ArticleFrontiers in nutrition2022
Perspective: Soybeans Can Help Address the Caloric and Protein Needs of a Growing Global Population.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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Who cites it
26 citing papers in PubMed, 58 citations in OpenAlex.
- Genome-wide identification, characterization, evolutionary analysis, and expression profiling of the FCS-like zinc finger (FLZ) gene family in soybean (Glycine max L.) under abiotic stresses.Scientific reports · 2026Article
- Chemical and Functional Characterization of a Novel European Black Soybean Variety.Molecules (Basel, Switzerland) · 2026Article
- Sources of Microbial and Organic Contaminants in the Production of Soybean Whey Protein for Feed and Potential Food Applications.Food science & nutrition · 2026Article
- Article
- Improved Cultivars and the Application of Combined Fertilizer Improve the Grain Yield and the Nitrogen Uptake and Utilization in Continuously Cropped Soybean (Plants (Basel, Switzerland) · 2026Article
- Heat Treatment Modulates Structure, Functionality, and Digestion-Related Antioxidant Activity ofFoods (Basel, Switzerland) · 2026Article
- Bigger is not always better: Optimizing leaf area index with narrow-leaf shape in soybean.Plant physiology · 2026Article
- Physicochemical, Functional, Sensory Properties and Willingness to Consume Porridge Made From Composite Flours of Maize, Soybean, and Ripe Plantain.Food science & nutrition · 2026Article
- Global soybean trade dynamics: Drivers, impacts, and sustainability.Innovation (Cambridge (Mass.)) · 2026Review
- A deep learning approach to county-level soybean yield forecasting using large-scale environmental data.Frontiers in artificial intelligence · 2026Article
- Genome-wide identification of theFrontiers in plant science · 2026Article
- Structure and Functional Characteristics of Soybean Protein from Different Northeast Cultivars and Their Effects on the Quality of Soymilk Gel.Foods (Basel, Switzerland) · 2025Article
- Comparative Analysis Reveals Host Species-Dependent Diversity Among 16 Virulent Bacteriophages Isolated Against SoybeanViruses · 2025Article
- Improvement of Premium Oil Soybean Variety Heinong 551 with Integrating Conventional Hybridization and Gamma Radiation.Life (Basel, Switzerland) · 2025Article
- Therapeutic Efficacy of Soy-Derived Bioactives: A Systematic Review of Nutritional Potency, Bioactive Therapeutics, and Clinical Biomarker Modulation.Foods (Basel, Switzerland) · 2025Review
- Comparative Analysis Reveals Host Species-Dependent Diversity Among 16 Virulent Bacteriophages Isolated Against SoybeanbioRxiv : the preprint server for biology · 2025Article
- Molecular selection of soybean towards adaptation to Central European agroclimatic conditions.Journal of applied genetics · 2025Article
- Enhanced Analysis of Low-Abundance Proteins in Soybean Seeds Using Advanced Mass Spectrometry.International journal of molecular sciences · 2025Article
- Fermented soy products: A review of bioactives for health from fermentation to functionality.Comprehensive reviews in food science and food safety · 2025Review
- Optimizing soybean variety selection for the Pan-African Trial network using factor analytic models and envirotyping.Frontiers in plant science · 2025Article
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Abstract
Feeding a growing global population with projected rising socioeconomic status will require additional sources of calories and especially protein. These sources need to align with the Sustainable Development Goals established by the Food and Agriculture Organization of the United Nations. The soybean is uniquely positioned to meet this challenge based on the following criteria: (1) Global soybean production exceeds by ~4 times the production of all pulses combined (2) Soybeans are higher in protein than other legumes and soy protein quality is similar to animal protein quality (3) Soybeans are an excellent source of healthy fat, including both essential fatty acids (4) Soybeans, like other legumes, symbiotically fix atmospheric nitrogen thereby reducing the need for fertilizer inputs (5) Greenhouse gas emissions per unit protein are lower than for nearly all other foods (6) Soybeans, like other legumes, are also recognized as an affordable food that can be incorporated into diverse diets regardless of economic standing and (7) The range of foods produced from soybeans constitutes an important position in historic and contemporary cuisines, cultures and emerging consumer trends for plant-based protein. Although most soybeans are currently used for animal feed, soybean use is dictated by consumer demand. Therefore, soybeans are well positioned to meet future global needs for energy and protein. Armed with this knowledge, health professionals can feel justified in encouraging greater consumption of soyfoods for both personal and planetary reasons.
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