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Soybeans contain soy proteins, which help to reduce the risk of cardiovascular disease. The reason for this is that soy proteins reduce the amount of total fat LDL cholesterol in the blood by affecting the synthesis and metabolism of cholesterol in the liver. Its amino acid composition differs from the structure of other proteins found in meat and milk:

Clinical trials showed a significantly lower incidence of coronary heart disease in patients with a high soy intake. Soybeans can be found in many different varieties, including soy beverages, tofu, tempeh, soy-based meat substitutes, and some baked goods. However, to qualify, such soy-rich foods should contain at least 6.5 grams of soy protein and less than 3 grams of total fat per serving, with less than 1 gram of saturated fat per serving, to qualify as a heart-healthy food. One-half cup of cooked soybeans contains 4 grams of fiber.

In another related study, soy supplements were shown to cut the risk of developing colon cancer in half. Soy supplements also decreased the relative risk of having a recurrence of colon cancer in high-risk subjects. This study was reported at the annual conference of The American Institute for Cancer Research. High soy intake may be able to delay the onset of colon cancer in those at risk, or may lead to more cancer-free years in those whose initial cancer was surgically removed.

Soy foods, vegetables and fruits contain isoflavinoids, which can offset some of the adverse effects of estrogen on the body. Also, by eliminating meat from the diet, the levels of estrogen in the body decrease. By decreasing meat and increasing fiber, the body is less likely to develop estrogen-related uterine and breast tumors.

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