( The Soyfoods Association of North Ameri...)Soyfoods Are Ideal For The Heart,Health

The Soyfoods Association of North America (SANA) has welcomed the new recommendations issued by the American Heart Association (AHA). These recommendations// include eating foods high in fiber and using vegetable-based substitutes, leaner animal products and fish so that saturated fat, trans fat, and cholesterol in the diet are decreased.

Soyfoods fit the profile of foods recommended by the AHA, providing fiber, high-quality protein, vitamins and minerals with low saturated fat and no cholesterol.

Furthermore, we are pleased that the expert committee specifically recognizes the potential benefits of soy protein replacing protein from meat and dairy foods in lowering low-density lipoprotein (LDL, or 'bad' cholesterol), especially in people with hypercholesterolemia, who are at high risk for coronary vascular disease (CVD). In a statement released by AHA earlier this year, studies comparing soy proteins to animal sources found that soy proteins resulted in a weighted average decrease of three percent LDL, translating to a 6 percent reduction in a person’s risk for developing heart disease. A recent meta-analysis of 33 studies involving more than 1,749 subjects, published in the American Journal of Clinical Nutrition, which showed that the addition of soy protein to the diet resulted in a 5.3 percent reduction in LDL cholesterol, which translates into a 10 percent CHD risk reduction. The impact on a public health basis could be significant and reduce CHD morbidity and mortality rates. Intriguing evidence also suggests that soy may exert other coronary benefits such as decreasing triglycerides and improving blood vessel elasticity.

Soyfoods can be enjoyed in many forms beyond soy-based burgers and tofu. Try calcium-fortified soy-based substitutes for milk, cheese or yogurt, or squeeze edamame fresh from the pod as a snack or tossed into a salad. For 25 fast and easy ways to follow AHA’s recommendations with soyfoods, visit SANA’s webs
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