The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
Study is among the largest to date to examine the relationship between omega-6 fatty acids and adiposity using objective blood biomarkers June 11, 2026, Sioux Falls, SD: A new large-scale study published by researchers affiliated with the Fatty Acid Research Institute (FARI) and OmegaQuant Analytics provides compelling evidence that higher levels of linoleic acid (LA)—the […]
MCLEAN, VA (May 28, 2026) — FARE (Food Allergy Research & Education), the leading charity supporting those impacted by food allergy through advocacy, research, and education, today announced a collaborative research investment from Soy Nutrition Institute Global (SNI Global) and U.S. Soy to advance FARE’s Mind Meld research initiative. The Mind Meld initiative and forthcoming research funding mechanism is a […]
Findings align with long-standing global dietary guidance from leading health organizations. ST. LOUIS (May 4, 2026) — A new comprehensive review in Critical Reviews in Food Science and Nutrition examines the scientific literature about the health effects of seed oils and linoleic acid, concluding that the totality of clinical and observational evidence supports their safety and health benefits, particularly for cardiovascular health. Linoleic acid, the […]
New Claim Reaffirms the Positive Role of Soy Protein for Heart Health CHESTERFIELD, MO, USA, March 2026 –The U.S. Soybean Export Council (USSEC) and Soy Nutrition Institute Global (SNI Global) applaud a new general level soy heart health claim in Australia and New Zealand.[1] Similar claims already exist in the United States,[2] Canada,[3] and Japan,[4] […]
SNI Global recognizes the release of the Dietary Guidelines for Americans (Dietary Guidelines), 2025-2030, which reinforce the importance of adequate protein intake—including high-quality plant proteins such as tofu and tempeh—and essential fats for optimal health—like those contained in soybean oil. Soy plays an important nutritional and cultural role in the U.S. diet and is well-positioned […]
A new generation of plant-based meat alternatives highlights the shortcomings of food classification systems focused entirely on the level of processing. ST. LOUIS (September 4, 2025) — Two peer-reviewed publications, one in Frontiers in Nutrition and the other in the Journal of Food Science, caution against food classification systems that focus entirely on the extent […]
SNI Global recently had the opportunity to play a key role in the U.S. Soy campaign hosted by the U.S. Soybean Export Council (USSEC) in Seoul, South Korea, from June 11-13. Charlotte Martin, MS, RDN, represented SNI Global at this unique venue. The three-day event brought together U.S. soybean industry leaders (including representatives from the […]
Soy Nutrition Institute Global (SNI Global) with support from U.S. Soy is proud to announce its noteworthy participation in the upcoming 23rd International Congress of Nutrition (ICN), taking place August 24–29, 2025, in Paris, France. Widely regarded as the “Olympics of Nutrition,” ICN is hosted every four years by the International Union of Nutritional Sciences […]
May 27, 2025 — The Make America Healthy Again (MAHA) Commission released its Make Our Children Healthy Again: Assessment. Among a handful of other topics, the food children are eating was named as one of the drivers of chronic diseases. The science of nutrition is complex and our understanding of the impact of diet on […]
Conclusions align with evidence-based guidelines from U.S. and global health authorities including the World Health Organization (WHO), which call for making seed oils a part of overall healthful dietary patterns. ST. LOUIS (March 20, 2025) — A new, peer-reviewed manuscript published in Nutrition Today reviews the health effects of linoleic acid, the primary polyunsaturated fatty […]
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