Key Findings for Soy Foods and Heart Disease

For centuries soy foods have been consumed as part of the staple diet through Asia. Interest in the health benefits of soy emerged when scientists observed that Asian populations suffer from much lower rates of heart disease and a variety of cancers such as breast, prostate and colon cancer compared to people in Western populations.

There is now substantial scientific evidence to support various health benefits for soy protein and isoflavones. Soy foods, when consumed regularly as part of a healthy lifestyle, can help reduce the risk of heart attack and stroke by improving key risk factors, such as by lowering cholesterol, reducing blood pressure and helping to keep blood vessels flexible as we age.

• Cardiovascular (CVD) disease is the number one cause of death globally and is projected to remain the leading cause of mortality. An estimated 17.5 million people died from cardiovascular disease in 2005, representing 30 % of all global deaths ¹ .
• Although several factors play a role in its development, a high level of blood cholesterol represents a major risk factor for CVD.
• Clinical studies with humans have confirmed the ability of soy foods to lower blood levels of LDL cholesterol - the "bad" form of cholesterol.
• Recent studies have also shown that soy foods may lower blood pressure, provide antioxidants (to protect against the oxidation of LDL cholesterol among other functions) and help keep blood vessels flexible.