This document summarizes the nutritional benefits of soy protein as a plant-based, sustainable, and economical protein source. It outlines that soy protein is a complete protein that provides all essential amino acids and has a perfect protein digestibility score. The document also discusses how soy protein supports heart health by lowering LDL cholesterol and triglycerides without affecting HDL cholesterol. Multiple studies and meta-analyses show the cardiovascular benefits of daily soy protein intake. Additionally, soy protein intake is shown to improve blood vessel health and reduce the progression of atherosclerosis.

1. 1
As a leading supplier of high-quality soy
protein ingredients, DuPont Nutrition &
Health has supported the advancement of
science demonstrating the many benefits of
this plant-based, sustainable and economic
protein. For over 50 years, we have worked
with top researchers around the globe to
drive the science supporting our soy protein
ingredients, adding to the body of literature
demonstrating the value of plant protein in
a healthy diet. Today, hundreds of published
studies exist that have used our SUPRO®
Soy Proteins, part of the DuPont™ Danisco®
family of ingredients. These studies support
the nutritional quality and unique health
benefits of our proteins, and can be used to
guide food companies in their development
and positioning of nutritious foods and
beverages.
SUPPLYING ALL THE ESSENTIALS
After water, protein is the most abundant
substance in the body – present in every
cell and tissue including muscle. The body
continually breaks down protein, so getting
an adequate amount of protein in the diet
is essential.
Soy protein is the only widely available
plant protein that supplies all the essential
amino acids, in the proper ratios, making
it a complete high-quality protein
comparable in quality to milk, meat
and eggs. However, unlike animal-based
proteins, it contains no cholesterol,
saturated fat or lactose.
Protein quality is typically measured using
the Protein Digestibility-Corrected Amino
Acid Score (PDCAAS) methodology, the
most widely recognized and currently
approved method for evaluating protein
quality. In determining the quality of food
proteins, the PDCAAS considers both
digestibility of the protein and the essential
amino acids present, compared to a
standard reference, typically the 2-5
year-old child essential amino acid
requirement pattern.[1]
A study published in the Journal
of Agricultural and Food Chemistry[2]
assessed the PDCAAS of four differently
processed soy ingredients, including three
isolated soy proteins and one soy protein
concentrate. SUPRO® Isolated Soy Proteins
scored a PDCAAS value of 1.00 or
100 percent, which is the highest score
attainable. This data confirms that soy
protein provides adequate amounts of
all the essential amino acids in the proper
ratios for children age two and above,
as well as adults. Soy protein is the only
plant-based protein that is well-digested and
delivers all of the essential amino acids in
appropriate ratios to support tissue growth
and repair for both children and adults.
(Figure 1)
SS7-1US1.18
SOY PROTEIN: A HIGH-QUALITY, PLANT-BASED PROTEIN
A Review of the Science Supporting its Role in Weight Management,
Muscle and Cardiovascular Health
Nutrition Science Brief
FIGURE 1: Protein Digestibility-Corrected Amino Acid Scores (PDCAAS)
of Select Food Sources
SUPRO®
Isolated Soy Protein (ISP) 1.00
Beef 0.92
Pinto Beans 0.63
Peanut Meal 0.52
Milk (Casein) 1.00
Pea Protein Concentrate 0.73
Rolled Oats 0.57
Whole Wheat 0.40
Egg White 1.00
Kidney Beans 0.68
Rice 0.53
Wheat Gluten 0.25
Almond 0.23
PDCAAS is the globally recognized
method for determining protein
quality based on amino acid
profile and digestibility
PDCAAS values of selected foods. PDCAAS values from published sources or calculated using publicly available amino
acid and digestibility values. A score of 1.00 is the highest attainable score and is based on the amino acid reference
pattern for the 2-5 year-old child.
