Evidence supporting the use of: Soybean
For the health condition: Arteriosclerosis

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Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Soybean and its derivatives, particularly soy protein and isoflavones, have been investigated for their cardiovascular benefits, including potential effects on arteriosclerosis (the thickening and hardening of artery walls). The scientific justification centers on several mechanisms: soy protein may modestly reduce LDL cholesterol, a major risk factor for arteriosclerosis, while soy isoflavones have antioxidant and anti-inflammatory properties that could theoretically slow the progression of arterial plaque formation. Some clinical studies have shown that regular soy consumption can lower total and LDL cholesterol by 3-5%, which may translate into a reduced risk for atherosclerotic diseases over time. Additionally, certain observational studies suggest populations with higher soy intake have lower rates of cardiovascular disease. However, large-scale randomized controlled trials (RCTs) and meta-analyses indicate that the cholesterol-lowering effect is small and that soy does not significantly alter arterial structure or direct measures of arteriosclerosis in most cases. The American Heart Association acknowledges the modest benefits of soy protein but does not endorse it as a primary therapy for arteriosclerosis. Thus, while there is some scientific rationale and modest evidence for soy’s supportive role in cardiovascular health, it should be considered an adjunct rather than a standalone treatment for arteriosclerosis.

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