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.
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    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.
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  • Pantry Update: New Soybean Oil Available

    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.
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  • AHA, Dietary Guidelines Advise Reducing CVD Risk with Unsaturated Dietary Fats

    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.
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  • Health Claim for High Oleic Oils Under Consideration by FDA

    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.
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  • Observational Studies Show Omega-6 PUFA Lowers CVD Risk, is not Proinflammatory

    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.
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  • Role of Soy in the Prevention, Treatment of Six Cancer Types

    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.
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  • Soybean Oil Can be Part of a Healthy Diet

    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.
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  • Informed Choices Essential When Cooking With Fat

    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.
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  • FATS AND OILS: Many Challenges Faced by Industry, Consumers

    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.
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    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.
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  • Soy Para Soy: The Functional and Emotional Value of Soy in Latin and South America

    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.
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  • India to Latin America – Tofu Inspired Dishes

    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.
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  • Soy Plays Growing Role in Feeding a Hungry World

    Aug 2, 2018, 20:27 PM by Jim Hershey
    With nearly eight billion people living on Earth today and another one billion projected by 2040, an abundant source of efficiently produced and nutritionally-rich foods is going to be one of the keys to survival. Fortunately, we have Glycine max, more commonly known as the soybean, to help meet the nutritional needs of the growing population
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  • Effect of Fermented Soyfoods on the Microbiota

    Aug 2, 2018, 18:40 PM by Mark Messina, PhD, MS,
    Fermented soyfoods play an important role in the cuisines of many Asian countries. Fermentation produces changes in the composition of the food itself but the health implications of these changes aren’t precisely understood. Limited evidence suggests fermented soyfoods exert favorable changes on the composition of the intestinal microbiota.
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  • Studies Show Soy Consumption Can Help Promote Healthy Gut Microbiota

    Aug 2, 2018, 18:38 PM by Elaine S. Krul, PhD,
    Gut microbiota play a critical role in human metabolism and health by processing nutrients and drugs, synthesizing vitamins and inhibiting growth of potential pathogen. The gut microbiota co-evolved with humans in a symbiotic manner, so that those microbes that thrive on ingredients in the human diet serve to provide additional metabolic activity to the host (gut microbiota have 100 times more genes than human), thereby enhancing nutrient availability while also affording protection against opportunistic pathogens. The large intestine harbors most of the gut microbiota and is the major site for fermentation of dietary ingredients which are not efficiently digested in the small intestine. The efficient extraction of energy from the diet made possible by the metabolic activity of the colonic microbiota, in some cases, has undesirable consequences. For instance, gut microbiota have a causal role in the development of obesity in mice. Ridaura et al. demonstrated that when gut microbiota from human twins who were discordant for obesity were transferred to germ-free mice, the mice receiving the microbiota from the obese twin had significantly more body mass and fat tissue than mice receiving the microbiota from the lean twin. The donor obese individuals had a higher ratio of certain phyla of bacteria (Firmicutes to Bacteroidetes) and overall reduced bacterial diversity in the gut compared with lean individuals.
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  • Soy Oil Advances with Food Applications Through Emerging Technologies

    Aug 2, 2018, 18:28 PM by System
    Soybean oil was introduced to the American consumer during World War II when domestic and imported sources of fat became limited. Because of its versatility for home and commercial food preparation, soybean oil grew to be the major contributor of both essential fatty acids to the US diet.
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  • Soy Protein Prevalent In Food Products, Uses

    Aug 2, 2018, 18:27 PM by Mian N. Riaz, PhD, CFS,
    Consumers continue to demand healthier food products. Given the choice, most consumers would prefer to enhance or improve their diet using food and drink related products rather than pharmaceuticals.
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  • The Two Faces of Edible Soy: Vegetable Oil and Protein

    Aug 2, 2018, 18:26 PM by System
    When one thinks of soy, the traditional Asian soyfoods – tofu, miso, natto, tempeh – most likely come to mind. While these foods play key roles in Asian cuisines and increasingly in non-Asian cuisines, they account for only a small percentage of the soybeans produced worldwide.
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  • Polyunsaturated Fat Favorably Affects Glycemic Control

    Aug 2, 2018, 18:20 PM by System
    The health impacts of dietary fat and carbohydrate are hotly debated topics. Although health authorities are continuing to recommend that saturated fat (SFA) intake be reduced from current levels there has been recent controversy about the relationship between SFA and coronary heart disease (CHD) risk.
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