Adapted from Hughes, et al, J Ag Food Chem, 2011

2. 2
HEALTHY DIETARY PATTERNS
HIGHLIGHT THE ROLE OF
PLANT-BASED FOODS
There is significant evidence showing that
dietary guidelines are not being met in
many countries and consumer populations,
while overconsumption of foods high
in saturated fats and added sugars is
contributing to the increasing prevalence
of overweight and obesity, diabetes
and heart disease.[3]
Global health authorities are
moving away from nutrient-based
recommendations in favor of dietary
pattern-based recommendations. Diets
rich in plant foods (fruits, vegetables,
legumes, whole grains, nuts, seeds, soy
products and vegetable oils) are increasingly
being recommended by many authorities,
due to the strong evidence supporting the
beneficial health effects and association
of higher consumption with a lower risk
of cardiometabolic disease.
Dietary recommendations based on
available, high-quality research substantiate
the many aspects of health that can be
supported by including plant-based foods
in the diet. Evidence discussed further
in this piece demonstrates that replacing
some animal protein in the diet with plant
protein, namely soy protein, can have
a positive impact on health.
SOY PROTEIN AND
CARDIOVASCULAR
DISEASE PROTECTION
Heart disease remains the leading cause
of death globally for both men and
women.[10, 11]
A study published in the
October 2016 JAMA Internal Medicine
analyzed data collected from the Nurses’
Health Study and the Health Professionals
Follow-up Study and found that for every
three percent increment of plant protein
in a diet, the risk of death decreased 10
percent and risk of cardiovascular death
decreased 12 percent.[12]
Consuming soy protein as part of a diet
low in cholesterol and saturated fat has been
found to reduce the risk of heart disease
and have a favorable impact on blood lipids,
lowering low-density lipoprotein (LDL)
cholesterol, total cholesterol, and
triglycerides, without lowering cardio-
protective high-density lipoprotein (HDL)
cholesterol.[13]
(Figure 2)
More clinical studies have been conducted
to assess the cholesterol-lowering effects
of soy protein than any other cholesterol-
lowering food ingredient. Today, health
claims linking soy protein consumption
to reduced cardiovascular risk are approved
for use in 13 countries around the globe.
In most countries, to use the claim on a
food label, a food must contain at least 6.25
grams of soy protein per serving and meet
other nutritional profile requirements
regarding sodium, saturated fat,
and cholesterol content.
HEALTHY EATING RECOMMENDATIONS AROUND THE GLOBE SUPPORT PLANT-BASED DIETS
Organization Advice
World Health Organization[4] Eat a nutritious diet based on a variety of foods
originating mainly from plants, rather than animals.
2015-2020 Dietary Guidelines
for Americans, U.S. Department
of Health and Human Services[5]
A healthy eating pattern includes a variety of protein
foods, including seafood, lean meats and poultry,
eggs, legumes (beans and peas), and nuts, seeds
and soy products.
American College of Sports
Medicine[6]
A vegetarian diet can be nutritionally adequate
containing high intakes of fruits, vegetables, whole
grains, nuts, soy products, fiber, phytochemicals
and antioxidants.
Australian Dietary Guidelines[7]
Include some meat-free meals each week – include
eggs, legumes such as beans and tofu, and nuts
and seeds.
2015 Dutch Dietary Guidelines[8] Follow a dietary pattern that involves eating
more plant-based and less animal-based food.
Eatwell Guide Public Health
England[9]
Beans, peas and lentils (which are all types of
pulses) are good alternatives to meat, because
they’re naturally very low in fat, and they’re high
in fibre, protein, and vitamins and minerals. Other
vegetable-based sources of protein include tofu,
bean curd and mycoprotein.
