The Claim
Increasing concentrations of malondialdehyde during thermal treatment of soy protein isolate promote the formation of advanced lipoxidation end products, including both non-crosslinked and crosslinked variants.
What the research says
Roughly balanced
Support and challenge are close. The picture may shift as more studies come in.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
When soy protein isolate is heated, higher levels of malondialdehyde lead to the formation of advanced lipoxidation end products, including both non-crosslinked and crosslinked types.
See the scientific wording
Increasing concentrations of malondialdehyde during thermal treatment of soy protein isolate promote the formation of advanced lipoxidation end products, including both non-crosslinked and crosslinked variants.
When soy protein is heated, a fat breakdown product called malondialdehyde sticks to the protein and changes its shape. This sticking creates new chemical structures on the protein, some that link to other protein pieces, and others that stay separate. The more malondialdehyde present, the more of these new structures form, both as single units and as linked clusters.
What the research says
1 studyWhen soy protein is heated with a fat breakdown product called malondialdehyde, it creates more harmful chemical byproducts — and the more of that fat breakdown product you have, the more byproducts form.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.