Soy foods and heart disease

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Messina, V. (2016, April). Soyfoods and heart disease. Today’s Dietitian, 18(4), 18.
Retrieved from http://www.todaysdietitian.com/newarchives/0416p18.shtml


            It’s no secret that diets based on plant foods are linked to a reduced risk for heart disease due to their low saturated fat content and high fiber content. Phytochemicals and antioxidants also found in plant based foods are associated to lower risk for heart disease. Soyfoods especially have been linked to lower incidence because of their beneficial fatty acids, protein and isoflavone content.  All beans, specifically soybeans are rich in protein yielding 15 grams of protein for ½ cup cooked soybeans.  Three epidemiologic studies in Asia evaluated the link between soy intake and coronary heart disease (CHD). One study found an 86% lower risk of nonfatal myocardial infection for postmenopausal women who were in the fifth percentile for soy protein consumption compared to those in the lowest percentile. Another study in Japan found that those who consumed soyfoods at least five times per week were one-third less likely to die of CHD compared to those who consumed soyfoods two or less times per week. The makeup of whole soybeans is predominately polyunsaturated fat (59%) and monounsaturated fat (29%), providing essential the omega-6 fat linoleic acid and the essential omega-3 fat alpha-linoleic acid. Research shows that the high linoleic and alpha-linoleic acid content helps reduce heart disease risk. LDL cholesterol will decrease by 4% when 25 grams of soy protein from soyfoods replaces 25 grams of protein from common protein sources, according to a University of Toronto study. In addition, 25 grams of protein from soy protein per day can lower systolic and diastolic blood pressure by 9.9% and 6.8% demonstrated by a Harvard University study.

-AC

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