Jun 15, 2023, 12:36 PM by Mark Messina, PhD, MS

Soy is commonly consumed in Asian countries during pregnancy and childhood as it is during other stages of life. However, a comprehensive technical review published in 2021 highlighted the need to better understand the effects of soy, and especially soybean isoflavones, in children and pregnant women as only limited research involving these 2 groups has been conducted. Research involving children is particularly important because young people may be especially sensitive to the influence of diet and because dietary habits established when young may track into adulthood. This sensitivity may also apply to pregnancy, with respect to both the mother and developing fetus. To help fill the research void, the Soy Nutrition Institute Global recently funded two 12-week intervention studies, one involving healthy children and the other involving children with fatty liver disease which will begin later in 2023.

Jun 15, 2023, 12:30 PM by Jill Castle, MS, RDN

In the first year of life, babies move from drinking breastmilk or infant formula as their only source of nutrition to eating a variety of foods from the family diet. There are a lot of important food transitions happening at this time.​ In this article learn soy foods are appropriate for the growing infant.

Apr 5, 2023, 21:10 PM by Lee Murphy, MS-MPH, RDN, LDN

Food taste is arguably one of the most critical considerations in individual food preferences. Consumer surveys confirm that taste is the single most important factor guiding consumer food choice. However, in the context of health, this observation poses several different questions: How do individuals perceive tastes differently? Are humans predisposed toward developing certain taste profiles? And, if so, are individual tastes and/or food preferences linked with disease risk and health outcomes?

Apr 5, 2023, 20:39 PM by Soy Connection, Q&A with Bob Sinner:

All soyfoods start with a simple bean, but not all beans are created equal. Soybeans (Glycine max) come in different varieties depending on the intended end use, and variety selection can affect a soyfood’s flavor, appearance, and texture. We asked global food-grade soybean producer and marketer Bob Sinner with SB&B Foods, a family-owned producer, processor and supplier of food grade crops to markets around the world, about what attributes lead to a premium end product.

Apr 5, 2023, 20:28 PM by Jackie Newgent, RDN, CDN

Taste is complex. There are 5 basic tastes: sweet, sour, salty, bitter, and umami. Umami is perhaps the most intriguing. In fact, some researchers separate it from the basic tastes and classify it an “alimentary” taste along with fat.

Feb 3, 2023, 17:06 PM by Chef Abbie Gellman, MS, RD, CDN

By Chef Abbie Gellman, MS, RD, CDN Delicious Pumpkin Mousse recipe by chef Abbie Gellman featuring silken tofu.

Feb 1, 2023, 16:30 PM by Virginia Messina, MPH, RD

From both culinary and health perspectives, individual soyfoods have varying attributes, making them easy to incorporate into diets of people with different tastes and nutritional needs.

Feb 1, 2023, 16:08 PM by Abbie Gellman, MS, RD, CDN

Soyfoods have a place on every plate. These nutrient powerhouses add vitamins, minerals, and more to your day, including protein and fiber. Integrating soy into your diet can be very simple. Here are some ways to add a variety of soyfoods to your meals.

Sep 13, 2022, 21:28 PM by Mark Messina, PhD, MS

Globally, in 2017, there were ~41.2 million prevalent cases of gout, with 7.4 million incident cases per year adding up to almost 1.3 million years of years lived with disability. In the U.S., approximately 3.9% (9.2 million) of Americans have a history of gout, but men (5.2%, 5.9 million) are much more likely to report having this disease than women (2.7%, 3.3 million).

Sep 13, 2022, 20:56 PM by Melanie Betz, MS, RD, CSR, CSG, LDN

Gout is the most common inflammatory arthritis in the U.S., characterized by the painful buildup of uric acid crystals in joints. People with gout often have a wide variety of co-morbid conditions, many of which include nutrition recommendations as part of treatment. Most notably, 74% of people with gout have hypertension (HTN), and 70% have chronic kidney disease (CKD). Other common nutrition-related co-morbidities include coronary artery disease, stroke, heart failure, nephrolithiasis, diabetes, metabolic syndrome, and osteoporosis. Given the high prevalence of co-morbid conditions, it is imperative that nutrition recommendations address the patient’s entire medical history; not just gout.

Sep 13, 2022, 20:45 PM by Kaci Vohland, MS, RDN, LD, CPhT

When you think of gout, you may not think of heart disease, however studies have shown that there is a strong tie between the buildup of uric acid and the risk of gout and cardiovascular disease. Uric acid is naturally made when our bodies break down certain foods and beverages high in purines such as beer, shellfish, and red meat. Uric acid buildup has been shown to be associated with not only gout but also cardiovascular disease (CVD). Additionally, patients with gout are at an increased risk of CVD independent of uric acid levels; possibly as a result of having higher levels of inflammations and/or oxidative stress. If you suffer from gout, following Life’s Essential 8 guidelines could help reduce your risk of CVD.

