Soyfoods and soy ingredients can lower the saturated fat, cholesterol and calories of traditional menu offerings.  In school districts across the nation, food service directors are serving more soy-based meal options.  Tofu can now be included alongside already served veggie burgers, chicken-less slices on sandwiches, edamame and soynuts in salads, Sloppy Joes with soy crumbles, and soymilk.  The Soyfoods Association of North America (SANA) and its members want to continue to work with school food service personnel to find the best ways to add a variety of soyfoods and blended soy protein ingredients to school meals.

“Not only are kids willing to eat soyfoods, but they are asking for more,” said Nancy Chapman, Executive Director, SANA.  “Healthier school meals mean better participation and better school performance.”

With this rule, USDA is putting the Dietary Guidelines for Americans, 2010 within reach for students, teachers, and school administrators. The rule will begin to impact school meals in School Year 2012-2013 and changes will continue to phase in over several years in order to minimize the burden on schools.

For more information on adding soyfoods to school meals, please visit http://www.soyfoods.org/soy-products/school-food-service/soyfoods-in-school-cafeterias.

###

The Soyfoods Association of North America (SANA) is a non-profit trade association that has been promoting consumption of soyfoods in the diet since 1978. SANA is committed to encouraging sustainability, integrity and growth in the soyfoods industry by promoting the benefits and consumption of soy-based foods and ingredients in diets. More information is available at www.soyfoods.org.

SANA, a USDA Community Partner, will be using the event to debut its newest community educational tool, Soyfoods on Any Plate.  Those in attendance at the Archives’ event will receive the first copies of Soyfoods on Any Plate which features two quick, easy and delicious soy-based recipes on a creative and durable placemat.  The project goal is to aid Americans in diversifying their plates through healthy, tasty and easy meal ideas inspired by USDA’s MyPlate.

Soyfoods on Any Plate will also be promoted at the Food Day Chicago STOP Foodborne Illness event on October 24.  At that event, the public will be invited to spin the Food Safety Trivia Wheel in hopes of winning prizes which include the Soyfoods on Any Plate placemats.

Following the events, Soyfoods on Any Plate placemats and recipes will be available online at www.soyfoods.org.  A limited quantity of complimentary placemats will be available to individuals and community nutrition educators.  Those interested in placemats or looking for more information on this project should e-mail SANA Director of Communications, Erica Rose at *protected email*

For more information on Food Day please visit: http://foodday.org/; for more information on the National Archives Food Day event please visit: http://www.archives.gov/press/press-releases/2012/nr12-09.html; for more information on the Chicago STOP Food Day event please visit: http://www.stopfoodborneillness.org/content/food-safety-trivia-wheel-food-day.

###

The Soyfoods Association of North America (SANA) is a non-profit trade association that has been promoting consumption of soyfoods in the diet since 1978. SANA is committed to encouraging sustainability, integrity and growth in the soyfoods industry by promoting the benefits and consumption of soy-based foods and ingredients in diets. More information is available at www.soyfoods.org.

Research has consistently found that individuals consuming about 25 grams of soy protein a day have reduced blood cholesterol by about three to five percent^{1, 2}.  When combined with a low saturated fat diet, eating soyfoods with foods high in fiber, healthy oils, and plant sterols throughout the day packs more cholesterol lowering power ².  According to the Centers for Disease Control and Prevention (CDC), about one in every six adults, 16% of the U.S. adult population, have high total cholesterol levels above 240 mg/dL; and in the U.S. more women than men have these high levels.  Individuals with high total cholesterol have approximately twice the risk of heart disease as people with optimal levels at less than 200 mg/dL³.

So what can women do today to invest in their heart health and stay around longer and healthier for those they love?

1) Have their blood cholesterol checked. As we get older our cholesterol levels rise. After menopause, women especially are at risk of rising low-density lipoprotein (LDL) cholesterol levels.  At any age, Americans can set the stage for a healthy heart by eating a nutritious diet that includes soyfoods.

2) Lower the bad and increase the good indicators. Ever since the Food and Drug Administration (FDA) approved a health claim for soy protein and heart disease^{1, 2}, research has continued to conclude that a diet low in saturated fat combined with about 25 grams of soy protein (four servings of soyfoods) helps reduce LDL “bad” cholesterol¹.   More recent data also suggest that incorporating soyfoods into the diet may slightly increase high-density lipoprotein (HDL) “good” cholesterol^2,5,6.  There are very few ways to increase HDL cholesterol levels but eating soyfoods is one of them.  So enjoy a veggie burger, sip on a soymilk smoothie, or toss edamame into a salad to boost heart health.

