The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
Limited research has shown that vegans consume more foods classified as ultra-processed by Nova than non-vegetarians, at least that was the conclusion of a French study published in 2021.1 This finding is unsurprising because nearly all plant-based meat and dairy alternatives are classified as ultra-processed foods (UPFs) whereas as their animal-based counterparts are classified as […]
Demand is surging for a newer class of prescription drugs that manage type 2 diabetes (T2D) and promote weight loss (WL).1,2 This article will review the basic function of these drugs, their common side effects, and how soy foods may complement their use. These drugs can be classified as “mono” agonists, glucagon-like peptide-1 receptor agonists […]
Lifespans have more than doubled over the past one hundred years, largely due to a reduction in infant mortality and advances in modern medicine.1 With people living into their 70s (and beyond) the concept of the healthspan has emerged as a measure of the number of years of the lifespan that are “healthy and free […]
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 […]
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