.</blockquote>

===Meat and dairy substitutes and extenders===
Soybeans can be processed to produce a texture and appearance similar to many other foods. For example, soybeans are the primary ingredient in many [[dairy product]] substitutes (e.g., [[soy milk]], [[margarine]], [[soy ice cream]], [[soy yogurt]], [[soy cheese]], and soy cream cheese) and meat substitutes (e.g. [[veggie burgers]]). These substitutes are readily available in most supermarkets. Soy milk does not naturally contain significant amounts of digestible [[calcium]]. Many manufacturers of soy milk sell calcium-enriched products, as well. Soy is also used in [[tempeh]]: the beans (sometimes mixed with grain) are fermented into a solid cake.

Soy products also are used as a low-cost substitute in meat and poultry products.<ref>{{cite book |author=Hoogenkamp, Henk W. |title=Soy Protein and Formulated Meat Products |publisher=CABI Publishing |location=Wallingford, Oxon, UK |year=2005 |page=14 |isbn=0-85199-864-X|url=http://books.google.com/?id=IRIRBOd_oTcC&printsec=frontcover&dq=soy+protein#v=snippet&q=substiture&f=false |accessdate=February 18, 2012}}</ref><ref>{{cite book |last=Endres|first=Joseph G.|title=Soy Protein Products |publisher=AOCS Publishing |location=Champaign-Urbana, IL |year=2001 |pages=43–44 |isbn=1-893997-27-8 |url=http://books.google.com/?id=3RNa1vS0sZYC&pg=PA15&lpg=PA15&dq=Soy+Protein+Products++endres#v=onepage&q=Soy%20Protein%20Products%20%20endres&f=false |accessdate=February 18, 2012}}</ref> Food service, retail and institutional (primarily school lunch and correctional) facilities regularly use such "extended" products. Extension may result in diminished flavor, but fat and cholesterol are reduced. Vitamin and mineral fortification can be used to make soy products nutritionally equivalent to animal protein; the protein quality is already roughly equivalent. The soy-based meat substitute [[textured vegetable protein]] has been used for more than 50&nbsp;years as a way of inexpensively extending [[ground beef]] without reducing its nutritional value.<ref name=Riaz2006/><ref name=NSRL/><ref>{{cite book |last1=Circle|first1=Sidney Joseph|last2=Smith|first2=Allan H. |title=Soybeans: Chemistry and Technology |publisher=Avi Publishing |location=Westport, CT|year=1972 |pages=7, 350 |isbn=0-87055-111-6|url=http://books.google.com/?id=A3NRAAAAMAAJ&q=without+reducing+its+nutritional+value#search_anchor |accessdate=February 18, 2012}}</ref><ref>{{cite book |last=Liu|first=KeShun |title=Soybeans : Chemistry, Technology, and Utilization |publisher=Aspen Publishers |location=Gaithersburg, MD |year=1997 |page= 69|isbn=0-8342-1299-4 |url= http://books.google.com/?id=Plmi4WfHos4C&q=reducing+nutritional+value#v=snippet&q=%20nutrition%20value&f=false|accessdate=February 18, 2012}}</ref>

===Other products===
Soybeans with black hulls are the beans used in Chinese fermented black beans, ''[[douchi]]'', not the sometimes confused [[black turtle bean]]s.

Soybeans are also used in industrial products, including oils, soap, cosmetics, [[resin]]s, plastics, [[ink]]s, [[crayon]]s, [[solvent]]s, and clothing. Soybean oil is the primary source of [[biodiesel]] in the United States, accounting for 80% of domestic biodiesel production.<ref>{{cite web|title=Sustainability Fact Sheet|publisher=National Biodiesel Board|date= April 2008|url=http://biodiesel.org/resources/sustainability/pdfs/SustainabilityFactSheet.pdf|format=PDF|accessdate=February 18, 2012}}</ref> Soybeans have also been used since 2001 as fermenting stock in the manufacture of a brand of [[vodka]].<ref>{{cite web|url=http://www.martinimuse.com/vodka_brands_and_types.shtml|title=How Vodka is Made|publisher=Martini Muse|accessdate=February 18, 2012}}</ref> In 1936, Ford Motor Company developed a method where soybeans and fibers were rolled together producing a soup which was then pressed into various parts for their cars, from the distributor cap to knobs on the dash board. Ford also informed in public relation releases that in 1935 over five million acres (20,000&nbsp;km{{sup|2}}) was dedicated to growing soybeans in the United States.<ref name = "PM Apr 1936">{{cite journal| title = Soy Bean Soup is Pressed into Auto Parts | journal = Popular Mechanics | volume = 64 | issue = 4 | page = p. 513 | publisher = Hearst Magazines | date = April 1936| url = http://books.google.com/books?id=lNsDAAAAMBAJ&pg=PA513| issn = 0032-4558}}</ref>

===Cattle feed===
Cattle are often fed soy. Spring grasses are rich in omega-3 fatty acids, whereas soy is predominantly omega-6.

==Health benefits==

===Cancer===
According to the [[American Cancer Society]], "Studies in humans have not shown harm from eating soy foods. Moderate consumption of soy foods appears safe for both breast cancer survivors and the general population, and may even lower breast cancer risk." They caution however that soy supplements should be avoided.<ref name=acs>{{cite web
|author=Marji McCullough, ScD, RD
|url=http://www.cancer.org/cancer/news/expertvoices/post/2012/08/02/the-bottom-line-on-soy-and-breast-cancer-risk.aspx
|title=The Bottom Line on Soy and Breast Cancer Risk
|date=2 August 2012
|publisher=[[American Cancer Society]]
|accessdate=August 2013}}</ref>

===Brain===
Recent studies have shown improvement in postmenopausal women's cognitive function, particularly verbal memory,<ref>{{cite journal |pmid=12792289 |date=May–June 2003 |last1=Kritz-Silverstein |first1=D |last2=Von Mühlen |first2=D |last3=Barrett-Connor |first3=E |last4=Bressel |first4=MA |title=Isoflavones and Cognitive Function in Older Women: The Soy and Postmenopausal Health in Aging (SOPHIA) Study |volume=10 |issue=3 |pages=196–202 |journal=Menopause|publisher=The North American Menopause Society |doi=10.1097/00042192-200310030-00004}}</ref> and in [[frontal lobe]] function<ref>{{cite journal |pmid=15772567 |date=March 2005 |last1=File |first1=S. E. |last2=Hartley |first2=D. E. |last3=Elsabagh |first3=S. |last4=Duffy |first4=R. |last5=Wiseman |first5=H. |title=Cognitive Improvement After 6 Weeks of Soy Supplements in Postmenopausal Women is Limited to Frontal Lobe Function |volume=12 |issue=2 |pages=193–201|publisher=The North American Menopause Society |journal=Menopause |doi=10.1097/00042192-200512020-00014}}</ref> with the use of soy supplements.

