The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
You might think a blog post outlining the basis for concluding that soy is not an endocrine disruptor is a waste of cyberspace given the many centuries this food has been consumed. And yet, isoflavones are routinely referred to as endocrine disruptors. Because soy is such a uniquely rich source of these naturally occurring plant […]
What was once called the “disease of kings” could now just as well be called the “disease of commoners.” Gout is now the most common form of inflammatory arthritis worldwide, with its prevalence rising in many countries.1 Based on data from the National Health and Nutrition Examination Survey 2015-2016, an estimated 9.2 million Americans have […]
A recent article on the Impossible Burger in the Washington Post (WP) included statements about the possible harmful effects of isoflavones. Before addressing these inaccuracies, it is important to highlight that the isoflavone content of different soyfoods varies quite markedly depending upon how it is made. A 4 oz. serving of the Impossible Burger contains […]
Over the past 30 years, soyfoods have been plagued by several controversies. The soy and breast cancer relationship has unquestionably been the most contentious one. A close second may be the relationship between soy and thyroid function. As discussed in detail below, the reasons why this relationship has played such a prominent role in shaping […]
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 […]
Epidemiologic findings form the basis for much of the U.S. Dietary Guidelines. But sometimes, common sense isn’t applied to the interpretation of the results of epidemiologic studies. That clearly is the case for a recent cross-sectional study by Marcelo et al.,1 that identified a positive link between urinary genistein and mortality. The limitations of epidemiologic […]
Men who regularly consume soy are less likely to develop prostate cancer than men who don’t. New research from Ohio State University provides one reason why that might be the case. When the scientific community first began exploring in earnest the role of soy in cancer prevention, most of the focus was on breast cancer. […]
Just about a year ago, this blog (https://sniglobal.org/can-soy-improve-cognitive-function/) addressed the relationship between soy and cognitive function, a controversial topic given some of the older epidemiologic findings.1,2 The blog post ended by referring to a recent review of the literature that concluded: “The evidence to date is not sufficient to make any recommendations about the association […]
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 […]
What is the relationship between soy infant formula (SIF) and the general category of soyfoods? As discussed below, and in a second blog to follow, when it comes to nutrition, these two food product categories are, for the most part, unrelated. SIF in some form or fashion has been used for nearly 100 years but […]
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