A new allegation reaffirms the positive role of soy proteins for heart health
CHESTERFIELD, Mo., March 31, 2026 /PRNewswire/ — The U.S. Soybean Export Council (USSEC) and Soy Nutrition Institute Global (SNI Global) welcome a new general health allegation about soy in Australia and New Zealand.1 Similar allegations already exist in the United States,2 Canada,3 and Japan,4, further highlighting the role of soy proteins in supporting heart health worldwide.
The approved allegation states: “The daily consumption of 20 to 25g of isolated soy proteins from foods or beverages, as part of a healthy and balanced diet, contributes to heart health by promoting a healthy cholesterol level.”
Isolated soy protein, derived from soybeans, contains 90% protein and is a high-quality protein, providing the nine essential amino acids in the amounts needed by children and adults.5 It can enhance the nutritional value of foods and beverages such as bars, cereals, baked goods, meat substitutes, and plant-based fortified milks. One to two servings of soy-based foods per day, like a soy protein bar (~17g of protein) or a drink (15-20g of protein), can provide 20 to 25g of soy protein.
Heart diseases remain a global health issue, with abnormal cholesterol levels being a significant risk factor.6 Research supports the hypocholesterolemic effects of soy proteins.7 Soy-based foods promote heart health by providing high-quality proteins that help reduce total cholesterol and LDL cholesterol, while naturally being low in saturated fats.
“Around 60% of Australian adults and a significant portion of New Zealanders have abnormal blood lipid levels; therefore, a diet including soy is a practical nutritional strategy to help maintain optimal cholesterol levels and good heart health,” said Alan Barclay, PhD, lead author of the Food Standards Australia New Zealand (FSANZ) application.
According to FSANZ regulations, general health claims must be scientifically substantiated, meet rigorous nutrient profiling criteria, and can appear on food labels and associated marketing materials in Australia and New Zealand.
Press Contacts:
Kerrey Kerr-Enskat, USSEC
kenskat@ussec.org
Sarah Alsager, SNI Global
Sarah.alsager@sniglobal.org
1 Food Standards Australia New Zealand, Notified Food Health Relationships to Make a Health Claim, January 2026
2 Code of Federal Regulations, title-21/section-101.82, October 1999
3 Summary of Health Canada’s assessment of a health claim regarding soy proteins and cholesterol reduction, Government of Canada, March 2015
4 Food for Specified Health Uses (FOSHU), Ministry of Health, Labor and Welfare, Approved FOSHU Products Chart, retrieved in February 2026
5 Hughes, G.J., Ryan, D.J., Mukherjea, R. and Schasteen, C.S., “Protein digestibility-corrected amino acid scores (PDCAAS) for soy protein isolates and concentrate: Evaluation criteria,” J. Agric. Food Chem, 59, 12707-12712. Dec. 2011
6 Soy + Heart Health, United Soybean Board, July 2022
7 The Journal of Nutrition, Blanco Mejia S, Messina M, Li SS, Viguiliouk E, Chiavaroli L, Khan TA, Srichaikul K, Mirrahimi A, Sievenpiper JL, Kris-Etherton P, Jenkins DJA. A meta-analysis of 46 studies identified by the FDA shows that soy proteins decrease circulating concentrations of LDL cholesterol and total cholesterol in adults. J Nutr. 2019;149(6):968-981. doi:10.1093/jn/nxz020.
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