The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
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 […]
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 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 […]
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, […]
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, […]
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