Benefits of Soy Foods
("Take my advice...NEVER GET OLD!")
On October 26, 1999, the FDA authorized use of health claims about the role of soy protein in reducing the risk of coronary heart disease (CHD) on labeling of foods containing soy protein. This final rule is based on the FDA's conclusion 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
Coronary heart disease is one of the most common and serious forms of cardiovascular disease. Risk factors for CHD include high total cholesterol levels and high levels of low density lipoprotein (LDL) cholesterol.
Scientific studies show that 25 grams of soy protein daily in the diet is needed to show a significant cholesterol lowering effect. In order to qualify for this health claim, a food must contain at least 6.25 grams of soy protein per serving, the amount that is one-fourth of the effective level of 25 grams per day. Because soy protein can be added to a variety of foods, it is possible for customers to eat foods containing soy protein at all three meals and for snacks.
Top 10 Benefits of Soyfoods
Antioxidant: Soyfoods contain antioxidants - compounds that protect cells from damage caused by unstable oxygen molecules called free radicals.
Hot Flashes: Menopause symptoms are almost immediately responsive to isoflavones. Often, within weeks of beginning soy protein consumption, women experience a 25% drop in hot flashes.
Breast Cancer: Soyfoods are rich in natural betacarotene, which converts to vitamin A in the body. Women with the highest levels of vitamin A had a 20% reduction in breast malignancies, compared to women with lower vitamin A intake.
Osteoporosis: University of Illinois-Chicago research suggests that soy protein containing isoflavones effectively prevents bone loss in postmenopausal women, even during short treatment periods.
Cholesterol: In 38 studies involving 730 people, the connection between soy consumption and low cholesterol levels was strong. Those with diets where half the protein was soy had 10% lower cholesterol than those not eating soy.
Colon Cancer: People who made soyfoods a regular part of their diet had significantly lower rates of colon cancer that those who did not eat soy.
Immunity: Soybean peptides (chains of amino acids) can boost the immune system, helping the body fight disease.
Kidney Disease: Soy protein is easy on the kidneys, and may slow down or prevent kidney damage in people with impaired kidney function.
Lung Cancer: Lower rates with soy consumption.
Prostate Cancer: A major study of Japanese men in Hawaii found a direct correlation between consumption of soyfoods and lower rates of prostate cancer.
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