Disease Prevention

Why Soy?

Eating foods low in saturated fat and cholesterol are important components to a healthy lifestyle. Soyfoods contain no cholesterol, protect against heart disease, and taste great. Exciting new studies indicate that soyfoods show promise for boosting mental ability, and protecting against bone loss and some types of cancer.

Healthy Heart
1 out of every 3 adults has high cholesterol, according to the CDC. Having high cholesterol puts you at risk of developing heart disease, the leading cause of death in the United States. Soy is the only plant protein that is approved by the FDA to help lower your cholesterol. Just add 25g per day. Read more at Soy for Heart Disease.

Reducing Risk of Breast Cancer
A growing body of research shows that eating a healthy diet that includes soyfoods protects against breast cancer. A 2008 study from the University of Southern California found that the more soyfoods a person consumed, the lower the risk of breast cancer. Increasing evidence also confirms that soy consumed during childhood and adolescence protects against breast cancer.
Women who are at risk for developing breast cancer can safely eat moderate amounts of soyfoods. No evidence exists to suggest that eating soyfoods is unsafe – no human trials have demonstrated a link between eating soyfoods and tumor growth.
The National Cancer Institute and the American Cancer Society recommend that breast cancer survivors can safely consume moderate amounts of soyfoods – anywhere from a few servings a week to 3 servings a day.
Click here for more information on soy and breast cancer (including references to the studies cited).

Better Digestion
Many soyfoods contain fiber, which is known to promote good digestion. A Japanese study found that a diet that includes high intakes of rice, miso soup, and soy products and low intakes of bread and confectionaries, was the only dietary pattern associated with a significantly lower prevalence of functional constipation.

Brain Power
Recent data from clinical trails on humans find that soy may actually improve brain function, and does not decrease it. Recent studies are finding that soy isoflavones may enhance short term memory and executive function in women, but the data remain conflicting. In a study of 30 cognitively-healthy adults over the age of 60, those who reported eating soyfoods as part of their normal diet performed better on cognitive tests than those who did not. More research in this area is needed.
Click here for more information on soy and memory (including references to the studies cited).