===Alpha-linolenic acid===
[[Image:Trader joes edamame.jpg|thumb|250px|right|Roasted soybeans]]
Soybean oil is one of the  vegetable oils that contain a significant amount of the [[omega-3]] fatty acid [[alpha-linolenic acid]] (18:3n−3, aLNA). Other plant oils containing aLNA (or ALA) include [[canola]], [[walnut]], [[hemp]], and [[flax]]. Soybean oil has an omega-3:omega-6 ratio of 1:7. This is a significantly higher omega-3 content than in other vegetable cooking oils. While [[flaxseed]] is even higher with a ratio of 3:1, it is not practical for cooking. For more information on the health benefits of [[omega-3]] and [[omega-6]] [[fatty acids]], see [[Essential fatty acids]].

===Natural phenols===

====Isoflavones====
{{Main|Isoflavone}}
Soybeans also contain the [[isoflavone]]s [[genistein]] and [[daidzein]], types of [[phytoestrogen]], that are considered by some dietitians and physicians to be useful in the prevention of cancer and by others to be carcinogenic<ref name="cardio">{{cite journal |date=February 21, 2006|pages=1034–1044 |doi=10.1161/CIRCULATIONAHA.106.171052 |title=Soy Protein, Isoflavones, and Cardiovascular Health: An American Heart Association Science Advisory for Professionals from the Nutrition Committee|last1=Sacks |first1=F. M. |journal=Circulation |volume=113 |issue=7 |pmid=16418439 |last2=Lichtenstein |first2=A. |last3=Van Horn |first3=L. |last4=Harris |first4=W. |last5=Kris-Etherton |first5=P. |last6=Winston |first6=M. |publisher=American Heart Association Nutrition Committee |author7=American Heart Association Nutrition Committee}}</ref> and endocrine disruptive.<ref name="ab1">{{cite web|url=http://thyroid.about.com/cs/soyinfo/a/soy.htm|publisher= About.com|title= Thyroid Disease|accessdate=February 19, 20120}}</ref>
Soy's content of isoflavones are as much as 3&nbsp;mg/g dry weight.<ref>{{cite web|url=http://extension.agron.iastate.edu/soybean/uses_isoflavones.htm|title=Soy Isoflavones|publisher=Iowa State University|accessdate=February 19, 2012}}</ref> Isoflavones are polyphenol compounds, produced primarily by beans and other legumes, including peanuts and [[chickpea]]s. Isoflavones are closely related to the antioxidant [[flavonoid]]s found in other plants, vegetables and flowers. Isoflavones such as genistein and daidzein are found in only some plant families, because most plants do not have an enzyme, chalcone isomerase which converts a flavone precursor into an isoflavone.

In contradiction to well known benefits of isoflavones, genistein acts as an oxidant (stimulating nitrate synthesis),<ref>{{cite journal |pages=607–616 |doi=10.1079/BJN2003820 |title=Effect of Genistein and Daidzein on Platelet Aggregation and Monocyte and Endothelial Function |date=May 2003 |last1=Gottstein |first1=Nicole |last2=Ewins |first2=Benjamin A. |last3=Eccleston |first3=Clair |last4=Hubbard |first4=Gary P. |last5=Kavanagh |first5=Ian C. |last6=Minihane |first6=Anne-Marie |last7=Weinberg |first7=Peter D. |last8=Rimbach |first8=Gerald |journal=British Journal of Nutrition|publisher=The Nutrition Society |volume=89 |issue=5 |pmid=12720581}}</ref> and blocks formation of new blood vessels (antiangiogenic effect).<ref>{{cite journal |pages=389–393 |doi=10.1016/j.urology.2004.03.045 |title=Antiproliferative and Antiangiogenic Activities of Genistein in Human Renal Cell Carcinoma |date=August 2004 |last1=Sasamura |first1=Hiroto |last2=Takahashi |first2=Atsushi |last3=Yuan |first3=Jinyang |last4=Kitamura |first4=Hiroshi |last5=Masumori |first5=Naoya |last6=Miyao |first6=Noriomi |last7=Itoh |first7=Naoki |last8=Tsukamoto |first8=Taiji |journal=Urology|publisher=American Urological Association |volume=64 |issue=2 |pmid=15302513}}</ref> Some studies show that genistein acts as inhibitor of substances that regulate cell division and cell survival (growth factors).

A review of the available studies by the United States [[Health and Human Services]] [[Agency for Healthcare Research and Quality]] (AHRQ) found little evidence of substantial health improvements and no adverse effects, but also noted that there was no long-term safety data on estrogenic effects from soy consumption.<ref name="AHRQ">{{cite web|publisher=Consumer Affairs | title=Study Casts Doubt On Soy's Health Benefits | date=August 3, 2005 | url=http://www.consumeraffairs.com/news04/2005/soy_study.html|accessdate=February 19, 2012}}</ref>

====Glyceollins====
[[Glyceollin]]s are molecules belonging to the pterocarpans family. They are also found in the soybean and have been found to have an [[Antifungal protein|antifungal]] activity against ''[[Aspergillus sojae]]'', the fungal ferment used to produce soy sauce.<ref>{{cite journal |pages=9483–9487 |doi=10.1021/jf101694t |title=Antifungal Activity of Glyceollins Isolated From Soybean Elicited with Aspergillus Sojae |year=2010 |last1=Kim |first1=Hyo Jung |last2=Suh |first2=Hwa-Jin |last3=Lee |first3=Choong Hwan |last4=Kim |first4=Jeong Hwan |last5=Kang |first5=Sun Chul |last6=Park |first6=Sunmin |last7=Kim |first7=Jong-Sang |journal=Journal of Agricultural and Food Chemistry|publisher=American Chemical Society|volume=58 |issue=17 |pmid=20666365}}</ref> They are [[phytoalexin]]s with an [[antiestrogenic]] activity.<ref>{{cite journal |first1=Syreeta L. |last1=Tilghman |first2=Stephen M. |last2=Boué |first3=Matthew E. |last3=Burow |year=2010 |title=Glyceollins, a Novel Class of Antiestrogenic Phytoalexins |journal=Molecular and Cellular Pharmacology|publisher=LumiText Publishing|format=PDF |volume=2 |issue=4 |pages=155–160 |url=http://mcpharmacol.com/index.php/Journals/article/viewFile/106/105 |doi=10.4255/mcpharmacol.10.21}}</ref>

