The United Soybean Board (USB) and soybean checkoff’s annual Consumer Attitudes on Nutrition Survey recently found that 85 percent of consumers view soy as healthy. These consumers are also increasing the amount of soy they eat weekly; more than a quarter of Americans consume soy-based products at least once a week, making the 14th Annual Soy Symposium, a two-day-long session for nutritionists and edible soybean industry representatives, more important than ever.

Research on soy’s impact on human health continues to become more important to the food industry – especially as consumers become more concerned with eating healthier. Realizing the need for healthy food alternatives, the soybean checkoff continues to support research about health, a topic covered during the Soy Symposium, which also highlighted new products that will be hitting grocery store shelves and trends in the growth of the soyfoods market for consumers.

“Keeping soy innovative in the market by developing and promoting new soyfoods is important to soybean farmers,” says Jim Stillman, vice chair of USB’s Domestic Marketing Committee and a soybean farmer from Emmetsburg, Iowa. “The research results announced at the Soy Symposium help showcase all the health benefits from consuming soy, research the checkoff has, in-part, helped to fund.”

New research results announced during the symposium focused on four areas of health: the immune system, brain function, weight management and heart disease.

“We’ve been looking at soy’s impact on several areas of health,” says Mark Messina, executive director of the Soy Nutrition Institute, an organization co-founded by the soybean checkoff. “This year we were able to present the ongoing research we’ve been working on concerning soy’s impact in cholesterol reduction, which helps reduce heart disease, as well as delving into some newer areas of focus with weight loss, immune system strengthening and improvement in brain functions.”

During the symposium, several new topics, including weight loss, were highlighted. The research presented noted evidence that a high protein diet can help in weight control. Further research also indicates that utilizing soy as a protein source is a good way to manage weight in a high protein diet. Included in the reports was research information that addresses four potential benefits of soy in weight loss:
– Certain soyfoods may improve weight and fat loss when eaten at prescribed levels.
– Certain soyfoods may improve weight and fat loss when included as part of a diet plan by decreasing caloric intake.
– Soy may prevent or improve risk factors related to cardiovascular health during weight loss.
– Soy may minimize the loss of bone mass during weight loss.

Beyond the research advancements, new soy products were also highlighted during the convention. New advancements include low-linolenic soybean oil; advances in soy milk – low sugar, low fat; added omega-3s and added calcium; black soybean products; soy steaks; and soy-based fruit beverages.

To find out more about research on soy and new soyfoods, as well as how to incorporate soy into your diet, visit www.soyconnection.com and www.soyfoods.org.