Soyfoods Fit Well into 2006 Dietary and Lifestyle Guidelines from AHA
FOR IMMEDIATE RELEASE
The Soyfoods Association of North America
1050 17th Street, N.W.
Suite 600
Washington, DC 20036
(202) 659-3520
Contact: Elyse Levine, Ph.D, R.D
Washington, DC June 20, 2006 – The Soyfoods Association of North America (SANA) applauds the American Heart Association (AHA) for the 2006 revision of their Diet and Lifestyle Recommendations, which emphasizes eating foods high in fiber and using vegetable-based substitutes, leaner animal products and fish in order to reduce saturated fat, trans fat, and cholesterol in the diet and reduce the risk of heart disease. Soy foods fit the profile of foods recommended by the AHA, providing fiber, high-quality protein, vitamins and minerals with low saturated fat and no cholesterol.
Furthermore, we are pleased that the expert committee specifically recognizes the potential benefits of soy protein replacing protein from meat and dairy foods in lowering low-density lipoprotein (LDL, or “bad” cholesterol), especially in people with hypercholesterolemia, who are at high risk for coronary vascular disease (CVD). In a statement released by AHA earlier this year, studies comparing soy proteins to animal sources found that soy proteins resulted in a weighted average decrease of three percent LDL, translating to a 6 percent reduction in a person’s risk for developing heart disease. A recent meta-analysis of 33 studies involving more than 1,749 subjects, published in the American Journal of Clinical Nutrition, which showed that the addition of soy protein to the diet resulted in a 5.3 percent reduction in LDL cholesterol, which translates into a 10 percent CHD risk reduction. The impact on a public health basis could be significant and reduce CHD morbidity and mortality rates. Intriguing evidence also suggests that soy may exert other coronary benefits such as decreasing triglycerides and improving blood vessel elasticity.
Soy foods can be enjoyed in many forms beyond soy-based burgers and tofu. Try calcium-fortified soy-based substitutes for milk, cheese or yogurt, or squeeze edamame fresh from the pod as a snack or tossed into a salad. Soy protein ingredients, such as soy flour and soy power, can be added to your favorite foods to help boost the heart healthiness of your favorite meals. For 25 fast and easy ways to follow AHA’s recommendations with soy foods, visit SANA’s 25 Ways to Enjoy Soy Foods.
Replacing the last set of guidelines published in 2000, the new recommendations appeared in the June 19, 2006 issue of Circulation on line. The Diet and Lifestyle Recommendations emphasize:
- further reducing saturated and trans fatty acids in the diet compared to the last set of guidelines;
- eating a diet rich in vegetables, fruits and whole-grain foods;
- achieving and maintaining healthy cholesterol, blood pressure and blood glucose levels.
A non-profit organization founded in 1979, Soyfoods Association of North America (SANA) represents more than 50 members, comprised of large and small soy foods companies, growers and suppliers of soybeans, nutritionists, equipment representatives, food scientists, and retailers. SANA encourages sustainability, integrity, and growth of the soy foods industry by promoting the benefits of soy-based foods, and is committed to increasing consumer awareness, establishing and adopting standards for new and existing soy foods, and being the key resource on soy foods and ingredients in the industry.
Please contact Elyse Levine, Vice President for Scientific Affairs of SANA at 202-659-3520 for more information or for scientific experts on soy and coronary heart disease.
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