While the western world has only recently become enamored with the soybean, East Asia has been consuming and enjoying the associated health benefits of this versatile proteinaceous legume for centuries. The Japanese in particular have devoted much energy to unraveling the mysteries and revealing the science of this oil-rich bean. The Fuji Foundatio

Michihiro Sugano received his B.S., M.S., and Ph.D. degrees from the Faculty of Agriculture, Kyushu University (KU), in Fukuoka, Japan. He served as head of the Department of Food Science and Technology, President of Prefectural University of Kumamoto (PUK), and as a member of the Dietary Guideline Examining Committee, Ministry of Health, Labour and Welfare, Japan. He has also served as Vice President of the Japanese Society of Nutrition and Food Science (JSNFS) and has been a director or councillor of a number of food and nutrition-related academic societies in Japan. He is currently professor emeritus of KU and PUK, and director of the Fuji Foundation for Protein Research.

Written to introduce the health benefits of the soybean, Soy in Health and Disease Prevention encompasses all aspects of the soybean and its health benefits. With contributions from experts in their respective fields, the book summarizes the current science of soy foods. The authors explore the role of soy in cancer prevention, immune function, osteoporosis, atherosclerosis, and longevity. They provide the latest information on our understanding of the diverse health effects of soybeans, and review how Japanese studies are proceeding in this field.

Nutritional Implications of Soy. Blood Cholesterol and Atherosclerosis. Cancer Prevention, Breast Cancer. Cancer Prevention, Other Than Breast Cancer. Body Fats, Diabetes. Soy Allergy and Allergens. Longevity and Age-Related Diseases. Intervention Study of Isofalvone Supplement for Women's Health. Soy for Health for All Message from WHO-CARDIAC/MONALISA Study. Soy Saponin. Role of Diatary Soy Lecithin in Lipid Metabolism. Soy Sterols. The Biological Effects of the Bowman-Birk Inhibitor. Bioactive Peptides Derived from Soy Protein. Soy Peptides Derived from Soy Protein. Soy Peptides as Functional Food Material. Fermented Soybean Components and Disease Prevention. Soybean Food as a Food for Specified Health Use. Perspective.