Eddy Edson
Well-Known Member
- Relationship to Diabetes
- Type 2
... despite the "ultraprocessed" tag.
bmcmedicine.biomedcentral.com
....
Part funded by soy industry body https://www.unitedsoybean.org/about-the-checkoff/ which is actually a US govt-sponsored body with USDA oversight, so not clear to me the extent to which this constitutes more of a COI than the Canadian govt funding which also supported this study.
The studies varied as to the fat content of the cow milk comparator, whole thru skim. The majority were low fat or reduced fat (1% - 2.5%). Only 20% of the studies used whole cow milk. The main lipid result for soy milk vs cow milk was "small important reductions in LDL-C (− 0.19 mmol/L [− 0.29 to − 0.09])". The reduction would have been much higher if all the studies used whole cow milk.
Soy milk is better for LDL-C than non-skim milk because it has minimal saturated fat - eg only about 10% of the saturated fat found in whole cow milk. This is the main reason I drink it: it's a great source of protein, unstaurated fats and other nutrients with negligible satfats.
The particular brand I drink (Bonsoy) also has texture and taste very similar to whole cow milk, which is great, because I find skim/low fat cow milk kind of poxy.
A systematic review and meta-analysis of randomized trials of substituting soymilk for cow’s milk and intermediate cardiometabolic outcomes: understanding the impact of dairy alternatives in the transition to plant-based diets on cardiometabolic heal
Background Dietary guidelines recommend a shift to plant-based diets. Fortified soymilk, a prototypical plant protein food used in the transition to plant-based diets, usually contains added sugars to match the sweetness of cow’s milk and is classified as an ultra-processed food. Whether soymilk...
bmcmedicine.biomedcentral.com
Background
Dietary guidelines recommend a shift to plant-based diets. Fortified soymilk, a prototypical plant protein food used in the transition to plant-based diets, usually contains added sugars to match the sweetness of cow’s milk and is classified as an ultra-processed food. Whether soymilk can replace minimally processed cow’s milk without the adverse cardiometabolic effects attributed to added sugars and ultra-processed foods remains unclear. We conducted a systematic review and meta-analysis of randomized controlled trials, to assess the effect of substituting soymilk for cow’s milk and its modification by added sugars (sweetened versus unsweetened) on intermediate cardiometabolic outcomes.....
Conclusions
Current evidence provides a good indication that replacing cow’s milk with soymilk (including sweetened soymilk) does not adversely affect established cardiometabolic risk factors and may result in advantages for blood lipids, blood pressure, and inflammation in adults with a mix of health statuses. The classification of plant-based dairy alternatives such as soymilk as ultra-processed may be misleading as it relates to their cardiometabolic effects and may need to be reconsidered in the transition to plant-based diets.Part funded by soy industry body https://www.unitedsoybean.org/about-the-checkoff/ which is actually a US govt-sponsored body with USDA oversight, so not clear to me the extent to which this constitutes more of a COI than the Canadian govt funding which also supported this study.
The studies varied as to the fat content of the cow milk comparator, whole thru skim. The majority were low fat or reduced fat (1% - 2.5%). Only 20% of the studies used whole cow milk. The main lipid result for soy milk vs cow milk was "small important reductions in LDL-C (− 0.19 mmol/L [− 0.29 to − 0.09])". The reduction would have been much higher if all the studies used whole cow milk.
Soy milk is better for LDL-C than non-skim milk because it has minimal saturated fat - eg only about 10% of the saturated fat found in whole cow milk. This is the main reason I drink it: it's a great source of protein, unstaurated fats and other nutrients with negligible satfats.
The particular brand I drink (Bonsoy) also has texture and taste very similar to whole cow milk, which is great, because I find skim/low fat cow milk kind of poxy.
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