Osteoporosis is one of the major age-related conditions that every single woman ought to be conscious about by the time she reaches menopause. In osteoporosis, there is a considerable decrease in bone mass and quality, making it brittle, fragile, which will increase its risk of fracture. Recent studies showed that females can in fact lose 5.6% bone mass with in 4 years after menopause.

The present premise of why women are especially inclined to osteoporosis is not a myth. It has long been scientifically recognized that the hormone estrogen, which is high in women prior to menopause, suppresses bone resorption. But when estrogen becomes depleted, as in menopause, bone mineral and matrix becomes quickly lost, leading to increasing bone fragility and high risk fractures. The life-time fracture risk for any skeletal region in females older than 50 years old is 40%.

There have already been quite a few prevention and therapy choices for postmenopausal osteoporosis like estrogen hormone replacement therapy, selective estrogen receptor modulators for bone (e.g. raloxifene), bisphosphonates, and calcitonin. All of these inhibit bone resorption. Estrogen replacement and raloxifene are the first-line therapies, but unfortunately, they also share the same unfavorable effects like thromboembolic events and exacerbation of menopausal symptoms. Because of this, scientists are regularly looking for natural solutions that could perhaps have fewer side effects.

Recent research suggest that plant estrogen (phytoestrogens), particularly isoflavones, could be one alternative.

• Isoflavones are natural products that may be used in the prevention and therapy of postmenopausal osteoporosis due to the fact they are structurally and functionally related to 17B-estradiol (a form of estrogen)

• Interestingly, soy foods are the best source of dietary isoflavones, followed by lentils, kidney beans, lima beans, broad beans, and chickenpeas.

• Isoflavone content in soy products are altered during defatting, fermentation, and ethanol extraction. These processes yield lower isoflavone content. Low-fat and nonfat soymilk have substantially reduced isoflavone content, while soy foods which do not go through fermentation like roasted soybeans and soy powder have 2-3 times more isoflavone content compared to the fermented foods. Baking, however, does not change isoflavone content in soy flour.

• Many clinical studies showed that taking isoflavones from soy products have helpful effects on bone mass density in postmenopausal females.

• Soy isoflavones are now available as supplements, but its efficacy on bone fractures and long-term safety still needs to be established by more clinical testing. Therefore, up to this date, there is no exact estimation with regard to the dosage of isoflavones necessary to treat or prevent postmenopausal osteoporosis.

Though additional medical studies are necessary to assess recommendation guidelines for the use of isoflavones, it is good to know that it is a promising option that may perhaps replace estrogen therapy. And as a natural plant estrogen, soy isoflavones are expected to bear lesser side effects compared to the synthetic estrogens currently utilized.