The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
by Katherine
Seed oils include oils derived from seeds rather than the fruit of plants (e.g., palm oil and olive oil). These oils include those from canola, corn, cottonseed, grapeseed, rice, safflower, sesame and soybeans. How do these seeds become oil? This fact sheet uncovers each step of common seed oil processing methods.
by Katherine
Amidst a call to replace seed oils with other sources of fats, one is left to wonder “are there public health risks of this shift?” This fact sheet explores the potential health risks of removing seed oils from the diet.
Industry funding has been a common criticism of the science supporting the health benefits of seed oils. This fact sheet outlines the various research and demonstrates that much of it has been funded by independent sources.
Menopause is a hot topic, and a “new” approach to it is being driven largely by a generation of mid-life female OB-GYNs and health professionals who are aimed at destigmatizing this natural transition in a woman’s life. This approach to menopause addresses symptoms with lifestyle changes, such as diet, nutrition, and exercise, along with a […]
Demand is surging for a newer class of prescription drugs that manage type 2 diabetes (T2D) and promote weight loss (WL).1,2 This article will review the basic function of these drugs, their common side effects, and how soy foods may complement their use. These drugs can be classified as “mono” agonists, glucagon-like peptide-1 receptor agonists […]
Lifespans have more than doubled over the past one hundred years, largely due to a reduction in infant mortality and advances in modern medicine.1 With people living into their 70s (and beyond) the concept of the healthspan has emerged as a measure of the number of years of the lifespan that are “healthy and free […]
From both a research and policy perspective, interest in understanding the effect food processing has on health outcomes continues to grow. To this point, the scientific advisory committee for the 2025-2030 US Dietary Guidelines has been asked to address this question “What is the relationship between consumption of dietary patterns with varying amounts of ultra-processed […]
While industry usage is split, the Soy Nutrition Institute (SNI) Global has decided to proceed with spelling soy foods as two words instead of one. The change is to capitalize on digital conversations and metrics which clearly indicate that consumers prefer the “soy foods” spelling. “Our goal is for the soy industry to be cohesive […]
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 […]
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