===Cholesterol and heart diseases===
The dramatic increase in soyfood sales is largely credited to the [[Food and Drug Administration]]'s (FDA) approval of soy as an official cholesterol-lowering food, along with other heart and health benefits.<ref name="CU">{{cite web|url=http://foodpsychology.cornell.edu/outreach/labels.html|publisher=Cornell University Food and Brand Lab|title=How do Front & Back Package Labels Influence Beliefs About Health Claims?|accessdate=February 19, 2012}}</ref> A 2001 [[literature review]] argued that these health benefits were poorly supported by the available evidence, and noted that disturbing data on soy's effect on the cognitive function of the elderly existed.<ref>{{cite journal |pmid=11522120|year=2001 |last1=Sirtori |first1=C. R. |title=Risks and Benefits of Soy Phytoestrogens in Cardiovascular Diseases, Cancer, Climacteric Symptoms and Osteoporosis |volume=24 |issue=9 |pages=665–682 |journal=Drug Safety|publisher=International Society of Pharmacovigilance |doi=10.2165/00002018-200124090-00003}}</ref> In 2008, an epidemiological study of 719 Indonesian elderly found that tofu intake was associated with worse memory, but [[tempeh]] (a fermented soy product) intake was associated with better memory.<ref name="Hogervorst E, Sadjimim T, Yesufu A, Kreager P, Rahardjo TB 2008 50–7">{{cite journal |pages=50–57 |doi=10.1159/000141484 |title=High Tofu Intake is Associated with Worse Memory in Elderly Indonesian Men and Women |year=2008 |last1=Hogervorst |first1=E. |last2=Sadjimim |first2=T. |last3=Yesufu |first3=A. |last4=Kreager |first4=P. |last5=Rahardjo |first5=T. B. |journal=Dementia and Geriatric Cognitive Disorders |volume=26|issue=1|publisher=Karger AG |pmid=18583909}}</ref> This study replicated other studies.

In 1995, the ''New England Journal of Medicine'' (Vol. 333, No. 5) published "Meta-analysis of the effects of soy protein intake on serum lipids",<ref>{{cite journal |pages=276–282 |doi=10.1056/NEJM199508033330502 |title=Meta-Analysis of the Effects of Soy Protein Intake on Serum Lipids |year=1995 |last1=Anderson |first1=James W. |last2=Johnstone |first2=Bryan M. |last3=Cook-Newell |first3=Margaret E. |journal=New England Journal of Medicine|publisher=Massachusetts Medical Society |volume=333 |issue=5 |pmid=7596371}}</ref> financed in part by DuPont Protein Technologies International (PTI), which produces and markets soy through The Solae Company (see external links). The meta-analysis concluded that soy protein is correlated with significant decreases in serum cholesterol, [[Low Density Lipoprotein|LDL]] (bad cholesterol) and triglycerides. However, [[High Density Lipoprotein|HDL]] (good cholesterol) did not increase by a significant amount. Soy [[phytoestrogens]] ([[isoflavones]]: genistein and daidzein) [[adsorbed]] onto the soy protein were suggested as the agent reducing serum cholesterol levels. On the basis of this research PTI filed a petition with FDA in 1998 for a health claim that soy protein may reduce cholesterol and the risk of heart disease.

The FDA granted the following health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease."<ref name="FDA Claims"/> One serving, (1 cup or 240 mL) of soy milk, for instance, contains 6 or 7&nbsp;grams of soy protein. Solae resubmitted their original petition, asking for a more vague health claim, after their original was challenged and highly criticized. Solae also submitted a petition for a health claim that soy can help prevent cancer. They quickly withdrew the petition for lack of evidence and after more than 1,000 letters of protest were received. On February 18, 2008 Weston A. Price Foundation submitted a petition for removal of this health claim.<ref name="westonaprice_fda_petition">{{cite web |url=http://westonaprice.org/soy/FDASoyHeartLetterFinal.pdf |format=PDF|title=RE: Docket No. 2007N0-464|publisher=Weston A. Price Foundation |accessdate=February 19, 2012}}{{dead link|date=June 2012}}</ref> 25 g/day soy protein was established as the threshold intake because most trials used at least this much protein and not because less than this amount is inefficacious. In fact, there is evidence suggesting that lower amounts are indeed efficacious.<ref>{{cite journal |pmid=12620535 |date=March 2003 |last1=Messina |first1=M. J. |title=Potential Public Health Implications of the Hypocholesterolemic Effects of Soy Protein |volume=19 |issue=3 |pages=280–281 |journal=Nutrition (Burbank, Los Angeles County, Calif.)|publisher=BioMed Central |doi=10.1016/S0899-9007(02)00995-4}}</ref>

An American Heart Association review of a decade long study of soy protein benefits casts doubt on the FDA allowed "Heart Healthy" claim for soy protein and does not recommend isoflavone supplementation. The review panel also found that soy isoflavones have not been shown to reduce post menopause "hot flashes" in women and the efficacy and safety of isoflavones to help prevent cancers of the breast, uterus or prostate is in question. However, AHA concludes that "many soy products should be beneficial to cardiovascular and overall health because of their high content of polyunsaturated fats, fiber, vitamins, and minerals and low content of saturated fat".<ref name="cardio"/>

