About this Resource
Soy products, derived from the soybean (or soya bean), have been consumed as part of the East Asian diet for centuries. Commonly eaten in its processed form, such as in tofu, miso, and soy milk, the soybean is sometimes avoided due to (potentially unfounded) concerns around its impact on various health outcomes.
Grounded in the Research
“Concerns that the estrogen-like properties of isoflavones produce untoward effects in some subpopulations, such as postmenopausal women, are not supported by the clinical and epidemiologic research. Evidence indicates soyfoods can be safely consumed by all individuals except those who are allergic to soy protein, which is relatively uncommon in comparison to the number of individuals allergic to many other commonly-consumed foods”
Excerpt from: Messina, M. (2016). Soy and health update: evaluation of the clinical and epidemiologic literature. Nutrients, 8(12), 754.
References
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