The latest research continues to show how soyfoods, which have an FDA health claim, help lower cholesterol and reduce risk of heart disease ? the No. 1 killer of American women and men. In a recent study published in Nutrition, Metabolism, and Cardiovascular Disease, researchers examined the association between regular consumption of soyfoods and cardiometabolic disturbances and other measures of cardiovascular health to determine heart disease risk or progression.
In this community-based cross-sectional study, nearly 3,000 Chinese men and women, age 50-75 years old, were surveyed about their dietary habits and how often they ate soyfoods. Then the participants? cardiovascular health was assessed by the number of cardiometabolic disturbances, total cholesterol, lipid levels, and uric acid in the blood. The data was analyzed and an inverse relationship was found between greater consumption of soy protein and many of the measures of heart health. Women who ate more soy protein had lower total cholesterol, normal lipid levels, less abdominal obesity, and fewer cardiometabolic disturbances.