The lack of significant LDL reduction could be attributed to the initial LDL cholesterol levels of the subjects, which were nearly within the normal ranges set by the National Heart Lung and Blood Institute. A large cholesterol reduction is not expected in individuals with relatively normal levels. Thorpe notes the study was too under powered to detect a small change. Overall, Thorpe found consumption of soy reduced baseline cholesterols by 5%, which is consistent with existing research and the FDA health claim on soy and heart disease.
From the August 18, 2008, Prepared Foods e-Flash