The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
New observational data by Wang et al.1 highlight the health benefits of fruits and vegetables. These foods are known for being sources of vitamins and minerals and for their phytochemical content.2 Soybeans are also known for their high phytochemical content, especially that of isoflavones.3 But the question of whether fruits and vegetables are protective in […]
Leer en Español Over the past decade there has been rigorous discussion of the role of non-dairy plant milks (NDPM) in the diet. Many reviews comparing the nutrient content of NDPM with cow’s milk have been published in recent years.1-5 Even the nomenclature used to describe NDPM has become the subject of intense debate, with […]
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 […]
Leer en Español 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 […]
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 […]
Leer en Español Could a higher protein diet be a key to solving the obesity epidemic? If so, soyfoods have a role to play given their high protein content. Approximately 25 to 45 percent of the calories in traditional soyfoods are derived from this macronutrient (see table). Likewise, many of the soy-based meat alternatives made […]
The health effects of cow’s milk have been hotly debated over the past couple of decades. Two recent publications call into question current dietary milk recommendations,1,2 one of which also highlights the benefits of replacing cow’s milk with soymilk in relation to breast cancer risk.2 In a review on milk and health published in the […]
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 […]
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