SoyConnection Logo
  • Español
  • Subscribe
     
    Join Soy Connection's Quarterly Health & Nutrition E-newsletter
    *
    *
     
     
  • SOCIAL
     

    Connect with us through our social channels

    • Facebook
    • Twitter
    • Pinterest
    • YouTube
    • Instagram
     
  • Soy Farms
    • Soybean Production
    • Soybean Farming Practices
    • Sustainable Soybean Production
    • Soybean Farming Innovation
    • Support U.S. Farmers
    • Life Without Farmers
    • Farming for the Future
  • Soy Foods
    • Soy Myths & Facts
    • Soybean Oil
    • Soy Protein
    • Protein Content for Health
    • Are GMOs Safe?
    • FDA Heart Health Claims
    • Sustainability Mark
  • News and Updates
    • Influencer
  • Recipes
    • Joy of Soy
    • Appetizers
    • Baked Goods & Desserts
    • Beverages
    • Dietitian-Endorsed
    • Dressings & Marinades
    • Entrees
    • Kid Friendly
    • Quick & Easy
    • Soups & Salad
    • Vegetarian
    • All Recipes
  • For Health Professionals
    • Continuing Education
    • Soy Nutrition & Health Research
  • Resources
    • Newsletters
    • Media Resources
    • Industry Partners
    • Contact Us

The Soy Connection for Health Professionals

Health & Nutrition - Winter 2019 - Vol 27, No 1 Dietary Protein and the Role of Soy

In This Issue:

Healthy Handout
Download PDF Version
DIETARY PROTEIN AND THE ROLE OF SOY

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. Read More

PROTEIN REQUIREMENTS AND EXERCISE

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. Read More

FDA AUTHORIZES QUALIFIED HEALTH CLAIM FOR OILS HIGH IN OLEIC ACID

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. Read More

  • Home
  • Soy Farms
  • Soy Foods
  • News & Updates
  • Recipes
  • For Health Professionals
  • Resources
  • Contact Us
  • Site Map
© 2022 United Soybean Board
newlogo