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The Selling Point of Soy
Natural Health, April, 1999 by Katherine Gallia, Susanne Althoff, Melissa Nachatelo
FOODS CONTAINING soy protein, including soymilk and tofu, may soon be able to tout their heart-healthy benefits, thanks to the U.S. Food and Drug Administration (FDA), which concluded--based on evidence from more than 50 studies--that 25 g of soy protein a day can lower cholesterol by as much as 10 percent.
(That reduction translates into a 20 percent lower risk of heart disease.) If their proposal is adopted, foods with at least 6.25 g of soy protein per serving could claim on their labels that they lower the risk of developing heart disease. Soy's plus points aside, we wonder why the FDA is getting into the business of helping food makers market their wares.
COPYRIGHT 1999 Weider Publications
COPYRIGHT 2008 Gale, Cengage Learning
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