Aug 26, 2019, 19:02 PM by Mark Messina, PhD, MS,

The U.S. Food Allergen Labeling & Consumer Protection Act (FALCPA) mandates labeling of all ingredients derived from commonly allergenic foods. In the U.S., 8 foods, commonly referred to as the Big 8, have been identified as the most frequent human food allergens; accounting for 90% of food allergic reactions among Americans. These foods are milk, eggs, fish, crustacea, wheat, peanuts, tree nuts, and soy. However, the prevalence of allergy for each of these foods varies markedly. North American surveys published over the past 10 years show that among the Big 8, the prevalence of soy allergy is lower than the prevalence of the other 7 foods.

Aug 26, 2019, 19:00 PM by Mark Messina, PhD, MS,

Soy protein is widely used by the food industry for its functional benefits such as enhancing moisture retention. For this reason, considerable diligence is required by those who are allergic to soy protein because it is present in many commonly consumed foods. Fortunately, this diligence is required by relatively few individuals as overall, surveys indicate that the prevalence of soy allergy is lowest among the Big 8 food allergens.

Aug 26, 2019, 18:58 PM by Carina Venter, PhD, RD,

Food allergies (FA) are commonly reported by children and adults. The true prevalence of FA is difficult to determine due to the heterogeneity of immunological presentations (symptoms) and foods involved. The diagnostic work-up also differs for each type of FA. No 2 studies of FA prevalence have used the same methodology. Food challenges or food reintroduction following a period of avoidance is the gold standard for the diagnosis of FA. However, only a minority of studies reporting on FA prevalence have utilized this process as an outcome measure. A meta-analysis of 51 studies showed that self-reported FA varied between 3% and 35%, while confirmed FA ranged from 1% to 10.8% based on oral food challenges, including studies on both children and adults, across the world. In addition to leading to incorrect prevalence rates, overreporting of FA has many negative effects on an individual and global level such as unnecessary dietary restrictions and labeling laws. Most importantly, however, overreporting of FA may cause some who are truly allergic to not be taken seriously.

Jul 25, 2019, 19:35 PM by Leah McGrath, RDN, LDN (@LeahMcGrathRDN)

When the typical shopper strolls -- or rushes -- down the aisles in their supermarket, they may notice a myriad of colors and labels on packaged items. The color of packaging may lead some to think a certain food item is healthy because the packaging is green, or perhaps they are attracted to a fun snack in a red or orange package. Package claims like “low fat,” “plant-based,” “organic,” and “non-GMO” abound.

Jul 25, 2019, 19:32 PM by Beth Smolko, DMSc, PA-C

In clinical practice, I am often asked about the nutritional value of non-dairy plant milks (NDPMs). This question usually comes up during office visits when the parents have religious or dietary preferences which exclude dairy or when toddlers and young children have cow’s milk protein allergy or lactose intolerance. Although many people are indeed lactose intolerant, some research shows that even those with this condition can tolerate some milk as long as intake is spread throughout the day. Fortunately, there have been many studies and comprehensive reviews over the past few years comparing the nutritional value of NDPMs with cow’s milk that can be of assistance to clinicians in providing patients and their families with the best evidence-based guidance.

Jul 25, 2019, 19:30 PM by Connie Liakos, MS, RDN, CSSD, LD,

The soybean is a nutrient-dense food that offers many health benefits that can contribute to the growth and development of children. Soyfoods can contribute several important nutrients to the diets of children such as protein, essential fatty acids, calcium, potassium, and folate.

Feb 26, 2019, 16:00 PM by Lisa Kelly, MPH, RDN

In November, the Food and Drug Administration (FDA) authorized the use of a qualified health claim citing that oils high in oleic acid, such as high oleic soybean oil, may reduce the risk of coronary heart disease.

Feb 26, 2019, 15:58 PM by Mark Messina, PhD, MS,

There is general agreement that individuals engaged in strength and endurance exercise training require more dietary protein than the generally healthy population. As noted by Paddon-Jones, the RDA (0.8 g/kg bodyweight) “was never designed to provide prescriptive guidance for populations with extraordinary demands, be they clinical or athletic.” Just how much dietary protein is needed by exercisers is a matter of some debate, and (not surprisingly) will depend upon the type and intensity of the exercise. But in general, recommendations range from 1.2 to 2.0 g/kg, although a recent meta-analysis on protein supplementation involving resistance exercise trainees reported an upper 95% confidence interval of 2.2 g/kg/day.

Feb 26, 2019, 15:48 PM by Rajavel Elango, MSc, PhD,

"Protein" as a name is derived from the Greek word “proteios” which means of the first rank or position, and of primary importance. The word was originally coined in 1838 and was chosen to represent the fundamental nature of protein’s role in human nutrition. However, the nutritional importance of protein is also because of its constituent amino acids. The 20 a-amino acids that are part of mammalian body protein are classified based on their nutritional importance into indispensable (essential) amino acids, conditionally indispensable (essential) amino acids and the dispensable (nonessential) amino acids. Thus, both protein quantity and quality are important to ensure the provision of all amino acids in the right balance to sustain normal bodily functions.

