Soy Products

Everyone knows that high cholesterol increases the risk of heart attacks and strokes, while lowering cholesterol reduces the risk and keeps the heart and blood vessels healthy. Statins are the drugs most often prescribed to lower cholesterol, but they often produce serious side effects including liver irritation, muscle pain and degeneration, and significant depletion of CoQ10 in the body, a deficit that can actually lead to heart disease.

"While reducing total or 'bad' LDL cholesterol has been the primary focus of cholesterol management strategies, recent research indicates that raising 'good' HDL cholesterol levels may provide even greater protection against cardiovascular disease," says Dennis Goodman, MD, former Chief of Cardiology and Medical Director of the Cardiac Treatment Center at Scripps Memorial Hospital in La Jolla, California. "It is estimated that every 1 percent increase in HDL can decrease the risk for heart disease by 2 percent in men and 3 percent in women," he explains. "This is especially important because a low HDL level is one of the most common cholesterol problems found in people with heart disease."

In a 6-month pilot study completed at Scripps Memorial Hospital in 2003, Dr. Goodman and principal investigator George Dennish, MD, tested a comprehensive cardiovascular nutritional supplement and found that it increased HDL up to 23 percent, a statistically significant rise that would also indicate reduced risk of heart disease. The study, which involved 50 patients with varying cardiovascular histories, found no serious adverse effects following supplementation and demonstrated the combination is safe to use with statin drugs.

The vitamins and minerals in the heart-healthy supplement included vitamins C, E, B6, B12, niacin, folic acid, magnesium and selenium, with protein-building amino acids, powerful antioxidants, such as coenzyme Q10, alpha lipoic acid (ALA), N-acetyl cysteine (NAC), and policosanol, and extracts of hawthorn, garlic, grape seed, soy isoflavones, all of which have been shown to beneficially affect heart health.

After three months of supplementation, good cholesterol levels increased in all groups and the overall lipid profile (i.e., HDL, HDL-2, triglycerides, homocysteine) had improved. The changes were more pronounced at the six-month marker, when levels of HDL-2 (the very best cholesterol) rose up to 24.4 percent. Additionally, the supplement helped reduce triglycerides levels by approximately 30 percent. These changes were even more impressive in "at risk" groups (i.e., those with HDL levels of less than 40) where total HDL increased by 23 percent after six months, HDL-2 rose by 50 percent, and triglycerides decreased by nearly 40 percent. Decreases in homocysteine, an amino acid found in the blood that has been inversely linked to cardiovascular health, were observed as well.

"Since we know that an increase in HDL - as little as one percent - can reduce heart disease risk by two to three percent, these findings have powerful implications for the prevention and treatment of cardiovascular disease," says Dr. Goodman. "We are excited by these findings because they show the efficacy of essential vitamins and minerals, at levels recommended by the American Heart Association, along with important amino acids, potent antioxidants and traditional herbal extracts for cardiovascular protection without the risk of serious side effects." Dr. Goodman concludes, "This research could open a new chapter in cardiovascular therapy that will complement, improve upon, and in certain cases, even replace drug-dominated treatments."

From The Soy Daily

Soy may protect from high cholesterol which leads to heart disease and stroke

A diet low in fat and rich in soy protein helps lower cholesterol and may help reduce risk of heart disease, scientists have found.

Two daily servings of soy protein can lower blood cholesterol levels by as much as 9 percent, according to a new study by a scientist at the University of Kentucky – Lexington.

Researchers found that soy protein resulted in a 12.9 percent average reduction in LDL (“bad”) cholesterol levels.

American Heart Association publicly acknowledged that soy protein was a high quality, heart healthy protein source. Many foods containing soy protein are considered beneficial because of their high content of polyunsaturated fats, fiber, vitamins, minerals and low content of saturated fat.

Researchers have found other ways in which soy protein may help reduce a person’s risk for cardiovascular diseases. Blood clots, for example, can completely block an artery that has already been narrowed by atherosclerosis.

Certain properties of soyfoods may help prevent these blockages from occurring, thereby reducing the chances of heart attack or stroke.

Cardiovascular diseases kill more than 16 million people worldwide and account for some 30 percent of all deaths each year. In the United States, heart disease and stroke, the main components of cardiovascular disease, account for nearly 40 percent of all adult deaths. Physicians have known for many years that lifestyle change helps prevent heart attack and stroke.

From the Fashion Monitor

There is a new blog on weight loss. This is not specifically about soy products, but there is some good info here.

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Low in Saturated Fat, Soyfoods Provide Dietary Fiber, High-Quality Protein and Key Vitamins and Minerals

Media coverage of a recent statement by the American Heart Association failed to note that soy protein could reduce coronary heart disease (CHD) at a level that would positively affect the nation's public health, according to experts at the global Soy Nutrition Institute.

According to Dr. Mark Messina, adjunct associate professor and internationally recognized expert on the health effects of soyfoods, sufficient amounts of soy protein could potentially reduce CHD at the population level by as much as 10 percent.

"Soy protein alone is certainly not going to bring cholesterol levels down to the target goal in hypercholesterolemics (people with high blood cholesterol), but soy's modest cholesterol lowering effect by itself is beneficial. Plus, soyfoods are a good substitution for foods higher in saturated fat, which helps consumers follow an overall heart-healthy diet," says Messina.

