Today’s Dietitian
Vol. 24, No. 4, P. 6
In honor of National Soyfoods Month, many dietitians will focus on the goodness of soy. Some will include more discussions with clients about all the delicious soyfoods they can make at home and buy at grocery stores. Others will write articles and take to social media to spread the word about the health benefits of soyfoods while debunking the misinformation surrounding them.
Research has shown that soy protects against CVD, breast and prostate cancers, and osteoporosis, and, in some women, relieves annoying menopausal symptoms such as hot flashes. Whole soyfoods are an excellent source of protein, containing all eight essential amino acids. They include omega-3 fatty acids; the minerals calcium, iron, and zinc; and B vitamins, such as thiamin, folate, and B6. Moreover, soyfoods contain antioxidant-rich isoflavones and nonsteroidal phytoestrogen compounds.
But for all the glowing reports about soy, you’re probably well aware of the bad press it has received over the years with regard to its isoflavone content. The concerns have been that soy isoflavones may affect blood levels of estrogen and testosterone, leading to the feminization of boys and altering the onset of puberty in adolescents. The good news is that science has allayed these fears.
In this issue, Today’s Dietitian (TD) evaluates the latest research on the health benefits and safety of soyfoods in children and adolescents in the article “Kids, Teens, and Soyfoods,” on page 34.
What’s more, May is International Mediterranean Diet Month, a time to celebrate this extraordinary diet pattern that’s been ranked No. 1 for the past five years in U.S. News & World Report’s annual review of diets. The Mediterranean diet has time and again been shown to lower the risk of CVD, type 2 diabetes, several types of cancers, and Alzheimer’s disease, as well as osteoarthritis and rheumatoid arthritis. In the article “Customize the Med Diet,” on page 24, TD explains how RDs can tailor this eating pattern for clients who are vegetarian, vegan, pescatarian, or omnivorous and still reap its health benefits.
And this isn’t all that’s happening this month. TD kicks off its 9th annual Spring Symposium May 22 to 25 in Bonita Springs, Florida, at the Hyatt Regency Coconut Point Resort & Spa. Like all of our other symposiums, this continuing education event will offer a wide variety of sessions and workshops, led by 24 expert presenters, opportunities to interact and network with fellow dietitians and program sponsors, fitness activities, and special events. But unlike the previous two symposiums, this one will be in-person, so register today at todaysdietitian.com/ss22. We look forward to seeing you there.
Please enjoy the issue!
— Judith Riddle, editor
TDeditor@gvpub.com
