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Blog: Science Perspectives
February 12, 2025
Soy Foods and Patients with Celiac Disease
Celiac disease (CD) is an autoimmune enteropathy triggered by dietary gluten in genetically susceptible individuals. Gluten is commonly present in cereals such as wheat, barley, rye, and spelt (1). The global prevalence of CD based on serologic (i.e., presence of particular antibodies) test results is 1.4% and based on biopsies showing villous abnormalities, it is […]
January 7, 2025
Should postmenopausal women eat soy? Researchers reveal why the answer is “yes.”
Naturally occurring isoflavones in soy have no effect on key markers of estrogen-related cancers ST. LOUIS (January 7, 2025) — A University of Toronto study is providing reassuring evidence about the consumption of soy foods by postmenopausal women.* The analysis of 40 randomized controlled trials in over 3,000 women found that isoflavones in soy, naturally occurring plant […]
October 30, 2024
Data Support Health Benefits of Seed Oils High in Unsaturated Fatty Acids
Vegetable oils derived from seeds, such as corn, soy and canola, may lower risk of chronic diseases due to their monounsaturated fatty acids and omega-6 and omega-3 polyunsaturated fatty acids. ST. LOUIS (October 31, 2024) — Consumption of seed oils high in unsaturated fatty acids (the building blocks of fat), including the essential fatty acid […]
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