Australia and New Zealand Approve New General Health Claim for Soy Protein Benefits

New Health Claim for Soy Protein

Australia and New Zealand have officially recognized a significant health claim regarding soy protein's positive impact on heart health. This advancement was welcomed by the U.S. Soybean Export Council (USSEC) and the Soy Nutrition Institute Global (SNI Global). The new claim states that consuming 20-25 grams of isolated soy protein daily as part of a balanced diet can support heart health by maintaining healthy cholesterol levels.

Isolated soy protein, derived from soybeans, is highly regarded for its 90% protein content and excellent quality, offering all nine essential amino acids necessary for both children and adults. This makes soy a valuable addition to various food products, including bars, cereals, baked goods, meat alternatives, and fortified plant milks. By simply enjoying one or two servings of soy-based products daily, individuals can easily achieve the recommended intake of soy protein.

Cardiovascular disease remains a critical global health challenge, with abnormal cholesterol levels being a primary risk factor. Research has consistently shown that soy protein helps lower cholesterol levels, acting as a reliable source of quality proteins that reduce both total and LDL cholesterol, all while being low in saturated fats.

Dr. Alan Barclay, a leading author of the report presented to Food Standards Australia New Zealand (FSANZ), emphasized that approximately 60% of Australian adults and a significant proportion of New Zealanders have abnormal lipid levels. Incorporating soy into their diets can therefore serve as an effective nutritional strategy for maintaining optimal cholesterol levels and cardiovascular health.

Under FSANZ regulations, general health claims must be scientifically substantiated and meet strict nutritional profiling criteria, allowing them to appear on food labels and marketing materials across Australia and New Zealand.

Will McNair, director of USSEC for soy foods and oil, stated, “The recognition of soy protein's benefits for heart health underscores the value that American soybeans bring—from sustainably grown soybeans by farmers to companies producing nutritious soy foods and oils globally.”

The Food Ingredients business unit of IFF has also played a pivotal role in advocating for this general health claim, showcasing its commitment to enhancing the availability and impact of soy-based nutrition in Australia and New Zealand. IFF will lead the initiative's implementation throughout the region.

This achievement follows partial funding from the United States Department of Agriculture (USDA FAS) and the United Soybean Board, highlighting the cooperative efforts behind this significant health advancement.

In conclusion, as countries continue to battle rising rates of cardiovascular diseases, this newly endorsed health claim for soy protein may provide an essential dietary strategy to improve overall heart health among the populations of Australia and New Zealand.