Soy protein reduces the cholesterol and help to reduce the risk of
heart disease. The most important scientific study about the
relationship of soy protein intake and heart disease is the meta-study
by Anderson et al. They concluded that the consumption of soy protein
rather than animal protein significantly decreased serum
concentrations of total cholesterol, LDL cholesterol, and
triglycerides without significantly affecting serum HDL cholesterol

Anthony MS et al found that isoflavones in soy protein improve
cardiovascular disease risk factors without apparent deleterious
effects on the reproductive system of peripubertal rhesus monkeys
(Soybean isoflavones improve cardiovascular risk factors without
affecting the reproductive system of peripubertal rhesus monkeys.
Journal of Nutrition 1996;126:43-50).

Erdman, J.W et all recommend in their study (Soy protein and
cardiovascular disease: A statement for healthcare professionals from
the nutrition committee of the AHA. Circulation 2000;102(20):2555-9)
that including soy protein in a diet low in saturated fat and
cholesterol promotes heart health. They found that the daily
consumption of more than 25 g soy protein, with its associated
isoflavones, could improve lipid profiles in hypercholesterolemic
humans. They also found that soy protein without the isoflavones
appears to be less effective in preventing heart disease. Taking
isoflavones supplements without soy protein does not lower cholesterol
but may provide other cardiovascular benefits.

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