Research shows soy milk benefits heart health at University of Toronto

Recent research from the University of Toronto has highlighted the potential heart health benefits of soy milk. The study analyzed 17 randomized control trials and 19 outcomes, revealing that soy milk consumption can lead to a moderate reduction in non-HDL cholesterol, which is often referred to as 'bad' cholesterol. Additionally, it was found that both sweetened and unsweetened soy milk can lower blood pressure and cholesterol levels without negatively impacting inflammation markers. The research was funded by the Soy Nutrition Institute Global and the United Soybean Board, and the findings were published in BMC Medicine. Despite soy milk being classified as 'ultra-processed,' the analysis suggests that it can still be part of a heart-healthy diet. This is significant as many consumers are becoming more aware of the implications of ultra-processed foods. Experts in nutrition, including registered dietitian Ilana Muhlstein, argue that soy products should not be dismissed as unhealthy due to their nutrient density, which includes protein, fiber, calcium, and phytonutrients. The study's lead author, Madeline Erlich, emphasized the importance of understanding the health effects of plant-based milks, especially as they gain popularity. The findings align with the Dietary Guidelines for Americans, which recognize soy milk as a suitable alternative to cow's milk. Fortified soy milk offers comparable levels of protein, calcium, and vitamin D while being lower in saturated fat, making it a viable option for those seeking to improve their cardiometabolic health.