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FDA Approves Health Claims For Soy Protein
(The following is a summary of the FDA Talk Paper released on October 20, 1999)

The Food and Drug Administration has authorized use of health claims about the role of soy protein in reducing the risk of Coronary Heart Disease on labeling of foods containing soy protein.

Coronary Heart Disease (CHD), one of the most common and serious forms of cardiovascular disease, is a leading cause of death in the United States.  Risk factors for CHD include high total cholesterol levels and high levels of low density lipoprotein (LDL) cholesterol.

The new health claim is based on evidence that including soy protein in a diet low in saturated fat and cholesterol may also help to reduce the risk of CHD.  Recent clinical trials have shown that consumption of soy protein compared to other proteins such as those from milk or meat, can lower total and LDL-cholesterol levels.

Foods that may be eligible for the health claim include soy beverages, tofu, tempeh, soy-based meat alternatives and some baked goods.

Scientific studies show that diets low in saturated fat and cholesterol that include 25 grams of soy protein a day, may have a significant effect on lowering cholesterol.  Because soy protein can be added to a variety of products, it is possible to eat foods containing soy protein at all three meals and for snacks.

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