The Soy Nutrition Institute provides information, research, and discussion about the benefits of soy to your health.
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 […]
Leer en Español 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 […]
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 […]
Researchers from the University of Rochester Medical Center recently reported that supplementing the diet with soybean oil significantly reduces fatigue in breast cancer survivors.1 Although a pilot trial, these new findings suggest soybean oil may function as a treatment for this common condition. The study offers new hope for patients suffering from cancer-related fatigue (CRF), […]
Just about a year ago, this blog (https://sniglobal.org/can-soy-improve-cognitive-function/) addressed the relationship between soy and cognitive function, a controversial topic given some of the older epidemiologic findings.1,2 The blog post ended by referring to a recent review of the literature that concluded: “The evidence to date is not sufficient to make any recommendations about the association […]
A qualified health claim for high oleic oils was recently approved by the U.S. Food and Drug Administration. With the new health claim consumers now have two soybean oils, conventional or commodity soybean oil, which is high in polyunsaturated fat, and high oleic soybean oil, which is high in oleic acid, that, according to the […]
Despite being widely commercially available for decades and having been used by as many as 20 million Americans during infancy, the advantages and disadvantages of soy infant formula (SIF) have been debated for 25 years. This debate exists despite the U.S. National Toxicology Program twice concluding there is little evidence to suggest SIF isn’t safe, […]
What is the relationship between soy infant formula (SIF) and the general category of soyfoods? As discussed below, and in a second blog to follow, when it comes to nutrition, these two food product categories are, for the most part, unrelated. SIF in some form or fashion has been used for nearly 100 years but […]
The soy and breast cancer controversy has been around a long time. It persists despite an abundance of human research supporting the safety and possible benefit of soyfood consumption by breast cancer patients. In general, health professionals are aware of this research. Hopefully, this information will be efficiently conveyed to the public at large. It’s […]
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