Feb 1, 2023, 16:30 PM by Virginia Messina, MPH, RD

From both culinary and health perspectives, individual soyfoods have varying attributes, making them easy to incorporate into diets of people with different tastes and nutritional needs.

Feb 1, 2023, 16:08 PM by Abbie Gellman, MS, RD, CDN

Soyfoods have a place on every plate. These nutrient powerhouses add vitamins, minerals, and more to your day, including protein and fiber. Integrating soy into your diet can be very simple. Here are some ways to add a variety of soyfoods to your meals.

Sep 13, 2022, 21:28 PM by Mark Messina, PhD, MS

Globally, in 2017, there were ~41.2 million prevalent cases of gout, with 7.4 million incident cases per year adding up to almost 1.3 million years of years lived with disability. In the U.S., approximately 3.9% (9.2 million) of Americans have a history of gout, but men (5.2%, 5.9 million) are much more likely to report having this disease than women (2.7%, 3.3 million).

Sep 13, 2022, 20:56 PM by Melanie Betz, MS, RD, CSR, CSG, LDN

Gout is the most common inflammatory arthritis in the U.S., characterized by the painful buildup of uric acid crystals in joints. People with gout often have a wide variety of co-morbid conditions, many of which include nutrition recommendations as part of treatment. Most notably, 74% of people with gout have hypertension (HTN), and 70% have chronic kidney disease (CKD). Other common nutrition-related co-morbidities include coronary artery disease, stroke, heart failure, nephrolithiasis, diabetes, metabolic syndrome, and osteoporosis. Given the high prevalence of co-morbid conditions, it is imperative that nutrition recommendations address the patient’s entire medical history; not just gout.

Sep 13, 2022, 20:45 PM by Kaci Vohland, MS, RDN, LD, CPhT

When you think of gout, you may not think of heart disease, however studies have shown that there is a strong tie between the buildup of uric acid and the risk of gout and cardiovascular disease. Uric acid is naturally made when our bodies break down certain foods and beverages high in purines such as beer, shellfish, and red meat. Uric acid buildup has been shown to be associated with not only gout but also cardiovascular disease (CVD). Additionally, patients with gout are at an increased risk of CVD independent of uric acid levels; possibly as a result of having higher levels of inflammations and/or oxidative stress. If you suffer from gout, following Life’s Essential 8 guidelines could help reduce your risk of CVD.

Jul 12, 2022, 18:49 PM by Robert R. Wolfe, PhD and David Church

The Recommended Dietary Allowance (RDA) is “the average daily dietary intake level sufficient to meet the nutrient requirements of nearly all (97–98%) healthy individuals in a group.” However, that definition does not match the term. The RDA is neither a “recommendation” nor an “allowance,” but rather a “adequate intake amount.” The RDA for protein (0.8g/kg/d) is based on analysis of nitrogen balance studies. Therefore, the RDA for protein is the amount of protein needed to avoid a negative nitrogen balance. This criterion creates 2 primary problems: (1) a misunderstanding of what the RDA actually means, and (2) the RDA for protein is not based on a health outcome.

Jul 12, 2022, 18:49 PM by James D. House, PhD

Current dietary guidelines, including those in Canada and the United States, have advocated for the inclusion of more plant protein in the diet. For countries within the European Union as well as the United Kingdom, protein content claims are classified on the basis of protein content relative to energy content. Food products containing a minimum protein content of 12% of the energy value can carry a “source of protein claim.” Products with a protein content of 20% or higher can use the term “high protein.”

Jul 12, 2022, 18:49 PM by Joy Blakeslee, RDN

Consumer desire for protein (plant and animal) continues to trend upwards. According to new research from the International Food Information Council (IFIC) protein is the #1 nutrient consumers say they “try to consume,” ranking higher than Vitamin D, Vitamin C, fiber, and calcium.

Mar 29, 2022, 14:22 PM by Naglaa El-Abbadi, PhD, MPH, and Ryan Simpson

Chronic, non-communicable diseases are the leading cause of premature death and disability globally. These diseases are frequently linked to poor diet, defined commonly by excess caloric intake alongside high salt, refined sugar, and saturated fat intake, which are the hallmarks of some ultra-processed food products. Amidst the extreme volume and consistent marketing of these food products, consumers face the challenge of navigating food choices and comparing products as a part of a healthy diet in a prevailing unhealthy food environment. This situation warrants the application of new tools for comprehensive, standardized, and transparent guidance on food and dietary intake for consumers and health practitioners.

