ANSES recommends stopping soy products in collective catering

< IMG LOADING = "Lazy" SRSC = "/Sites/Default/Files/Styles/Medium/2017-06/PART-ARP1886001-1-1-0.jpg ? Itok = 37mk3mg" Width = "1300" Height = "846" Alt = " & quot; soy milk & quot; or the tofu cannot be d "title =" images/part-enar-arp1886001-1-1-0.jpg "class =" lazyload img-flid image-max-300x1300 " SRC = "/Sites/Default/Files/Styles/Max_1300x1300/Public/2017-06/PART-ARP1886001-1-1-0.JPG ? Itok = K-HXCXAN"/> © Mychele Daniau/AFP/Archives < P >< Strong > The ANSES warns the health risks based on soy products, which would be too rich in isoflavones. These plant substances, close to female hormones, disrupt hormonal health, especially in children and adolescents. The agency calls to limit their consumption, in particular in collective catering, and to review the manufacturing processes.

< P >Soy, basic food for many vegetarian products, is not as harmless as it was believed. ANSES, in an opinion published on Monday, sounds the alarm on the excessive consumption of soy -based food in collective catering. If this vegetable is prized for its richness in vegetable proteins, it also contains isoflavones, phytoespogens that imitate female hormones and can disturb the hormonal balance. “These substances can interfere with physiological hormonal functioning,” said Aymeric Dopter, head of the risk assessment unit at ANSES. And as reported by < EM > AFP , this disturbance is potentially dangerous, especially for young children and women of child procurement. < P >The alert is addressed directly to collective catering, where the exhibition is more regular, but also to the food industry. Aperitif cookies, yogurts, and even some plant steaks contain isoflavones levels that exceed the thresholds recommended by ANSES. The report indicates that 76 % of children aged 3 to 5 and 53 % of adolescent girls consume quantities of soybeans potentially harmful to their health. The agency recommends limiting these products and exploring less concentrated alternatives in isoflavones.

< P > L'Asses invites producers to modify their manufacturing methods and to turn to processes more respectful of health. Solutions exist, such as those traditionally used in Asia, where soybeans are treated by washing or soaking to reduce the content of isoflavones. These techniques, combined with better selection of varieties, could offer less risky alternatives, while allowing soy -based products to keep their nutritional benefits.

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