The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
Soybean isoflavones are commonly classified as phytoestrogens.1,2 The estrogenic properties of isoflavones were first recognized nearly seven decades ago3 although the term “phytoestrogen” was not widely used in reference to isoflavones until the 1970s.4 In the early days of isoflavone research, determining estrogenic activity was based on reproductive effects in animals, and often specifically, uterotrophic […]
Modern research interest in soyfoods began with a focus on cancer prevention and treatment.1 Much of this interest can be attributed to the soybean being a uniquely rich source of isoflavones, and in particular, genistein. New pre-clinical research by Sharma et al.2 suggests that genistein may have a role in the prevention and treatment of […]
Beginning in the late 1990s, concerns arose that soy increases breast cancer risk and worsens the prognosis of women with this disease despite the historically low breast cancer incidence rates in soyfood-consuming countries.1 However, observational data published beginning in 2009,2 showed just the opposite, post-diagnosis soy intake was associated with reduced mortality and recurrence.3 A […]
Two new studies highlight the potential of soy to reduce hot flashes, although both suffer from design limitations. In many respects, the potential alleviation of menopausal hot flashes by consuming soy is the benefit — more than any other — that first caused a lot of women to take a look at soy. Talk about […]
Nephrolithiasis, or kidney stones, is the presence of renal calculi caused by a disruption in the balance between solubility and precipitation of salts in the urinary tract and in the kidneys. Approximately 10% of people participating in the 2013–2014 National Health and Nutrition Examination reported having kidney stones. The highest prevalence was observed in males […]
This blog rarely discusses research on soy infant formula (SIF). There are many reasons for not doing so. For example, on a body weight basis, isoflavone exposure is much higher in infants fed SIF than in children or adults consuming soyfoods in amounts compatible with Japanese consumption.1,2 Also, during the first few weeks and months […]
While there is evidence indicating vegetarian diets reduce the risk of chronic diseases such as diabetes,1 cardiovascular diseases,2 and certain cancers,3 there are also concerns that a vegetarian, and especially a vegan, diet increases fracture risk.4 However, new research shows that vitamin D and calcium supplementation eliminates the association between vegan diet and fracture risk.5 […]
The ability of isoflavones and soy products to alleviate menopausal hot flashes has been researched for more than 25 years,1 and yet, questions about efficacy remain. In the past 5 years, many published reviews and clinical trials have evaluated the efficacy of isoflavones. The evidence overall justifies the use of isoflavones for the alleviation of […]
Research increasingly points to myriad ways in which maternal dietary intake potentially impacts the health of offspring.1-3 However, despite the large amount of information about the health effects of soyfood consumption, relatively little research on the effects of maternal soyfood intake on the developing fetus has been conducted. Recent research suggests consuming soy during pregnancy […]
Monoamine oxidase inhibitors (MAOIs) were first introduced in the 1950s to treat depression.1,2 They are a separate class from other antidepressants, treating different forms of depression as well as other nervous system disorders.3 However, relatively soon after their introduction, MAOIs were quickly associated with a potentially fatal interaction with foods containing tyramine. Why is the […]
Get the dish on trending topics, insights, & soy research from industry experts delivered to your inbox.
