The Food and Drug Administration (FDA) is considering a health claim for the cholesterol lowering effects of soy. On November 10, 1998, the FDA proposed that an eligible food containing soy protein could use a health claim on the label linking its consumption to reduced risk of heart disease. For example, the type of claim that would be permitted: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." The claim would also include the amount of soy protein one serving of the food provides.
To qualify for a health claim, a product must contain at least 6.25 grams of soy protein per serving. This value is based on the premise that 25 grams of soy protein significantly lowers blood cholesterol levels and that it is reasonable to consume four servings of soy per day.
Some scientists have worried that the phytoestrogens found in soy may have anti-nutritive effects and that the consumption of 25 grams of soy protein per day may be too high. "This level of intake may be higher than is typical in an American diet," stated C.Y. Wang, Ph.D., associate professor at South Dakota State University and researcher on soy and its health benefits. However, "Asian cultures have been consuming much higher quantities for many years without any apparent adverse effects."
It is uncertain at this time what all the beneficial components of soy are and whether the health effects result from multiple factors, such as the interaction of soy compounds with other dietary components. For that reason, the FDA's health claim proposal does not specify any particular component, but instead uses the broader category of soy protein for its claim.
When soy is mentioned, many consumers instinctively think of tofu. However, in addition to tofu, soyfoods come in many other delicious forms that can be used in a variety of ways. A few examples include soy milk poured on cereal, soy flour used for baking, whole soy beans used in recipes, roasted soy beans for a snack, textured soy protein used in combination with or in place of meat in recipes, and soy powder. It is important to note that different soy products vary in their protein content.
The FDA is considering public comments and is expected to finalize the health claim proposal later this year.
