Dr. Mark Messina

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…

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. A quick search of the…

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…

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,…

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,…

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…

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…