Soy Science Perspectives

HEALTH AND NUTRITION RESEARCH BLOG

 

Soy Allergy Prevalence

Relatively Low

 

Soy Protein Provides Heart Health Benefits

The Scientific Data Are Clear

 

Soy Protein Makes a Comeback

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Understanding How Soy Affects Breast Cancer Risk CancerWomen’s Health
February 27, 2020

Understanding How Soy Affects Breast Cancer Risk

Excitement about the possibility that soyfoods reduce risk of developing breast cancer began in earnest 30 years ago. While over this time support for a protective effect has waxed and…

Don’t Eliminate Beans to Reduce Sulfur Amino Acid Intake NutritionSoy Protein
February 25, 2020

Don’t Eliminate Beans to Reduce Sulfur Amino Acid Intake

Based on an analysis of NHANES III (Third National Examination and Nutritional Health Survey Study (1988-1994) data, Pennsylvania State University researchers recently found that diets lower in sulfur amino acids…

Live Longer with Fermented Soy…Or Not Men’s HealthNutritionWomen’s Health
February 6, 2020

Live Longer with Fermented Soy…Or Not

Caution Urged in Looking at Clinical vs Observational Studies with Fermented vs Non-Fermented Soyfoods Periodically, research involving soy gets picked up by the media. Sometimes, the journal in which the…

ABOUT SNI

Learn more about the Soy Nutrition Institute, our members, and information on joining.

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View recent posts on our Soy Science Perspectives blog from Dr. Mark Messina.

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Health and nutrition information, fact sheets, and more from nutrition experts.

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SOYFOODS RESOURCES

The Soy Nutrition Institute (SNI) was formed to assist the U.S. soybean industry in collecting and disseminating soy-related nutrition information based on responsible scientific research. This information is obtained through either primary or secondary research projects and can include market research into consumer views and understanding of matters related to soy nutrition. In addition, SNI encourages and promotes harmony and cooperation among those in the domestic soybean industry and those with other assets that may assist in the growth of the industry through the communication of soy’s nutritional benefits, and to carry out such administrative, financial, management, and other functions as are necessary and appropriate for the accomplishment of the purposes of the SNI.

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