Mar 24, 2022, 18:46 PM by Mark Messina, PhD, MS

Despite the many benefits of food processing (nutrient fortification, extended shelf-life, convenience, safety, etc.), many consumers have a negative perception of processed foods. Interest in the health impact of food processing has seen a dramatic resurgence of late. The U.S. Department of Agriculture (USDA) defines processed foods as those which have undergone any changes to their natural state, and by this definition, most foods sold in grocery stores are processed. However, the issue at hand is not so much processing in general, but ultra-processing. In fact, in the past 2 years alone research on ultra-processed foods (UPFs) has increased 250%.

Mar 24, 2022, 18:46 PM by Marisa Paipongna & Ali Webster, PhD, RD

In just a few years’ time, plant-based meat alternatives (PBMAs) have immensely grown in popularity, even among those who don’t necessarily follow a plant-based diet (e.g., flexitarian, vegetarian, and vegan). These products, which are designed to mimic the flavor and texture of animal protein (many using soy as a primary ingredient), have expanded the variety of protein options available to people in the U.S. and across the globe. But just how prevalent are they in the diets of U.S. consumers, and what are the reasons for putting them on our plates?

Jan 3, 2022, 03:00 AM by Mark Messina, PhD, MS

The relationship between soy and breast cancer has been rigorously investigated for 30 years. This relationship, more than any other, is responsible for the research attention soyfoods have received. It is also responsible for much of the confusion among health professionals and consumers about the healthfulness of soyfoods. Take a look at how this research has advanced through the years.

Jan 2, 2022, 03:00 AM by Mark Messina, PhD, MS

From 368 in 1992 to 3,000 in 2021, the number of soy-related articles indexed in PubMed has grown substantially. Looking back at how soy research on several health outcomes has evolved from then until now provides interesting perspective. Covering topics from cognitive function to osteoporosis, this article examines the last thirty years of soy research.

Jan 1, 2022, 03:00 AM by Kim Kirchherr, MS, RDN, LDN (IL), FAND

For decades there have been numerous soyfood options available around the world –fermented, nonfermented, and ingredients. Today, many of these legacy soyfoods are landing on people’s plates for the first time, as “new-to-them” options. Over the past 30 years, soyfood choices have evolved and expanded through food innovation. Learn more about the options available in the supermarket today.

Sep 9, 2021, 14:24 PM by Laura Yautz, RDN, LDN, NBC-HWC

Now that summer is unofficially over, we're jumping into fall recipes head first! I love foods of the fall more than any other season and Easy Skillet Tempeh is just the thing to get us started!

Aug 18, 2021, 16:09 PM by Mark Messina, PhD, MS,

The term endocrine disruptor (ED) is relatively new, having originated in the early 1990s. In 1996, a U.S. Environmental Protection Agency workshop defined EDs as “exogenous agents that interfere with the production, release, transport, metabolism, binding action or elimination of natural hormones in the body responsible for the maintenance of homoeostasis and the regulation of developmental processes." Subsequently, an Endocrine Society statement re-defined EDs as “an exogenous chemical, or mixture of chemicals, that can interfere with any aspect of hormone action.”

Jun 8, 2021, 17:00 PM by Andrew Berardy, PhD, MS, BS

Our food choices have associated environmental impacts. Understanding how and why foods differ in their effects can help us make better, more informed decisions that advance the sustainability of the food system.

Jun 8, 2021, 17:00 PM by Mark Messina, PhD, MS,

The foods we eat impact our environment in multiple ways; one of the most important is via greenhouse gas emissions (GHGE). These include carbon dioxide, methane, and nitrous oxide. The importance of considering the environmental impact of food aligns with the position of the Society for Nutrition Education and Behavior, which is that environmental sustainability should factor into dietary guidance at both the individual and policy level.

Jun 8, 2021, 17:00 PM by Joy Blakeslee, RDN,

As health professionals, you are accustomed to reading clinical nutrition research and translating those findings into food or nutrition-related recommendations, action steps, and goals for your clients, patients, and others you advise. However, the question that remains is whether your recommendations resonate in a meaningful way with your clients. Consumer research helps provide answers to this question.

Apr 5, 2021, 16:52 PM by John L. Sievenpiper, MD, PhD, FRCPC,

Diabetes represents one of the most important unmet prevention and treatment challenges. Despite an armamentarium of medications, diabetes and its complications have reached epidemic proportions and are rapidly increasing. The prevalence of diabetes is now more than 10% in the U.S. and Canada and diabetes remains the leading cause of blindness, end-stage kidney disease, non-traumatic lower limb amputation, and a leading cause of premature cardiovascular disease (CVD) and death. The economic impact has been described as an “economic tsunami” which threatens to bankrupt healthcare systems and damage economies; a problem compounded by the current COVID-19 pandemic where hospital and ICU admissions and mortality are among the highest in people with diabetes and its associated co-morbidities.