3) Eat a heart-healthy diet. Soyfoods have a high quality soy protein known to lower cholesterol, and soy is naturally cholesterol-free and very low in saturated fat.  Today’s selection of soyfoods makes it easy to add soy yogurt or soymilk over cereal at breakfast, a soybean/fruit bar for lunch, and a tofu stir-fry, grilled soy cheese, or chicken-less chef salad for dinner.  Select and prepare soyfoods as part of your low saturated fat, low cholesterol diet today.  Need ideas how?  Discover a new soy recipe at: http://www.soyfoods.org/consumers/recipes.

Getting educated on how to lower blood cholesterol can begin today in recognition of National Cholesterol Education Month.  Making soyfoods part of a healthy diet is a big step forward.

For more information on soyfoods and heart disease, please visit http://www.soyfoods.org/nutrition-health/soy-for-heart-disease or for more ideas on how to lower cholesterol, visit: http://www.soyfoods.org/nutrition-health/soy-for-heart-disease/10-ways-to-lower-cholesterol. For more information on blood cholesterol, please visit: http://www.nhlbi.nih.gov/health/public/heart/chol/wyntk.htm

###

The Soyfoods Association of North America (SANA) is a non-profit trade association that has been promoting consumption of soyfoods in the diet since 1978. SANA is committed to encouraging sustainability, integrity and growth in the soyfoods industry by promoting the benefits and consumption of soy-based foods and ingredients in diets. More information is available at www.soyfoods.org.

“MyPlate is straightforward and actionable; adults and children alike will be able to understand what a healthy plate should look like,” said Nancy Chapman, Executive Director, Soyfoods Association of North America (SANA).  “The new icon simplifies the recommendations in the 2010 Dietary Guidelines that are, more than ever, relevant for all Americans regardless of age, cultural preferences, or dietary needs,” said Chapman.

As Americans aim to make every meal a healthy meal soyfoods can play a part in any healthy, well-balanced diet.  They nourish the body with high quality protein that is low in saturated fat, full of nutrients, and cholesterol-free.  Soyfoods are versatile and can be incorporated into your plate as a protein, vegetable and dairy.  SANA encourages individuals and families to take the steps to a healthier diet one at a time.  For everyday tips on including soyfoods in your diet, download The Switch To Plant Protein Made Easy With Soy.

The launch of the website ChooseMyPlate.gov was also announced today.  The new website provides practical information to help consumers build healthier diets with resources and tools for dietary assessment, nutrition education, and other user-friendly nutrition information.

The Dietary Guidelines for Americans, 2010 were released back in January. They provide nutritional guidance to promote health, reduce the risk of chronic diseases, and reduce the prevalence of overweight and obesity through improved nutrition and physical activity

For more information on adopting a plant-based diet please visit www.soyfoods.org or contact SANA at (202) 659-3520.

###

The Soyfoods Association of North America (SANA) is a non-profit trade association that has been promoting consumption of soyfoods in the diet since 1978. SANA is committed to encouraging sustainability, integrity and growth in the soyfoods industry by promoting the benefits and consumption of soy-based foods and ingredients in diets. More information is available at www.soyfoods.org.

Children can benefit significantly from soyfoods, as consuming soy during childhood has been shown to promote growth and boost bone health! Even better, soyfoods are rich in the nutrients kids need and can be use to meet the daily meat, diary, or vegetable recommendations in a new and novel way. There are plenty of kid-friendly options in most supermarkets, such as chocolate soymilk and soy non-dairy frozen desserts.

Soyfoods are also a great option for anyone watching their weight, as soy products like veggie burgers and soy cream cheese are lower in saturated fats, cholesterol, and calories than meat and dairy products made with whole milk. They’re also a great alternative for people with food allergies: soymilk can replace cereal, and soy nut butter and roasted soy nuts easily replace peanut butter and peanuts.

The Fitness Gourmet, Patricia Greenberg, agrees that soy is perfect for all ages:

• Soyfoods such as tofu, edamame and soy cheese are great for multi-generational households who want to incorporate more vegetables in their diets.

• People at any age want to eat healthy, but also want convenience. Soyfoods are so good for you, and yet so easy to prepare.

