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Soy Plays Important Role in Asian Diets, But Consumption Varies Among Countries

June 30, 2016 by Dr. Mark Messina

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 […]

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How Much “Hidden” Soy is in the American Food Supply?

June 21, 2016 by Dr. Mark Messina

A recent paper in Food Chemistry suggested that isoflavone intake in Western countries might be greatly underestimated because dietary intake assessments don’t capture the “hidden” soy protein in many foods.1 This soy protein isn’t exactly “hidden.” Soy protein appears on the ingredient lists of commercial food product labels and is specifically noted on the federally-mandated […]

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Phytate and Mineral Absorption: An Updated Perspective

June 15, 2016 by Dr. Mark Messina

Absorption of minerals from soyfoods is of considerable research interest. Because soyfoods often replace animal foods in the diet, there are questions about how they compare as sources of iron, zinc, and calcium. Milk and cheese are important sources of calcium in American diets, providing more than 40% of intake.1  Beef provides about 25% of […]

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Science Supports Safety of Genetically Modified Soybeans

May 26, 2016 by Dr. Mark Messina

Genetically modified (GM) foods generate a lot of heated discussion about safety and product labeling. Given that 94% of the soybeans grown in the United States are GM, these discussions, not surprisingly, usually include soybeans.1 Opinion polls since 1992 show an overwhelming majority of the American public support GM food labeling.2  However, polls also show […]

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Isoflavone Supplements Are Safe According to the European Food Safety Authority

May 4, 2016 by Dr. Mark Messina

Soybean isoflavone supplements have no adverse effects on the breast or uterus of postmenopausal women or on thyroid function according to the European Food Safety Authority (EFSA). The organization’s comprehensive report was published in October of 2015. The EFSA is comparable to the US Food and Drug Administration. EFSA’s conclusion is not surprising given the […]

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Soybeans and the U.S. Food Supply

May 4, 2016 by Dr. Mark Messina

Soybeans play a critical role in the U.S. food supply but not in a way that is often thought. Some soyfoods are consumed directly. But mostly Americans consume soy-derived ingredients that are found in hundreds of commonly-consumed foods. Soybeans also are important in the diets of livestock on American farms. Soybeans are classified as oilseeds […]

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Lessons about Soy from Observational Studies

May 3, 2016 by Dr. Mark Messina

The health effects of soyfoods have been rigorously investigated for more than 25 years. Early research focused on the cholesterol-lowering effects of soy protein, leading to a health claim for soyfoods and coronary heart disease which was approved by the US FDA nearly 20 years ago.1  In the early 1990s research interest expanded to include […]

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