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 […]