Importantly, however, the AHA did not conduct a formal statistical analysis of the 22 studies upon which they based their estimate of the potency of soy protein. When such an analysis was conducted, Jenkins et al.<ref>{{cite journal |first1=David J. A. |last1=Jenkins |first2=Arash |last2=Mirrahimi |first3=Korbua |last3=Srichaikul |first4=Claire E. |last4=Berryman |first5=Li |last5=Wang |first6=Amanda |last6=Carleton |first7=Shahad |last7=Abdulnour |first8=John L. |last8=Sievenpiper |first9=Cyril W. C. |last9=Kendall |title=Soy Protein Reduces Serum Cholesterol by Both Intrinsic and Food Displacement Mechanisms |journal=The Journal of Nutrition |publisher=American Society for Nutrition|url=http://jn.nutrition.org/cgi/pmidlookup?view=long&pmid=20943954 |date=December 2010 |volume=140 |issue=12 |pages=2302S–2311S |doi=10.3945/jn.110.124958|pmid=20943954}}</ref> found that the AHA had considerably underestimated the hypocholesterolemic effects of soy protein. Further, when the analysis was limited to the 11 studies that provided evidence that the control and soy diets were matched, soy protein was found to lower LDL by 5.2 percent. This estimate is in line with the results of other recently published meta-analyses.<ref>{{cite journal |first1=Siyan |last1=Zhan |first2=Suzanne C. |last2=Ho |journal=American Journal of Clinical Nutrition|publisher=American Society for Nutrition |pmid=15699227 |url=http://www.ajcn.org/cgi/pmidlookup?view=long&pmid=15699227 |date=December 2005 |title=Meta-Analysis of the Effects of Soy Protein Containing Isoflavones on the Lipid Profile |volume=81 |issue=2 |pages=397–408}}</ref><ref>{{cite journal |pmid=18534601 |date=September 2008 |last1=Harland |first1=J. I. |last2=Haffner |first2=T. A. |title=Systematic Review, Meta-analysis and Regression of Randomised Controlled Trials Reporting an Association Between an Intake of Circa 25 g Soya Protein Per Day and Blood Cholesterol |volume=200 |issue=1 |pages=13–27 |doi=10.1016/j.atherosclerosis.2008.04.006 |journal=Atherosclerosis|publisher=European Atherosclerosis Society}}</ref><ref>{{cite journal |pmid=16923451 |date=September 2006 |last1=Reynolds |first1=K. |last2=Chin |first2=A. |last3=Lees |first3=K. A. |last4=Nguyen |first4=A. |last5=Bujnowski |first5=D. |last6=He |first6=J. |title=A Meta-analysis of the Effect of Soy Protein Supplementation on Serum Lipids |volume=98 |issue=5 |pages=633–40 |doi=10.1016/j.amjcard.2006.03.042 |journal=The American Journal of Cardiology|publisher=American College of Cardiology.}}</ref> Furthermore, recent research suggests that soy protein decreases postprandial triglyceride levels, which is increasingly viewed as important for reducing CHD risk.<ref>{{cite journal |pages=1127–1138 |doi=10.1007/s11745-010-3487-z |title=Postprandial Lipemia Detects the Effect of Soy Protein on Cardiovascular Disease Risk Compared with the Fasting Lipid Profile |date=December 2010 |last1=Santo |first1=Antonio S. |last2=Santo |first2=Ariana M. |last3=Browne |first3=Richard W. |last4=Burton |first4=Harold |last5=Leddy |first5=John J. |last6=Horvath |first6=Steven M. |last7=Horvath |first7=Peter J. |journal=Lipids|publisher=American Oil Chemists' Society|volume=45 |issue=12 |pmid=20981505}}</ref>

===Phytic acid===
{{Main|Phytic acid}}
Soybeans contain a high level of phytic acid, which has many effects including acting as an antioxidant and a chelating agent. The beneficial claims for phytic acid include reducing cancer,<ref>{{cite journal | last1 = Vucenik | first1 = Ivana | last2 = Shamsuddin | first2 = AbulKalam M. | title = Cancer Inhibition by Inositol Hexaphosphate (IP6) and Inositol: From Laboratory to Clinic |journal=The Journal of Nutrition |publisher=American Society for Nutrition| volume = 133 | issue = 11 | pages = 3778S–3784S | date = November 2003 | url = http://jn.nutrition.org/cgi/reprint/133/11/3778S | pmid = 14608114}}</ref> minimizing diabetes,<ref>{{cite journal | last1 = Yoon | first1 = Jane H. | last2 = Thompson | first2 = Lilian U. | last3 = Jenkins | first3 = David J. A. | title = The Effect of Phytic Acid on In Vitro Rate of Starch Digestibility and Blood Glucose Response | journal = American Journal of Clinical Nutrition|publisher=American Society for Nutrition | volume = 38 | issue = 6 | pages = 835–842 | date = December 1983 | url = http://www.ajcn.org/cgi/reprint/38/6/835 | pmid = 6650445}}</ref> and reducing inflammation.<ref>{{cite journal | last1 = Sudheer | first1 = Kumar M. | last2 = Sridhar | first2 = Reddy B. | last3 = Kiran | first3 = Babu S. | last4 = Bhilegaonkar | first4 = P. M. | last5 = Shirwaikar | first5 = A. | last6 = Unnikrishnan | first6 = M. K.| title = Antiinflammatory and Antiulcer Activities of Phytic Acid in Rats | journal = Indian Journal of Experimental Biolotgy|publisher=National Institute of Science Communication and Information Resources| volume = 42 | issue = 2 | pages = 179–185 | date = February 2004 | pmid = 15282951 }}</ref> However, phytic acid is also criticized for reducing vital minerals due to its chelating effect, especially for diets already low in minerals.<ref>{{cite book | chapter = Phytates | title = Toxicants Occurring Naturally in Foods | author = Committee on Food Protection, Food and Nutrition Board, National Research Council | publisher = National Academy of Sciences |location=Washington, DC| year = 1973 | isbn = 978-0-309-02117-3 | pages = 363–371 | url = http://books.google.com/?id=lIsrAAAAYAAJ&pg=PA363}}</ref>

==Health risks==
<!--If you rewrite this article, claiming that there were studies based on common soy beans showing "harmful, too high estrogen", please PROVE it first. All KNOWN studies so far were based solely on CONCENTRATED phytoestrogens. Concentrated hormones are always harmful – soy milk however is safely consumed since thousands of years in Asia.--->

