The market for soy-based foods and beverages has exploded in the past two years, thanks to more palatable products and, more important, a crucial stamp of approval from the U.S. Food and Drug Administration. In 1999, the agency concluded that soy protein, as part of a diet low in saturated fat and cholesterol, can potentially reduce the risk of coronary heart disease by lowering blood cholesterol levels. To use the claim, a product must contain at least 6.25 grams of soy protein and be low ...
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