Impact of soy foods on brain health

Impact of soy foods on brain health
March 3rd, 2021 | U.S. Soy

Scientists have been studying the effects of soy isoflavones on cognitive function, memory and depression. 

According to U.S. Soy, incorporating soyfoods into the diet is consistent with current health trends and food trends emphasizing the value of plant-based foods.

Soyfoods made from U.S.-grown soybeans provide a supply of high-quality protein, healthy fat and a variety of vitamins and minerals. 

Such attributes provide plenty of reasons for global consumers to add soyfoods to the diet. The evidence, while not definitive, does suggest that improving cognitive function might be one of them.

The organization said a good recommendation is to strive for consuming two servings per day. One serving of soyfoods equals a cup of soymilk, an ounce of soy nuts or one-half cup of tofu.

More than 60 percent of global consumers now rank mental health as the primary indicator of good health, ahead of the other four top factors —feeling good, getting enough sleep, absence of disease and maintaining a healthy weight. 

The pandemic has motivated global consumers to place more emphasis on health and wellness in their daily lives. 


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