FIGURE 2: Soy Protein Favorably Impacts Heart Health
Consuming soy protein as part of a diet low in cholesterol and saturated fat, has been found to reduce the
risk of heart disease and have a favorable impact on blood lipids, lowering LDL cholesterol, total cholesterol
and triglycerides, without lowering cardio-protective HDL cholesterol.[10-20]
Soy
Protein
Heart
Health
Lower LDL cholesterol
Improve HDL cholesterol
Support blood vessels

3. 3
Multiple meta-analyses show that daily
consumption of soy protein has a significant
favorable impact on serum lipoprotein risk
factors for coronary heart disease, including
a clinically relevant reduction in LDL
cholesterol.[13-22]
The body of research
suggests that soy protein can collectively
and significantly reduce LDL cholesterol
by two mechanisms: by an intrinsic
property of the protein itself that lowers
LDL cholesterol through an unidentified
pathway and by an extrinsic property
achieved when soy protein displaces foods
higher in saturated fat and cholesterol.
Studies have also looked at soy protein’s
impact on reducing the development of
atherosclerosis. The inclusion of 25 grams
of SUPRO® soy protein into the daily diet
of post-menopausal women over a 2.7 year
period was shown to impact the carotid
artery intima-media thickness, an indicator
of atherosclerosis progression.[23]
While
there was a 16 percent lower progression
rate among all women receiving soy protein,
women who were five years or less
post-menopause saw a statistically
significant 68 percent reduction in
subclinical atherosclerosis progression.
Supporting Blood Vessel Health
As we age, the function of the inner lining
of our blood vessels, or endothelium,
declines. This can impact blood circulation,
and increase the risk of high blood pressure
and atherosclerosis, two major factors
leading to cardiovascular disease.
Studies reveal interventions with soy protein
can improve blood pressure, particularly
in individuals with elevated blood pressure,
leading to improved cardiovascular health.
An increasing number of observational
and human intervention trials have
demonstrated an inverse relationship
between blood pressure and total dietary
protein intake, particularly plant protein
intake.[24]
Partially replacing carbohydrates
with protein can also improve blood
pressure, according to results from a
randomized double-blind crossover study
comparing the effects of supplementing
with 40 grams of SUPRO® Soy Protein,
milk protein or carbohydrates daily.[25]
Participants who received the soy or milk
protein significantly reduced their blood
pressure compared to the carbohydrate
control. Additional studies have observed
soy protein to be effective in supporting
blood pressure improvements in individuals
with normal blood pressure, with greater
changes observed in hypertensive
individuals, compared to other
protein sources.[26]
SOY PROTEIN SUPPORTS
WEIGHT MANAGEMENT
When it comes to weight management,
protein intake is critical. Because the body
uses more calories or energy to break down
protein compared to fat or carbohydrates,
higher-protein diets are associated with
increased thermogenesis, which can
also influence satiety and speed up
metabolism.[27]
Diets higher in protein can
help curb appetite by increasing feelings
of fullness and satiety.[28]
High-quality
proteins, including soy protein, have been
shown to increase satiety.[28]
In addition,
protein can help maintain muscle mass
on a calorie-restricted diet.[27]
Snacking on Soy Protein
The average American consumes more
than a quarter of their daily calories in
high-fat snacks.[29]
More than 23 percent
of young adults snack three or more times
a day, with 83 percent consuming at least
one snack a day.[30]
Having a high-protein,
260-calorie snack, containing 26 grams
of SUPRO® Soy Protein was found to
improve appetite, satiety and diet quality
in adolescents, while also beneficially
influencing aspects of energy, mood
and cognition when compared
to a high-fat snack or no snack.[31]
Soy Protein: Weight Loss
& Body Composition
Several studies have examined the impact of
soy protein on body composition. Dr. James
Hill and colleagues looked at the effect
of incorporating plant protein-containing
foods into the daily diet, providing 20
grams of SUPRO® Soy Protein three times
a day for 12 months, as part of a weight
loss and weight management program.[32]
The study found that soy protein is as
effective as the comparator, other high-
quality proteins, in supporting weight loss
when incorporated into a reduced-calorie,
higher-protein dietary intervention. Both
treatment groups lost significant amounts
of lean and body fat mass at the end of the
weight loss intervention.
