The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
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 […]
Leer en Español 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 […]
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 […]
Leer en Español 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 […]
Leer en Español 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 […]
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 […]
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