Soy consumption is up 14 percent since 2011, yet confusion lingers over soy's role in everything from human health to food production. To clear up misperceptions, the United Soybean Board (USB) busts five common soy myths with science-backed facts on SoyConnection.com/soy-wisdom.
1) Eating soy does not increase breast cancer risk.
Clinical studies show soy isoflavone exposure does not adversely affect breast tissue as assessed by markers of breast cancer risk, such as breast cell proliferation. The American Institute for Cancer Research and the American Cancer Society say that women who have been diagnosed with breast cancer can safely consume soyfoods. In fact, the World Cancer Research Fund International has identified a link between soy consumption and an improved survival of breast cancer patients.
"Not only does evidence indicate soyfoods may benefit women with breast cancer, but consuming soy when young helps prevent the onset of this disease later in life," stated Mark Messina, Ph.D., who has dedicated the past 30 years to understanding the health effects of soyfoods.
2) Feminizing effects from soy? Not a chance.
A meta-analysis of more than 30 clinical studies found that neither soyfoods nor isoflavones affect levels of the male sex hormone, testosterone. And, a comprehensive review of the clinical research concluded that isoflavone exposure doesn't affect circulating estrogen levels in men, either. Clinical studies show soy has no effect on sperm and semen parameters.
"Clinical research shows that soy does not lower testosterone levels, raise estrogen levels or affect sperm count," added Messina.
3) The bottom line is, crops derived through biotechnology are safe for people and the planet.
The National Academies of Sciences, Engineering, and Medicine recently released an analysis that concludes genetically engineered (GE) crops are safe for humans to eat and are not harmful to the environment. The U.S. Food and Drug Administration, European Food Safety Authority, and The World Health Organization, among others, have also concluded that food made from current GE crops in the U.S. are safe.
GE ingredients have been part of the U.S. food supply since the 1990s. These foods must adhere to the same safety requirements under the Federal Food, Drug, and Cosmetic Act that apply to foods derived from traditionally bred plants.
Many experts agree that GE crops play a positive role in food production. "Biotechnology is a tool that helps increase crop yield and may positively impact nutrition status and the global food supply," stated Lisa Katic, registered dietitian nutritionist, expert in food policy and biotechnology.
4) The largest survey conducted found only 0.0005 percent of adults are allergic to soy protein.
Cow's milk allergy is about 40 times more common than soy allergy.
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