Soy peptide supplementation may help to improve both motor and memory function in community-dwelling older adults, alongside an exercise regimen, a Japanese study has found.
Japan has announced stricter labelling regulations for soybean milk and other soy-related beverages with the aim of preventing fraudulent or exaggerated claims and ensure fair competition between brands in the very competitive local market.
Consuming fermented soy daily can decrease total and LDL cholesterol levels, and may offer a dietary strategy to manage blood lipids, according to an industry funded study.
Herbalife Nutrition is extending its reach into the functional foods category with the launch of a baking mix that uses its Formula 1 shake powder as a primary ingredient.
A diet high in soy and soy isoflavones may slow down the rate of white matter lesions and thereby lower the risk of cognitive impairment in elderly Japanese.
A major Japanese population study has found that people who eat more fermented soy products, such as miso and natto, have lower mortality rate, but found no such link between consumption of unfermented items like tofu and soy milk.
Separate research from China and Thailand have both found that diets high in soy products could be the answer to lower hypertension risk in Asians, in contrast to traditional fruit- or vegetable-rich diets.
