SOY ROLE IN HEALTH & NUTRITION & SOY AND HEART HEALTH by the Food and Drug Administration (FDA)

Soy is a complete protein, and soyfoods are rich in vitamins and minerals including folate, potassium and, in some cases, fiber.

In the past 15 years, soyfoods have attracted the attention of research scientists around the world for health properties beyond basic nutrition as well.

The Food and Drug Administration (FDA) officially recognized the cholesterol-lowering effects of soy protein in 1999 with a health claim stating that 25 grams of soy protein per day may reduce the risk of heart disease. Most soyfoods are also low in saturated and trans fats, one reason why the American Heart Association has recognized soyfoods' role in an overall heart-healthy diet.

Recent research suggests that soy may also lower risk of prostate, colon and breast cancers as well as osteoporosis and other bone health problems, and alleviate hot flashes associated with menopause

Heart disease has maintained its status as the number one killer in the United States since 1918. However, the major forms of cardiovascular disease - including coronary heart disease, hypertensive disease, rheumatic fever/rheumatic heart disease and stroke - are largely preventable. We can control many of the primary risk factors - smoking, high blood pressure and elevated serum cholesterol - and secondary risk factors - physical inactivity, obesity, uncontrolled blood glucose levels and poor dietary choices.

To this end, the Food and Drug Administration (FDA) approved a health claim for soy protein in October 1999. The health claim states that 25 grams of soy protein per day may reduce risk of coronary heart disease. Many soy products now carry the health claim on their packaging. To qualify, they must provide at least 6.25 grams of soy protein per serving. Additionally, foods cannot carry any health claim if they are high in saturated fat, sodium or cholesterol. The links on this page offer more about how the soy heart health claim works.