Jan 4, 2021, 19:45 PM by Kristina Petersen, PhD, APD, FAHA,
    Heart disease continues to be the leading cause of death in the United States, and resulted in more than 655,000 deaths in 2018. Data from observational and clinical trials have led to the identification of dietary approaches that reduce the risk of heart disease. Evidence indicates that soybean oil, when used as a replacement for saturated fat, improves blood cholesterol levels and may lower the risk of heart disease. In addition, clinical trials show soybean oil does not cause inflammation or oxidative stress.
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    Jan 4, 2021, 19:45 PM by Guy Johnson, PhD,
    The U.S. Food and Drug Administration (FDA) has approved a total of 34 qualified health claims (QHCs). One of the most recent pertains to reduced risk of coronary heart disease (CHD) by edible oils high in oleic acid such as high oleic soybean oil: “Supportive but not conclusive scientific evidence suggests that daily consumption of about 1½ tablespoons (20g) of oils containing high levels of oleic acid, when replaced for fats and oils higher in saturated fat, may reduce the risk of coronary heart disease. To achieve this possible benefit, oleic acid-containing oils should not increase the total number of calories you eat in a day. One serving of [x] oil provides [x] grams of oleic acid (which is [x] grams of monounsaturated fatty acid).” However, the veracity of QHCs has been called into question by some organizations because the distinction between QHCs and their unqualified counterparts may not be clear. An understanding of the regulatory basis for such claims may be helpful for health professionals to guide consumers.
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    Jan 4, 2021, 19:45 PM by Pam Smith, RDN
    Soybean oil is the leading edible oil globally, and in the U.S. continued improvements in the nutritional profile and functionality of U.S.-grown soybeans are offering solutions to food service and food manufacturing industries that are appealing to both customers and operators.
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  • Free Webinar – Fall 2020

    Aug 12, 2020, 15:56 PM by Jessica Biesiekierski, PhD, RNutr.
    Want to hear more about FODMAPs from the author of our lead article?
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    Aug 12, 2020, 15:56 PM by Jessica R. Biesiekierski, PhD, RNutr,
    In 2005, Monash University in Australia proposed a hypothesis that described grouping dietary short-chain carbohydrates that are slowly absorbed in the small intestine or are non-digestible due to inactivity or lack of enzymes, for an approach in the management of symptoms in irritable bowel syndrome (IBS). Since then, there has been a considerable amount of research across the world aimed at understanding naturally occurring fermentable oligosaccharide, disaccharide, monosaccharide, and polyols (FODMAPs), including efficacy, mechanisms, risks, and applications.
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  • Soyfoods in the Low Fodmap Diet

    Aug 12, 2020, 15:56 PM by Kate Scarlata, MPH, RDN, LDN,
    Saccharides can be broken into different types of carbohydrates depending on their chain length. FODMAPs are small-chain carbohydrates that are commonly malabsorbed in the small intestine and can trigger digestive distress in those who experience visceral hypersensitivity (a sensitive gut), such as in irritable bowel syndrome (IBS). It is important to note that foods containing FODMAPs can be healthy, do not cause painful gastrointestinal (GI) symptoms in those with a healthy gut, and should be enjoyed liberally in those who can tolerate them.
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  • Free Webinar - Spring 2020

    Jun 2, 2020, 16:34 PM by Mark Messina, PhD, MS,
    Want to hear more about fertility factors from the author of our lead article, Mark Messina, PhD, MS?
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  • Soy and Fertility Studies

