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Soy Protein
Soy-Protein

The Power of Protein

Protein is an important component of every cell in the body, from your muscles and organs to your hair and nails. Your body uses protein to build and repair tissues, and to make enzymes, hormones, and other body chemicals. Eating plenty of protein is not only important for growth and development; it can help you feel satisfied throughout the day. Calorie for calorie, protein has been shown increase satiety-the feeling of fullness-more than carbohydrates and fats1, making it an important nutrient to help fuel your active lifestyle.

About Soy Protein

While you're probably aware that meat, fish, and poultry are protein-rich, you may be surprised to know that there's also a heaping helping of protein in many other foods, including dairy products, legumes (like beans), nuts and some grains. Soybeans are a type of legume that is especially high in protein.

The protein found in soybeans is unique in that, unlike other plant-based proteins, it is considered a complete protein like the kind found in meat, dairy milk, and eggs. Protein is made up of building blocks called amino acids. Although the human body can make some of these amino acids, nine of them (the essential amino acids) must be obtained from food. Complete proteins contain all of the essential amino acids in sufficient quantities to support growth and development.

In addition to being a good source of high-quality protein, many soy foods like Silk soy beverage are very low in saturated fat and cholesterol-free, making them a healthy alternative to animal sources of protein which can be high in fat and cholesterol.

Health Effects of Soy Protein

Substantial scientific research points toward soy protein-based foods having beneficial effects on health and helping to reduce disease risk. Perhaps most notably, soy has been studied for its role in promoting heart health. Numerous studies strongly support that eating a diet rich in soy protein may play a role in helping to prevent heart disease, in particular through its effect on cholesterol levels. (High cholesterol is a well-established risk factor for heart disease.) Over 80 studies looking at the cholesterol-lowering properties of soy protein have been conducted over the past 50 years. The body of research indicates that soy protein lowers LDL (bad) cholesterol and modestly raises HDL (good) cholesterol levels.2 Emerging evidence suggests that soy protein may have other cardiovascular benefits including lowering blood pressure.3

The science and research communities continue to study the potential health benefits of soy consumption. In fact, there is intriguing evidence suggesting that when integrated into a balanced diet, consuming soy protein may also help:

  • Reduce the risks of certain types of cancer4,5
  • Promote strong bones6,7
  • Alleviate the symptoms of menopause8

Silk soy beverage provides 6-7 grams of wholesome soy protein per delicious serving. In addition to being a good source of high-quality soy protein, Silk soy beverage is lactose-free, dairy-free, cholesterol-free and a great addition to your healthy lifestyle.



1. Weigle DS, Breen PA, Matthys CC, et al. A high-protein diet induces sustained reductions in appetite, ad libitum caloric intake, and body weight despite compensatory changes in diurnal plasma leptin and ghrelin concentrations. Am J Clin Nutr 2005;82(1):41-8.
2. Anderson JW, Johnstone BM, and Cook-Newell ME. Meta-analysis of the effects of soy protein on serum-lipids. NE J MED 1995; 5:276-82.
3. He J, Gu D, Wu X, Chen J, Duan X, Whelton PK. Effect of soy bean protein on blood pressure: a randomized, controlled trial. Ann Intern Med 2005;143:1-9.
4. Messina MJ, Persky V, Setchell KDR, Barnes S. Soy intake and cancer risk: a review of the in vitro and in vivo date. Nutr Cancer 1994; 21:113-31.
5. Trock BJ H-CL, Clarke R. Meta-analysis of soy intake and breast cancer risk. J Natl Cancer Inst 2006;98:459-471.
6. Messina M, Ho S, Alekel DL. Skeletal benefits of soy isoflavones: a review of the clinical trial and epidemiologic data. Curr Opin Clin Nutr Metab Care 2004;7:649-658.
7. Zhang X, Shu XO, Li H, Yang G, Li Q, Gao YT, Zheng W. Prospective cohort study of soy food consumption and risk of bone fracture among postmenopausal women. Arch Intern Med 2005;165:1890-1895.
8. Messina M, Hughes C. Efficacy of soy foods and soy bean isoflavone supplements for alleviating menopausal symptoms is positively related to initial hot flush frequency. J Med Food 2003;6:1-11.