• Babies who are just learning how to eat need soft foods, and older people who have problems chewing do too, so soy yogurts, puddings, and frozen treats are perfect!

• It’s hard to keep a low cholesterol diet when the house is full of growing children. Soy burgers, deli slices and soy breakfast sausages bridge that gap beautifully!

Meat alternatives like soy-based ground round, hot dogs, hamburgers, bacon, ham, and sausage are made primarily of vegetable protein and soy protein concentrate. Traditional seasonings are used to replicate the flavors so they taste great!

These soyfoods are beneficial in that they are cholesterol-free, and an excellent source of protein, vitamin B12 and iron. Even better, all soy meat alternates are low in fat and calories, though the fat content varies by product.

We recommend gradually introducing soy into your favorite meals. To start, the best approach is to combine soy protein with traditional meat meals. This way you’ll get the benefits of a plant-based protein diet with the familiar foods you are accustomed to eating. You can use these products just as you do their meat counterpart, with one distinct advantage — the soy products cook faster! Experiment among the many different brands to see which ones work for your family.

Here are some easy tips from Fitness Gourmet, Patricia Greenberg on getting started with soy:

• Ground soy meat – A great complement to ground beef, you can make meatballs, meatloaf, lasagna, stews and burgers. This is an easy addition to many of your staple meals, so your family still gets their favorite dishes, plus all the health benefits!

• Soy sausage – You can find formed soy sausage links in a variety of styles — breakfast links, chorizo, cajun, Italian, and smoked. Try it in a paella or jambalaya, your guests will love it!

• Soy bacon, ham and deli slices – The best of both worlds, you get the ease and convenience, pre-sliced and ready to cook and eat, with all the health benefits — a win-win!

• Soy burgers and hot dogs – The perfect pick for a backyard barbeque. A healthy choice for your guests, you can grill these and top with ketchup, mustard and relish for a heart healthy summer afternoon.

For the first time ever, soyfoods were brought front and center in the United States Department of Agriculture (USDA) and Health and Human Services (HHS)’s 2010 Dietary Guidelines for Americans. The recommendations included increasing the intake of soy products and fortified soy beverages.  Vegetarian and vegan meal patterns, that included soyfoods, also made their Dietary Guidelines debut back in January as adaptations to the USDA Food Patterns.

Soyfoods, which are the only complete plant-based protein, help families follow the Dietary Guidelines. They are easy to prepare and simple to incorporate into your daily meals.  Try these combinations for:

• Breakfast: Start the day off with a protein-rich soy yogurt.
• Lunch: Add some fresh edamame to a lunch salad, or heat up some meatless “chicken” nuggets.
• Snack: For an afternoon pick-me-up, try some toasted soy nuts or a whole soy nutrition bar.
• Dinner: Soy crumbles make tasty tacos, which you can top with soy cheese. Or use silken tofu to make a creamy Fettuccine Alfredo.

Money-smart soyfoods help consumers to gain health without spending a fortune.  Adopting a diet with plenty of plant-based protein from soyfoods makes good health and economic sense.

For more information on April’s National Soyfoods Month, please visit www.soyfoodsmonth.org or contact SANA at (202) 659-3520.

###

The Soyfoods Association of North America (SANA) is a non-profit trade association that has been promoting consumption of soyfoods in the diet since 1978. SANA is committed to encouraging sustainability, integrity and growth in the soyfoods industry by promoting the benefits and consumption of soy-based foods and ingredients in diets. More information is available at www.soyfoods.org.

For our first round of posts, we wanted to give you newbies and soy champions alike a brief intro to the Soyfoods Association of North America (that’s SANA for short) and what soyfoods are, where they came from and why they are important.

Be sure to check back often for more scrumptious soy and other health-related posts.  Our website is jam packed with tons of great info and resources so check ‘em out.

So where to start…
SANA is a trusted advocate in providing information about the health benefits and nutritional advantages of soy consumption. We encourage sustainability, integrity and growth of the soyfoods industry through our members, by proactively promoting and upholding the benefits of soy-based foods to consumers, health professionals, researchers, media, government officials, and industry partners.

Where do soyfoods come from?
Did someone say a soybean!?!?!?  Ding, ding, ding…if you did, you are correct!  All soyfoods begin with the soybean. Soybeans are unique legumes because, like meat and dairy products, they provide a complete protein with all nine amino acids essential for human health.  They are cholesterol free and have less saturated fat and more fiber than animal foods.  Soybeans are grown in at least 30 states across the United States. They are converted into soymilk, tofu and many other soy-based products found in your local grocery store.

