Soybeans are poised to meet global nutritional needs in a sustainable way. U.S. farmers’ focus is twofold: produce a premium product and sustain the health of their land. Thanks to advancements in technology, crop breeding, and an ability to grow more with less inputs, farmers are able to provide an exceptional crop while being good stewards of their land.
Since 1980, U.S. Soy farmers have significantly improved sustainability on their land, all while producing more— we’ve seen a 130% increase in production in less than 50 years! Thanks to farmers and their commitment to preservation, the U.S. landscape is changing— between 1997 and 2017, U.S. forest land has increased 742,000 hectares while cropland decreased by 3.6 million hectares. They’ve reduced soil erosion by 34% and improved greenhouse gas emissions efficiency by 43% per bushel. They’re also more efficient with land and energy use, with a reduction of 48% and 46%, respectively. 1-3
“U.S. farmers are innovators and modern farmers, and everything we do on the farm to grow our crops better is what makes us sustainable,” says Nancy Kavazanjian, Wisconsin soybean farmer and United Soybean Board Director. “We are constantly improving the way we grow our soy, and that makes a more healthy food and a higher protein food.”
Soybeans are oilseed legumes (because they contain oil); only soybeans and peanuts are classified as such. Prized for their protein and their oil, soybeans have a place at the table worldwide.
Oil
Soybean oil—commonly labeled vegetable oil—is the most widely consumed oil in the world, accounting for approximately 30% of total edible oil consumption.4 It’s also among the most sustainable oil options. It has the lowest carbon footprint compared to other types of vegetable-based oils.3
Not only is it a sustainable option, but it’s also an oil that can provide human health benefits with its favorable fatty acid makeup. In fact, the U.S. Food and Drug Administration (FDA) recognizes soybean oil’s contribution to heart health through its cholesterol-lowering effects when it replaces saturated fat. The U.S. FDA’s qualified health claim for soybean oil states: Supportive but not conclusive scientific evidence suggests that eating about 1½ tablespoons (20.5 grams) daily of soybean oil, which contains unsaturated fat, may reduce the risk of coronary heart disease. The higher linoleic acid content found in soybean oil has also been associated with a decreased risk of diabetes, cancers, and other all-cause mortality.5
Thanks to its neutral flavor, soybean oil is a great fit for any application. From frying to baking and marinades to salad dressings, soybean oil is used in a variety of ways in restaurants and home kitchens. And a newer variety of soybeans is making soybean oil an even better fit for cooking—high oleic soybean oil (HOSO). High oleic soybeans provide an enhanced fat profile with lower saturated fat content and three times the amount of monounsaturated fatty acids. These 100% U.S. grown sustainable soybeans boast an oil with a longer shelf life and a longer fry life.6
Protein
Plant-based protein consumption is trending, and soybeans fit the bill. They produce more protein per acre than other legumes, and greenhouse gas emissions per unit of protein are low compared to other sources of protein. Soybeans are higher in protein than other legumes and contain all nine essential amino acids needed in the human diet. The quality is similar to that of animal protein, meaning soy protein can stimulate gains in muscle mass in a way that is similar to animal protein including whey.7
Soy protein’s ability to lower cholesterol has been studied for over half a century. Those studies suggest consuming soy protein lowers cholesterol, thus helping prevent coronary heart disease. In fact, the U.S. FDA approved an “unqualified health claim” in 1999 stating: 25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.5 In 2015, Health Canada approved a similar health claim for soy protein’s ability to reduce cholesterol. 11 other countries also have approved soy heart health claims including the United Kingdom, Japan, Columbia, and Brazil.8
While protein is a vital nutrient needed for growth and wellness in all ages and stages of life the health benefits lent by soybeans extend beyond the protein and beneficial fat content—soybeans are uniquely rich in isoflavones. Isoflavones are naturally occurring compounds that are commonly classified as phytoestrogens, or plant estrogen. Isoflavones have been studied for their effects on heart disease, cognitive function, hormone function, skin health and appearance, and various cancers, particularly breast cancer. Health agencies like the American Cancer Society, the Canadian Cancer Society, and the European Food Safety Authority have concluded that soy is safe for breast cancer patients.5
Though soybeans are on the global list of priority food allergens, the Food and Agriculture Organization recommended removing soybeans from the list. There are several reasons—there is a generally low prevalence of soy protein allergies (only about 3 in 1,000 adults are allergic to soy) and allergic reactions are relatively low, especially severe anaphylactic reactions. Even those allergic to soy protein can enjoy refined soybean oil available in the food supply, as there is no protein found in the oil.9
Choosing an oil and protein that is good for you and good for the environment could not be easier than choosing soy. Whether you are following a vegetarian diet, love to marinate your meats in soybean oil, or want to eat in a more sustainable way, there is a place on everyone’s plate for U.S. grown soy.
References:
8. Benkhedda K, Boudrault C, Sinclair SE, et al. Food Risk Analysis Communication. Issued By Health Canada’s Food Directorate. Health Canada’s Proposal to Accept a Health Claim about Soy Products and Cholesterol Lowering. Int Food Risk Anal J. 2014;4:22 | doi: 10.5772/59411.
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This story was partially funded by U.S. Soy farmers, their checkoff and the soy value chain.
