The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
If you think you or someone you love might have a soy allergy, you’re in the right place. This post covers the prevalence of soy allergy and what the current research says for both adults and children. While we will discuss the current understanding of the science, it’s always important to speak with your medical […]
Modern research interest in soyfoods began with a focus on cancer prevention and treatment.1 Much of this interest can be attributed to the soybean being a uniquely rich source of isoflavones, and in particular, genistein. New pre-clinical research by Sharma et al.2 suggests that genistein may have a role in the prevention and treatment of […]
“Ultra-processed foods” — they have become buzz words. But new research from a team of U.S. and Brazilian academics suggests that nutrient content is more important than the degree to which the foods we eat have been processed. Liu et al.1 found that the consumption of ultra-processed foods (UPFs) is highly correlated with diet quality, […]
When it comes to meat alternatives made from plant protein, consumers use “plant-based” as a top descriptor and indicate a strong preference for clear and accurate terms. Newly published research offers insights into consumers’ perceptions of plant-based meat alternatives and is helping guide terminology used by the soy industry. The International Food Information Council (IFIC) […]
The cholesterol-lowering effect of soy protein is well established,1-8 but there is also intriguing evidence that independent of cholesterol, soy favorably affects coronary heart disease (CHD) risk factors. CHD is the leading cause of mortality among Americans according to newly published data by He et al.9 It accounts for about one out of every five […]
The first of its kind research from Shanghai indicates isoflavones may reduce risk of fractures in men.1 Even a superficial examination of the literature quickly reveals that most of the soy research focused on bone health involves women. For example, all five of the clinical trials examining bone mineral density (BMD) that were at least […]
Soy isoflavones and Alzheimer’s disease Although isoflavones are routinely classified as endocrine disruptors (EDs) a recent comprehensive technical review that focused on the observational and clinical data concluded this designation is unwarranted.1 That is one reason a new narrative review by Polish researchers entitled, “The Beneficial Role of Natural Endocrine Disruptors: Phytoestrogens in Alzheimer’s […]
Inflammation is thought to be involved in the etiology of many chronic diseases, including heart disease, diabetes and some cancers. For this reason, the changing scientific consensus that omega-6 polyunsaturated fat (PUFA) does not promote inflammation, as once thought, is an important development. A new paper showing that the omega-6 essential fatty acid linoleic acid […]
Leer en Español Iron deficiency is a common nutritional problem globally and recent data indicate the prevalence of iron deficiency anemia in the United States is increasing.1 Do soyfoods have a role in countering this trend? Some data suggest yes, but this question can only be definitively answered with more research. In recently published research […]
First, a little background: Soy is one of the eight foods thought to be responsible for 90% of food-allergic reactions among Americans.1 Even so, only about three out of every 1,000 adults are allergic to soy, averaging the results of North American surveys published over the past decade or so. However, about twice as many […]
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