The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
According to the Academy of Nutrition and Dietetics, including soyfoods in vegetarian diets is one easy way to make this eating pattern more healthful.(1) In the most recent update to their position on vegetarian diets by Melina et al.,1 the Academy, which is the national professional organization for dietitians, cited the regular use of legumes […]
While body mass index (BMI) is a useful metric for assessing obesity within populations, it falls short for individual assessment. Specifically, it doesn’t distinguish between lean and fat tissue. Nor does it provide information about body fat distribution. Abdominal obesity, also known as central obesity, is the most important factor in determining health risk. Although […]
Looking for protection against heart disease? One way would be to replace dairy fat with polyunsaturated fat (PUFA). Dairy fat may not be as harmful as it has typically been portrayed over the past 30 years, but it certainly isn’t going to offer protection against cardiovascular disease (CVD). Americans strived to reduce their intake of […]
Fat is back. Not that it ever really went away. Even when very low-fat diets were all the rage, experts recognized that certain fats were more harmful than others and some were even beneficial. A common misperception is that omega-6 polyunsaturated fats, which are found in abundant amounts in most oils, including soybean oil, are […]
When it comes to plant-based diets, both the amount and type of protein consumed matters. Soybeans score high on both metrics: they provide more protein and better quality protein than other plant foods, including other legumes.1 But there is another issue in protein nutrition than may be just as important. The pattern or distribution of […]
In a recent review in the journal Open Heart, the official journal of the British Cardiovascular Society, researchers suggested that increased intake of the omega-6 polyunsaturated fat over the past several decades is largely responsible for the U.S. obesity epidemic [1]. One of the authors, James DiNicolantonio, is an associate editor of Open Heart, and […]
Which plant milk—soy, almond, cashew or coconut—is most nutritious? According to a recent article in the New York Times, it’s none of the above. Instead, in what sounded like an advertisement for the dairy industry rather than a balanced overview of pros and cons of different plant milks, health writer Roni Caryn Rabin suggested that […]
Hundreds of studies published over the past 25 years have quantified soy intake among Asian populations using food frequency questionnaires and, to a lesser extent, dietary records. The research clearly shows that non-fermented foods like tofu and soymilk play as big a role as fermented soy products. In some parts of Asia, these non-fermented soyfoods […]
Next year will mark the 50th anniversary of the first clinical study demonstrating the hypocholesterolemic effect of soy protein. Although it was published in the American Journal of Clinical Nutrition, this study by Hodges et al.1 did little to draw attention to soy protein. The finding was actually serendipitous since the focus of that research […]
Despite their long history in Asian cuisine, there is plenty of confusion about how much soyfoods people in China, Japan and other Asian countries consume. A quick search of the internet brings up claims that soy is used condiment-style in this part of the world with most people consuming as little as a tablespoon of […]
Get the dish on trending topics, insights, & soy research from industry experts delivered to your inbox.
