Synopsis

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

Soy yogurt is sometimes used as a dietary strategy to support the management of high triglycerides, largely due to the nutritional profile of soy and its potential lipid-lowering effects. Scientific studies on soy products in general (such as soy milk, tofu, and soy protein) suggest that soy protein can help reduce total cholesterol and LDL cholesterol, with some evidence indicating a modest reduction in triglycerides as well. The mechanisms are thought to involve the presence of isoflavones, unsaturated fats, and fiber in soy, which may positively influence lipid metabolism. However, specific research on soy yogurt itself is limited. Most clinical trials have focused on isolated soy protein or other soy foods, not fermented soy yogurt. Limited small studies have investigated plant-based yogurts, including soy yogurt, and reported neutral or slight beneficial effects on lipid profiles, but results are not consistent or robust.

Overall, while there is a scientific rationale for considering soy yogurt as part of a heart-healthy diet—especially as a replacement for higher saturated-fat dairy products—the direct evidence supporting its use specifically for lowering high triglycerides is limited. The rating of 2 reflects that there is some scientific evidence based on the properties of soy, but not strong or specific evidence for soy yogurt itself in treating high triglycerides.

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