Findings from the 2026 Annual Health Professional Survey reveal growing confidence in soy's health benefits, increasing acceptance of soybean oil, and new opportunities to strengthen patient counseling on topics ranging from hormones to pesticide concerns. 

Soy's Health Profile Continues to Strengthen

Health professionals' perceptions of soy remain overwhelmingly positive – and continue to improve year over year. Nearly three-quarters (73%) now rate soy as a healthy, nutritious choice for themselves, while 77% view soy favorably for their patients and clients, the highest level reported over the past three years.

Confidence in soy's role in health also continues to grow:

• 86% agree soy is a nutritious food
• 84% agree soy is part of a healthy dietary pattern
• 84% agree soy protein is heart healthy
• 81% recognize soy as a high-quality protein 

Soybean Oil Perceptions Continue to Improve
While some misinformation online can tell a different story about seed oils, health professionals appear to be increasingly relying on the evidence.

2026 survey results show:

• 65% agree seed oils contribute to overall health
• 60% agree soybean oil is heart healthy
• 80% agree plant-based cooking oils contribute to overall health

When asked which messages they would be most likely to share with patients, clinicians indicated they prefer evidence-based statements emphasizing cardiovascular health, recommendations from trusted organizations, and findings from large clinical studies. 

Whole Soy Foods Receive High Marks
Among protein choices, whole soy foods continue to earn the strongest support.

In 2026, edamame (86%) and tofu (81%) ranked among the most favorably viewed soy protein sources. Other soy-based foods, including soy burgers and products made with soy protein isolate, also received favorable, but lower, ratings. When recommending soy foods, health professionals indicated that patient preferences, dietary needs, and food access play an important role in their guidance. These findings reflect an individualized approach to nutrition counseling, recognizing that a variety of soy foods can contribute to healthy dietary patterns. 

Long-Standing Misconceptions Persist – But Are Slowly Fading
Although perceptions continue to improve, clinicians report that patients still have questions about soy.

The most common questions raised by patients center on breast cancer, followed by hormonal effects in men. Encouragingly, the large majority of health professionals’ knowledge about these misconceptions aligns with the scientific evidence:

• 88% agree that soy does not increase breast cancer risk
• 83% agree that soy does not negatively affect hormones

These findings suggest that evidence-based education remains essential to helping clinicians address persistent myths with confidence.

New Curiosities About Soy Are Emerging
While hormone-related concerns still exist, the survey found that conversations are shifting.

Today, health professionals are increasingly hearing questions about:

• Pesticide residues
• Food processing and ultra-processed foods
• Seed oils
• Sustainability
• Genetic modification

In fact, 60% of respondents reported concern about pesticide residues on soy foods, making it the leading production-related concern identified in this year's survey. More information about U.S. soybean production practices and sustainability is available here.

Practical Nutrition Remains the Priority
When recommending foods and beverages, clinicians prioritize:

1. Nutrient content (73%)
2. Overall health benefits (61%)
3. Taste and patient preference (42%)
4. Availability and convenience (42%)
5. Natural or minimally processed ingredients (35%)

These findings reinforce that nutrition professionals evaluate foods based on their overall nutritional value rather than a single attribute, such as processing level.

What Health Professionals Want to Learn Next
Survey respondents expressed strong interest in future education on several emerging topics.

The most requested areas include:

• Breast cancer
• The microbiome
• Endocrine disruptors
• Heart health
• Hormone replacement therapy
• GLP-1 receptor agonists
• Soy protein quality
• Processed and ultra-processed foods
• Farming practices and pesticide use

Clinical Implications
The 2026 survey suggests that clinicians are becoming increasingly confident recommending soy as part of a healthy dietary pattern. At the same time, patient conversations are evolving beyond traditional hormone myths to include questions about food processing, seed oils, pesticides, and sustainability.

For health professionals, these findings underscore the importance of staying current with emerging evidence and continuing to provide practical, science-based guidance that addresses both long-standing misconceptions and newer nutrition topics. As patient questions evolve, evidence-based counseling remains one of the most effective tools for helping individuals make informed food choices.

To stay up-to-date on soy, health professionals are encouraged to subscribe to the Soy Connection Health & Nutrition newsletter and follow Soy Connection on Facebook and Instagram.

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Survey Methodology
The 2026 Annual Health Professional Survey was conducted by Southpaw Insights on behalf of U.S. Soy to better understand health professionals' perceptions of soy, emerging nutrition topics, and the evolving information needs of clinicians.

The survey included responses from 716 U.S. health professionals representing a broad range of disciplines, including registered dietitian nutritionists (68%), nurse practitioners (8%), physician associates (7%), nutrition and dietetic technicians (5%), professors and teachers (2%), researchers (2%), and certified dietary managers/certified food protection professionals (1%), as well as retired professionals (7%), sales/marketing professionals (1%), students (1%), and other healthcare professionals (5%) (including registered nurses, administrators, food service directors, nutritionists, and social workers). Notably, 88% of respondents work directly with patients or clients, providing valuable insight into current nutrition counseling practices and the questions health professionals are hearing in clinical settings.