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Soy Products Reduce Cholesterol and Heart Disease

Wed, 12/06/2000 - 1:00am — Karen Stevenson
Description: 

The American Heart Association (AHA) Dietary Guidelines for Healthy American Adults have been revised to recommend using soy protein-containing foods to help reduce saturated fat and cholesterol in the diet. The association released "A Statement for Healthcare Professionals From the Nutrition Committee of the AHA" which officially recommends the addition of soy to the diet to benefit individuals with high cholesterol levels.

Individuals in the who receive the greatest benefit are those with total cholesterol levels greater than 240 mg/dL. Most studies that have shown a reduction in total and LDL cholesterol fed subjects at least 30-50 grams of soy per day, but the current FDA guidelines for making a soy health claim stipulate that individuals are advised to consume 25 grams of soy protein daily. To attain the benefits shown in the studies, individuals would have to consume 20 to 100 percent more than that. Consumers with high cholesterol may want to look for products that provide 10 grams of soy protein per serving, and try to eat three or more servings per day in order to lower their total and LDL cholesterol levels.

Soy foods have been consumed in Asian countries for hundreds of years but are fairly new to Western diets. The traditional Asian soybean curd, tofu, is becoming popular because it can be used in many dishes. It has a relatively bland flavor and can easily take the place of eggs or dairy products in many recipes. TVP is commonly used as a meat extender or replacement. Soy flour and ISP can be added to baked products to improve their nutritional quality without affecting their taste. New soy products are appearing that are replacements for common foods, such as soymilk and soy cheeses.

The American Heart Association (AHA) Dietary Guidelines for Healthy American Adults have been revised to recommend using soy protein-containing foods to help reduce saturated fat and cholesterol in the diet. The association released "A Statement for Healthcare Professionals From the Nutrition Committee of the AHA" which officially recommends the addition of soy to the diet to benefit individuals with high cholesterol levels.

Individuals in the who receive the greatest benefit are those with total cholesterol levels greater than 240 mg/dL. Most studies that have shown a reduction in total and LDL cholesterol fed subjects at least 30-50 grams of soy per day, but the current FDA guidelines for making a soy health claim stipulate that individuals are advised to consume 25 grams of soy protein daily. To attain the benefits shown in the studies, individuals would have to consume 20 to 100 percent more than that. Consumers with high cholesterol may want to look for products that provide 10 grams of soy protein per serving, and try to eat three or more servings per day in order to lower their total and LDL cholesterol levels.

Soy foods have been consumed in Asian countries for hundreds of years but are fairly new to Western diets. The traditional Asian soybean curd, tofu, is becoming popular because it can be used in many dishes. It has a relatively bland flavor and can easily take the place of eggs or dairy products in many recipes. TVP is commonly used as a meat extender or replacement. Soy flour and ISP can be added to baked products to improve their nutritional quality without affecting their taste. New soy products are appearing that are replacements for common foods, such as soymilk and soy cheeses.