===Allergy===
{{Main|Soy allergy}}
Allergy to soy is common, and the food is listed with other foods that commonly cause allergy, such as milk, eggs, peanuts, tree nuts, shellfish. The problem has been reported among younger children, and the diagnosis of soy allergy is often based on symptoms reported by parents and/or results of skin tests or blood tests for allergy. Only a few reported studies have attempted to confirm allergy to soy by direct challenge with the food under controlled conditions.<ref>{{cite journal |last = Cantani | first = A. | coauthor = Lucenti P.| date = August 1997 | title = Natural History of Soy Allergy and/or Intolerance in Children, and Clinical Use of Soy-protein Formulas | journal = Pediatric Journal of Allergy and Clinical Immunology|publisher=Wiley Online Library| volume = 8 | issue = 2 | pages = 59–74 | doi = 10.1111/j.1399-3038.1997.tb00146.x | pmid = 9617775 }}</ref> It is very difficult to give a reliable estimate of the true prevalence of soy allergy in the general population. To the extent that it does exist, soy allergy may cause cases of [[urticaria]] and [[angioedema]], usually within minutes to hours of ingestion. In rare cases, true [[anaphylaxis]] may also occur. The reason for the discrepancy is likely that soy proteins, the causative factor in allergy, are far less potent at triggering allergy symptoms than the proteins of peanut and shellfish.<ref>{{cite journal | last = Cordle | first = C. T. | date = May 2004 | title = Soy Protein Allergy: Incidence and Relative Severity | journal = Journal of Nutrition|publisher=The American Society for Nutritional Sciences | volume = 134 | issue = 5 | pages = 1213S–1219S | pmid = 15113974 }}</ref> An allergy test that is positive demonstrates that the immune system has formed IgE antibodies to soy proteins. However, this is only a factor when soy proteins reach the blood without being digested, in sufficient quantities to reach a threshold to provoke actual symptoms.

Soy can also trigger symptoms via [[food intolerance]], a situation where no allergic mechanism can be proven. One scenario is seen in very young infants who have vomiting and [[Diarrhea|diarrhoea]] when fed soy-based formula, which resolves when the formula is withdrawn. Older infants can suffer a more severe disorder with vomiting, diarrhoea that may be bloody, [[anemia]], weight loss and failure to thrive. The most common cause of this unusual disorder is a sensitivity to cow's milk, but soy formulas can also be the trigger. The precise mechanism is unclear and it could be immunologic, although not through the IgE-type antibodies that have the leading role in urticaria and anaphylaxis. However it is also self-limiting and will often disappear in the [[toddler]] years.<ref>{{cite journal | last = Sampson | first = H. A. | date = May 1999 | title = Food Allergy, Part 1: Immunopathogenesis and Clinical Disorders | journal = The Journal of Allergy and Clinical Immunology|publisher=American Academy of Allergy| volume = 103 | issue = 5 | pages = 717–728 | doi = 10.1016/S0091-6749(99)70411-2 | pmid = 10329801 }}</ref>

===Phytoestrogen===
{{Main|Phytoestrogens}}

Soybeans contain [[isoflavones]] called [[genistein]] and [[daidzein]], which are one source of [[phytoestrogens]] in the human diet. Because most naturally occurring estrogenic substances show weak activity, normal consumption of foods that contain these phytoestrogens should not provide sufficient amounts to elicit a physiological response in humans.<ref name="pmid11352776">{{cite journal |pages=613–618 |doi=10.1042/CS20000212 |title=Effect of a Phytoestrogen Food Supplement on Reproductive Health in Normal Males |date=June 2001 |last1=Mitchell |first1=Julie H. |last2=Cawood |first2=Elizabeth |last3=Kinniburgh |first3=David |last4=Provan |first4=Anne |last5=Collins |first5=Andrew R. |last6=Irvine |first6=D. Stewart |journal=Clinical Science |publisher=Biochemical Society (Great Britain)|volume=100 |issue=6 |pmid=11352776}}</ref>

Plant [[lignans]] associated with high fiber foods such as cereal brans and beans are the principal precursor to mammalian lignans which have an ability to bind to human estrogen sites. Soybeans are a significant source of mammalian lignan precursor [[secoisolariciresinol]] containing 13–273&nbsp;µg/100&nbsp;g dry weight.<ref>{{cite journal |pmid=10702603 |date=March 2000 |last1=Adlercreutz |first1=H. |last2=Mazur |first2=W. |last3=Bartels |first3=P. |last4=Elomaa |first4=V. |last5=Watanabe |first5=S. |last6=Wähälä |first6=K. |last7=Landström |first7=M. |last8=Lundin |first8=E. |last9=Bergh |first9=A. |title=Phytoestrogens and Prostate Disease |volume=130 |issue=3 |pages=658S–659S |journal=The Journal of Nutrition|publisher=American Society for Nutritional Sciences}}</ref> Another phytoestrogen in the human diet with estrogen activity is [[coumestans]], which are found in beans, split-peas, with the best sources being alfalfa, clover, and soybean sprouts. [[Coumestrol]], an isoflavone [[coumarin]] derivative is the only coumestan in foods.<ref>{{cite journal |pmid=11823590 |date=February 2002 |last1=De Kleijn |first1=M. J. |last2=Van Der Schouw |first2=Y. T. |last3=Wilson |first3=P. W. |last4=Grobbee |first4=D. E. |last5=Jacques |first5=P. F. |title=Dietary Intake of Phytoestrogens is Associated With a Favorable Metabolic Cardiovascular Risk Profile in Postmenopausal U.S. Women: The Framingham Study |volume=132 |issue=2 |pages=276–282 |journal=The Journal of Nutrition|publisher=American Society for Nutritional Sciences}}</ref><ref>{{cite journal |pages=S31–S38 |doi=10.1079/BJN2002794 |title=Phyto-oestrogen Database of Foods and Average Intake in Finland |date=June 2003 |last1=Valsta |first1=L.M. |last2=Kilkkinen |first2=A. |last3=Mazur |first3=W. |last4=Nurmi |first4=T. |last5=Lampi |first5=A-M. |last6=Ovaskainen |first6=M-L. |last7=Korhonen |first7=T. |last8=Adlercreutz |first8=H. |last9=Pietinen |first9=P. |journal=British Journal of Nutrition|publisher=The Nutrition Society |volume=89 |issue=5}}</ref>

Soybeans and processed soy foods are among the richest foods in total phytoestrogens (wet basis per 100g), which are present primarily in the form of the isoflavones daidzein and genistein.<ref>{{cite journal |pages=184–201 |doi=10.1207/s15327914nc5402_5 |title=Phytoestrogen Content of Foods Consumed in Canada, Including Isoflavones, Lignans, and Coumestan |year=2006 |last1=Thompson |first1=Lilian U. |last2=Boucher |first2=Beatrice A. |last3=Liu |first3=Zhen |last4=Cotterchio |first4=Michelle |last5=Kreiger |first5=Nancy |journal=Nutrition and Cancer|publisher=Wiley Online Library |volume=54 |issue=2 |pmid=16898863}}</ref>

