The Claim
In hypercholesterolemic adults over age 50, consuming soymilk as a source of soy protein for six weeks results in a 4% reduction in LDL cholesterol compared to diets containing animal protein or soy flour, when dietary fat, cholesterol, and fiber are held constant.
What the research says
Supports is higher
Support is ahead, but a single strong opposing study can change this.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Among adults over 50 with high cholesterol, drinking soymilk for six weeks lowers LDL cholesterol by 4% compared to eating animal protein or soy flour, when overall fat, cholesterol, and fiber intake are kept the same.
See the scientific wording
In hypercholesterolemic adults over age 50, consuming soymilk as a source of soy protein for six weeks results in a modest 4% reduction in LDL cholesterol compared to diets containing animal protein or soy flour, when dietary fat, cholesterol, and fiber are held constant, suggesting that the form of soy protein may influence lipid profiles even when overall diet quality is controlled.
When soymilk is consumed, the soy protein in its liquid form triggers the liver to make more receptors that grab bad cholesterol from the blood and pull it inside the liver to be broken down, which lowers the amount of bad cholesterol circulating in the body.
What the research says
1 studyThis study found that when people with high cholesterol drank soymilk instead of other soy products for six weeks, their bad cholesterol went down a little — about 4% — even when everything else they ate stayed the same. So yes, the type of soy product matters.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.