Mar 4, 2024, 16:08 PM by Nasima Afzal, Mildred Min, and Raja K. Sivamani, MD, MS, AP

The pursuit of healthier skin transcends the realm of cosmetics, delving into the interplay between nutrition and dermatology. Soy contains multiple compounds that enhance skin appearance -- particularly isoflavones. A growing body of research indicates that soy supplementation contributes to both skin health and appearance through a variety of mechanisms, favorably influencing various dermatologic parameters such as hydration, elasticity, collagen synthesis, skin barrier function, fine lines, and wrinkles

Mar 4, 2024, 16:02 PM by Rajani Katta, MD

Diet and skin health have been linked since ancient times. For example, ancient texts of Ayurvedic medicine describe many herbs, minerals, and fats that could help maintain the health and beauty of skin. In the last few decades, a robust body of research has outlined this relationship more clearly. Population studies have examined the long-term effects of dietary patterns on skin health.

Mar 4, 2024, 15:56 PM by Shelley Rael, MS, RDN

It is well known that nutrition influences multiple body systems, including the gastrointestinal tract, cardiovascular system, and endocrine system. However, despite the popularity of collagen supplements, in clinical practice, nutrition is sometimes overlooked as a factor in skin health. It is also uncommon for patients to inquire about this connection, much less understand the impact their overall diet can have on skin health.

Aug 30, 2023, 14:45 PM by Rosanne Rust, MS, RDN

Have your clients asked about the impact of fermented foods on health? Fermentation is a process by which bacteria break down carbohydrates into alcohol or organic acids. As a result, fermented foods have a slightly distinct and acidic smell to them. Examples of fermented foods and beverages include cheese, sauerkraut, kimchi, kefir, yogurt, kombucha, sourdough bread, stinky tofu, tempeh, miso, and natto. Fermented foods are considered probiotics because they can increase levels of certain bacteria in the gut.

Aug 30, 2023, 14:40 PM by Mark Messina, PhD, MS

The health effects of soy foods and various soybean components have been widely investigated, although with respect to the latter, most focus has been on protein and isoflavones. A wide range of outcomes has been examined including many chronic diseases in epidemiologic studies and many risk factors for or markers of chronic diseases in clinical studies. One outcome for which a better understanding is needed is the impact of soy on the microbiota/microbiome. Fortunately, several ongoing trials funded by Soy Nutrition Institute (SNI) Global, involving both children and adults, will help address this need.

Aug 30, 2023, 14:35 PM by Levi Teigen, PhD, RD

Recent technological advancements allow us to explore, at new depths, the relationship between us as hosts and our intestinal microbes. As discussed by Staley et al., developing a meaningful understanding of the dynamics of the gut microbiome requires viewing the microbiome as an ecosystem where the microbes interact with, and relate to, one another in complex ways. This approach resists the simple classification of microbes as “good” or “bad”. Furthermore, when understood as a dynamic community, it places an emphasis on moving beyond composition to include measures of functionality. The most common measure of microbial composition utilizes the 16s rRNA amplicon sequencing technique. Approaches to measure the function of the gut microbiome range from shotgun metagenomics, which provides a measure of functional genes, to metabolomics, which is a direct measure of a given metabolite of interest. Investigators studying the gut microbiome often utilize a combination of techniques that incorporate measures of both composition and function.

Jun 15, 2023, 12:40 PM by Christopher M. Warren, PhD

Convergent data from a variety of sources clearly indicate that food allergy (FA) prevalence has markedly increased over recent decades. IgE-mediated food allergy is now estimated to directly affect roughly 8% of U.S. children and 11% of U.S. adults, rendering it of major public health importance. Of U.S. children and adults with FA, nearly half are estimated to have current allergies to multiple foods. Both genetic and environmental factors are implicated in the development of food allergies. Research indicates moderate associations between family history of FA (and other allergic diseases like atopic dermatitis and asthma) and increased risk of pediatric FA. However, most children with FA do not have a parent with a FA, which highlights the importance of early life environmental exposures—the most important of which is arguably the infant diet.

Jun 15, 2023, 12:36 PM by Mark Messina, PhD, MS

Soy is commonly consumed in Asian countries during pregnancy and childhood as it is during other stages of life. However, a comprehensive technical review published in 2021 highlighted the need to better understand the effects of soy, and especially soybean isoflavones, in children and pregnant women as only limited research involving these 2 groups has been conducted. Research involving children is particularly important because young people may be especially sensitive to the influence of diet and because dietary habits established when young may track into adulthood. This sensitivity may also apply to pregnancy, with respect to both the mother and developing fetus. To help fill the research void, the Soy Nutrition Institute Global recently funded two 12-week intervention studies, one involving healthy children and the other involving children with fatty liver disease which will begin later in 2023.

Jun 15, 2023, 12:30 PM by Jill Castle, MS, RDN

In the first year of life, babies move from drinking breastmilk or infant formula as their only source of nutrition to eating a variety of foods from the family diet. There are a lot of important food transitions happening at this time.​ In this article learn soy foods are appropriate for the growing infant.

Apr 5, 2023, 21:10 PM by Lee Murphy, MS-MPH, RDN, LDN

Food taste is arguably one of the most critical considerations in individual food preferences. Consumer surveys confirm that taste is the single most important factor guiding consumer food choice. However, in the context of health, this observation poses several different questions: How do individuals perceive tastes differently? Are humans predisposed toward developing certain taste profiles? And, if so, are individual tastes and/or food preferences linked with disease risk and health outcomes?

Apr 5, 2023, 20:39 PM by Soy Connection, Q&A with Bob Sinner:

All soyfoods start with a simple bean, but not all beans are created equal. Soybeans (Glycine max) come in different varieties depending on the intended end use, and variety selection can affect a soyfood’s flavor, appearance, and texture. We asked global food-grade soybean producer and marketer Bob Sinner with SB&B Foods, a family-owned producer, processor and supplier of food grade crops to markets around the world, about what attributes lead to a premium end product.

Apr 5, 2023, 20:28 PM by Jackie Newgent, RDN, CDN

Taste is complex. There are 5 basic tastes: sweet, sour, salty, bitter, and umami. Umami is perhaps the most intriguing. In fact, some researchers separate it from the basic tastes and classify it an “alimentary” taste along with fat.

Feb 3, 2023, 17:06 PM by Chef Abbie Gellman, MS, RD, CDN

By Chef Abbie Gellman, MS, RD, CDN Delicious Pumpkin Mousse recipe by chef Abbie Gellman featuring silken tofu.

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.”