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Choline and CVD Risk: A Relationship Worth Watching 05-18-2017

Elevated blood pressure and cholesterol levels are the two best recognized cardiovascular disease (CVD) risk factors that are known to be affected by diet. There may be many more of these risk factors, however, including impaired endothelial function, arterial stiffness and elevated C-reactive protein levels. Platelet aggregation is another risk factor that is affected by diet and the interaction appears to occur through a newly discovered pathway which involves choline.
Soyfoods Make It Easy to Eat More Legumes 04-17-2017

The United Nations declared 2016 to be the International Year of the Pulses, placing a focus on the role of these foods in healthy diets and sustainable food production. Pulses are part of the legume family, which includes dried beans, peanuts, and soyfoods. They are important in diets throughout the world and represent an especially easy way to eat more plant proteins. According to a 2017 survey, 40 percent of U.S. consumers say they are eating more beans. But it’s not clear that people actually think of soyfoods in the same way they think of other legumes.
Soyfoods Highlighted in Position Paper By Academy of Nutrition and Dietetics 04-10-2017

According to the Academy of Nutrition and Dietetics, including soyfoods in vegetarian diets is one easy way to make this eating pattern more healthful. 1 In the most recent update to their position on vegetarian diets by Melina et al.,1 the Academy, which is the national professional organization for dietitians, cited the regular use of legumes and soy products as a good way to ensure adequate protein intake and for providing other nutrients as well. Other vegetarian nutrition experts have emphasized the importance of consuming three servings per day of legumes in order to ensure adequate intake of the essential amino acid lysine (
Soy, Pregnancy and Pubertal Development 03-21-2017

The age at which puberty occurs is dropping throughout the world, especially for girls. Factors such as maternal diet during pregnancy are thought to contribute to the trend. A new study from Great Britain sought to understand the relationship between soyfood intake during pregnancy and puberty by looking at urinary isoflavone levels in pregnancy and the age of puberty onset in female offspring.1 This first of its kind study raises a number of interesting questions.
More Polyunsaturated Fat to Shrink Waistlines 02-21-2017

While body mass index (BMI) is a useful metric for assessing obesity within populations, it falls short for individual assessment. Specifically, it doesn’t distinguish between lean and fat tissue. Nor does it provide information about body fat distribution.
Soy Consumption and Breast Cancer Patients: New Study Changes Nothing 02-02-2017

A new rat study from Georgetown University provides intriguing findings regarding the effects of genistein on the efficacy of the breast cancer drug tamoxifen. But for breast cancer patients, this study does not clarify whether they should incorporate soyfoods into their diet.
Replace Dairy Fat with PUFA to Reduce CVD Risk 01-27-2017

Looking for protection against heart disease? One way would be to replace dairy fat with polyunsaturated fat (PUFA). Dairy fat may not be as harmful as it has typically been portrayed over the past 30 years, but it certainly isn’t going to offer protection against cardiovascular disease (CVD).
Soy and Sperm Production: Sensational Story Lacks Science 01-24-2017

Can eating tofu ruin your chances of becoming a father? A recent headline in the Daily Mail and other publications says it will. But the science behind these big headlines is pretty thin, as a little digging on my part found.
Research Sheds Light on Fat and Inflammation 01-12-2017

Fat is back. Not that it ever really went away. Even when very low-fat diets were all the rage, experts recognized that certain fats were more harmful than others and some were even beneficial.
Even Distribution of Daily Protein Intake a Key to Good Health 01-06-2017

When it comes to plant-based diets, both the amount and type of protein consumed matters. Soybeans score high on both metrics: they provide more protein and better quality protein than other plant foods, including other legumes.1 But there is another issue in protein nutrition than may be just as important. The pattern or distribution of protein intake throughout the day may matter for overall health. If it does, then most Americans need to shift their protein consumption habits to a more ideal pattern.
For Primary Prevention of Heart Disease: Diet or Drugs? 12-28-2016

Should statins be added to drinking water like fluoride? Given the prevalence of heart disease, some experts have noted – mostly tongue in cheek – that Americans might benefit from a regular source of these cholesterol-lowering drugs.
Evaluating Nutrition in Plant Milks 12-14-2016

