Scientists conclude that classifying soymilk as ultra-processed may mislead consumers about its nutritional qualities
The consumption of soymilk can contribute to cardiometabolic health by lowering both blood pressure and blood lipids, elevated levels of which are major risk factors for heart disease. This conclusion comes from a peer-reviewed, statistical analysis conducted by a team of scientists from the University of Toronto, which was published in BMC Medicine and funded by Soy Nutrition Institute Global (SNI Global) with support from the United Soybean Board.
“For this analysis, we sought to understand whether nutrient-dense, plant protein foods like soymilk can be consumed as part of a healthy diet and support cardiometabolic health despite being classified as ‘ultra-processed,'” explained Madeline Erlich, Ph.D.(c), RDN and the lead author of the analysis. “One in three Americans is now familiar with the term ‘ultra-processed foods,’ even though there is no scientific consensus on the definition and many foods classified as ultra-processed are highly rated by other food classification systems around the world.”
The researchers completed a systemic review and meta-analysis of 17 randomised controlled trials and examined 19 outcomes to determine the effects of soymilk on cardiometabolic health. Findings include:
Improved blood lipids:
Moderate reductions in non-HDL-cholesterol, include all the “bad” types of cholesterol.
Lowered blood pressure:
Large reductions in systolic and diastolic blood pressure
Small reductions in inflammation:
Levels of C-reactive protein (CRP), an overall marker of inflammation modestly reduced
No other outcomes (including glycemic control, adiposity, NAFLD, and kidney function) differed between soymilk and cow’s milk.
Soymilk is the only nutritionally suitable alternative to cow’s milk recognised by the U.S. Dietary Guidelines. Other national guidelines such as Canada’s Food Guide and several European food-based dietary guidelines recognise fortified soymilk as nutritionally equivalent to cow’s milk. However, most soymilk is classified as “ultra-processed” – including candy bars, chips, and soft drinks. Some soymilks are criticised for containing added sugar but the analysis found that soymilk with added sugar exerted health benefits similar to soymilk without added sugar.
