Health Benefits of Soy Protein

Interest in soy protein has been increasing over the last decade due to growing numbers of people who desire a healthy alternative to diary products and animal protein. Soy protein is used extensively in food manufacturing and cooking due to its versatility and nutritional benefits. It is frequently preferred in baked goods as it holds moisture well, whitens bread, reduces crumbling, and extends shelf life. Soy protein is used throughout all food categories, is a healthy alternative to dairy products for those with allergies or intolerances, and offers numerous cardiovascular and other health benefits.

Benefits

• Consumption of soy protein has been shown to lower cholesterol, reduce the risk of stroke and cardiovascular disease, and may prevent the development of osteoporosis, colon cancer and prostate cancer.

Function

• According to the Food and Drug Administration, soy protein is an excellent dietary alternative to animal protein because soybeans contain the full spectrum of essential amino acids required for optimum health.

Sources

• The most common sources of soy protein include tofu, soy milk, tempeh, soy flour and miso, a fermented paste primarily used in soup stock.

Considerations

• Soy protein is one of the "big eight" food allergies, and an allergy to soy can cause symptoms ranging from nausea, hives and runny nose to anaphylaxis.

Expert Insight

• For optimum cardiovascular health, the American Heart Association encourages the addition of soy protein to a diet that is also high in vegetables, fruits, whole grains, fish, poultry and lean cuts of meat.