- David Hemming, http://www.agbiotechnet.com,  March 31, 2009

Recent research reveals that 82% of US healthcare professionals believe soya to be beneficial to the diet

Recent research reveals that 82% of US healthcare professionals believe soya to be beneficial to the diet. And, the majority believe agricultural biotechnology is a suitable method to improve soya products, according to the Healthcare Professional Biotechnology Awareness & Attitude Survey - sponsored by the United Soybean Board (USB) and conducted by an independent research firm in January 2009.

The study found that 68% of healthcare professionals report having an overall favourable view of agricultural biotechnology for use in food products. One in ten hold a negative view, while the remainder are neutral in opinion or unsure. When informed that biotechnology can be used to enhance soyabeans in precise ways, the majority of survey respondents found these developments impressive enough they would recommend increased soya-based food consumption to patients.

* The following examples were given of how soya might be improved through genetic modification:

Omega-3s are essential fatty acids that may help reduce blood pressure and prevent heart  disease. An increased omega-3 soybean oil would provide an even richer, renewable source.

Saturated fat tends to raise LDL ("bad") cholesterol, and therefore increase the risk of heart disease, certain cancers and strokes. While soybean oil is relatively low in saturated fat, efforts are underway to reduce it further.

Isoflavones are natural compounds found in soya that, although different from the hormone estrogen, do exert a mild estrogen-like effect under certain conditions. A wide body of research indicates multiple health benefits of consuming soya - such as alleviating menopausal symptoms, reducing risk of heart disease and certain cancers, and improving bone density - and isoflavones  may be responsible for many of these benefits.

More specifically, health professionals reported that knowing about the near-term advances in increased isoflavone, increased omega-3 and low-saturate soyabeans make them more likely to recommend soya -based foods at 62, 59 and 53%, respectively.

The self-administered survey analyzed a representative sample of 200 dietitians, nurse practitioners, and physician assistants. It has a margin of error of +/- 4.2 to 6.9%, with a confidence interval of 95%.

The American Dietetic Association (ADA) firmly supports the use of biotechnology in food production when used to enhance the quality, safety and nutritional value of food. In its position statement published in the Journal of the American Dietetic Association, ADA encourages the availability of these products in the marketplace.

Consumers have long identified soya-based foods as healthy, as well, according to survey data. USB's Consumer Attitudes about Nutrition study has tracked a 26% climb in awareness of soya as healthy from 1997 to 2008, reaching 85% last year. In fact, Mintel's December 2008 report on Soy Based Food and Drink cites "healthfulness" as the top reason consumers choose to eat soyfoods.

According to the International Food Information Council's 2008 Food Biotechnology Survey, Americans continue to be receptive to benefits of plant biotechnology, claiming concerns about use of biotechnology in food production are as low as 1%. They report 78% would purchase foods produced through biotechnology to provide more healthful fats like omega-3s, and 67% would buy foods with reduced saturated fat content.

The United Soybean Board is comprised of 68 farmer-directors who oversee the investments of the soyabean checkoff on behalf of all US soyabean farmers.