====Women====
A 2001&nbsp;literature review suggested that women with current or past breast cancer should be aware of the risks of potential tumor growth when taking soy products, based on the effect of phytoestrogens to promote breast cancer cell growth in animals.<ref>{{cite journal |pages=1118–1121 |doi=10.1345/aph.10257 |title=Effects of Soy Phytoestrogens Genistein and Daidzein on Breast Cancer Growth |date=September 2001 |last1=De Lemos |first1=Mário L |journal=Annals of Pharmacotherapy |publisher=Harvey Whitney Books|volume=35|issue=9 |pmid=11573864}}</ref> A 2006 commentary reviewed the relationship with soy and breast cancer. They stated that soy may decrease the risk of breast cancer, but cautioned that the impact of isoflavones on breast tissue needs to be evaluated at the cellular level in women at high risk for breast cancer.<ref>{{cite journal |pages=1275–1284 |doi=10.1093/jnci/djj356 |title=Addressing the Soy and Breast Cancer Relationship: Review, Commentary, and Workshop Proceedings |date=September 2006 |last1=Messina |first1=M. |last2=McCaskill-Stevens |first2=W. |last3=Lampe |first3=J. W. |journal=JNCI Journal of the National Cancer Institute|publisher= National Cancer Institute |volume=98 |issue=18 |pmid=16985246}}</ref> A high consumption of [[omega-6]] [[polyunsaturated fatty acids]], which are found in most types of [[vegetable oil]] including soybean oil, may increase the likelihood that postmenopausal women will develop breast cancer.<ref name=Sonestedt>{{cite journal |pages=1637–1643 |doi=10.1002/ijc.23394 |title=Do Both Heterocyclic Amines and Omega-6 Polyunsaturated Fatty Acids Contribute to the Incidence of Breast Cancer in Postmenopausal Women of the Malmö Diet and Cancer Cohort? |date=October 2008 |last1=Sonestedt |first1=Emily |last2=Ericson |first2=Ulrika |last3=Gullberg |first3=Bo |last4=Skog |first4=Kerstin |last5=Olsson |first5=Håkan |last6=Wirfält |first6=Elisabet |journal=International Journal of Cancer|publisher=John Wiley & Sons |volume=123 |issue=7 |pmid=18636564}}</ref> Another analysis suggests an inverse association between total polyunsaturated fatty acids and breast cancer risk.<ref>{{cite journal |pages=1088–1095 |doi=10.1093/jnci/93.14.1088 |title=Erythrocyte Membrane Fatty Acids and Subsequent Breast Cancer: A Prospective Italian Study |date=July 2001 |last1=Pala |first1=V. |journal=Journal of the National Cancer Institute|publisher=National Cancer Institute |volume=93 |issue=14 |pmid=11459870 |last2=Krogh |first2=V. |last3=Muti |first3=P. |last4=Chajès |first4=V. |last5=Riboli |first5=E. |last6=Micheli |first6=A. |last7=Saadatian |first7=M. |last8=Sieri |first8=S. |last9=Berrino |first9=F.}}</ref> A 2011 analysis of the literature said: "Our study suggests soy isoflavones intake is associated with a significant reduced risk of breast cancer incidence in Asian populations, but not in Western populations."<ref>{{cite journal |pages=315–323 |doi=10.1007/s10549-010-1270-8 |title=Soy Isoflavones Consumption and Risk of Breast Cancer Incidence or Recurrence: A Meta-analysis of Prospective Studies |date=January 2011 |last1=Dong |first1=Jia-Yi |last2=Qin |first2=Li-Qiang |journal=Breast Cancer Research and Treatment |publisher=Springer|volume=125 |issue=2 |pmid=21113655}}</ref>

In a recent (August 2011) trial the daily administration of tablets containing 200&nbsp;mg of soy isoflavones for 2 years did not prevent bone loss or menopausal symptoms.<ref>{{cite journal |first1=Silvina |last1=Levis |first2=Nancy |last2=Strickman-Stein |first3=Parvin |last3=Ganjei-Azar |first4=Ping |last4=Xu |first5=Daniel R. |last5=Doerge |first6=Jeffrey |last6=Krischer |title=Soy Isoflavones in the Prevention of Menopausal Bone Loss and Menopausal Symptoms: A Randomized, Double-blind Trial |journal=Archives of Internal Medicine|publisher=American Medical Association |pmid=21824950 |date=August 2011 |volume=171 |issue=15 |pages=1363–1369 |doi=10.1001/archinternmed.2011.330}}</ref><ref>{{cite journal |first1=Katherine M. |last1=Newton |first2=Deborah |last2=Grady |title=Soy Isoflavones for Prevention of Menopausal Bone Loss and Vasomotor Symptoms: Comment on 'Soy Isoflavones in the Prevention of Menopausal Bone Loss and Menopausal Symptoms' |journal=Archives of Internal Medicine|publisher=American Medical Association |pmid=21824951 |date=August 2011 |volume=171 |issue=15 |pages=1369–1370 |doi=10.1001/archinternmed.2011.331}}</ref>