Sep 25, 2018, 14:48 PM by Elizabeth Tilak. MS, RD

The soybean plant is a remarkably healthful plant. Soy protein, soy oil and other nutritive components have long been admired for the health benefits they provide. In fact, because of its favorable fatty acid profile, the Food and Drug Administration (FDA) recognizes soybean oil as beneficial in supporting a heart healthy diet. However, a new kind of soybean oil is available in limited quantities that has nutritional properties similar to olive oil and functionality features that cooks will appreciate.

Sep 25, 2018, 14:47 PM by Christine Werner, PhD, PA-C, RD,

A recently published presidential advisory from the American Heart Association (AHA) concludes that replacing saturated fat and refined carbohydrates with unsaturated fats reduces low-density lipoprotein cholesterol (LDL-C) and risk of cardiovascular disease (CVD) in both men and women.

Sep 25, 2018, 14:46 PM by Mark Messina, PhD, MS,

Clinical evidence clearly indicates that replacing saturated fat with unsaturated fat (either polyunsaturated fat or monounsaturated fat) lowers circulating cholesterol levels and therefore should reduce risk of cardiovascular disease (CVD); a supposition that is supported by observational data. Not surprisingly, both commodity soybean oil, which is rich in polyunsaturated fat, and high oleic soybean oil (HOSO), which is rich in monounsaturated fat, have been shown to lower circulating cholesterol levels – which is recognized by U.S. Food and Drug Administration (FDA) as a surrogate endpoint for CVD and therefore capable of substantiating health claims.

Aug 29, 2018, 05:02 AM by Mark Messina, PhD, MS,

Newly published epidemiologic research goes a long way toward addressing two highly debated issues related to the health implications of dietary fat. More specifically, Chinese researchers provide evidence which supports a considerable amount of clinical data showing that the consumption of omega-6 polyunsaturated fat (PUFA) is not proinflammatory. In addition, U.S. researchers show that dairy fat can increase risk of cardiovascular disease but whether it does depends upon the macronutrient that replaces it in the diet.

Aug 29, 2018, 05:02 AM by Mark Messina, PhD, MS,

Since the early 1990s soyfoods have been widely investigated for their potential role in cancer prevention. Much of this research has been conducted because soyfoods are uniquely-rich sources of isoflavones. Most of the cancer research involving soy has focused on breast and prostate cancer because these cancers are known to be hormonally regulated and countries that consume soyfoods have low incidence rates of both cancers. Previous issues of this newsletter have addressed these two cancers and the reader is referred to the references for additional information on breast and prostate cancer.

Aug 2, 2018, 21:01 PM by System

In recent years industry initiatives have drastically reduced the amount of trans fats consumed in the U.S. diet, but the concern now lies with what types of fats and oils should be used as replacements. The United Soybean Board (USB) is taking specific measures to help consumers eliminate trans fats in their diets.

Aug 2, 2018, 21:00 PM by Jessica Burch, RDN, LDN, CLC,

Using fat is essential to most of our cooking techniques, but how do you pick which type is best? Making an informed decision is important when it comes to cooking with fat.

Aug 2, 2018, 20:58 PM by Eric Decker

The food industry has aggressively decreased the level of saturated fats in processed foods, but such a switch has not been easy since solid fats play an important role in the shelf-life and acceptability of foods. For example, the textural properties of dairy, meat, and some plant foods such as chocolate, are very dependent on their solid fat content.

Aug 2, 2018, 20:55 PM by Bruce Griffin, PhD, RNutr,

The replacement of dietary saturated fat with polyunsaturated fat has been the mainstay of our dietary guidelines for reducing the risk of coronary heart disease (CHD) for over 30 years. However, the validity of these guidelines has now been challenged by the outcome of meta-analyses that could find no evidence for a direct relationship between the intake of saturated fat and CHD.

Aug 2, 2018, 20:37 PM by Pablo Adreani

Though Hispanics around the world are far from homogenous, diverse segments overall stay true to significant commonalities when it comes to food. In particular, Hispanics broadly share a strong preference for fresh, local and whole ingredients and traditional dishes that help preserve their connection to each other and their country of origin. In the United States, for example, Hispanics outspend the general market on food and are spending at a higher rate on “fresh” more frequently than other consumer groups.

Aug 2, 2018, 20:29 PM by Christine Werner, PhD, PA-C, RD,

The history of incorporating soy into the Indian diet revolves around the large population of vegetarians and a concern over a lack of high-quality protein. These circumstances sparked interest in studying soy as a new food source.