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(Arteriosclerosis, Thrombosis, and Vascular Biology. 2006;26:1689.)
© 2006 American Heart Association, Inc.

Editorials

Soy Protein, Isoflavones, and Cardiovascular Health

A Summary of a Statement for Professionals From the American Heart Association Nutrition Committee

Frank M. Sacks; Alice Lichtenstein; Linda Van Horn; William Harris; Penny Kris-Etherton; Mary Winston for the AHA Nutrition Committee

From the Cardiovascular Division and Channing Laboratory (F.M.S.), the Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, Mass; the Cardiovascular Nutrition Laboratory (A.L.), Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Mass; the Department of Preventive Medicine, Feinberg School of Medicine (L.V.H.), Northwestern University, Chicago, Ill; Mid America Heart Institute of St. Luke’s Health System (W.H.), Kansas City, Mo; and the Departments of Nutritional Sciences and Integrative Biosciences (P.K.-E.), the Pennsylvania State University, University Park, Pa. M.W. is an AHA consultant.

Correspondence to Frank M. Sacks, MD, Department of Nutrition, Harvard School of Public Health, Boston, MA 02115. E-mail fsacks@hsph.harvard.edu

An extract of the first 250 words of the full text is provided, because this article has no abstract.

	Introduction

 
This editorial summarizes the recent American Heart Association (AHA) Science Advisory on soy protein and isoflavones (phytoestrogens) published in the February 21, 2006, issue of Circulation.¹ Soy protein and isoflavones have gained considerable attention for their potential role in improving risk factors for cardiovascular disease. This scientific advisory report assesses the more recent work published on soy protein and its component isoflavones. In 22 randomized trials, isolated soy protein with isoflavones compared with milk or other proteins decreased LDL cholesterol concentrations in most studies; the average effect was approximately 3%. This reduction is very small compared with the large amount of soy protein tested in these studies, averaging 50 g, approximately half the usual total daily protein intake. No significant effects were evident on HDL cholesterol, triglycerides, lipoprotein(a), or blood pressure. Among 19 studies of soy isoflavones, the average effect on LDL cholesterol and other lipid risk factors was nil. Soy protein or isoflavones have not been shown to lessen vasomotor symptoms of menopause, and results are mixed regarding slowing of postmenopausal bone loss. The efficacy and safety of soy isoflavones for preventing or treating cancer of the breast, endometrium, and prostate are not established; evidence from clinical trials is meager and cautionary as regards a possible adverse effect. For this reason, use of isoflavone supplements in food or pills is not recommended. Thus, earlier research indicating that soy protein compared with other proteins has clinically important favorable effects has not enjoyed confirmation. In contrast, many soy products should . . . [Full Text of this Article]

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