IN 1998, the United States Food & Drug Administration (USFDA) approved soy protein as an adjunctive treatment for heart disease. This was based on an enormous database of supporting clinical trials that was presented. Numerous studies have since then shown that soy also helps normalise cholesterol.
Parallel studies over the last three decades have shown that the phosphatidylcholine (PC) portion of soy may indeed play this crucial role. In more than four decades, a large number of clinical trials have shown PC does indeed significantly improve cholesterol levels – sending up the good cholesterol (HDL) while pushing down the total cholesterol, bad cholesterol (LDL) and triglycerides. This improvement of the LDL/HDL ratios correlate positively with the reduction of coronary artery disease risks.
