Soy is a term given to products made with soybeans, a legume native to northern Asia. Today, most of the world’s soybeans are produced in the United States. The beans grow in a pod, are yellowish brown and resemble the shape of peas. However, unlike other beans and legumes, soybeans are becoming more popular as a food. In addition, soybeans are processed into a variety of products such as cheese, burgers, cereal or milk.

For many years, vegetarians have consumed soy products as a way to replace proteins lost from not eating meat. Soy is an excellent source of protein. Unlike other vegetables, the protein found in soy products is a “complete” protein (a protein that contains all the amino acids essential for human growth and development), similar to the protein found in meats. Soy protein also ranks with egg whites and the protein in milk (casein) as the easiest protein for the body to absorb and use.

Increasingly, Americans who are not vegetarians also have started to use soy products. Organizations such as the American Heart Association (AHA) and the U.S. Food and Drug Administration (FDA) have issued reports in recent years about the health value of eating a diet rich in soy proteins. Unlike most meats, soy products are low in total fat and saturated fat. In addition, soy products have no cholesterol. Soy is also an excellent source of dietary fiber.

In 1999, the FDA granted permission to food manufacturers to advertise the health benefits of soy on soy product packaging. Manufacturers of soy products that meet certain criteria can now place a label on their packaging stating that a daily diet of 25 grams of soy protein may reduce the risk of heart disease. However, recent evidence suggests that the heart benefits of a high-soy diet may have been overstated. For more information, see Ongoing Research.