The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
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 […]
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 […]
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 from soy ingredients […]
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 […]
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 […]
Get the dish on trending topics, insights, & soy research from industry experts delivered to your inbox.
