Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Soy yogurt is considered to have potential cardiovascular benefits due to its primary ingredient, soy, which has been studied for its effects on heart health. Several clinical and epidemiological studies have shown that soy protein can modestly reduce LDL cholesterol levels (the "bad" cholesterol) and may improve other cardiovascular risk factors. The U.S. FDA has recognized the cholesterol-lowering effect of soy protein, though it qualifies that the effect is modest. In addition to soy protein, soy yogurt often contains isoflavones—plant compounds with antioxidant properties—which may contribute to improved vascular function and reduced inflammation, both relevant to cardiovascular disease risk.

However, the evidence specifically for soy yogurt (as opposed to soy protein or other soy foods) is limited. Most clinical studies focus on isolated soy protein or whole soybeans rather than fermented soy products like soy yogurt. While soy yogurt can be lower in saturated fat than dairy yogurt and is a cholesterol-free alternative, direct studies evaluating its impact on cardiovascular outcomes are sparse. Still, its nutritional profile and the broader evidence on soy proteins provide a rationale for including soy yogurt as part of a heart-healthy diet. Overall, the strength of evidence for soy yogurt itself in treating or supporting cardiovascular disease is moderate to low, but it is grounded in scientific research on soy components.

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