Soy Facts

CLINICAL RESEARCH

Heart Health

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Heart disease remains the leading cause of death for both men and women in the United States.1 Dietary choices have a significant impact on heart disease risk, and soyfoods can be an important component of a heart-healthy diet. It is well-established that soy protein directly lowers LDL cholesterol levels. Soyfoods are often low in saturated fat and high in polyunsaturated fats, potentially further reducing cholesterol when they are used to replace animal protein sources. Soy also contains naturally occurring omega-3 ALA fatty acids which have been studied for their impact on heart health.

References: 1. Heart Disease and Stroke Statistics 2010 Update: A report from the American Heart Association, Circulation. 2010; 121: e46-e214.

Research suggests a portfolio diet including soy may be more effective at lowering cholesterol than a low saturated fat diet.

A study showed adults with high cholesterol who followed a “portfolio diet” of cholesterol-lowering foods including soyfoods like soymilk and soy meat alternatives, oats, nuts and plant sterols, lowered LDL cholesterol by 13.8% compared with a decrease of only 3% in those that followed a standard low saturated fat diet. 1

Link to study

References:
1.Jenkins DJ et al. Effect of a Dietary Portfolio of Cholesterol-Lowering Foods Given at 2 Levels of Intensity of Dietary
Advice on Serum Lipids in Hyperlipidemia Epidemiology of soy exposures and breast cancer risk. JAMA 2011; 306(8): 831-839.

Research suggests soy may lower cholesterol in as little as four weeks.

One study compared cholesterol levels between those who drank soymilk and those who drank 1% dairy milk as part of an overall sensible diet. In only four weeks, the soymilk group showed a 5% reduction in LDL cholesterol—a statistically significant advantage over those who consumed dairy milk.1

Link to Study

References:
1. Gardner CD, Messina M, Kiazand A, Morris JL, Franke AA. Effect of two types of soy milk and dairy milk on plasma lipids in hypercholesterolemic adults: a randomized trial. J Am Coll Nutr. 2007 Dec;26(6):669-77.

Research suggests soy reduces LDL cholesterol by 3% to 5%.

This level of reduction is significant, particularly from a public health perspective, since every 1% reduction in LDL reduces the risk of cardiovascular disease by 2%—5%.1

In a meta-analysis of 23 studies, soy protein was shown to reduce total cholesterol, LDL cholesterol (by 5.25%) and trigylcerides, and to modestly increase HDL levels.2 Other similar meta-analyses have reported LDL reductions of 3% and 4%.3,4

Link to study

References:
1. Law M, Wald NJ, Thompson SG. By how much and how quickly does reduction in serum cholesterol concentration lower risk of ischemic heart disease? BMJ. 1994; 308: 367-72.
2. Zhan S, Ho SC. Meta-analysis of the effects of soy protein containing isoflavones on the lipid profile. Am J Clin Nutr. 2005 Feb;81(2):397-408.
3. Sacks FM, Lichtenstein A, Van Horn L, Harris W, Kris-Etherton P, Winston M. Soy protein, isoflavones, and cardiovascular health: an AHA Science Advisory for professionals from the Nutrition Committee. Circulation. 2006; 113: 1034-1044.
4. Weggemans RM, Trautwein EA. Relation between soy-associated isoflavones and LDL and HDL cholesterol concentrations in humans: a meta-analysis. Eur J Clin Nutr. 2003: 57: 940-946.