Perimenopause Information

Supporting women going through all stages
of perimenopause and onwards.

Isoflavones, Estrogen & Perimenopause


Isoflavones are natural compounds found in plants, particularly in soybeans, chickpeas, lentils, edamame beans and soy products like tofu and soy milk. The structure of the soybeans resembles the hormoneSoy Beans estrogen and this helps to bind isoflavones estrogen in the body and influencing hormone levels and providing antioxidant effects. 

Their health benefits can include –

  1. Hormone balance: Isoflavones can bind to estrogen receptors in the body, mimicking the effects of estrogen. This can be beneficial for women experiencing menopausal symptoms, as they may help alleviate hot flashes and other discomforts associated with declining estrogen levels.

  2. Heart health: Studies suggest that consuming foods rich in isoflavones, such as soy products, may help lower cholesterol levels and reduce the risk of heart disease.

  3. Bone health: Some research indicates that isoflavones may have a protective effect on bone density, potentially reducing the risk of osteoporosis.

  4. Cancer prevention: There is ongoing research into the potential role of isoflavones in reducing the risk of certain cancers, particularly breast and prostate cancer. However, the evidence is still inconclusive, and more research is needed.

  5. Antioxidant properties: Isoflavones have antioxidant properties, which means they can help neutralize harmful free radicals in the body, potentially reducing the risk of oxidative stress-related diseases

The best way to get isoflavones is through dietary sources, particularly from whole foods like:

  1. Soy Products: Foods like tofu, tempeh, soy milk, edamame, and miso are excellent sources of isoflavones. Opt for minimally processed options for the highest content.

  2. Legumes: Besides soy, other legumes like chickpeas, lentils, and peanuts also contain isoflavones, although in lower amounts compared to soy.

  3. Fermented Soy Products: Fermented soy products like tempeh and miso may have higher concentrations of isoflavones compared to non-fermented soy products.

Incorporating these foods into your regular diet can provide a natural and balanced intake of isoflavones. It’s generally better to consume whole foods rather than relying on supplements, as whole foods offer additional nutrients and are part of a healthy diet overall. However, if you choose to use supplements, it’s essential to consult with a healthcare provider to determine the appropriate dosage and ensure they’re suitable for your individual needs.