When were soybeans and soyfoods first introduced in the United States?
In the United States, soybeans were first introduced in Georgia, where Samuel Bowen began planting soybeans on his plantation in the 1760s. He also patented processes to make soy sauce and vermicelli (thin soy noodles). Almost two hundred and fifty years later, pastas made with soy were introduced into the American marketplace.

Innovations in soyfood processing have created an array of soy-based foods that appeal to infants, children and adults. From 2000 to 2007, food manufacturers in the U.S. introduced over 2,700 new foods with soy as an ingredient, including 161 new products introduced in 2007 alone.  The 1999 FDA approved health claim for soy and heart health brought many new introductions, leading to 406 new products in 2001, 278 in 2002, 336 in 2003, 448 in 2004, 291 in 2005, and 471 in 2006, according to the Mintel Global New Products Database.  In the United States, soy drinks, tofu, cultured soy, non-meat alternatives, frozen dairy free soy treats, soy nuts, soy nut butter, and/or cereals and bars with soy can be found in most supermarkets.

Is soy protein a nutritionally complete protein?
By golly yes it is!  Soy protein is the only complete plant protein that is equivalent to animal protein. They contain all nine essential amino acids in the ratios needed that are essential for human growth and health and they are readily digestible.  And then you say to yourself, “Self, what are essential amio acids?” Well, amino acids are critical for many of our body functions and processes. They are the building blocks of proteins.  Tell me that doesn’t sound important, right?  There are 20 amino acids in total, but nine of them we HAVE to consume through food.  The rest we can synthesize in our body.

The USDA, FAO/WHO Expert Consultation on Protein Quality, and the Institute of Medicine, Food and Nutrition Board evaluates protein quality using the Protein Digestibility Corrected Amino Acids Score (PDCAAS) method to determine protein quality.  PDCAAS measures the amino acid pattern of proteins and factors in digestibility. According to the PDCAAS system, soy protein and egg whites have a maximum score of 1.0, followed by milk and meat proteins. (1)  So unless you were reading something different than I, soy is a no fail way to sneak in some good-for-you, body-needs-it type of food.  We have some good soy-containing recipes on the website and we’ll be posting more as we go.

For the first time ever, soyfoods were included in the United States Department of Agriculture (USDA) and Health and Human Services (HHS)’s Dietary Guidelines for Americans, 2010 recommendations.  That is exciting!

Did you know soy is heart healthy?
Soyfoods have many nutritional benefits that can contribute to a heart healthy diet. Soyfoods are low in saturated fat and cholesterol-free.  According to a statement from the American Heart Association (AHA), “soy products such as tofu, soy butter, soy nuts, or some soy burgers should be beneficial to cardiovascular and overall health because of their high content of polyunsaturated fats, fiber, vitamins, minerals and low content of saturated fat and no cholesterol.” (2,3)  The soy protein also has the added benefit of lowering LDL cholesterol and possibly blood pressure (2-11).

So now you are so psyched about soy you want to know where you can find it in the grocery store, right?
Each grocery store stocks soy products slightly differently. Here is a general overview of the most common places in your supermarket to find soy products.

Meat Alternatives
Meat alternatives, such as veggie burgers, soy sausage, soy crumbles and edamame can be found in the freezer section of your grocery store.  Edamame may also be found in the fresh produce section.

Soy Cheese
Soy cheese products are found throughout the store – in refrigerated cases with dairy and juice products, in the produce section, and in the health food or “natural food” aisles.

Soy Desserts
Soy desserts, including soy frozen yogurt and soy toppings, can be found in the refrigerated section or in your freezer aisle.

Soy Snacks
To find soy nutritional bars, look in the meal replacement aisle or where other nutritional bars are sold.

Soy Yogurt
Soy yogurt is most often in the refrigerated case where other yogurts are sold.  If you can’t find it there, check the refrigerated natural food section of your grocery store.

Soymilk
Soymilk comes in two forms, one needs to be refrigerated and can be found in the refrigerated section of your supermarket and the other is ‘shelf stable’ and does not need refrigeration until opened.  Shelf stable soymilk can be found in the health food section, the cereal aisle, or near other shelf stable beverages in your grocery store.