Previously conducted interventions have
demonstrated that the incorporation
of soy protein supports improved body
composition. As we age, abdominal fat
tends to increase, especially in women after
menopause. Post-menopausal women who
incorporated 20 grams of soy protein in the
daily diet over three months experienced
a significant reduction in total abdominal
fat, compared to consuming a calorically-
equivalent shake from casein protein.[33, 34]
Japan > 1996
United States > 1999
South Africa > 2002
Philippines > 2004
Brazil > 2005
Indonesia > 2005
Korea > 2005
Turkey > 2006
Malaysia > 2006
Chile > 2006
Colombia > 2008
India > 2013
Canada > 2015
Countries with Approved
Soy Protein and Heart
Health Claims

4. 4
Soy Protein Offers Cardiometabolic
Advantages over other Proteins
in Weight Management
Several studies have supported that diets
high in soy protein are as effective as diets
based on animal protein for appetite control
and weight loss. Additionally, soy protein
supports greater improvements in markers
of long-term health, such as blood lipid
levels. (Figure 3)
Collectively, these study findings indicate
the benefits of incorporating soy protein
in the diet for healthy weight management
can support short-term satiety and other
longer-lasting effects. Soy supports weight
loss and improvements in body composition
during an intervention. Improvements can
be sustained through weight maintenance
and support of weight goals after
intervention has concluded. Finally, the
inclusion of soy protein into a balanced
diet for weight management can support
life-long health, through the added
cardiometabolic benefits.[28]
(Figure 4)
FIGURE 4: Soy Protein Supports Weight Management
and Offers Longer Term Cardiometabolic Benefits Improvement
to overall
cardio-
metabolic
health
SatietySatietySatiety
Weight lossWeight loss
Weight
maintenance
Lasting effects
Short
term
Durationof
intervention
Longterm
FIGURE 3: Soy Protein Supports Weight Loss Similar To Other High-Quality Proteins, While Offering Additional Long-term
Health Benefits
Randomized clinical studies comparing the efficacy of soy vs. animal-based proteins
in promoting fat loss as part of a weight loss or weight management diet
Author Design
Study
Length
(Weeks)
Protein
Source
Body
Weight
% Body
Fat
Waist
Circumference
Additional Benefits
Yamashita
et al., 1998
Weight Loss,
Parallel
16
Soy
Meat
-7.6 kg
-7.8 kg
n/a
-8.6 cm
-8.6 cm
Both protein sources support
weight loss equally
Sites
et al., 2007
Weight
Management,
Parallel
12
Soy
Casein
0.8 kg
1.4 kg
+ 1.4%
+ 3.4%
- 11.9 cm*†
+ 38.6 cm
Soy group abdominal fat
Lukaszuk
et al., 2007
Weight Loss,
Parallel
8
Soy
Dairy
- 4.3 kg
- 3.8 kg
- 1.3%
- 1.8%
-11.3 cm
-8.7 cm
Both protein sources support
weight loss equally
Anderson
et al., 2007
Weight Loss,
Parallel
16
Soy
Casein
-14.0 kg
-12.8 kg
-2.9%
- 2.7%
-30.0 cm
-33.8 cm
Soy group plasma glucose
Liao
et al., 2007
Weight Loss,
Parallel
8
Soy
Meat/Dairy
- 4.0 kg
- 3.9 kg
- 2.2%*
-1.4%
- 2.5 cm
- 2.9 cm
Soy group plasma cholesterol
Christie
et al., 2010
Weight
Management,
Parallel
12
Soy
Casein
- 0.3 kg
+ 0.3 kg
+ 0.2%
+ 0.5%
- 58.8 cm *†
+ 56.5 cm
Soy group abdominal fat,
IL-6 levels
Neacsu
et al., 2014
Weight Loss,
Crossover
2
Soy
Meat/Dairy
- 2.4 kg
- 2.3 kg
- 1.1%
- 1.0%
n/a Soy diet plasma cholesterol
Van Nielen
et al., 2014
Weight Loss,
Crossover
4
Soy
Meat/Dairy
-0.5 kg
-1.1 kg
- 1.0%
- 1.0%
n/a
Soy diet plasma cholesterol,
insulin sensitivity
* = Soy group significantly different from non-soy protein group (p<0.05)
† = Change in abdominal fat as measured by CT scans

5. 5
ACTIVATING MUSCLE
GROWTH AND RECOVERY
Support of lean tissue, muscle maintenance
and growth, occurs when muscle protein
synthesis (MPS) is greater than muscle
protein breakdown. Following any resistance
or strength training, it is important to get
adequate nutrition to promote muscle gain
and preserve muscle mass.[6]
Protein, and the
branched-chain amino acids (BCAAs) found
in high-quality protein sources, are key
nutritional components needed to promote
muscle growth.
