The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
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 […]
Celiac disease (CD) is an autoimmune enteropathy triggered by dietary gluten in genetically susceptible individuals. Gluten is commonly present in cereals such as wheat, barley, rye, and spelt (1). The global prevalence of CD based on serologic (i.e., presence of particular antibodies) test results is 1.4% and based on biopsies showing villous abnormalities, it is […]
Limited research has shown that vegans consume more foods classified as ultra-processed by Nova than non-vegetarians, at least that was the conclusion of a French study published in 2021.1 This finding is unsurprising because nearly all plant-based meat and dairy alternatives are classified as ultra-processed foods (UPFs) whereas as their animal-based counterparts are classified as […]
Consider this recent headline “Vegan fake meats are linked to increase in heart deaths: Experts say plant-based diets can boost heart health – but NOT if they are ultra-processed.” Upon reading it, you may think it is referring to a study that examined the relationship between the intake of plant-based meat alternatives (i.e., fake meats) […]
From Soybeans to Chickpeas to Lentils: Understanding the Terminology of Legumes and Pulses Most people are aware that plant foods like soybeans, kidney beans, chickpeas and lentils are nutritious and contribute to a healthy diet. What is less understood is the categorization of these plant foods as legumes and/or pulses. It can be confusing that […]
According to a colleague, his doctor recently recommended avoiding soy foods to reduce inflammation. Since there is evidence at odds with this advice, it is a bit puzzling as to why it was given. The word inflammation comes from the Latin word inflammare (meaning “to set on fire”). The Roman writer Aulus Cornelius Celsus, who […]
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, […]
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 […]
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 […]
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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