The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
The health topic most responsible for stimulating modern research investigation of soy foods, and the one that continues to dominate discussion today, is the relationship between soy and breast cancer, or more specifically, soybean isoflavones and breast cancer. New research makes a meaningful contribution in support of the hypothesis that soy consumption while young may […]
People often report feeling better when adopting restrictive diets, largely due to short-term improvements (e.g., weight loss or improved energy). Popular examples include very low-carbohydrate or ketogenic diets, which emphasize protein and can reduce appetite while driving rapid initial weight loss, and detox or juice cleanses, which rely on caloric restriction and high fluid intake […]
With so many words and claims on the front of food packaging, it can be difficult for consumers—and even health professionals—to distinguish between regulated claims and marketing language. Updated regulatory guidance on the use of the term “healthy” provides a clearer signal of desirable nutritional attributes, and many soy foods meet the criteria. On December […]
New Claim Reaffirms the Positive Role of Soy Protein for Heart Health CHESTERFIELD, MO, USA, March 2026 –The U.S. Soybean Export Council (USSEC) and Soy Nutrition Institute Global (SNI Global) applaud a new general level soy heart health claim in Australia and New Zealand.[1] Similar claims already exist in the United States,[2] Canada,[3] and Japan,[4] […]
SNI Global recognizes the release of the Dietary Guidelines for Americans (Dietary Guidelines), 2025-2030, which reinforce the importance of adequate protein intake—including high-quality plant proteins such as tofu and tempeh—and essential fats for optimal health—like those contained in soybean oil. Soy plays an important nutritional and cultural role in the U.S. diet and is well-positioned […]
A new generation of plant-based meat alternatives highlights the shortcomings of food classification systems focused entirely on the level of processing. ST. LOUIS (September 4, 2025) — Two peer-reviewed publications, one in Frontiers in Nutrition and the other in the Journal of Food Science, caution against food classification systems that focus entirely on the extent […]
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 […]
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