Soy Science Perspectives

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Soyfoods Do Not Increase Risk of Developing Gout Men’s HealthWomen’s Health
November 19, 2019

Soyfoods Do Not Increase Risk of Developing Gout

What was once called the “disease of kings” could now just as well be called the “disease of commoners.” Gout is now the most common form of inflammatory arthritis worldwide,…

Differentiating Between Plant Phytoestrogens (Isoflavones) and Estrogen Men’s HealthSoy ProteinWomen’s Health
October 25, 2019

Isoflavone Fears in Article Unfounded

A recent article on the Impossible Burger in the Washington Post (WP) included statements about the possible harmful effects of isoflavones. Before addressing these inaccuracies, it is important to highlight…

Consumption of Plant Protein and Soyfoods On the Rise NutritionSoy Protein
October 21, 2019

Consumption of Plant Protein and Soyfoods On the Rise

New data on the dietary intake of Americans over the past nearly 20 years shows that the intake of plant protein and soyfoods has significantly increased. However, whether the gains…

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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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