A possible cause of Alzheimer’s dementia – Industrial soy foods

Abstract

Alzheimer’s data indicate that at present, approximately one new case of this form of dementia is identified in the USA every 68s and that by 2050 the incidence will be about every 33s, with projections from the Alzheimer Association (USA) indicating that nearly 25% of Americans will be affected by Alzheimer’s dementia by 2031. Despite the numerous advances in medical science and neurological research, the causes are still unknown and the incidence is not decreasing or levelling out. Most research on the causes of Alzheimer’s dementia indicates the possible roles of viruses, obesity, physical inactivity, diabetes, psychological depression, high blood pressure, frequent inflammation, environmental or domestic chemicals and toxins, or inescapable genetic factors. Alzheimer’s, being the degeneration of parts of the neural pathways in the brain, may indeed involve neuro-toxic compounds that can bypass the blood–brain barrier. Therefore, it is necessary to examine what is prolific in the environment and, in particular, the food supply. One of the many suggestions in the literature is the ingestion of food items derived from unfermented soybean products; the anti-thyroid, anti-nutrient, and endocrine disruption properties of soy can have a deleterious effect in many individuals. Among the many theories and different factors that may be involved in dementiae, soy consumption may be a significant contributor to Alzheimer’s dementia, and it cannot be excluded as a possible contributing cause. Our hypothesis argues that consumption of soy food products may contribute to the increasing incidence of Alzheimer’s dementia and other dementiae.