Soy foods and heart disease
Messina, V.
(2016, April). Soyfoods and heart disease. Today’s
Dietitian, 18(4), 18.
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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