soy protein is heart healthy

by Marissa Mullett

Dieticians and nutritionists encourage individuals to integrate soy protein into their regular eating habits to ward off potential health complications. According to the United Soybean Board 10th Annual Consumer Survey, 68 percent of consumers are taking this advice as they regularly incorporate soy into their diets.

It is well known and accepted that diets that include soy protein, as well as a low level of saturated fat, lead to a lower risk level of heart disease. Yael Vodovotz, assistant professor of food science and technology at the Ohio State University, said researchers are now looking at other chemicals in soy, such as isoflavones and their potential relationship with preventing various cancers as well as bone loss.

Soy protein has earned the title “heart healthy” from the Food and Drug Administration. The FDA has received a petition for another soy protein health claim, one that labels it as a reducing factor of certain cancers (including breast, prostate and gastro-intestinal).

As research surrounding soy proteins grows, so does the development of soy protein rich products. Pay attention to labels when purchasing soy products for their protein. Beware of products that are soy but do not have soy protein (such as soy sauce) as well as soy products that are high in fat and calories.

Vodovotz and her team at Ohio State developed Healthyhearth™ bread, which offers 6.25 grams of soy protein per slice; Healthyhearth™ has earned the FDA’s heart-healthy claim, believed to be the first bread to display this label.

“Soy is difficult to incorporate into a baked product,” Vodovotz said. As a past doctoral student and NASA researcher, Vodovotz has experience working with bread and how the alteration of ingredients affects its quality.

Vodovotz and her team conducted a market study with Healthyhearth™ at The Andersons and at certain Kroger stores. There was a tremendous demand for the bread when it was available for the market study.

“We couldn’t keep up with (the demand),” Vodovotz said.

The product is not currently available. Vodovotz and her team now await investment money to make their product commercially available.

Other soy products are available and continue to attract consumers. “Soy milk is the No. 1 soy food,” Vodovotz said. Individuals who are allergic to cow milk often use soy as a substitute; others simply use it as an alternative.

Dieticians and researchers recommend individuals to consume 25 grams of soy protein daily to ward off heart disease and other health hazards.

Marissa Mullett is a freelance writer from Union County.

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