September 2011

PRESS RELEASE

New study affirms soya’s cholesterol-lowering effect

Consumption of just 1-2 servings of soya foods daily significantly lowers cholesterol, so says the latest meta-analysis of 43 high quality clinical studies with over 3,000 participants. The findings from this high caliber analysis affirms health claims previously approved in the UK and US for soya protein’s cholesterol lowering and heart health role.

The analysis, by Professor Anderson’s team, confirmed that soya protein intakes from as little as 15gr per day – 1-2 servings of soya foods – over a period of 8 weeks, reduced low-density lipoprotein (LDL) cholesterol (“bad” cholesterol) by 4.2% to 5.2%.  Such LDL cholesterol reductions were estimated to help reduce an individual’s risk of coronary heart disease by up to 10%.  Some studies within the meta-analysis also demonstrated improvements in good “HDL” cholesterol levels and reductions in triglycerides – another type of fat associated with heart disease at excessive levels.  Despite the huge variance in the quantity of soya protein used amongst the 43 studies (15-50gr) the cholesterol reduction was similar irrespective of quantity used, with 15gr soya protein intakes yielding the same results as the higher doses.  In addition, the results demonstrated that all sources of soya protein were effective at lowering cholesterol – from soya nuts to soya milk alternatives.

Prof. Anderson’s study reflect the findings from the 2010 meta-analysis by the Jenkins’ team, which demonstrated a 4.2% cholesterol reduction by the action of soya protein on cholesterol synthesis and a further 3.6-6% reductions due to soya foods displacing saturated fat animal protein sources.  “The new meta-analysis confirms that a moderate intake of protein favourably impacts cholesterol levels”, Anderson says.

Source: Anderson JW, Bush HM. Soy protein effects on serum lipoproteins: a quality assessment and meta-analysis of randomized, controlled studies. J Am Coll Nutr 2011;30:79-91.