The Case for Blending Soy and Dairy
Proteins for Optimal Muscle Gains
Comparative studies between isolated soy
protein and whey protein show similar
increases in muscle mass when given as
supplements following resistance exercise.
Many sports nutrition supplements provide
primarily whey protein because it is fast-
digesting and can deliver BCAAs quickly;
however, this supply diminishes rapidly.[35]
The idea of blending soy and dairy proteins,
first proposed by Paul[36]
, explored the
potential benefits of combining different
protein sources for support of muscle
recovery (Figure 5). Soy, a protein that
digests at a more moderate rate, can
be combined with fast-acting whey, and
slower-digesting casein, to keep a steady
supply of amino acids to the muscles to
promote significant muscle growth.[36]
In addition, sensory analyses have
demonstrated that consumers prefer
the taste of high-protein beverages made
with soy-dairy protein blends compared
to all-dairy beverages.
Clinical studies with soy-dairy protein
blends show a potential unique effect
of prolonging amino acid supply in acute
measures and suggest additional muscle
accretion during extended resistance
training. This was first investigated in a
preclinical study that tested different blends
of high-quality proteins and isolated protein
sources in an animal model, comparing
changes in muscle protein fractional
synthetic rates. Single source proteins
and soy-dairy blends all enhanced muscle
protein synthesis (MPS); however, the
soy-dairy blend extended the amount
of time that MPS was activated.
Protein
Complete
Protein
Digestion
Rate
Lean Body
Mass Gains
High in
Leucine
High in
Arginine &
Glutamine
Antioxidant
Activity
Whey Fast
Soy Intermediate
Casein Slow
Combined Prolonged
Adapted from Paul et al. J Am Coll Nutr. 2009
Blending soy, whey and casein proteins may increase the anabolic window for increased growth and maximize
muscle building.
FIGURE 5: The Rationale for Blending High-Quality Proteins for Optimal
Muscle Gains
† Net balance significantly more positive at 1 & 2 hrs post-ingestion compared to whey
Blend: Supports positive net balance at 20, 40, 60, 80, 100 and 120 mins
Whey: Net balance was positive at 20 and 40 minutes, post-ingestion. Net balance is negative within an hour.
Blend
Soy-dairy blend sustains amino
acid delivery for a longer period.
Whey
Whey peaks quickly for rapid
amino acid increase.
FIGURE 6: Muscle Anabolism Is Prolonged With Soy-Dairy Blend Consumed After Exercise
NetBalance
nmol•
min-1•
100mgleg-1
60
20
40
-20
0
-40
Rest 0 20 40 60 80 100 120 140 160 180 200 220 240
Time Post-Ingestion (min)
* #
†
†
120
min
60
min

6. 6
Human Clinical Studies Confirm
the Benefits of Soy-Dairy Blends
for Optimal Muscle Gains
DuPont collaborated with leading muscle
physiology and nutrition researchers at
the University of Texas Medical Branch
to conduct a series of clinical studies
looking at the effect of various protein
sources, and blends, on muscle health. The
first study investigated whether ingesting a
blend of 25% SUPRO® soy, 25% whey and
50% casein protein with different digestion
rates would generate elevated and extended
muscle protein synthesis compared to
whey protein alone in healthy, younger
individuals with an average age of 23
years.[37]
The study participants consumed
a protein supplement (either the soy-dairy
protein blend or whey protein, containing
a total of 1.9 grams of leucine from the
protein sources) one hour after completing
a session of resistance leg extensions.
