Heart Disease

Myth: Consuming soy protein has no effect on lowering your cholesterol levels.

Fact: Twelve countries throughout the world have adopted a health claim stating that they believe that soy protein has a cholesterol lowering effect.

The US Food and Drug Administration, along with 11 other countries throughout the world, approved a health claim for soy protein and coronary heart disease based on soy protein’s cholesterol lowering effects.

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

Swapping soy-based proteins to replace animal proteins in your diet makes a favorable change in the fatty acid content which leads to lower cholesterol levels.1  The cholesterol lowering effect of soybean oil was also recently recognized by the FDA in the form of a heart health claim.2 In addition to the fat and protein levels of soyfoods and soybeans, there is intriguing evidence that there may be other components of soy that favorably affect a number of coronary heart disease risk factors. 3-6

For more information about soy protein and its heart health benefits visit click here.

References

  1. Jenkins DJ, Mirrahimi A, Srichaikul K, et al. Soy protein reduces serum cholesterol by both intrinsic and food displacement mechanisms. J Nutr. 2010;140:2302S-11S.
  2. Qualified Health Claim Petition – Soybean Oil and Reduced Risk of Coronary Heart Disease (Docket No. FDA-2016-Q-0995). https://gov/downloads/Food/IngredientsPackagingLabeling/LabelingNutrition/UCM568508.pdf.
  3. Pase MP, Grima NA, Sarris J. The effects of dietary and nutrient interventions on arterial stiffness: a systematic review. Am J Clin Nutr. 2011;93:446-54.
  4. Li SH, Liu XX, Bai YY, et al. Effect of oral isoflavone supplementation on vascular endothelial function in postmenopausal women: a meta-analysis of randomized placebo- controlled trials. Am J Clin Nutr. 2010;91:480-6.
  5. Li Y, Zhang H. Soybean isoflavones ameliorate ischemic cardiomyopathy by activating Nrf2-mediated antioxidant responses. Food & Function.
  6. Liu XX, Li SH, Chen JZ, et al. Effect of soy isoflavones on blood pressure: A meta- analysis of randomized controlled trials. Nutrition, metabolism, and cardiovascular diseases : NMCD. 2012;22:463-70.