Liver disease is a huge worldwide public health problem. Not the type of liver disease associated with alcohol consumption but what is called non-alcoholic fatty liver disease (NAFLD). NAFLD is the most common cause of chronic liver disease in the general population. Until very recently, NAFLD was almost never seen in children. However, that situation is changing because so many children are now overweight or obese. Having too much belly fat greatly increases the risk of developing liver disease. When children develop liver problems it means they have to suffer the consequences of their condition for decades.

Moderate weight loss is the first line and the most effective intervention in NAFLD therapy, however, there is usually poor compliance on behalf of patients and less than 50 percent achieve weight loss goals even in supervised clinical trials. Based on the results of previously published research, Iranian researchers decided to conduct a first of its kind trial to determine whether the soybean isoflavone genistein favorably affects patients with NAFLD. Genistein is one of the three isoflavones in soybeans. These soybean constituents have been widely studied for their health benefits.

For this study, 82 patients with NAFLD were given either a placebo or genistein daily for 8 weeks. Both groups were instructed to continue to consume their usual diet and exercise habits.

At the end of the study, the genistein group had lower levels of insulin and was better able to use the insulin they produced. In addition, genistein reduced oxidation and inflammation. Finally, genistein reduced the percentage of body fat of the patients. Each of these changes suggests that genistein is useful in the management of liver disease and may actually help to prevent its onset.

Although for this study the researcher used genistein supplements, all of the traditional Asian soyfoods such as tofu and tempeh and soymilk are rich in genistein. Longer term studies are needed before definitive conclusions can be made but the current study plus the previously published research on this topic point toward soyfoods as being able to play a key role in the dietary management of liver disease.

Soymilk is different from the nut milks

More Americans than ever are drinking plant milks. As cow’s milk consumption drops and milks made from soybeans, almonds or coconut gain in popularity, the dairy industry is reacting. Their recent effort to limit the term “milk” to secretions from cows is part of a strategy to protect the industry’s market. Dairy farmers say that allowing other beverages to be called milk is misleading, causing consumers to believe that plant milks and cow’s milk have similar nutritional profiles.  

It’s a weak argument. There is no evidence that consumers equate plant milks with cow’s milk. In fact, just the opposite is probably true. One factor driving people away from cow’s milk to plant-based options is a negative perception of the health aspects of cow’s milk.

Cow’s milk is valued largely for its calcium content, but most plant milks are fortified with this nutrient to similar levels. (Both cow’s milk and plant milks depend on fortification for vitamin D.)  

Protein is a different story. Unless they are fortified with protein, milks made from nuts are extremely low in this nutrient. In contrast, soymilk rivals cow’s milk since it is rich in high-quality protein. It also provides healthy fats and a variety of vitamins and minerals, including iron, which is absent from cow’s milk.

Nut milks tend to be low in nutrition overall. The nutrients they provide come almost exclusively from the fortificants (vitamin D, calcium, etc.) added to them because they contain very little in the way of nuts. For example, a cup of almond milk contains the equivalent of just four almonds. The reason unsweetened almond milk is so low in calories is because it contains so few almonds!

Anyone looking for the heart-healthy benefits associated with tree nuts won’t get them from drinking commercial nut milks. On this one issue, the dairy industry is right: Consumers do need to know what they are purchasing and also need to know how different plant milks fit into overall dietary patterns.

For those who are limiting intake of animal foods, particularly families with children, soymilk is an especially good choice for ensuring adequate intake of high-quality protein. In fact, since intriguing research suggests the protein RDA may actually be too low for most population groups, the protein content of the different non-diary milks is probably an important consideration for just about everyone.

If the main use of plant milks is an alternative to cow’s milk in baking or to wash down the occasional cookie, milk is milk and one can choose whichever meets their own personal preferences. But if nutritional content is paramount, soymilk is clearly different from the nut milks.