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Soybeans poised to help address the caloric and protein needs of a growing global population

May 17, 2022 by Dr. Mark Messina

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 […]

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New Manuscript Published: Are Soy-Based Burgers and Soymilk Ultra-Processed Foods?

April 26, 2022 by Dr. Mark Messina

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 […]

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Plant-based meat and milk offer consumers valuable options

March 11, 2022 by Dr. Mark Messina

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 […]

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Importance of Soy Protein for Older, Plant-based Consumers

March 10, 2022 by Dr. Mark Messina

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 […]

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Examining the Oxalate Content of Soymilk

March 3, 2022 by Dr. Mark Messina

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 […]

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When evaluating foods, focus on nutrient content, not processing

February 9, 2022 by Dr. Mark Messina

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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Research shows how to increase consumption of plant-based meats

February 7, 2022 by Dr. Mark Messina

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 […]

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Nutrient content more important than degree of processing

December 29, 2021 by Dr. Mark Messina

“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, […]

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New consumer research offers insights on “plant-based” meat alternatives, guides terminology

November 22, 2021 by Dr. Mark Messina

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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Research Highlights Relevant to Soy Isoflavones, SIF, Ultra-processed Foods and Protein Quality

September 30, 2021 by Dr. Mark Messina

  Soy isoflavones and Alzheimer’s disease Although isoflavones are routinely classified as endocrine disruptors (EDs) a recent comprehensive technical review that focused on the observational and clinical data concluded this designation is unwarranted.1 That is one reason a new narrative review by Polish researchers entitled, “The Beneficial Role of Natural Endocrine Disruptors: Phytoestrogens in Alzheimer’s […]

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