In fact, the AHA Nutrition Committee noted that soy products such as tofu, soy butter, soy nuts and soy burgers should be beneficial to cardiovascular and overall health. The report concludes soyfoods should be considered beneficial because of their high content of polyunsaturated fat, fiber, vitamins, minerals and their low content of saturated fat and cholesterol. Additionally, soyfoods can substitute for other foods that are known to contribute to blood cholesterol levels.

The AHA's recent advisory statement on Soy Protein, Isoflavones and Cardiovascular Health has focused media attention on the modest effects of soy protein in lowering cholesterol levels in individuals. The AHA found an overall reduction in LDL cholesterol of three percent, which would translate into a six percent reduction of CHD risk (based on a one percent cholesterol reduction equaling a two percent CHD risk). However, Messina cites 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.

Soyfoods' health benefits extend far beyond heart health. Some cancer researchers are beginning to believe that prostate and colon cancer progression can be impacted by dietary changes that include soy consumption. More research is beginning to show a stronger role for soy in bone health, as well, and many soyfoods contain calcium. Finally, research on menopause indicates that soy may help offer relief for women who experience greater numbers of hot flushes each day, though there is a great variability in responses.

Soyfoods have been enjoyed worldwide as a dietary staple for their versatility and great taste. Registered dietitian Kerry Neville offers simple ideas to add a little healthy soy to the diet. "Try starting the day with a soymilk-based smoothie, sprinkling green soybeans called edamame onto the salad you serve with dinner or popping a soy burger in the microwave for a quick and convenient lunch," Neville suggests.

SNI is a non-profit organization dedicated to the improvement of the general public's well-being through support for research and communication of soy nutrition science. SNI is a 501(c)3 organization with an independent Board of Directors drawn from industry, trade and farmer groups and professional health organizations. Primary functions of SNI include prioritizing and funding health and nutrition-oriented research deemed most important in understanding the benefits of soy and its effects on human health.

A non-profit organization founded in 1979, Soyfoods Association of North America (SANA) represents more than 50 members, comprised of large and small soyfoods companies, growers and suppliers of soybeans, nutritionists, equipment representatives, food scientists, and retailers. SANA encourages sustainability, integrity, and growth of the soyfoods industry by promoting the benefits of soy-based foods, and is committed to increasing consumer awareness, establishing and adopting standards for new and existing soyfoods, and being the key resource on soyfoods and ingredients in the industry. For more information, visit their website at www.soyfoods.org.

SOURCE Soy Nutrition Institute; Soyfoods Association of North America

From thesoydaily.com

University of Georgia food scientists have developed new soybean food products that have all the health benefits but less of the beany taste of most soybean products.

The scientists used L-Star soybeans, a new variety developed by the National Agricultural Research Organization in Japan. A naturally deodorized soybean, L-Star is lipoxygenase-free.

"This is the enzyme that produces the off flavor in some soybean food products," said Dick Phillips, a food scientist with the UGA College of Agricultural and Environmental Sciences. "With L-Star, consumers can get the health benefits of soybeans' polyunsaturated fatty acids in better-tasting products. Until now, it's been good for the heart, bad for the taste buds."

With funding from the American Soy & Tofu Corporation and the U.S. Department of Agriculture's Federal-State Marketing Improvement Program, UGA food scientist Yen-Con Hung, along with Phillips and UGA food scientist Anna Resurreccion, developed a new soybean product using L-Star beans.

"We started with a new soy milk because this is an established product that's available commercially," Hung said. "These are whole bean products."

Traditional soy milk is made by grinding soaked soybeans with water and then filtering out solid and insoluble materials, he said. The new L-Star soy milk is made by grinding the soybeans with water and not filtering out the solids.

A sensory specialist, Resurreccion conducted consumer studies last fall on the UGA campus in Griffin, Ga. The study revealed high consumer acceptance of the L-star soy milk. "The consumers we tested think the quality is equal to commercial soy milk," Hung said. "They like the color, appearance and taste, too."

Another new product UGA scientists are working on is tofu made from L-Star soybean curd.

"It's also a whole-bean product, so consumers get the nutritional and health-related benefits from consuming whole beans versus only the soluble part of the soybeans," Hung said.

Under Hung's leadership, UGA food science graduate student, Mark Jarrard Jr. is working on an instant soy milk using L-Star soybeans.

To make it into the marketplace, the products must be developed by a food company, Hung said. The next stage of the project is to garner industry interest in the products.

Besides the new L-Star food products, Phillips created a quality control test. The test will assure soybean buyers they are truly buying L-Star soybeans.

"Soybeans are harvested and brought by trucks to a central buying point," Phillips said. "With the existing tests, there's a whole menu of things buyers look for, quality-wise. But they don't test for lipoxygenase."

The existence of the enzyme would let buyers know the beans are not L-Star. Lab methods that test for the enzyme aren't feasible at a buying point, he said.

Phillips' test uses color as an indicator to test soybeans for lipoxygenase. A buyer takes a sample from the load, crushes the beans, places them in a tube and shakes them.

"If the color fades, the beans contain the enzyme and the buyer knows they aren't L-Star soybeans," Phillips said.

Working with the Georgia-Florida Soybean Association, UGA scientists shared the test with a handful of buyers who are testing it in the field.

The test project was funded in part by the Georgia Agricultural Commission for Soybeans.

From Soyatech.com