Jul 12, 2022, 18:49 PM by Robert R. Wolfe, PhD and David Church

The Recommended Dietary Allowance (RDA) is “the average daily dietary intake level sufficient to meet the nutrient requirements of nearly all (97–98%) healthy individuals in a group.” However, that definition does not match the term. The RDA is neither a “recommendation” nor an “allowance,” but rather a “adequate intake amount.” The RDA for protein (0.8g/kg/d) is based on analysis of nitrogen balance studies. Therefore, the RDA for protein is the amount of protein needed to avoid a negative nitrogen balance. This criterion creates 2 primary problems: (1) a misunderstanding of what the RDA actually means, and (2) the RDA for protein is not based on a health outcome.

Jul 12, 2022, 18:49 PM by James D. House, PhD

Current dietary guidelines, including those in Canada and the United States, have advocated for the inclusion of more plant protein in the diet. For countries within the European Union as well as the United Kingdom, protein content claims are classified on the basis of protein content relative to energy content. Food products containing a minimum protein content of 12% of the energy value can carry a “source of protein claim.” Products with a protein content of 20% or higher can use the term “high protein.”

Jul 12, 2022, 18:49 PM by Joy Blakeslee, RDN

Consumer desire for protein (plant and animal) continues to trend upwards. According to new research from the International Food Information Council (IFIC) protein is the #1 nutrient consumers say they “try to consume,” ranking higher than Vitamin D, Vitamin C, fiber, and calcium.

Mar 29, 2022, 14:22 PM by Naglaa El-Abbadi, PhD, MPH, and Ryan Simpson

Chronic, non-communicable diseases are the leading cause of premature death and disability globally. These diseases are frequently linked to poor diet, defined commonly by excess caloric intake alongside high salt, refined sugar, and saturated fat intake, which are the hallmarks of some ultra-processed food products. Amidst the extreme volume and consistent marketing of these food products, consumers face the challenge of navigating food choices and comparing products as a part of a healthy diet in a prevailing unhealthy food environment. This situation warrants the application of new tools for comprehensive, standardized, and transparent guidance on food and dietary intake for consumers and health practitioners.

Mar 24, 2022, 18:46 PM by Mark Messina, PhD, MS

Despite the many benefits of food processing (nutrient fortification, extended shelf-life, convenience, safety, etc.), many consumers have a negative perception of processed foods. Interest in the health impact of food processing has seen a dramatic resurgence of late. The U.S. Department of Agriculture (USDA) defines processed foods as those which have undergone any changes to their natural state, and by this definition, most foods sold in grocery stores are processed. However, the issue at hand is not so much processing in general, but ultra-processing. In fact, in the past 2 years alone research on ultra-processed foods (UPFs) has increased 250%.

Mar 24, 2022, 18:46 PM by Marisa Paipongna & Ali Webster, PhD, RD

In just a few years’ time, plant-based meat alternatives (PBMAs) have immensely grown in popularity, even among those who don’t necessarily follow a plant-based diet (e.g., flexitarian, vegetarian, and vegan). These products, which are designed to mimic the flavor and texture of animal protein (many using soy as a primary ingredient), have expanded the variety of protein options available to people in the U.S. and across the globe. But just how prevalent are they in the diets of U.S. consumers, and what are the reasons for putting them on our plates?

Jan 3, 2022, 03:00 AM by Mark Messina, PhD, MS

The relationship between soy and breast cancer has been rigorously investigated for 30 years. This relationship, more than any other, is responsible for the research attention soyfoods have received. It is also responsible for much of the confusion among health professionals and consumers about the healthfulness of soyfoods. Take a look at how this research has advanced through the years.

Jan 2, 2022, 03:00 AM by Mark Messina, PhD, MS

From 368 in 1992 to 3,000 in 2021, the number of soy-related articles indexed in PubMed has grown substantially. Looking back at how soy research on several health outcomes has evolved from then until now provides interesting perspective. Covering topics from cognitive function to osteoporosis, this article examines the last thirty years of soy research.

Jan 1, 2022, 03:00 AM by Kim Kirchherr, MS, RDN, LDN (IL), FAND

For decades there have been numerous soyfood options available around the world –fermented, nonfermented, and ingredients. Today, many of these legacy soyfoods are landing on people’s plates for the first time, as “new-to-them” options. Over the past 30 years, soyfood choices have evolved and expanded through food innovation. Learn more about the options available in the supermarket today.