The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
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 […]
Leer en Español 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 […]
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 […]
Leer en Español Excitement about the possibility that soyfoods reduce risk of developing breast cancer began in earnest 30 years ago. While over this time support for a protective effect has waxed and waned, there has been a constant struggle to identify a mechanism by which soy could exert its proposed protective effect. It isn’t […]
Caution Urged in Looking at Clinical vs Observational Studies with Fermented vs Non-Fermented Soyfoods Periodically, research involving soy gets picked up by the media. Sometimes, the journal in which the research is published also invites a commentary linked to that research to be written and published in the same issue. Such is the case with […]
You might think a blog post outlining the basis for concluding that soy is not an endocrine disruptor is a waste of cyberspace given the many centuries this food has been consumed. And yet, isoflavones are routinely referred to as endocrine disruptors. Because soy is such a uniquely rich source of these naturally occurring plant […]
Expert notes soy doesn’t increase risk of cervical cancer but fails to highlight that it may be proactive against this disease. A woman who frequently consumed soy was diagnosed with cervical cancer. Upon hearing the news, the woman’s mother said she knew the reason. “All the soy” in her diet “was the leading cause of […]
What was once called the “disease of kings” could now just as well be called the “disease of commoners.” Gout is now the most common form of inflammatory arthritis worldwide, with its prevalence rising in many countries.1 Based on data from the National Health and Nutrition Examination Survey 2015-2016, an estimated 9.2 million Americans have […]
A recent article on the Impossible Burger in the Washington Post (WP) included statements about the possible harmful effects of isoflavones. Before addressing these inaccuracies, it is important to highlight that the isoflavone content of different soyfoods varies quite markedly depending upon how it is made. A 4 oz. serving of the Impossible Burger contains […]
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