The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
From Soybeans to Chickpeas to Lentils: Understanding the Terminology of Legumes and Pulses Most people are aware that plant foods like soybeans, kidney beans, chickpeas and lentils are nutritious and contribute to a healthy diet. What is less understood is the categorization of these plant foods as legumes and/or pulses. It can be confusing that […]
From both a research and policy perspective, interest in understanding the effect food processing has on health outcomes continues to grow. To this point, the scientific advisory committee for the 2025-2030 US Dietary Guidelines has been asked to address this question “What is the relationship between consumption of dietary patterns with varying amounts of ultra-processed […]
Headlines blare that a food will cure cancer, a dietary pattern will help you live longer, or a nutrient will cause disease. But what does the science say? Rather than worrying about whether a headline might be misinformation or disinformation, first we have to know what the information is. The original research article (or at […]
According to a colleague, his doctor recently recommended avoiding soy foods to reduce inflammation. Since there is evidence at odds with this advice, it is a bit puzzling as to why it was given. The word inflammation comes from the Latin word inflammare (meaning “to set on fire”). The Roman writer Aulus Cornelius Celsus, who […]
Much has been written about the soy and breast cancer relationship. Initial interest in this relationship focused on the role that soy isoflavones may have in reducing the risk of developing breast cancer.1,2 But in the late 1990s, rodent research raised the possibility that soyfoods might worsen the prognosis of women with this disease.3 It […]
by Neil McGowan, Sr. Director Global Food Systems at Kellogg Company
At MorningStar Farms®, we choose soy as our main protein source because it’s a high-quality protein and has a neutral flavor profile that acts as the perfect canvas for creating delicious plant-based foods. We’ve been on a plant-based journey since 1974 and believe that great tasting, nutritious, and environmentally conscious meal choices are a delicious […]
Epidemiologic studies are not designed to establish cause and effect relationships because it is not possible to control for all potentially confounding variables. Additionally, it is difficult to accurately assess dietary intake. Nevertheless, epidemiologic studies have played an important role in informing dietary guidelines. Although intervention studies carry the most weight within the scientific community, […]
Soybean isoflavones are commonly classified as phytoestrogens.1,2 The estrogenic properties of isoflavones were first recognized nearly seven decades ago3 although the term “phytoestrogen” was not widely used in reference to isoflavones until the 1970s.4 In the early days of isoflavone research, determining estrogenic activity was based on reproductive effects in animals, and often specifically, uterotrophic […]
Sales and prescription data indicate that specialized infant formulas have become much more common in the United Kingdom, Norway, and Australia over the past two decades.1 In contrast, there has been a rather marked decline in the use of soy infant formula (SIF). If concerns about SIF’s impact on normal growth and development or adverse effects […]
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 […]
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