The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
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 […]
There may be two important reasons for women with breast cancer to consume soy. The skeletal benefits of soy have been investigated in earnest for 30 years. Attention focused first on the possible advantages of soy protein over animal protein1,2 and, second, on the estrogen-like effects of isoflavones.3 Recently reported 10-year follow up data from […]
The movement toward plant-based diets suggests that soy consumption will grow, despite increasing competition, as will the number of new soy products entering the marketplace. In fact, within just the past several months, three companies, Impossible Foods, Nestle and ABP (UK) have introduced plant burgers containing soy protein. However, one way in which soy consumption […]
Over the past 30 years, soyfoods have been plagued by several controversies. The soy and breast cancer relationship has unquestionably been the most contentious one. A close second may be the relationship between soy and thyroid function. As discussed in detail below, the reasons why this relationship has played such a prominent role in shaping […]
New research published in the Journal of Nutrition, by David Jenkins, MD, PhD and colleagues from the University of Toronto, shows that soy protein significantly lowers LDL-cholesterol, the type of cholesterol known to raise risk of heart disease. While previous research has found similar results, in recent years challenges to the cholesterol-lowering effect of soy […]
Epidemiologic findings form the basis for much of the U.S. Dietary Guidelines. But sometimes, common sense isn’t applied to the interpretation of the results of epidemiologic studies. That clearly is the case for a recent cross-sectional study by Marcelo et al.,1 that identified a positive link between urinary genistein and mortality. The limitations of epidemiologic […]
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