The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
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 […]
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 […]
To say that studying the microbiota, which refers to the population of microorganisms residing in the gut, is a hot area of research is a bit of an understatement. Last year, there were more than 14,000 papers indexed in PubMed involving the microbiota; in 2010, there were little more than 1,000. Recent research supports a […]
The historically low incidence rates of breast cancer in soyfood-consuming countries led to initial enthusiasm that soy intake could reduce risk of developing this disease. While appropriate as a basis for speculation, considerably more informative are breast cancer rates among Asian women who regularly consume soy in comparison to those who do not. Such comparisons […]
Soy received a major shout out from Zhubi-Bakija et al.,1 in the form of a position paper written on behalf of the International Lipid Expert Panel, which is comprised of nearly 100 experts from around the world. The panel was charged with elucidating the impact of animal vs vegetable protein on cardiometabolic risk factors. The […]
The connection between the blood thinner warfarin and the consumption of soyfoods is by no means an obvious one. But from time to time, questions about this relationship arise, as was the case when a vegan recently expressed concern about consuming soyfoods because he is on warfarin. For the most part, this concern is without […]
The health effects of cow’s milk have been hotly debated over the past couple of decades. Two recent publications call into question current dietary milk recommendations,1,2 one of which also highlights the benefits of replacing cow’s milk with soymilk in relation to breast cancer risk.2 In a review on milk and health published in the […]
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 […]
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