U.S. HEALTH PROFESSIONAL SURVEY REVEALS SURPRISING PROTEIN PREFERENCES AND PERCEPTIONS

By Mark Messina, PhD, MS

In the United Soybean Board’s recent survey, U.S. health professionals identified beans and lentils as their top-rated protein sources, offering insights worth further exploration. These findings align well with nutrient content, given their combination of protein and fiber, though less so with actual consumption, as U.S. intake of these foods remains relatively low. Eggs ranked second, followed by nuts and seeds. While nuts and seeds contribute valuable nutrients, they are not typically considered high-protein foods (peanuts are a notable exception since they are botanically classified as legumes and are good sources of protein). 

More than 75% of respondents rated tofu and soy highly, yet pea protein isolate edged out soy protein isolate in ratings–even though soy scores better on key protein quality measures.

Soy burgers and soy-based meat alternatives appeared further down the list, with their favorability scores declining over the past three years (63% in 2023, 57% in 2024, and 51% in 2025). This trend may reflect growing attention to the topic of ultra-processed foods. Food classification systems ostensibly based solely on processing (such as Nova) categorize any product made with a concentrated source of protein, such as plant-based meat alternatives, as ultra-processed. Consistent with this, survey responses show that the perception of soy-based meat alternatives as “processed” has increased from 55% in 2023, to 65% in 2025. While these perceptions align, both clinical and observational research increasingly challenges the utility of categorizing foods based on processing. Such classification can overlook the strong protein contributions these products provide.

Finally, the survey highlighted some differences between health professionals and the clients/patients they serve. Consumers often express concerns about soy and breast cancer risk, whereas health professionals familiar with the body of evidence generally do not share this concern. Conversely, health professionals voiced more caution about the genetic modification of foods than consumers. This contrast underscores the value of ongoing dialogue and evidence-based communication, including patient-facing resources, around these topics. 

REFERENCES

1. United Soybean Board 2025 Annual Health Professional Survey. https://www.soyconnection.com/docs/default-source/brochures/2025_annual_health_professional_survey_results.pdf?sfvrsn=8df23cfa_0.