Soy lowers cholesterol
After reviewing several studies over the past 20 years, the researchers concluded that the FDA (American Food and Drug Administration) should continue to recommend soy protein as part of a heart-healthy diet.
Since 1999, the FDA has authorized soy products to be used for heart care. But in 2017 he proposed revoking the authorization, on the grounds that the latest studies at the time would have mixed results in relation to the benefits of soy protein.
For the current analysis, researchers extracted data from 46 studies on soy, cited by the FDA in a proposal to revoke permission to promote soy products as beneficial to the heart. The result of the analysis was that soy reduced total cholesterol. In addition, soy reduced low-density lipoprotein (LDL) levels by an average of 4.2 to 6.7 mg / dL. This is similar to the average reduction of 6.3 mg / dL seen in studies completed until 1999, which contributed to FDA authorizations related to claims of soy benefits on the heart.
“Soy foods are heart-healthy and a great source of protein. Other habits for a healthy heart include daily physical activity and a diet rich in vegetables and low in sugar and saturated fats, ”said Dr. Omer Kucuk, a researcher at Emory University who was not involved in the study.
People who want to reduce their risk of heart attack and stroke should also avoid egg yolk, limit the consumption of red meat and generally have a more plant-based diet. Any combination of cereals and vegetables contains essential amino acids, necessary for your body to form proteins. So any combination of peas, beans, lentils, chickpeas, nuts, pasta or rice (all whole grains) helps get protein, added Dr. David Spence of the University of West London, Ontario.
