The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
Hybrid meats, including those that contain soy, may appeal to both flexitarians and meat eaters. A recent New York Times article highlighted the high prevalence of vegetarianism in Brazil, a country known for its meat consumption. According to a recent survey, 14% of Brazilians report being vegetarian. The observation above bodes well for the popularity […]
Recent research raises concerns that plant-based, and especially vegan diets, increase fracture risk.1 If indeed this is the case, consuming soyfoods might help offset any potential vulnerability. The main research in question is the EPIC-Oxford study in the U.K. which involves approximately 55,000 (mostly white) participants, about 2,000 of whom are vegans (this cohort oversampled […]
Evidence suggests consuming protein in excess of the recommended dietary allowance (RDA) can increase lean body mass. Evidence also indicates that high-quality plant protein, such as soy protein, can increase lean body mass as effectively as animal protein. A systematic review that examined the relationship between protein intake and lean body mass sheds new light […]
Does the number of ingredients in a food determine its nutritional value? That’s the contention of one plant-based burger manufacturer. In an open letter advertised in newspapers including the New York Times, Lightlife Foods challenged the Beyond Meat and Impossible Foods companies over the number of ingredients in their products. “People deserve plant-based protein that […]
Could a higher protein diet be a key to solving the obesity epidemic? If so, soyfoods have a role to play given their high protein content. Approximately 25 to 45 percent of the calories in traditional soyfoods are derived from this macronutrient (see table). Likewise, many of the soy-based meat alternatives made from soy ingredients […]
Cardiovascular disease (CVD) kills more Americans than any other disease. Coronary heart disease (CHD) accounts for the largest share of the diseases that fall under the umbrella of CVD as it is responsible for 13% of all U.S. deaths (~365,000/year).1 Elevated cholesterol is an important CHD risk factor – so a recent report from the […]
It has been known for decades that the gut microbiota (GMB) play a critical role in the metabolism of isoflavones. Further, it was proposed nearly 20 years ago that those individuals whose large intestine host certain microbiota are more likely to benefit from soyfood consumption than those who don’t.1 New GMB-related research provides even more […]
Based on an analysis of NHANES III (Third National Examination and Nutritional Health Survey Study (1988-1994) data, Pennsylvania State University researchers recently found that diets lower in sulfur amino acids (SAAs), that is, diets closest to the estimated average requirement (EAR), are associated with reduced risk for cardiometabolic diseases.1 This is not the first time […]
Some evidence suggests that an increasing number of Americans report being allergic to one or more foods.1 Consequently, more and more consumers are eliminating certain foods from their diet; however, they may be doing so unnecessarily. Data show the prevalence of self-reported food allergy is greater than the actual prevalence of IgE-mediated food allergy.2 Soy […]
Cross-reactivity in allergic reactions occurs when the proteins in one substance are similar to the proteins found in another. Because peanuts and soy are both legumes, there is concern that peanut-sensitive individuals will also react to soy. However, clinical studies indicate that cross-reactivity between peanut and soy is a relatively infrequent occurrence. According to the University […]
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