Which plant milk—soy, almond, cashew or coconut—is most nutritious? According to a recent article in the New York Times, it’s none of the above. Instead, in what sounded like an advertisement for the dairy industry rather than a balanced overview of pros and cons of different plant milks, health writer Roni Caryn Rabin suggested that all fall short compared to cow’s milk.
Assertion By Actress Blake Lively Incorrect Regarding Soy and Weight Loss 09-01-2016

Actress Blake Lively says she got in shape for her new movie The Shallows by giving up soy and gluten. The 28-year-old actress, best known for her role as Serena van der Woodsen on the CW network's teen drama Gossip Girl, began filming her new bikini-clad surfer role just months after giving birth to a daughter.
Lessons about Soy from Observational Studies 05-03-2016

The health effects of soyfoods have been rigorously investigated for more than 25 years. Early research focused on the cholesterol-lowering effects of soy protein, leading to a health claim for soyfoods and coronary heart disease which was approved by the US FDA nearly 20 years ago.
US Soy Consumption 05-04-2016

Soybeans play a critical role in the U.S. food supply but not in a way that is often thought. Some soyfoods are consumed directly. But mostly Americans consume soy-derived ingredients that are found in hundreds of commonly-consumed foods. Soybeans also are important in the diets of livestock on American farms.
EFSA 05-04-2016

Soybean isoflavone supplements have no adverse effects on the breast or uterus of postmenopausal women or on thyroid function according to the European Food Safety Authority (EFSA). The organization’s comprehensive report was published in October of 2015. The EFSA is comparable to the US Food and Drug Administration.
Polymorphisms 05-04-2016

The health effects of soyfoods have been rigorously investigated for more than 25 years. Early research focused on the cholesterol-lowering effects of soy protein, leading to a health claim for soyfoods and coronary heart disease which was approved by the US FDA nearly 20 years ago.
Science Supports Safety of Genetically Modified Soybeans 05-26-2016

Genetically modified (GM) foods generate a lot of heated discussion about safety and product labeling. Given that 94% of the soybeans grown in the United States are GM, these discussions, not surprisingly, usually include soybeans.1
Phytate and Mineral Absorption: An Updated Perspective 06-15-2016

Absorption of minerals from soyfoods is of considerable research interest. Because soyfoods often replace animal foods in the diet, there are questions about how they compare as sources of iron, zinc, and calcium.
How Much “Hidden” Soy is in the American Food Supply? 06-21-2016

A recent paper in Food Chemistry suggested that isoflavone intake in Western countries might be greatly underestimated because dietary intake assessments don’t capture the “hidden” soy protein in many foods.1 This soy protein isn’t exactly “hidden.” Soy protein appears on the ingredient lists of commercial food product labels and is specifically noted on the federally-mandated list of potential allergens in the United States. Soy protein is also identified on food labels in European countries.
Soy Plays Important Role in Asian Diets, But Consumption Varies Among Countries 06-30-2016

Despite their long history in Asian cuisine, there is plenty of confusion about how much soyfoods people in China, Japan and other Asian countries consume.
Cholesterol-lowering effects of soy protein: Historical and clinical perspective 07-14-2016

Next year will mark the 50th anniversary of the first clinical study demonstrating the hypocholesterolemic effect of soy protein. Although it was published in the American Journal of Clinical Nutrition, this study by Hodges et al.1 did little to draw attention to soy protein.
Fermented Soyfoods and Health: Are They Really Better for You Than Tofu and Soymilk? 08-09-2016

Hundreds of studies published over the past 25 years have quantified soy intake among Asian populations using food frequency questionnaires and, to a lesser extent, dietary records. The research clearly shows that non-fermented foods like tofu and soymilk play as big a role as fermented soy products. In some parts of Asia, these non-fermented soyfoods provide the bulk of soy intake.
Soy Isoflavones and Hot Flashes: Getting to the Bottom of Conflicting Findings 08-16-2016

The June 2016 issue of the Journal of the American Medical Association (JAMA) includes a new meta-analysis of clinical trials on isoflavones and hot flashes.1 The study concluded that both “composite and specific phytoestrogen supplementations” were associated with modest reductions in the frequency of hot flashes and vaginal dryness.
Isoflavones Deserve More Attention for Their Effects on Hot Flashes_ 1 09-01-2016

There is good reason to encourage clinicians to recommend isoflavones for women who experience hot flashes and wish to avoid hormone therapy, despite the limitations of research, as noted below.