Originally published September 14 2005
Soy protein reduces low-density LDL cholesterol levels
by Mike Adams, the Health Ranger, NaturalNews Editor
The Health & Human Services' Agency for Healthcare Research and Quality (AHRQ) recently announced findings that soy proteins like those found in tofu and soybean products can reduce LDL levels (the bad form of cholesterol) by 3 percent and triglyceride levels by 6 percent.
The Health & Human Services' Agency for Healthcare Research and Quality (AHRQ) has reported that across 68 studies that examined the impact of soy on cholesterol levels, consumption of soy products resulted in a 5 mg/dL (about 3 percent) reduction in LDL and an 8 mg/dL (about 6 percent) decrease in triglyceride levels in the populations studied.
Among these studies, a large variety of soy products, doses of soy protein, and doses of soy isoflavones were tested.
According to the AHRQ, the studies suggest that soy consumption may be more effective at lowering LDL among people with higher LDL levels.
Also, larger amounts of soy protein, but not soy isoflavones, are more effective in people with abnormally elevated LDL levels.
And according to new evidence supported by AHRQ, the isoflavones found in soy may also help reduce the frequency of hot flashes in post-menopausal women.
"This report shows us that there is a lot we don't know about soy, and that more research is needed to determine if soy has any impact on a number of health conditions," said AHRQ director Carolyn M. Clancy.
The AHRQ report notes that future studies of the health effects of soy need to better address the complex relationship between health and food components, including how variations in the diets, lifestyles, and health of participants might affect the results.
Such studies should also be of better quality, include larger numbers of participants, and be of longer duration, the researchers said.
In particular, studies that substitute practical amounts of soy products into people's diets would better address the question of whether people should make the effort to include more soy in their diet.
A wide variety of soy products were studied, including foods such as soybeans, soy flour, soy milk, tofu, miso, tempeh, natto, and okara; isolated and textured soy protein that is added to foods; and soy-derived isoflavone supplements.
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