Soy protein may reduce risk of heart disease by lowering cholesterol.

In October of 1999 the Food and Drug Administration decided to authorize the use of health claims about the role of soy protein in reducing the risk of coronary heart disease. The ruling was based on the FDA's decision that foods containing soy protein included in a diet low in saturated fat and cholesterol may reduce the risk of CHD by lowering blood cholesterol levels.

The news about soy protein was welcome since coronary heart disease is the number one cause of death in the United States. 5,800,000 men and 6,100,000 women alive today in the US have a history of heart attack, chest pain, or both. Heart disease is the most serious health issue facing Americans today with over one million having new or recurrent heart attacks each year and one-third of them will die.

Recent clinical trials have shown that consumption of soy protein in a diet low in saturated fat and cholesterol may help to reduce the risk of CHD. Researchers compared soy protein with other proteins such as milk and meat, and found that soy protein can lower total and LDL-cholesterol levels.

Scientific studies concluded that 25 grams of soy protein daily is necessary to show a significant cholesterol lowering effect. Foods that qualify must contain at least 6.25 grams of soy protein per serving--this is equal to one-fourth of the daily recommendation and is based on the possibility that consumers may eat soy protein during each of 3 meals plus a snack. 

Soy protein is also a source of phytochemicals, which literally means "plant chemicals." While phytochemicals aren't vitamins or minerals, there is more and more evidence that some of them may have important effects on your health. So far, most of the studies have concentrated on how these substances may help prevent chronic diseases and conditions.