Two newly published analyses support the efficacy of soy protein for lowering blood cholesterol levels.1,2 Published in top tier peer-reviewed nutrition and medical journals, the combined research directly addresses recent challenges to the cholesterol-lowering effect of soy. Adding to the significance of this work is that the analyses were based on the 46 studies that the U.S. Food and Drug Administration included in its recent evaluation of the evidence related to the existing soy protein and coronary heart disease health claim.3

The FDA approved a health claim for soy protein in 1999.4 Since that time, 11 other countries have approved similar claims,5 the most recent to do so was Canada, which approved its claim in 2015.6