Evidence supporting the use of: Legume protein
For the health condition: Osteoporosis

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Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Legume protein, particularly from soybeans, has been investigated for its potential role in supporting bone health and managing osteoporosis. The scientific interest is primarily due to the presence of isoflavones—phytoestrogens that can mimic the effects of estrogen in the body. Estrogen plays a critical role in bone metabolism, and its decline during menopause is a significant risk factor for osteoporosis in women. Several clinical and observational studies have examined the effects of soy protein and isoflavones on bone mineral density (BMD). Some find modest benefits, particularly in postmenopausal women, such as reduced bone loss or slight increases in BMD. However, the results are inconsistent, and meta-analyses generally conclude that while there may be some positive effects, they are small and not universally observed. Other legume proteins (e.g., from peas, lentils, chickpeas) are less studied, and their impact on osteoporosis is largely unproven beyond their general nutritional support for adequate protein intake, which is important for bone health. While legume protein is not a primary or standalone treatment for osteoporosis, its inclusion in the diet can contribute to overall bone health, especially when replacing lower-quality protein sources. Thus, the evidence supports some scientific interest and modest benefit, but it does not rise to a strong endorsement or standard therapy for osteoporosis.

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