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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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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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Vitamin D and Calcium Supplementation Protect against Fractures in Vegan Women

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While there is evidence indicating vegetarian diets reduce the risk of chronic diseases such as diabetes,1 cardiovascular diseases,2 and certain cancers,3 there are also concerns that a vegetarian, and especially a vegan, diet increases fracture risk.4 However, new research shows that vitamin D and calcium supplementation eliminates the association between vegan diet and fracture risk.5 […]

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Soy Ready to Meet Consumer Demands

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A recent New York Times opinion piece suggested that we need to launch a moonshot for developing meatless meat. The author called on the U.S. government to put money and muscle behind development of plant-based and lab-grown meats just as it is doing for electric cars, weatherized homes, and renewable energy. Such efforts, the piece […]

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Not all plant foods are equally healthy

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Health authorities increasingly recommend that Westerners shift toward more plant-based diets for health and environmental reasons. Common types of vegetarian diets include lacto-ovo vegetarian and vegan diets. While most people will never be vegetarian, many may eat a diet that consists of more plants and plant protein. These plant-focused, but non-vegetarian, diets are often referred […]

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New U.S. Dietary Guidelines Recommend Inclusion of Soyfoods

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The recently released 2020-2025 Dietary Guidelines for Americans set forth recommendations to “make every bite count.” Consumption of soyfoods is recommended throughout the new guidelines. The 2020-2025 Dietary Guidelines encourage healthy eating, which focuses on meeting nutritional needs throughout all stages of life, with a dietary pattern that includes nutrient-dense foods and beverages. The 2020 […]

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New Insights about Dietary Protein Requirements

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Evidence suggests consuming protein in excess of the recommended dietary allowance (RDA) can increase lean body mass. Evidence also indicates that high-quality plant protein, such as soy protein, can increase lean body mass as effectively as animal protein. A systematic review that examined the relationship between protein intake and lean body mass sheds new light […]

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Burger Wars Not Based on Nutritional Science

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Does the number of ingredients in a food determine its nutritional value? That’s the contention of one plant-based burger manufacturer. In an open letter advertised in newspapers including the New York Times, Lightlife Foods challenged the Beyond Meat and Impossible Foods companies over the number of ingredients in their products. “People deserve plant-based protein that […]

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