The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
In 1995, Lamartiniere et al.1,2 proposed that the isoflavone genistein when consumed early in life reduces risk of developing breast cancer later in life. Over the past nearly 30 years, both animal3 and epidemiologic evidence4-7 has accumulated in support of this proposal. Nevertheless, the hypothesis that consuming isoflavone-rich soy during childhood and/or adolescence reduces breast […]
As the global population continues to increase, world leaders and scientific researchers alongside U.S. farmers strive to identify ways to feed our growing populace. In a new “Perspective” published in Frontiers in Nutrition, author Mark Messina, Ph.D., M.S., outlines how soybeans play a key role in providing — in a sustainable way — the protein […]
Given its huge role in the U.S. and global food supply, the amount of human research on the health effects of soybean oil that has been conducted is limited. So, any clinical trial involving soybean oil substantially contributes to the literature. This is certainly the case for a new 3-month study from China that compared […]
The authors of a new analysis published in Advances in Nutrition conclude that the classification of soy-based burgers and soymilk as “ultra-processed foods” is nutritionally unjustified and does not adequately evaluate the nutritional attributes. The term “ultra-processed foods” (UPFs) was coined in 2009 by Brazilian researchers who developed the NOVA food classification system. NOVA classifies […]
The results of several recently published studies paint a confusing picture of the relationship between specific dietary components or foods and risk of cardiovascular disease (CVD). In the view of this author, this research highlights the importance of focusing on overall dietary pattern (rather than a certain food), especially those patterns in which soyfoods play […]
Professor Jennie Macdiarmid, from the University of Aberdeen, raised concern that plant-based diets were becoming less healthy and less environmentally sustainable in an article in the Proceedings of the Nutrition Society.1 The author premised this concern on the trend towards eating more highly processed, plant-based convenience foods. This article is just one of many recently […]
A new perspective by Domić et al.,1 published in Advances in Nutrition, proposes that a vegan diet increases the risk of an inadequate protein intake at an older age and that current strategies to improve the anabolic properties of plant-based foods are not feasible for many older adults. This perspective indirectly highlights the value soyfoods […]
Last year, a blog post on soymilk and kidney stones included a table on the oxalate content of plant milks. Soymilk was listed as containing 9.6mg per serving (cup). According to the Academy of Nutrition and Dietetics, foods containing >10mg oxalate/serving are classified as high-oxalate foods and should be limited in the diets of people […]
Many Asian epidemiologic studies have examined the impact of soy intake on a variety of health outcomes. But surprisingly, until the results of the China Cardiometabolic Disease and Cancer Cohort [4C] study were published, no study had examined the relationship between soy intake and total CVD events and all-cause mortality in a Chinese population.1 Furthermore, […]
A new analysis of data from a national survey to assess the health and nutritional status of adults (NHANES 2015-18) suggests that health attributes of soy-based burgers and soymilk should be based on nutrient content, not on the degree of processing used to make the foods. Despite being a recently coined term that came into […]
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