    Jun 2, 2020, 16:34 PM by Mark Messina, PhD, MS,
    The fact that concerns have been raised about soy adversely impacting both male and female fertility seems inconsistent with the knowledge that China is the birthplace of the soybean,1 foods made from soybeans have been consumed there for centuries,1 and the current population of China is approximately 1.4 billion.
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    Jun 2, 2020, 16:34 PM by Elizabeth Ward, MS, RD,
    A growing body of evidence suggests what women eat influences conception and pregnancy outcomes. While women become pregnant on a variety of diets, nutri­ent-rich, plant-based eating patterns are associated with a greater likelihood for conception. In the Nurses’ Health Study II, women who ate more of certain foods and sup­plements experienced a lower rate of ovulatory disorder infertility, one of the leading causes of infertility in wom­en. Regardless of weight, age, and parity, consuming more of these items seemed beneficial: vegetable protein sourc­es, monounsaturated fats rather than trans fats, low gly­cemic carbohydrates, full-fat dairy foods, multivitamins, iron from plant foods, and from dietary supplements that contain iron.
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  • Free Webinar - Summer 2020

    May 18, 2020, 14:30 PM by Taulant Muka, MD, MPH, PhD,
    Want to hear more about healthy aging from the author of our lead article, Taulant Muka? Join us for a free webinar at 9:00 a.m. Central on July 8, 2020.
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    May 18, 2020, 14:30 PM by Taulant Muka, MD, MPH, PhD,
    Data from the World Health Organization (WHO) show that the average life expectancy on a global level increased by 5.5 years between 2000 and 2016, accounting for the fastest increase since the 1960s. By 2050, one in 4 persons living in Europe and North America could be aged 65 or over, based on United Nations’ (UN) reports.
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  • Soy and Brain Function in Aging Adults

    May 18, 2020, 14:30 PM by Mark Messina, PhD, MS,
    Life expectancy has risen steadily due to innovations in medicine and improved living standards. With an extended lifespan, it is increasingly important to understand how these additional years of life can be spent in good health. As discussed by Oschwald et al., cognitive health is of high importance for aging healthily with a substantial impact on one’s ability to complete tasks of independent living such as medication adherence, telephone use, financial management, or nutritional choices.
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  • Practical Ways to Include Soy in Your Diet

    May 18, 2020, 14:30 PM by Sharon Palmer, MS, RDN,
    Traditional soyfoods, such as tempeh, tofu, edamame, soynuts, and soymilk are good tasting, nutrient dense foods that may offer health benefits, plus, they are budget-friendly, easy to use, and versatile. With so many reasons to love soy, why not put it into practice by including a taste of soy in your meals every single week? In addition to health bonuses, turning to this healthful, sustainable plant protein more often can help cut your environmental footprint. Get started with these top 5 tips.
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  • Free Webinar

    Jan 2, 2020, 14:37 PM by Virginia Messina, MPH, RD,
    Want to hear more about the role of soyfoods in plant-based diets from the authors of our lead article, Virginia Messina, MPH, RD, and Mark Messina, PhD, MS?
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  • All About Soy Leghemoglobin

    Dec 26, 2019, 16:24 PM by Sue Klapholz, MD, PhD
    Food companies utilize soy protein as an ingredient to increase the plant protein content in foods. One such company, Impossible Foods, uses soy as the main source of protein in its Impossible Burger. In addition, the Impossible Burger contains a unique ingredient called soy leghemoglobin (LegH), which is responsible for much of its meaty flavor.
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  • Proper Nutrition for Vegetarian & Vegan Diets

    Dec 26, 2019, 16:22 PM by Taylor Wolfram, MS, RDN, LDN
    Many people are embracing the consumption of plant-based foods, chiefly plant protein alternatives, and approximately 3% of Americans are vegetarian or vegan. While it is possible to attain all essential nutrients on a vegetarian or vegan diet, some planning and supplementation are likely required.
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  • Role of Soyfoods in Plant-Based Diets

    Dec 26, 2019, 16:20 PM by Virginia Messina, MPH, RD,
    Soyfoods can contribute valuable nutrition to plant-based diets, such as flexitarian, vegetarian and vegan, while also providing important health benefits. They can be important sources of fiber, protein, essential fats, and minerals including calcium, iron, and potassium. In addition to their rich nutrient profile, soyfoods provide dietary components, such as isoflavones, which are found in negligible amounts in other plant foods.
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  • Refined Soybean Oil & Allergic Reactions

    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.
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  • Prevalence of Soy Allergy

    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.
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    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.
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