The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
Beginning in the late 1990s, concerns arose that soy increases breast cancer risk and worsens the prognosis of women with this disease despite the historically low breast cancer incidence rates in soyfood-consuming countries.1 However, observational data published beginning in 2009,2 showed just the opposite, post-diagnosis soy intake was associated with reduced mortality and recurrence.3 A […]
A new comprehensive analysis of the scientific literature, published in the journal Nutrition, concludes that soybean oil lowers risk of coronary heart disease without causing any undesirable effects as some critics have claimed. That is certainly good news for Americans since soybean oil accounts for more than 7% of the total caloric intake in the […]
Two new studies highlight the potential of soy to reduce hot flashes, although both suffer from design limitations. In many respects, the potential alleviation of menopausal hot flashes by consuming soy is the benefit — more than any other — that first caused a lot of women to take a look at soy. Talk about […]
As a registered dietitian and board-certified specialist in sports dietetics, I am all about communicating the importance of consistency, quality and quantity of foods to eat to strategize, optimize and realize goals. To be strong, go long, restore to do more… it is important to get the most out of food choices. With many of […]
Chinese researchers recently reported that soy consumption was associated with a reduced risk of mortality from acute myocardial infarction (heart attack).1 This finding comes from the China Kadoorie Biobank study, which may be the largest prospective epidemiologic study to examine health outcomes related to soy intake. The China Kadoorie Biobank study involved 487,034 individuals free […]
Nephrolithiasis, or kidney stones, is the presence of renal calculi caused by a disruption in the balance between solubility and precipitation of salts in the urinary tract and in the kidneys. Approximately 10% of people participating in the 2013–2014 National Health and Nutrition Examination reported having kidney stones. The highest prevalence was observed in males […]
This blog rarely discusses research on soy infant formula (SIF). There are many reasons for not doing so. For example, on a body weight basis, isoflavone exposure is much higher in infants fed SIF than in children or adults consuming soyfoods in amounts compatible with Japanese consumption.1,2 Also, during the first few weeks and months […]
Soybean oil is the most widely consumed oil globally and in the United States, as it accounts for approximately 30%1 and 57%2 of total edible oil consumption, respectively. It also accounts for more than 7% of U.S. total caloric intake and more than 40% of the intake of both essential fatty acids, linoleic acid, an omega-6 fatty […]
While there is evidence indicating vegetarian diets reduce the risk of chronic diseases such as diabetes,1 cardiovascular diseases,2 and certain cancers,3 there are also concerns that a vegetarian, and especially a vegan, diet increases fracture risk.4 However, new research shows that vitamin D and calcium supplementation eliminates the association between vegan diet and fracture risk.5 […]
Unless you haven’t left your house in the last year (which is a real possibility), by now you’ve heard about or seen one or more milk alternatives. Almondmilk, oatmilk, and coconutmilk have all become replacements for consumers who want to reduce their dairy milk consumption but don’t want to give up their cappuccinos. One milk […]
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