Harvard Medical School Cites Soy Foods As 'Consistently Lowering Cholesterol'

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Harvard Medical School Cites Soy Foods As 'Consistently Lowering Cholesterol'

 

 

Updated 2:24 PM ET October 26, 2000

http://news.excite.com/news/pr/001026/dc-foods-future-soy

 

BOSTON, Oct. 26 /PRNewswire/ -- Soy has " consistently lowered both total

cholesterol and LDL (bad) cholesterol " in randomized tests, a health

publication of Harvard Medical School reports.

 

" In most cases, it has also increased HDL (good) cholesterol, " the Harvard Heart

Letter says in its October issue. The Heart Letter is published by Harvard " to

interpret medical information for the general reader in a timely and accurate

fashion. "

 

Reporting on the effects of a decision made one year ago by the U.S. Food and

Drug Administration to permit health claims that soy protein can help reduce the

risk of heart disease, the Harvard letter also reported on other soy benefits.

 

" Soy has also been shown to improve the elasticity of blood vessels and to lower

systolic blood pressure, " the Heart Letter said. " The studies show that you need

to eat at least 25 grams of soy protein daily to realize a significant

cholesterol-lowering effect, " it reported.

 

" The FDA, in recognizing this research, has stipulated that to qualify for

heart-health claims, a food must contain at least 6.25 grams of soy protein per

serving (25 percent of the beneficial daily amount.)

 

" Because soy protein can be added to a variety of foods, it's possible to

consume some soy as part of all meals and snacks. "

 

The Harvard Heart Letter listed as soy products that can supply soy protein soy

milk, tofu, soy flour, soy protein isolate, soy protein concentrate, textured

soy protein or tempeh, soy-based meat substitute, fresh green soybeans and soy

nuts.

 

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