Soy may contribute to heart health through a process of “decreased platelet aggregation”, according to research commissioned by the United Soybean Board. By reducing the density of platelet receptors, isoflavones, a naturally occurring component of soy, may reduce the risk of blood clotting, thus decreasing the risk of heart attacks and strokes.
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According to the study, published in the journal Maturitas, researchers recruited post-menopausal women to take part in the double-blind, randomised, placebo-controlled study. The study randomly assigned the participants to receive a daily supplement of isoflavones or an identical placebo for three months. At the end of the three-month period, the group receiving the isoflavone supplement showed a significant decrease in the density of a particular platelet receptor, while the placebo group remained mostly unchanged.
Lisa Kelly, a dietician speaking on behalf of the United Soybean Board, said: “These findings are significant because they suggest a new understanding of the ways in which soy isoflavones may positively effect cardiovascular health.
“Previous research has shown that soy offers a modest reduction of LDL cholesterol – the bad cholesterol – which may help reduce the risk of heart disease by 10% on a population-wide basis. There are also studies linking soy to lowered blood pressure. This study uniquely demonstrates that soy may contribute to heart health through a reduced risk of blood clotting as well, and therefore a reduced risk of heart attack and stroke.”
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