Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Soy has been investigated for its potential to support cardiovascular health primarily due to its content of isoflavones (plant-derived phytoestrogens) and its favorable nutrient profile, including high-quality protein and low saturated fat. Scientific studies, including epidemiological research and clinical trials, have shown that soy protein consumption can modestly reduce total and LDL cholesterol levels, which are key risk factors for cardiovascular disease (CVD). In 1999, the U.S. Food and Drug Administration (FDA) authorized a health claim for soy protein and reduced risk of heart disease, based on evidence that 25 grams of soy protein per day could lower cholesterol. However, subsequent studies and meta-analyses have reported only modest effects, leading some regulatory bodies (including the FDA in 2017) to reconsider the strength of this claim.

Beyond cholesterol, soy isoflavones may have additional benefits such as improving vascular function and reducing blood pressure, but results are mixed and generally modest. The American Heart Association acknowledges that replacing animal protein with soy protein can be beneficial for heart health, mainly due to the overall improvement in dietary quality rather than direct pharmacological effects of soy components. Overall, the scientific evidence supports a modest benefit of soy in lowering cholesterol and improving cardiovascular risk factors, but the effect size is small and should be viewed as part of an overall heart-healthy diet.

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