====Men====
Because of the phytoestrogen content, some studies have suggested that soybean ingestion may influence [[testosterone]] levels in men. However, a 2010 meta-analysis of 15 placebo controlled studies showed that neither soy foods nor isoflavone supplements alter measures of bioavailable [[testosterone]] or [[estrogen]] concentrations in men.<ref>{{cite journal |pages=997–1007 |doi=10.1016/j.fertnstert.2009.04.038 |title=Clinical studies show no effects of soy protein or isoflavones on reproductive hormones in men: Results of a meta-analysis |year=2010 |last1=Hamilton-Reeves |first1=Jill M. |last2=Vazquez |first2=Gabriela |last3=Duval |first3=Sue J. |last4=Phipps |first4=William R. |last5=Kurzer |first5=Mindy S. |last6=Messina |first6=Mark J. |journal=Fertility and Sterility |volume=94 |issue=3 |pmid=19524224}}</ref> It has been hypothesized that soy foods and enterolactone may increase the development of [[prostate cancer]] although no significant associations were observed for the soy isoflavones.<ref>{{cite journal |pages=388–96 |doi=10.1017/S0007114507700703 |title=Phyto-oestrogens and risk of prostate cancer in Scottish men |year=2007 |last1=Heald |first1=C. L. |last2=Ritchie |first2=M. R. |last3=Bolton-Smith |first3=C. |last4=Morton |first4=M. S. |last5=Alexander |first5=F. E. |journal=British Journal of Nutrition |volume=98 |issue=2 |pmid=17403269}}</ref> Furthermore, soy consumption has been shown to have no effect on the levels and quality of [[sperm]].<ref>{{cite journal |pages=2095–2104 |doi=10.1016/j.fertnstert.2010.03.002 |title=Soybean isoflavone exposure does not have feminizing effects on men: A critical examination of the clinical evidence |year=2010 |last1=Messina |first1=Mark |journal=Fertility and Sterility |volume=93 |issue=7 |pmid=20378106}}</ref> A 2009 meta-analysis of the research on the association between soy consumption and prostate cancer risk in men concluded that "consumption of soy foods is associated with a reduction in prostate cancer risk in men."<ref>{{cite journal |first1=Lin |last1=Yan |first2=Edward L |last2=Spitznagel |title=Soy consumption and prostate cancer risk in men: a revisit of a meta-analysis |journal=The American Journal of Clinical Nutrition |pmid=19211820 |url=http://www.ajcn.org/cgi/pmidlookup?view=long&pmid=19211820 |doi=10.3945/ajcn.2008.27029 |year=2009 |volume=89 |issue=4 |pages=1155–63}}</ref>

===Brain===
Though there is some evidence that estrogen can help protect and repair the brain after injury in rats,<ref>{{cite journal|coauthors=Burguete M. C., Torregrosa G., Pérez-Asensio F. J., Castelló-Ruiz M., Salom J.B., Gil J. V., Alborch E.|title=Dietary Phytoestrogens Improve Stroke Outcome After Transient Focal Cerebral Ischemia in Rats|journal=European Journal of Neuroscience|publisher=European Neuroscience Association|volume=23|issue=3|pages=703–710|date=February 2006|url=http://www.ncbi.nlm.nih.gov/pubmed/16487152|pmid=16487152|doi=10.1111/j.1460-9568.2006.04599.x|author=Burguete MC, Torregrosa G, Pérez-Asensio FJ, ''et al.''}}</ref> there is also evidence that phytoestrogens may be harmful for the recovery of rats in other situations<ref>{{cite journal |pages=135–138 |doi=10.1016/S0304-3940(02)01391-5 |title=Soya Phytoestrogens Change Cortical and Hippocampal Expression of BDNF mRNA in Male Rats |date=February 2003 |last1=File |first1=Sandra E. |last2=Hartley |first2=David E. |last3=Alom |first3=Nazmul |last4=Rattray |first4=Marcus |journal=Neuroscience Letters|publisher=Elsevier |volume=338 |issue=2 |pmid=12566171}}</ref> that have sustained brain injury.

Similarly, epidemiological evidence of humans eating soya products is currently divided: a study of Japanese men between 1965 and 1999 demonstrated a positive correlation between brain atrophy and consumption of tofu meals,<ref name="pmid10763906">{{cite journal |first1=Lon R. |last1=White |first2=Webster |last2=Petrovitch |last3=Ross |first4=Kamal |last4=Masaki |first5=John |last5=Hardman |first6=James |last6=Nelson |first7=Daron |last7=Davis |first8=William |last8=Markesbery |title=Brain Aging and Midlife Tofu Consumption |journal=Journal of the American College of Nutrition|publisher=American College of Nutrition |pmid=10763906 |url=http://www.jacn.org/cgi/pmidlookup?view=long&pmid=10763906 |date=April 2000 |first3=GW |volume=19 |issue=2 |pages=242–255}}</ref> and a study on elderly Indonesian men and women found that high tofu intake was associated with poorer memory, but the consumption of [[tempeh]] was associated with better memory.<ref name="Hogervorst E, Sadjimim T, Yesufu A, Kreager P, Rahardjo TB 2008 50–7"/>

So it may be that the type of soya bean used, or its preparation or additional ingredients are relevant factors, there is not yet definitive evidence known.<ref>{{cite journal|last1=Song|first1= W. O.|last2= Chun|first2= O. K.|last3= Hwang|first3= I.|last4= Shin|first4= H. S.|last5= Kim |first5=B. G.|last6=Kim|first6= K. S.|last7= Lee|first7= S. Y.|last8= Shin|first8= D.|last9= Lee|first9= S. G.|title=Soy Isoflavones as Safe Functional Ingredients|journal=Journal of Medicinal Food|date=December 2007|url=http://www.ncbi.nlm.nih.gov/pubmed/18158825|volume=10|issue=4|pages=571–580|publisher=Mary Ann Liebert Inc.|pmid=18158825|doi=10.1089/jmf.2006.0620}}</ref>

===Carcinogenicity===
Though raw [[#Flour|soy flour]] is known to cause [[pancreatic cancer]] in rats<ref name="ToxSci">{{cite journal |pages=52–59 |doi=10.1093/toxsci/55.1.52 |title=Gabapentin-Induced Mitogenic Activity in Rat Pancreatic Acinar Cells |date=May 2000 |last1=Dethloff |first1=L. |journal=Toxicological Sciences|publisher=Society of Toxicology|volume=55|issue=1 |pmid=10788559 |last2=Barr |first2=B. |last3=Bestervelt |first3=L. |last4=Bulera |first4=S. |last5=Sigler |first5=R. |last6=Lagattuta |first6=M. |last7=De La Iglesia |first7=F.}}</ref> the cooked flour has not been found [[carcinogen]]ic.<ref name="CanRes">{{cite journal |pmid=3815341 |date=March 1987 |last1=Roebuck |first1=B. D. |last2=Kaplita |first2=P. V. |last3=Edwards |first3=B. R. |last4=Praissman |first4=M. |title=Effects of Dietary Fats and Soybean Protein on Azaserine-induced Pancreatic Carcinogenesis and Plasma Cholecystokinin in the Rat |volume=47 |issue=5 |pages=1333–1338 |journal=Cancer Research|publisher=American Association for Cancer Research.}}</ref><ref name="AdvExp">{{cite journal |pmid=3799291 |year=1986 |last1=Roebuck |first1=B. D. |title=Enhancement of Pancreatic Carcinogenesis by Raw Soy Protein Isolate: Quantitative Rat Model and Nutritional Considerations |volume=199 |pages=91–107 |journal=Advances in Experimental Medicine and Biology|publisher=Kluwer Academic |doi=10.1007/978-1-4757-0022-0_5 |series=Advances in Experimental Medicine and Biology |isbn=978-1-4757-0024-4}}</ref> Whether soy might promote pancreatic cancer in humans is unknown because studies have not yet attempted to single out soy intake and the incidence of pancreatic cancer in humans, and the amount of soy fed to the rats is proportionately far larger than what humans would normally consume. However, the soy isoflavone genistein has been suggested as a chemopreventive agent against pancreatic cancer, by interfering with the chemical pathways that promote the creation and growth of tumors.<ref>{{cite journal |pages=326–336 |doi=10.1016/j.taap.2006.11.007 |title=Pancreatic Cancer: Pathogenesis, Prevention and Treatment |date=November 2007 |last1=Sarkar |first1=F. |last2=Banerjee |first2=S. |last3=Li |first3=Y. |journal=Toxicology and Applied Pharmacology |publisher=Academic Press|volume=224 |issue=3 |pmid=17174370 |pmc=2094388}}</ref>

