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The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.

Nutrition

Nutrition

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Epidemiologic studies highlight soy’s potential associations with prevention of cancer, CVD, and diabetes

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Epidemiologic studies are not designed to establish cause and effect relationships because it is not possible to control for all potentially confounding variables. Additionally, it is difficult to accurately assess dietary intake. Nevertheless, epidemiologic studies have played an important role in informing dietary guidelines. Although intervention studies carry the most weight within the scientific community, […]

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New Manuscript Published: Are Soy-Based Burgers and Soymilk Ultra-Processed Foods?

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The authors of a new analysis published in Advances in Nutrition conclude that the classification of soy-based burgers and soymilk as “ultra-processed foods” is nutritionally unjustified and does not adequately evaluate the nutritional attributes. The term “ultra-processed foods” (UPFs) was coined in 2009 by Brazilian researchers who developed the NOVA food classification system. NOVA classifies […]

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The Heart of the Matter: Focus on Dietary Patterns

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The results of several recently published studies paint a confusing picture of the relationship between specific dietary components or foods and risk of cardiovascular disease (CVD).  In the view of this author, this research highlights the importance of focusing on overall dietary pattern (rather than a certain food), especially those patterns in which soyfoods play […]

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Plant-based meat and milk offer consumers valuable options

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Professor Jennie Macdiarmid, from the University of Aberdeen, raised concern that plant-based diets were becoming less healthy and less environmentally sustainable in an article in the Proceedings of the Nutrition Society.1 The author premised this concern on the trend towards eating more highly processed, plant-based convenience foods. This article is just one of many recently […]

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Importance of Soy Protein for Older, Plant-based Consumers

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A new perspective by Domić et al.,1 published in Advances in Nutrition, proposes that a vegan diet increases the risk of an inadequate protein intake at an older age and that current strategies to improve the anabolic properties of plant-based foods are not feasible for many older adults. This perspective indirectly highlights the value soyfoods […]

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Examining the Oxalate Content of Soymilk

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Last year, a blog post on soymilk and kidney stones included a table on the oxalate content of plant milks. Soymilk was listed as containing 9.6mg per serving (cup). According to the Academy of Nutrition and Dietetics, foods containing >10mg oxalate/serving are classified as high-oxalate foods and should be limited in the diets of people […]

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Nutrient content more important than degree of processing

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“Ultra-processed foods” — they have become buzz words. But new research from a team of U.S. and Brazilian academics suggests that nutrient content is more important than the degree to which the foods we eat have been processed. Liu et al.1 found that the consumption of ultra-processed foods (UPFs) is highly correlated with diet quality, […]

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Research Highlights Relevant to Soy Isoflavones, SIF, Ultra-processed Foods and Protein Quality

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  Soy isoflavones and Alzheimer’s disease Although isoflavones are routinely classified as endocrine disruptors (EDs) a recent comprehensive technical review that focused on the observational and clinical data concluded this designation is unwarranted.1 That is one reason a new narrative review by Polish researchers entitled, “The Beneficial Role of Natural Endocrine Disruptors: Phytoestrogens in Alzheimer’s […]

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Can Soyfoods Help Combat the Rise in Iron Deficiency Anemia?

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Iron deficiency is a common nutritional problem globally and recent data indicate the prevalence of iron deficiency anemia in the United States is increasing.1 Do soyfoods have a role in countering this trend? Some data suggest yes, but this question can only be definitively answered with more research. In recently published research by Sun and […]

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