When it comes to nutrition science, the one thing we can count on is that research information evolves over time. Remember eggs and cholesterol? Over the last several years the buzz about the benefits of soy protein and isoflavones has gained considerable momentum, it culminated in the 1999 decision by the US Food and Drug Administration to approve labelling for foods containing soy protein as protective against coronary heart disease. But once again, we are faced with evolving research that shows the buzz may be “much ado about nothing” — or at least very little.