The Cancer Council of [[New South Wales]], Australia has released a statement saying scientific research suggests that overall the moderate consumption of soy products does not appear to present a risk to women with breast cancer, and there is equivocal evidence that consuming large amounts of soy products may have a protective effect against developing breast and prostate cancer. However, the Council does not recommend taking soy [[dietary supplement]]s as there is no evidence they are either effective or safe at preventing or treating cancers.

===Gout===
Soybeans and soy products contain significant amounts of [[purines]], a class of organic compounds. For people who suffer from [[gout]], eating foods containing moderate or high levels of purines might make the condition worse. The [[National Institutes of Health|U.S. National Institutes of Health]] (NIH) recommends that gout sufferers limit consumption of soy products (although also suggesting that soy may have health benefits by reducing the risk for heart disease).<ref>{{cite web
 | title = Soy
 | work =
 | publisher = [[National Institutes of Health|US National Institutes of Health]]
 | date = 2011-05-05
 | url = http://www.nlm.nih.gov/medlineplus/ency/article/007204.htm
 | doi =
 | accessdate = 2012-10-10}}</ref> However, other researchers have found little or no association between consumption of purine-rich vegetables (including beans) and gout.<ref>{{cite journal
 | author = Choi HK, Atkinson K, Karlson EW, Willett W, Curhan G
 | title = Purine-rich foods, dairy and protein intake, and the risk of gout in men
 | journal = N. Engl. J. Med.
 | volume = 350
 | issue = 11
 | pages = 1093–103
 | year = 2004
 | month = March
 | pmid = 15014182
 | doi = 10.1056/NEJMoa035700
 | url = }}</ref><ref>{{cite journal
 | author = Weaver AL
 | title = Epidemiology of gout
 | journal = Cleve Clin J Med
 | volume = 75 Suppl 5
 | issue =
 | pages = S9–12
 | year = 2008
 | month = July
 | pmid = 18819329
 | doi =10.3949/ccjm.75.Suppl_5.S9
 | url = }}</ref>

==Soybean futures==
Soybean [[Futures contract|futures]] are traded on the [[Chicago Board of Trade]] and have delivery dates in January (F), March (H), May (K), July (N), August (Q), September (U), November (X).

It is also traded on other commodity futures exchanges under different contract specifications:
* SAFEX: [[The South African Futures Exchange]]<ref>{{cite web|url=http://www.jse.co.za/Markets/Commodity-Derivatives-Market.aspx|title=SAFEX Commodity Derivatives Market|publisher=Johannesburg Stock Exchange|accessdate=February 19, 2012}}</ref>
* DC: [[Dalian Commodity Exchange]]<ref>{{cite web|url=http://www.dce.com.cn|title=交易所动态|publisher=Dalian Commodity Exchange|accessdate=February 19, 2012}}</ref>
* KEX: [[Kansai Commodities Exchange]] in Japan<ref>{{cite web|url=http://www.kanex.or.jp/english/index-eng.htm|title=Exchange Introduction|publisher=Dansai Commodities Exchange|accessdate=February 19, 2012}}</ref>
* TGE: Tokyo Grain Exchange in Japan<ref>{{cite web|url=http://www.tge.or.jp/english/index.shtml|title=Today's Market (Deferred)|publisher=Tokyo Grain Exchange|accessdate=February 19, 2012}}</ref>
* KCX: Fukuoka Commodity Exchange in Japan that was absorbed by the KEX
* NCDEX: National Commodity and Derivatives Exchange, India.
* ROFEX: [http://www.rofex.com.ar/ Rosario Grain Exchange in Argentina]

==See also==
* [[Cash crop]]
* [[Organic infant formula]]
* [[Soy allergy]]
* [[Soy molasses]]
* [[Soybean management practices]]
* [[Soybean in Paraguay]]

==References==
{{Reflist|30em}}

==Works cited==
*{{Cite doi|10.1007.2F978-94-007-1764-0 79}}

==External links==
{{commons|Glycine max|Soybean}}
{{Americana Poster|Soy bean|year=1920}}
<!--Please add links and sources in alphabetical order. This is an encyclopedia and not a subjective link list.-->
* {{DMOZ|Science/Agriculture/Field_Crops/Legumes/Soybean/}}
* {{DMOZ|Home/Cooking/Fruits_and_Vegetables/Beans_and_Legumes/Soy/|Cooking with soybeans}}
* New Crop Resource Online Program – Large collection of Soybean information
* Soybeans:complete listings  Intech Open Science..http://www.intechopen.com/search?q=soybeans
* The Solae Company, producer and marketer of soy; a joint venture of [[DuPont]] and [[Bunge Limited]]. <!-- Link to Solae moved here from "Cholesterol reduction" section; external links are disallowed in body of articles per WP:EL; Joint venture claim is from http://www.solae.com/About-Solae/Company.aspx -->

{{Agriculture country lists}}
{{Soy}}
{{Vegetarianism}}
{{Bioenergy}}
{{Nuts}}

[[Category:Edible legumes]]
[[Category:Energy crops]]
[[Category:Fiber plants]]
[[Category:Fodder]]
[[Category:Nitrogen-fixing crops]]
[[Category:Phaseoleae]]
[[Category:Plants with sequenced genomes]]
[[Category:Soy products| ]]