The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
From both a research and policy perspective, interest in understanding the effect food processing has on health outcomes continues to grow. To this point, the scientific advisory committee for the 2025-2030 US Dietary Guidelines has been asked to address this question “What is the relationship between consumption of dietary patterns with varying amounts of ultra-processed […]
As the global population continues to increase, world leaders and scientific researchers alongside U.S. farmers strive to identify ways to feed our growing populace. In a new “Perspective” published in Frontiers in Nutrition, author Mark Messina, Ph.D., M.S., outlines how soybeans play a key role in providing — in a sustainable way — the protein […]
The authors of a new analysis published in Advances in Nutrition conclude that the classification of soy-based burgers and soymilk as “ultra-processed foods” is nutritionally unjustified and does not adequately evaluate the nutritional attributes. The term “ultra-processed foods” (UPFs) was coined in 2009 by Brazilian researchers who developed the NOVA food classification system. NOVA classifies […]
Professor Jennie Macdiarmid, from the University of Aberdeen, raised concern that plant-based diets were becoming less healthy and less environmentally sustainable in an article in the Proceedings of the Nutrition Society.1 The author premised this concern on the trend towards eating more highly processed, plant-based convenience foods. This article is just one of many recently […]
A new perspective by Domić et al.,1 published in Advances in Nutrition, proposes that a vegan diet increases the risk of an inadequate protein intake at an older age and that current strategies to improve the anabolic properties of plant-based foods are not feasible for many older adults. This perspective indirectly highlights the value soyfoods […]
Last year, a blog post on soymilk and kidney stones included a table on the oxalate content of plant milks. Soymilk was listed as containing 9.6mg per serving (cup). According to the Academy of Nutrition and Dietetics, foods containing >10mg oxalate/serving are classified as high-oxalate foods and should be limited in the diets of people […]
A new analysis of data from a national survey to assess the health and nutritional status of adults (NHANES 2015-18) suggests that health attributes of soy-based burgers and soymilk should be based on nutrient content, not on the degree of processing used to make the foods. Despite being a recently coined term that came into […]
To varying degrees, Americans are embracing plant-based meats. One recent survey of Americans found that 65% of Americans have consumed plant-based meat alternatives in the past year, with 2 in 5 eating them daily or weekly.1 The most common reasons for consuming plant-based meat alternatives include healthfulness, high-quality protein, and liking the taste.1 However, despite […]
“Ultra-processed foods” — they have become buzz words. But new research from a team of U.S. and Brazilian academics suggests that nutrient content is more important than the degree to which the foods we eat have been processed. Liu et al.1 found that the consumption of ultra-processed foods (UPFs) is highly correlated with diet quality, […]
When it comes to meat alternatives made from plant protein, consumers use “plant-based” as a top descriptor and indicate a strong preference for clear and accurate terms. Newly published research offers insights into consumers’ perceptions of plant-based meat alternatives and is helping guide terminology used by the soy industry. The International Food Information Council (IFIC) […]
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