A general-level health claim relating to cardiovascular outcomes for soy has been approved in Australia and New Zealand, reaffirming the role of soy protein in heart health.
Under FSANZ regulations, general level health claims must be supported by scientific evidence and meet nutrient profiling criteria before use on food labels and marketing materials in ANZ.
Similar claims have previously been issued in the US, Canada and Japan. These claims reinforce the role of soy protein in supporting heart health.
US Soybean Export Council (USSEC) and the Soy Nutrition Institute Global (SNI Global) welcomed the decision. The approved claim states: “Consuming 20–25 g of isolated soybean protein from foods or beverages daily, as part of a healthy, balanced diet, contributes to heart health by supporting healthy cholesterol levels.”
Cardiovascular disease remains a public health issue. Around 60 per cent of Australian adults have abnormal blood lipid levels. A significant share of the New Zealand population is also affected.
“A soy-inclusive diet presents a practical nutrition strategy to help maintain optimal cholesterol levels and heart health,” said Alan Barclay, PhD, lead author of the submission to Food Standards Australia New Zealand (FSANZ).
Will McNair, director of soy foods and oil at USSEC, said recognition of soy protein’s role in heart health reflects the contribution of the US soy sector, from production to food applications.
Abnormal cholesterol levels are a key risk factor for cardiovascular disease. Research supports the cholesterol-lowering effects of soy protein. Soy protein is also low in saturated fat. Soy protein isolate contains around 90 per cent protein and includes nine essential amino acids. It is used in products such as bars, cereals, baked goods, meat alternatives and plant-based milk.
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