The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
Two newly published analyses support the efficacy of soy protein for lowering blood cholesterol levels.1,2 Published in top tier peer-reviewed nutrition and medical journals, the combined research directly addresses recent challenges to the cholesterol-lowering effect of soy. Adding to the significance of this work is that the analyses were based on the 46 studies that […]
The movement toward plant-based diets suggests that soy consumption will grow, despite increasing competition, as will the number of new soy products entering the marketplace. In fact, within just the past several months, three companies, Impossible Foods, Nestle and ABP (UK) have introduced plant burgers containing soy protein. However, one way in which soy consumption […]
New research published in the Journal of Nutrition, by David Jenkins, MD, PhD and colleagues from the University of Toronto, shows that soy protein significantly lowers LDL-cholesterol, the type of cholesterol known to raise risk of heart disease. While previous research has found similar results, in recent years challenges to the cholesterol-lowering effect of soy […]
A qualified health claim for high oleic oils was recently approved by the U.S. Food and Drug Administration. With the new health claim consumers now have two soybean oils, conventional or commodity soybean oil, which is high in polyunsaturated fat, and high oleic soybean oil, which is high in oleic acid, that, according to the […]
Soy protein lowers blood cholesterol levels according to years of scientific evidence 1-10 and the conclusions of the U.S. Food and Drug Administration (FDA) and health agencies in Canada 11 and 11 other countries.12 Nevertheless, the FDA recently announced it is proposing to change the existing heart health claim for soy protein. The possible change […]
Saturated fat is (still) out and polyunsaturated fat (PUFA) is in, according to a new report from the American Heart Association (AHA). In a Presidential Advisory, the organization stated in the strongest possible terms that replacing dietary saturated fat with PUFA reduces risk for heart disease. According to the AHA, the evidence in support of […]
Elevated blood pressure and cholesterol levels are the two best recognized cardiovascular disease (CVD) risk factors that are known to be affected by diet. There may be many more of these risk factors, however, including impaired endothelial function, arterial stiffness and elevated C-reactive protein levels. Platelet aggregation is another risk factor that is affected by […]
Should statins be added to drinking water like fluoride? Given the prevalence of heart disease, some experts have noted – mostly tongue in cheek – that Americans might benefit from a regular source of these cholesterol-lowering drugs. A more serious idea is that of a “polypill” that combines statins with aspirin, the B-vitamin folate and […]
Hundreds of studies published over the past 25 years have quantified soy intake among Asian populations using food frequency questionnaires and, to a lesser extent, dietary records. The research clearly shows that non-fermented foods like tofu and soymilk play as big a role as fermented soy products. In some parts of Asia, these non-fermented soyfoods […]
Next year will mark the 50th anniversary of the first clinical study demonstrating the hypocholesterolemic effect of soy protein. Although it was published in the American Journal of Clinical Nutrition, this study by Hodges et al.1 did little to draw attention to soy protein. The finding was actually serendipitous since the focus of that research […]
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