Soyfoods offer nutritional and health benefits to a variety of population groups

Foods made from soybeans have been consumed for centuries in many Asian countries being prized, in particular, for their versatility. In Western countries soyfoods began to emerge in the 1970s as favorites of vegetarians and health-conscious individuals. These groups were attracted to the high protein content of the soybean. Soyfoods also provide healthful fat as they are one of the few sources of both essential fatty acids [1]. However, over the past 20 years, nutrition scientists have been investigating health benefits of soyfoods independent of the nutrients they provide. As a result of this research and the well-established nutritional attributes of soybeans, it is evident that soyfoods can be valuable additions to the diets of essentially all population groups.