Tofu & Tempeh
Tofu also comes in many forms.  There are firm, silken-style, sprouted, high protein, and baked tofu in the refrigerators in the meat section, produce section or ‘natural foods’ section of your grocery store.  The shelf stable variety of silken tofu can be found in the Asian food section of your grocery store or in the natural food aisles.

So there you have it folks.  The first blog post on our new website.  We’re excited to be able to share with you and we hope to see you soon again.

Until next time, this is SANA Soy Infu signing off.

References:
1. Sarwar G, McDonough FE. Evaluation of protein digestibility-corrected amino acid score method for assessing protein quality of foods. J Assoc Off Anal Chem 1990;73:347-56.

2. Sacks F, Lichtenstein A, VanHorn L, et al. Soy protein, isoflavones, and cardiovascular health. Circulation. 2006:113:1-12.

3. Sacks, FM, Lichtenstein A, Van Horn, L, Harris, W, Kris-Etherton, P, and Winston, M for the American Heart Association Nutrition Committee. Soy proteins, isoflavones, and cardiovascular health: An American Heart Association Science Advisory for Professionals from the Nutrition Committee. Circulation 2006;7:1034-1044.

4. Sirtori CR, Eberini I, Arnoldi A.  Hypocholesterolaemic effects of soya proteins: results of recent studies are predictable from the Anderson meta-analysis data.  Br J Nutr. 2007 May;97(5):816-22.

5. Azadbakht L, Kimiagar M, Mehrabi Y, Esmaillzadeh A, Padyab M, Hu FB, Willett WC.  Soy inclusion in the diet improves features of the metabolic syndrome: a randomized crossover study in postmenopausal women. Am J Clin Nutr. 2007 Mar;85(3):735-41.

6. Sacks F, Lichtenstein A, VanHorn L, et al. Soy protein, isoflavones, and cardiovascular health. Circulation. 2006:113:1-12.

7. Sacks, FM, Lichtenstein A, Van Horn, L, Harris, W, Kris-Etherton, P, and Winston, M for the American Heart Association Nutrition Committee. Soy proteins, isoflavones, and cardiovascular health: An American Heart Association Science Advisory for Professionals from the Nutrition Committee. Circulation 2006;7:1034-1044.

8. Anderson JW, Johnstone BM, Cook-Newell ME.Meta-analysis of the effects of soy protein intake on serum lipids.N Engl J Med. 1995 Aug 3;333(5):276-82.

9. Sirtori CR, Eberini I, Arnoldi A. Hypocholesterolaemic effects of soya proteins: results of recent studies are predictable from the Anderson meta-analysis data.  Br J Nutr. 2007 May;97(5):816-22.

10.  Harland JI & Haffner TA. Systematic review, meta analysis and regression of randomised controlled trials reporting an association between an intake of circa 25g soya protein per day and blood cholesterol. Submitted for publication.

11.  Azadbakht L, Kimiagar M, Mehrabi Y, Esmaillzadeh A, Padyab M, Hu FB, Willett WC. Soy inclusion in the diet improves features of the metabolic syndrome: a randomized crossover study in postmenopausal women. Am J Clin Nutr. 2007 Mar;85(3):

A study in the April Journal of School Health took popular menu items at a middle school cafeteria, including macaroni & cheese, burgers, chicken nuggets, and chicken Caesar salad, and replaced them with soyfoods.  Soy pasta was used in the macaroni and cheese, soy burgers and a spicy black bean burger replaced meat burgers, veggie chik’n nuggets substituted for chicken nuggets, and veggie chik’n was used in the Caesar salad. Kids ate just as much of the soyfoods as they did of traditional menu items—indicating a high acceptability of soyfoods.

Krawczyk adds, “Soyfoods are the great flavor chameleon—they take on the flavors of whatever they are made with so they can be tailored to kids’ taste preferences. Time and time again I’ve witnessed that soyfoods are a big winner with kids who have picky palates.”

Across the country more and more school cafeterias are offering meat-free meal options that include soyfoods. Karen Crawford, the Nutrition Education Coordinator and Registered Dietitian for Gwinnett County Public Schools, serving the metro Atlanta GA area, showed that soyfoods can be a part of any school meal. Gwinnett County Public Schools offers a meat-free meal option every day at all 119 school sites. The district has served close to one million soy based meal options this year alone. Not only are kids willing to eat soyfoods, but kids are clearly asking for more!

For more information on soyfoods and children, click here.