Articles Tagged with ''soy''

Mark Messina, PhD, executive director of the Soy Nutrition Institute, discussed a variety of topics relevant to several different population groups.

Chronic exposure to genistein, a soy isoflavone, reduced the number of pre-cancerous lesions in the colons of laboratory rats exposed to a carcinogen by 40%.

Gluten-free foods have enjoyed rapid growth, and the pace shows little signs of slowing.

Research found that Chinese women who ate the most soy were also less likely to die of lung cancer.

Enjoy Life’s take on a handy snack is not only free of gluten but of all eight of the common allergens. Containing 40% less fat than leading potato chips, Plentils are made from high-protein lentils, long regarded as one of the best sources of plant-based protein and a staple in diets around the world.

A new study suggests that soy protein may not preserve overall thinking abilities in women over the age of 45.

Researchers have discovered that those who have a soy protein-rich diet reduce the amount of fatty deposits that accumulate around the liver, which can lead to liver disease.

A review of 19 previous studies involving more than 1,200 women found that two daily servings of soy can reduce the frequency and severity of hot flashes.

Solae, maker of soy-based ingredients, is leading a 4-year, €$11 million research project—MagPro2Life—funded by the 7th Framework Programme of the EU Commission.

Solbar, a producer of specialty soy proteins, recently launched two new advanced products to expand its line for meat and poultry applications.