The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
It has been known for decades that the gut microbiota (GMB) play a critical role in the metabolism of isoflavones. Further, it was proposed nearly 20 years ago that those individuals whose large intestine host certain microbiota are more likely to benefit from soyfood consumption than those who don’t.1 New GMB-related research provides even more […]
Based on an analysis of NHANES III (Third National Examination and Nutritional Health Survey Study (1988-1994) data, Pennsylvania State University researchers recently found that diets lower in sulfur amino acids (SAAs), that is, diets closest to the estimated average requirement (EAR), are associated with reduced risk for cardiometabolic diseases.1 This is not the first time […]
Caution Urged in Looking at Clinical vs Observational Studies with Fermented vs Non-Fermented Soyfoods Periodically, research involving soy gets picked up by the media. Sometimes, the journal in which the research is published also invites a commentary linked to that research to be written and published in the same issue. Such is the case with […]
New data on the dietary intake of Americans over the past nearly 20 years shows that the intake of plant protein and soyfoods has significantly increased. However, whether the gains match expectations based on dietary guidelines issued during this time period is in question. The report, which was published by researchers from the Harvard T. […]
The recent popularity of plant-based burgers, including those containing soy protein, has led to observations that these products don’t have clean labels. But really, what is a clean label? While there is no formal definition, the term “clean label” generally refers to food formulations that have fewer and more familiar ingredients, and that contain no […]
Despite recommendations by the major international health agencies to reduce saturated fat intake, debate continues within the scientific community about the relationship between fatty acid intake and coronary heart disease (CHD) risk. Two good recent articles exemplify this debate. Although both question current dogma regarding dietary fat, they are still consistent with the concept that […]
The movement toward plant-based diets suggests that soy consumption will grow, despite increasing competition, as will the number of new soy products entering the marketplace. In fact, within just the past several months, three companies, Impossible Foods, Nestle and ABP (UK) have introduced plant burgers containing soy protein. However, one way in which soy consumption […]
With all the attention the Impossible Burger is receiving, especially after the decision by Burger King to provide the burger at all its U.S. locations by the end of the year, I anticipated that soy might receive more attention as a result. The current version (2.0) of the Impossible burger replaced wheat in the recipe […]
Soy was cited as having a significant role in a healthy, sustainable and environmentally responsible diet by the EAT-Lancet Commission in an article published recently. The commission is comprised of 19 commissioners and 18 coauthors from 16 counties in various fields of human health, agriculture, political sciences, and environmental sustainability. Its objective was to quantitatively […]
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 […]
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