Cardiovascular disease (CVD) is a major cause of death worldwide, accounting for 50% of deaths in developed countries
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Although several factors play a role in its development, a high level of blood cholesterol represents a major risk factor for coronary heart disease.
Clinical studies with humans have confirmed the ability of soy protein to lower blood levels of LDL cholesterol - the "bad" form of cholesterol whilst not negatively effecting the level of "good" HDL cholesterol.
Isoflavones act as anti-oxidants protecting against LDL cholesterol oxidation.
Soy isoflavones also reduce the formation of plaques inside the artery.
The higher the level of blood cholesterol in the person, the greater the reduction.
