Soy health
and nutrition Research
Soy health and nutrition research
Hundreds of peer-reviewed studies focused on the safety and health benefits of soyfoods and soybean components have been published over the past three decades. Through the Soy Health and Nutrition Research Program, funded by the United Soybean Board, the Soy Nutrition Institute Global has supported research on priority health outcomes. Current and recent SNI Global research initiatives are noted below.
Research projects in progress
- Soy Intake and the Health of Children
- Soy Protein and Metabolic Syndrome (research underway)
- Soybean Oil and Cardiometabolic Health (research underway)
- Clinical Effects of Soy on Skin Health (research underway)
- Food Allergy and Research Education’s Start Eating Early Diet (SEED) Study
Additional Resources
July 28, 2023
From Soybeans to Chickpeas to Lentils: Understanding the Terminology of Legumes and Pulses
From Soybeans to Chickpeas to Lentils: Understanding the Terminology of Legumes and Pulses Most people are aware that plant foods like soybeans, kidney beans, chickpeas and lentils are nutritious and contribute to a healthy diet. What is less understood is the categorization of these plant foods as legumes and/or pulses. It can be confusing that […]
July 14, 2023
Some ultra-processed foods may reduce risk of developing diabetes
From both a research and policy perspective, interest in understanding the effect food processing has on health outcomes continues to grow. To this point, the scientific advisory committee for the 2025-2030 US Dietary Guidelines has been asked to address this question “What is the relationship between consumption of dietary patterns with varying amounts of ultra-processed […]
June 12, 2023
Soyfoods or Soy Foods? SNI Global Shifts to Two-word Spelling.
While industry usage is split, the Soy Nutrition Institute (SNI) Global has decided to proceed with spelling soy foods as two words instead of one. The change is to capitalize on digital conversations and metrics which clearly indicate that consumers prefer the “soy foods” spelling. “Our goal is for the soy industry to be cohesive […]
