Thursday, February 02, 2006
Soy Plays Important Role in an Overall Healthy Diet
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
