Soy and Health for 2011

The most up-to-date research on the relationship between soy consumption and health is presented annually at the Soy Symposium. The most important research that consumers may want to turn to as they start the new year was presented at the 9th Annual Soy Symposium, which was held from October 16-19 in Washington, DC.



44 of the world's top soy nutrition researchers gathered at the symposium to present their latest findings, which benefits consumers looking to make informed decisions about soy in a healthy diet. One of the most active areas of research in soy nutrition is the relationship between soy and breast cancer. At the symposium, Dr. Mary Hardy, Medical Director of the UCLA Center for Integrative Oncology, presented evidence that modest soy consumption during adolescence reduces the risk of breast cancer later in life. She also presented research that suggests soy consumption improves the prognosis of breast cancer patients and showed clinical data that demonstrates the safety of soyfoods for breast cancer patients.



Dr. David Jenkins of the University of Toronto presented research on the direct and indirect relationships between soy and cholesterol. The direct benefit of soy for lowering cholesterol is that soy protein lowers blood cholesterol by 4%. The indirect benefit is that a decrease in cholesterol occurs when soyfoods replace protein sources that are higher in saturated fat. Jenkins estimates that the combined effect of these benefits can reduce the risk of heart disease by at least 10%. In 1999, the FDA approved the claim that 25 grams of soy protein per day may reduce the risk of coronary heart disease, based on the cholesterol-lowering effect of soy protein.



James Anderson of the University of Kentucky also presented evidence of the beneficial effects of soy protein on serum cholesterol levels, suggesting that 15-25 grams of soy protein a day may reduce the risk of coronary vascular disease by approximately 15%.



For the last 15 years, researchers have been studying the effect of the isoflavones found in soy on hot flashes in menopausal women. Dr. Mindy Kurzer presented findings from a systematic review and meta-analysis of 18 placebo-controlled clinical studies. She found that soybean isoflavones significantly reduce both the frequency and severity of hot flashes. This type of research solidifies the use of soy isoflavones as an alternative to hormone replacement therapy for the alleviation of hot flashes during menopause.



For postmenopausal women, a study was conducted by Robin Van Den berg to test the effects of a soy-based drink on skin aging. The results showed significant reduction in wrinkle depth.

The United Soybean Board and the Soyfoods Association of North America co-sponsor this annual event held in the fall. Visit USB at unitedsoybean.org or SANA at soyfoods.org for more information about the presenters and findings from the Soy Symposium. We also offer a wide array of information on our website: nsrl.illinois.edu

Healthy regards,

Bridget Owen, Associate Director, NSRL

Happy New Year!

Happy New Year!


Did you make a resolution to get healthy this year? Well, we hope you'll consider soy as a part of your new healthful eating plan.


Most soyfoods contain no cholesterol and little to no saturated fat. Soyfoods are a complete, high quality protein and provide a great source of dietary fiber. Many also provide essential vitamins and minerals, such as B vitamins, vitamins A and D, calcium, iron and potassium.

The healthy components of soyfoods can reduce the risk of several chronic diseases such as heart disease and diabetes, and may also reduce the risk of certain types of cancers.

It can also help with weight maintenance.

More research is coming out all the time about new benefits of consuming soyfoods.
The United Soybean Board's annual Consumer Attitudes about Nutrition Survey for 2010 showed that Americans recognize the health benefits of soyfoods and over 1/3 of the population consumes soyfoods at least once a month.


If you are not a part of this statistic, we encourage you to give soy a try! Many delicious and nutritious soy recipes can be found on our website: nsrl.illinois.edu

Healthy regards,

Bridget Owen, Associate Director NSRL





In some countries, people turn to soyfoods not as a New Year's resolution to get healthy, but as a resource for survival. Malnutrition in developing countries remains a problem from year to year. According to the World Initiative for Soy in Human Health, the world population will reach over 9 billion by 2050. To feed that many people, global food production will have to be doubled by that time. So, the potential demand for protein could increase by 75% by 2025.





Soy can help.





Many soy-promoting institutions travel the world to bring soy to starving children. These acts of kindness are sure to continue this year.





Though the market for soy nutrition is booming both in America and around the world, this year may not be the best for soybean growers. Crop costs for soybeans will increase by 2% in 2011 and it is projected that it will be more cost-effective to plant corn than soybeans this year.





Overall, the future of soy is bright for 2011.