Potential Benefits of Soy Protein in Managing Patients with Hypercholesterolemia

Abstract

The Food and Drug Administration (FDA) recently added foods containing soy protein to the list of foods—including those with low saturated fat, low cholesterol, and high fiber—that can carry a health claim for decreasing the risk of developing coronary heart disease (CHD). This ruling is based on an assumption of a total dietary soy protein intake of 25 g per day; any food bearing the claim must contain at least 6.25 g of soy protein per serving. The FDA concluded that the scientific evidence supporting the claim for soy protein and CHD was consistent but not universal. Overall, benefits of soy include reductions in total and low‐density lipoprotein cholesterol, but not decreased triglycerides or increased high‐density lipoprotein cholesterol levels. The FDA further stated that the evidence associating the effect of soy protein with constituent isoflavones (weakly estrogenic and antiestrogenic compounds naturally present in soybeans) was not sufficient to support a health claim. Foods can bear a health claim regarding soy protein and CHD only if they are low in saturated fat and cholesterol. It is important for patients to understand that the addition of foods containing soy protein to the diet, rather than substituting these foods for others, may result in increased caloric intake. In that case, the expected outcome regarding blood lipid and lipoprotein levels may not result.

Editorial

“…In this issue of NCC , Dr. Lichtenstein reviews a recent Food and Drug Administration (FDA) decision to allow a health claim for efficacy of 25 g or more of soy protein per day in the prevention of cardiovascular disease and discusses its implementation. 3 Again, this data is consistent with earlier observations that diets based on animal meat as a protein source are proatherogenic, and substitutions of other protein sources will be less atherogenic.…”

Isoflavones Found in Korean Soybean Paste as 3-Hydroxy-3-methylglutaryl Coenzyme A Reductase Inhibitors

“…Soy food intake and its beneficial relation to blood lipid concentration and heart disease have been reported in the literature. [5][6][7][8] Korean soybean paste (Doenjang) is a unique soy food, which is fermented by diverse microorganisms including fungi and bacilli during its manufacture. 9,10) But not all fungi and bacilli related to the fermentation and the components of soybean paste have been identified completely.…”