Soy protein claim validated.

Researchers at the University of Illinois (Functional Foods for Health Program, 1302 W. Pennsylvania Ave., 103 ABL M/C 640, Urbana, IL 61801) have validated a health claim linking the consumption of soy protein with a reduced risk for coronary heart disease. The effort was designed to determine the optimal dose of soy protein required to lower blood cholesterol in men.

Participants in the study, with total cholesterol levels ranging from 220 mg/dl to 300 mg/dl, consumed five servings daily of flavored muffins, flat breads and drinks containing isolated soy protein in different amounts. A control group consumed products with casein. After six weeks, as little as 20 g of soy protein daily were effective in lowering cholesterol levels. The approved health claim for foods containing soy protein identified 25 g per day as the level that produces health effects.

Although more than 50 human clinical studies have been conducted on the effects of soy protein, this was the first study that determined how much soy protein should be consumed to lower cholesterol levels, we're told. Products that qualify for the claim must contain 6.25 g of soy protein per serving. To consume 20 g of protein a day, a person might consume a soy burger containing 15 g and a large glass of soy milk.

The market for soy products has increased 22% in the past year. The most popular soy products are tofu and soy milk. Consumer interest in more nutritious, healthy and reduced-fat products has helped drive an interest in soy proteins. Soybean derivatives play an important role for the food processor. Beverage applications are growing. In meats, soy proteins can bind water, add texture and reduce fat.

As you may know, soybean proteins are divided into three basic groups: soy flours, which are about 50% protein; soy concentrate, which is about 70% protein; and soy protein isolate, which is about 90% protein. The process of manufacturing these products involves extracting the fat from the soybean, which produces a defatted soy flake. Additional processing from this flake yields soy flour.

Further information. Clare Hasler; phone: [phone]; fax: [phone]; email: [e-mail].