Latest Soy Research
Latest research linking the reduction of serum cholesterol and LDL with the consumption of soy foods.
A recent meta-analysis, which reviewed 11 controlled trials from 1990 - 2006, suggests that soy protein significantly decreases serum total cholesterol and LDL “bad” cholesterol. It also showed that when consumed at the same time as soy protein, soy isoflavones (as found in soy milk and tofu) had an additive effect on the level of cholesterol lowering.
This study follows another recently released meta-analysis, which reviewed 33 controlled trials from 1996 – 2006. This review suggests that reductions in levels of serum cholesterol and LDL occur relative to the initial levels of serum cholesterol. Therefore individuals with higher initial levels of serum cholesterol appear to have a greater reduction in cholesterol than those with normal initial serum cholesterol levels.
Additionally there have been several new studies released in late 2006 – early 2007, all of which highlight the evidence linking soy foods to the reduction of cholesterol, particularly in individuals with elevated levels.