AHA sparks debate on cholesterol-lowering benefits of soy foods
AHA sparks debate on cholesterol-lowering benefits of soy foods
WASHINGTON -- Soy food advocates are scratching their heads over the latest announcement from the American Heart Association that questioned whether soy-based foods and supplements significantly reduce cholesterol.
An AHA nutrition panel said that it decided to re-evaluate the latest studies on soy protein and cardiovascular disease, in part because the Food & Drug Administration approved labels that said foods containing soy protein were protective against heart disease.
In 1999, FDA authorized a health claim that linked consumption of soy protein with a reduced risk of coronary heart disease after tests showed that at least 25 grams of soy protein a day lowered cholesterol. Soon after the FDA approval, sales of soy foods spiked dramatically. Over the last 11 years, sales have increased to $3.9 billion from $300 million.
Shoppers can see the popular FDA-approved health claim on a variety of products, from tofu, soy-based drinks, cereals, burgers and hot dogs to frozen desserts and protein bars. But the new advisory statement published in the medical journal Circulation could spark a debate about whether the latest science continues to support FDA's health claim, and soy food advocates fear that media reports could confuse health-conscious consumers.
According to the AHA Nutrition Committee, earlier studies indicating that soy protein has "clinically favorable effects on LDL cholesterol and other [cardiovascular disease] has not been confirmed by many studies in the past 10 years."
The studies found that a "very large amount of soy protein" may lower LDL cholesterol a few percentage points when it replaces dairy protein or a mixture of animal proteins. The effect was very small, however, compared to the large amount of soy protein tested in the latest studies.
But Nancy Chapman, executive director of the Soyfoods Association of North America, said that she was confused by AHA's message that soy is a great substitute for animal proteins, but shouldn't be added to one's diet to lower cholesterol.
Ms. Chapman said that soy-based foods are never going to have the same effect as cholesterol-lowering drugs, but they represent a simple public health measure that consumers can follow to fight heart disease. Her group represents soy food companies, growers and suppliers of soybeans, nutritionists, equipment representatives, food scientists and retailers.
"There is no magic bullet," said Bob Callanan of the American Soybean Association. Soy-based foods should be eaten as part of an overall diet geared toward lowering cholesterol, he said, adding that his wife was successful in lowering her blood cholesterol levels by following a low-carbohydrate, high-protein diet that included soy-based foods.
There is concern that the new advisory will confuse consumers about the heart health benefits of soy protein, said the Solae Co., the firm that petitioned FDA to issue the heart disease health claim years ago.
"One may argue whether a 3-8 percent reduction in cholesterol is 'clinically significant,' but the bottom line is that heart disease depends on small life changes," said the company, which manufactures soy ingredients. "Authorities around the world have approved health claims supporting the consumption of soy protein and a lowering of blood cholesterol, including the USA, Korea, Japan, Brazil, Philippines, Indonesia and the United Kingdom," Solae said in a Jan. 25 statement.
The Soy Nutrition Institute said that there are other reasons why soy protein should be part of a heart-healthy diet. "Rich in polyunsaturated fats and low in saturated fats, soy foods also contain dietary fiber, deliver high- quality lean protein and contribute key vitamins and minerals, such as calcium and potassium."
The heart association agreed. Use of soy products should be beneficial to cardiovascular and overall health because of their high content of polyunsaturated fats, fiber, vitamins and minerals, and low content of saturated fat, said the science advisory. But recent studies did not show "significant" changes in HDL cholesterol, triglycerides, lipoprotein or blood pressure from use of the products.
On the question of whether FDA would act in light of the new report, an FDA spokesman said, "FDA is evaluating the science [and] may determine that a re-evaluation of a health claim may be needed when new scientific evidence does not support the current claim."
Besides the cardiovascular benefits, the heart association questioned the value of soy protein or isoflavones in improving symptoms of menopause and preventing breast, endometrium and prostate cancers. FDA is in the processing of reviewing a petition to label foods on the benefits of soy protein and cancer prevention.
