All Posts By

Dr. Mark Messina

Soybeans poised to help address the caloric and protein needs of a growing global population
News ReleaseProtein
May 17, 2022

Soybeans poised to help address the caloric and protein needs of a growing global population

As the global population continues to increase, world leaders and scientific researchers alongside U.S. farmers strive to identify ways to feed our growing populace. In a new “Perspective” published in…
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Effects on Markers of CVD: Soybean Oil on Par with High Oleic Oils
Heart HealthOil
May 4, 2022

Effects on Markers of CVD: Soybean Oil on Par with High Oleic Oils

Given its huge role in the U.S. and global food supply, the amount of human research on the health effects of soybean oil that has been conducted is limited. So,…
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New Manuscript Published: Are Soy-Based Burgers and Soymilk Ultra-Processed Foods?
News ReleaseNutritionProtein
April 26, 2022

New Manuscript Published: Are Soy-Based Burgers and Soymilk Ultra-Processed Foods?

The authors of a new analysis published in Advances in Nutrition conclude that the classification of soy-based burgers and soymilk as “ultra-processed foods” is nutritionally unjustified and does not adequately…
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The Heart of the Matter: Focus on Dietary Patterns
Heart HealthNutrition
April 7, 2022

The Heart of the Matter: Focus on Dietary Patterns

The results of several recently published studies paint a confusing picture of the relationship between specific dietary components or foods and risk of cardiovascular disease (CVD).  In the view of…
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Plant-based meat and milk offer consumers valuable options
News ReleaseNutritionProtein
March 11, 2022

Plant-based meat and milk offer consumers valuable options

Professor Jennie Macdiarmid, from the University of Aberdeen, raised concern that plant-based diets were becoming less healthy and less environmentally sustainable in an article in the Proceedings of the Nutrition…
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Importance of Soy Protein for Older, Plant-based Consumers
NutritionProtein
March 10, 2022

Importance of Soy Protein for Older, Plant-based Consumers

A new perspective by Domić et al.,1 published in Advances in Nutrition, proposes that a vegan diet increases the risk of an inadequate protein intake at an older age and…
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Examining the Oxalate Content of Soymilk
NutritionProtein
March 3, 2022

Examining the Oxalate Content of Soymilk

Last year, a blog post on soymilk and kidney stones included a table on the oxalate content of plant milks. Soymilk was listed as containing 9.6mg per serving (cup). According…
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New research suggests consuming soy reduces risk of cardiovascular events and all-cause mortality
Heart Health
February 18, 2022

New research suggests consuming soy reduces risk of cardiovascular events and all-cause mortality

Many Asian epidemiologic studies have examined the impact of soy intake on a variety of health outcomes. But surprisingly, until the results of the China Cardiometabolic Disease and Cancer Cohort…
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When evaluating foods, focus on nutrient content, not processing
News ReleaseNutritionProtein
February 9, 2022

When evaluating foods, focus on nutrient content, not processing

A new analysis of data from a national survey to assess the health and nutritional status of adults (NHANES 2015-18) suggests that health attributes of soy-based burgers and soymilk should…
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Research shows how to increase consumption of plant-based meats
News ReleaseProtein
February 7, 2022

Research shows how to increase consumption of plant-based meats

To varying degrees, Americans are embracing plant-based meats. One recent survey of Americans found that 65% of Americans have consumed plant-based meat alternatives in the past year, with 2 in…
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Genistein may be useful for the treatment of triple negative breast cancer
CancerWomen’s Health
January 12, 2022

Genistein may be useful for the treatment of triple-negative breast cancer

Modern research interest in soyfoods began with a focus on cancer prevention and treatment.1 Much of this interest can be attributed to the soybean being a uniquely rich source of…
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Nutrient content more important than degree of processing
NutritionProtein
December 29, 2021

Nutrient content more important than degree of processing

“Ultra-processed foods” -- they have become buzz words. But new research from a team of U.S. and Brazilian academics suggests that nutrient content is more important than the degree to…
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New consumer research offers insights on “plant-based” meat alternatives, guides terminology
Protein
November 22, 2021

New consumer research offers insights on “plant-based” meat alternatives, guides terminology

When it comes to meat alternatives made from plant protein, consumers use “plant-based” as a top descriptor and indicate a strong preference for clear and accurate terms. Newly published research…
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Soy may favorably affect risk factors for CHD, the leading cause of death in America
Heart Health
November 3, 2021

Soy may favorably affect risk factors for CHD, the leading cause of death in America

The cholesterol-lowering effect of soy protein is well established,1-8 but there is also intriguing evidence that independent of cholesterol, soy favorably affects coronary heart disease (CHD) risk factors. CHD is…
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Isoflavones associated with lower fracture risk in Chinese men
Endocrine FunctionMen’s Health
October 21, 2021

Isoflavones associated with lower fracture risk in Chinese men

The first of its kind research from Shanghai indicates isoflavones may reduce risk of fractures in men.1 Even a superficial examination of the literature quickly reveals that most of the…
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