Soy's earlier promise as a health food has been dimmed somewhat
by the results of more recent research. Early research suggested
that soy protein was "heart healthy" because it could lower LDL
(bad) cholesterol levels, but subsequent studies and judgments
have dampened that enthusiasm. The results for soy protein have
been so unimpressive that the American Heart Association has
asked the FDA to rescind its 1999 decision that allowed food
companies to label soy products as having heart disease–reducing
benefits. There have also been worries that the estrogen-like
chemicals in soy, called isoflavones, might promote the growth of
estrogen-sensitive cells and therefore increase the chance of
breast cancer recurrence.
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