The Food and Drug Administration recently gave permission for health claims on products high in soy protein, indicating that these foods may help lower heart disease risk. What contribution soy isoflavones may play in controlling cholesterol is still under investigation. A study published in the June 2000 issue of the American Journal of Clinical Nutrition showed soy isoflavones were able to lower LDL in even healthy younger women. These compounds block cholesterol uptake from the digestive system, most likely through competitive absorption mechanisms. Many studies have evaluated the benefits of stanols and sterols.
Fats play a positive role.
In studies where people consume more fish oil and less saturated fat, LDL levels tend to decrease. However, when saturated fat intake remains constant and fish oil increases, LDL levels tend to remain the same or increase. The AHA supports eating fish regularly, but recommends fish oil supplements only under very specific conditions. This traditional Chinese health food has been used for 2000 years. The effect of Cholestin is attributed to its presence of HMG-CoA reductase inhibitors, enzymes controlling cholesterol production in the liver.