Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Soybean is considered to have a scientific basis for its use in supporting or treating anemia, particularly iron-deficiency anemia. Soybeans are a rich plant-based source of iron, specifically non-heme iron, which is essential for the production of hemoglobin in red blood cells. Several studies have demonstrated that soybeans contain significant amounts of iron (ranging from 5-15 mg per 100g), and their consumption can contribute to daily iron intake, especially in vegetarian and vegan populations. However, the bioavailability of non-heme iron from soybeans is generally lower than that from animal sources due to the presence of phytates and other compounds that inhibit absorption. Some research suggests that processing methods such as fermentation or soaking can reduce phytate content and enhance iron absorption from soy foods. Furthermore, soybean products also provide folate and vitamin B6, nutrients important for red blood cell production.

Clinical studies have shown that diets supplemented with soy protein can improve hematological parameters in populations at risk of iron deficiency, especially when combined with vitamin C or other enhancers of non-heme iron absorption. Despite these benefits, soybeans are not typically used as a primary treatment for moderate to severe anemia but may support overall dietary strategies for anemia prevention and mild cases. Thus, while scientific evidence supports the nutritional role of soybeans in anemia, their efficacy as a standalone treatment is modest, reflected in a mid-range evidence score.

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Other ingredients used for Anemia

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Products containing soybean

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Metagenics Andrographis Plus®
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