Aug 2, 2018, 16:17 PM by System

The U.S. Food and Drug Administration recently decided to allow a qualified health claim linking the consumption of soybean oil to reduced risk of coronary heart disease and lower LDL-cholesterol. The decision was based on a comprehensive review of the clinical data.

Aug 2, 2018, 15:41 PM by System

The Soy Nutrition Institute (SNI) is now a co-sponsor of The Soy Connection newsletter, helping to bring the latest news about soy research to health professionals both in this newsletter and on the SNI web site.

Aug 2, 2018, 15:39 PM by Mark Messina, PhD, MS,

Meta-analyses of the clinical data consistently show that soy protein lowers circulating LDL-cholesterol (LDL-C) levels. The most recent meta-analysis demonstrating this finding to be the case was published in 2015. The first one was published in 1995. Four years later, after conducting its own analysis of the literature, the U.S. Food and Drug Administration (FDA) authorized a health claim for soy protein and reduced risk of coronary heart disease. Since 1999, similar claims have been approved in 11 other countries; the most recent country to do so was Canada in 2015.

Aug 2, 2018, 15:38 PM by Guy Johnson, PhD,

The U.S. Food and Drug Administration (FDA) vouched for the heart-health benefits of soybean oil in 2017 by acknowledging that there is sufficient “supportive scientific evidence” to authorize a new Qualified Health Claim (QHC) for soybean oil and certain foods made from it. Exact wording of the new claim reads: “Supportive but not conclusive scientific evidence suggests that eating about 1 ½ tablespoons (20.5 grams) daily of soybean oil, which contains unsaturated fat, may reduce the risk of coronary heart disease. To achieve this possible benefit, soybean oil is to replace saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains [x] grams of soybean oil.”

Aug 2, 2018, 15:28 PM by Christine Werner, PhD, PA-C, RD,

The nutritional profile and functional properties of soy and its constituents (oil, protein, fiber) influence a surprising number of food products in the market today. Soy as an ingredient in foods adds nutrition like protein, healthy polyunsaturated fat, phytonutrients and dietary fiber. The health benefits of soy have been studied extensively. Various soy products are viewed as health promoting, and may play a role in weight loss, improving glucose tolerance, lowering bad cholesterol, and possibly reducing risk of breast, prostate and colon cancers.

Aug 2, 2018, 15:26 PM by Mark Messina, PhD, MS,

Concentrated sources of soy protein, commonly referred to as soy protein products (SPPs), are widely used by the food industry for their functional properties, such as enhancing moisture content and increasing shelf life. These concentrated sources of protein, which include isolated soy protein (ISP), soy protein concentrate (SPC) and soy flour (also textured soy protein or textured vegetable protein), are also used to increase the protein content of a wide variety of products such as energy bars and breakfast cereals. These protein sources form the basis for creating a variety of meat analogues, such as soy burgers, which have become increasingly popular as more people opt to consume plant-based meals. By definition, ISP, SPC and soy flour are approximately 90%, 65% and 50% protein, respectively.

Aug 2, 2018, 15:19 PM by Tamara Schryver, PhD, MS, RD

Over the last five years, “clean label” food products have swept through the conventional food supply. Literally every food and beverage category has been affected from dairy to bakery, baby foods to snack foods, alcoholic beverages to water, and though not human food, even dietary supplements and pet food. According to research from Nielsen and Label Insight, overall sales of clean label food and beverages grew 1.2% in the past year. And while consumer awareness has increased not only in regard to product claims related to clean labels but to what ingredients are actually in the products, the intent of the food movement and the specific impact of clean labels on otherwise nutritious, accessible foods, isn’t always aligned. Thus, the case with soy and soy ingredient derivatives.

Jul 12, 2018, 12:54 PM by Mark Messina, PhD, MS

High blood pressure (BP) is an important risk factor for cardiovascular disease (CVD) worldwide. Current guidelines classify adults with an average systolic blood pressure (SBP) of 130 to 139 mmHg and/or diastolic blood pressure (DBP) of 80 to 89 mmHg as having stage 1 hypertension (previously, these numbers would have qualified as only prehypertension). Adults with stage 1 hypertension have about a 2-fold increase in CVD risk compared with their counterparts with a normal BP (SBP < 120 mm Hg and DBP < 80 mm Hg). Furthermore, evidence suggests that lowering SPB to below 130 mmHg further reduces CVD risk.

Jul 12, 2018, 12:53 PM by Julia Driggers, RD, LDN, CNSC

The Guidelines for Children with Hypertension were updated by the American Academy of Pediatrics (AAP) in 2017. Prior to this publication, the guidelines for hypertension (HTN) were issued by the National Heart, Lung, and Blood Institute (NHLBI). In 2013, the AAP acquired sponsorship of cardiovascular disease guidelines in children with a goal of developing evidence-based clinical practice recommendations for the practitioner. A sub-committee of experts established guidelines for the diagnosis, evaluation, and management of childhood HTN.

Jul 12, 2018, 12:53 PM by Sandra Allonen, RD, MEd, LDN

Multiple components of soybeans may have blood-pressure lowering effects. For example, digestion of soy protein may produce small chains of amino acids, the building blocks of protein, that lower blood pressure. And compounds in soybeans called isoflavones, appear to boost the activity of enzymes that increase the production of nitric oxide, a molecule which widens blood vessels and reduces blood pressure.