The association also said that the results were mixed on whether soy prevented post-menopausal bone loss.
An AHA nutrition panel said that it decided to re-evaluate the latest studies on soy protein and cardiovascular disease, in part because the Food & Drug Administration approved labels that said foods containing soy protein were protective against heart disease.
In 1999, FDA authorized a health claim that linked consumption of soy protein with a reduced risk of coronary heart disease after tests showed that at least 25 grams of soy protein a day lowered cholesterol. Soon after the FDA approval, sales of soy foods spiked dramatically. Over the last 11 years, sales have increased to $3.9 billion from $300 million.
Shoppers can see the popular FDA-approved health claim on a variety of products, from tofu, soy-based drinks, cereals, burgers and hot dogs to frozen desserts and protein bars. But the new advisory statement published in the medical journal Circulation could spark a debate about whether the latest science continues to support FDA's health claim, and soy food advocates fear that media reports could confuse health-conscious consumers.
According to the AHA Nutrition Committee, earlier studies indicating that soy protein has "clinically favorable effects on LDL cholesterol and other [cardiovascular disease] has not been confirmed by many studies in the past 10 years."
The studies found that a "very large amount of soy protein" may lower LDL cholesterol a few percentage points when it replaces dairy protein or a mixture of animal proteins. The effect was very small, however, compared to the large amount of soy protein tested in the latest studies.
But Nancy Chapman, executive director of the Soyfoods Association of North America, said that she was confused by AHA's message that soy is a great substitute for animal proteins, but shouldn't be added to one's diet to lower cholesterol.
Ms. Chapman said that soy-based foods are never going to have the same effect as cholesterol-lowering drugs, but they represent a simple public health measure that consumers can follow to fight heart disease. Her group represents soy food companies, growers and suppliers of soybeans, nutritionists, equipment representatives, food scientists and retailers.
"There is no magic bullet," said Bob Callanan of the American Soybean Association. Soy-based foods should be eaten as part of an overall diet geared toward lowering cholesterol, he said, adding that his wife was successful in lowering her blood cholesterol levels by following a low-carbohydrate, high-protein diet that included soy-based foods.
There is concern that the new advisory will confuse consumers about the heart health benefits of soy protein, said the Solae Co., the firm that petitioned FDA to issue the heart disease health claim years ago.
"One may argue whether a 3-8 percent reduction in cholesterol is 'clinically significant,' but the bottom line is that heart disease depends on small life changes," said the company, which manufactures soy ingredients. "Authorities around the world have approved health claims supporting the consumption of soy protein and a lowering of blood cholesterol, including the USA, Korea, Japan, Brazil, Philippines, Indonesia and the United Kingdom," Solae said in a Jan. 25 statement.
The Soy Nutrition Institute said that there are other reasons why soy protein should be part of a heart-healthy diet. "Rich in polyunsaturated fats and low in saturated fats, soy foods also contain dietary fiber, deliver high- quality lean protein and contribute key vitamins and minerals, such as calcium and potassium."
The heart association agreed. Use of soy products should be beneficial to cardiovascular and overall health because of their high content of polyunsaturated fats, fiber, vitamins and minerals, and low content of saturated fat, said the science advisory. But recent studies did not show "significant" changes in HDL cholesterol, triglycerides, lipoprotein or blood pressure from use of the products.
On the question of whether FDA would act in light of the new report, an FDA spokesman said, "FDA is evaluating the science [and] may determine that a re-evaluation of a health claim may be needed when new scientific evidence does not support the current claim."
Besides the cardiovascular benefits, the heart association questioned the value of soy protein or isoflavones in improving symptoms of menopause and preventing breast, endometrium and prostate cancers. FDA is in the processing of reviewing a petition to label foods on the benefits of soy protein and cancer prevention.
The association also said that the results were mixed on whether soy prevented post-menopausal bone loss.
