Incorporating soy protein into a low-fat, low-cholesterol diet.

Abstract

The US Food and Drug Administration recommends including four servings of at least 6.25 g each (25 g/day) of soy protein into a diet low in saturated fat and cholesterol to reduce the risk of heart disease. Patients are more likely to comply with this dietary change if they have their physician's support. The author discusses how the clinician can help patients incorporate soy protein into a low-cholesterol, low-fat diet. A meta-analysis found that soy protein consumption achieved an average 9.3% decrease in total cholesterol, a 12.9% decrease in low-density lipoprotein (LDL) cholesterol, and a 10.5% decrease in triglycerides. Soy pills and supplements such as isoflavone are not recommended. The cholesterol-lowering benefit has only been observed when the intact soy protein is used. Soy milk can be used in place of milk in coffee or over breakfast cereal, as well as in milkshakes and other blended drinks. Soy milk can be substituted for milk in many recipes.