The advantages of soy proteins are numerous and well-documented. Formulating with soy protein, however, has previously been limited to beverages with a pH higher than 4.5—the isoelectric point (the pH at which the total charge on the protein molecule is equivalent to zero) of soy proteins.
The FDA acknowledges that both soy protein and sterols can provide a means for consumers to help reduce their risk of heart disease as part of a diet low in saturated fat and cholesterol.
Regular consumption of soy protein-containing foods and beverages may reduce the risk of breast cancer in women by as much as 22%, reports a study published in The International Journal of Cancer Prevention.
The Food and Drug Administration (FDA) is reviewing a petition for a health claim suggesting the consumption of soy protein-based foods may reduce the risks of certain types of cancer, including breast, prostate and colon cancer.