The researchers found that the protein
blend extended amino acid delivery four
hours after consumption compared to whey
protein alone. Amino acids from whey
protein peaked within the first 30 minutes
after consumption and then declined to
below the level provided by the soy-dairy
protein blend. Both groups had elevated
muscle protein fractional synthetic rate
(FSR) at two hours after consuming the
protein supplements, but only the soy-dairy
blend continued to show elevated FSR four
hours after supplementation, suggesting
the blend can increase the anabolic window
to enhance muscle recovery and promote
muscle growth.[38]
(Figure 6)
Well-designed acute studies can provide
insight into short-term mechanistic
response to a single intervention. Long-term
support of muscle maintenance can be
assessed through chronic, well-controlled
studies, comparing different interventions.
To assess the impact of protein
supplementation following resistance
exercise over a longer period of time, Reidy
and colleagues conducted a three-month
study in young men with an average age
of 25 years old to determine if a 22 gram
supplement per day of either a SUPRO®
soy-dairy protein blend or whey protein
would provide an advantage for muscle
growth and strength compared to a
calorically equal carbohydrate supplement
(22 g maltodextrin).[39]
For this type of resistance training, it was
expected that all individuals would gain
approximately 1.5 kg of lean mass in
12 weeks.[39]
While all groups did show
improvements in lean body mass, the group
consuming the soy-dairy blend saw the
biggest increase. Specifically, the control
group gained about 2 kg of lean body mass,
the whey protein alone group gained about
2.3 kg while the soy:whey:casein protein
blend group gained 2.9 kg. Interestingly,
most of the lean mass gain was completed
in the whey and control group during the
first six weeks; however, during the final six
weeks of the study, the soy-dairy blend
group appeared to continue to gain lean
mass at almost twice the amount (1.0 kg
vs 0.5kg control and whey). Serum
testosterone levels did not differ between
the three groups at baseline, six weeks
or 12 weeks. (Figure 7 & 8)
FIGURE 7: Soy-Dairy Blends Continue To Improve Lean Mass (LM) Gains Beyond Initial 6 Weeks Of Training
Whole body lean
mass (muscle) gains
were observed for
all groups over the
course of the 12-wk
study & exercise
intervention. The
soy-dairy blend
group tended to have
greater increases.
Only the soy-dairy
blend had a significant
increase in lean body
mass during the last
6 weeks of resistance
exercise training
SOY-DAIRY PROTEIN BLEND
WHEY PROTEIN
MALTODEXTRIN PLACEBO
PretoPostChange(kg)
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
LM
p=0.093
p=0.080
Mid-Post(6-12Weeks)
ChangeinLeanMass(kg)
0.0
0.5
1.0
1.5
LM
Pre-mid(0-6Weeks)
ChangeinLeanMass(kg)
0.0
0.5
1.0
1.5
2.0
2.5
LM
Adapted from Reidy, et al. J Nutr. 2016

7. 7
The research to date demonstrates that
soy protein is effective in building muscle
following resistance training in both acute
and longer-term studies. Use of a soy-dairy
protein blend is a beneficial nutritional
strategy for maintaining muscle mass during
resistance exercise. The soy-dairy protein
blend may also help promote muscle
function during aging which may be
a strategy for reducing the disability
associated with sarcopenia.
Sustainability of DuPont Soy Protein
In addition to nutritional benefits, SUPRO®
Soy Proteins are also highly sustainable
sources of protein. DuPont is the first
manufacturer of isolated soy protein to
complete a third-party reviewed and
validated Life Cycle Assessment on its soy
protein operations. The assessment showed
that the carbon footprint of SUPRO®
Isolated Soy Protein is anywhere from 8-80
times lower than analyzed animal-based
proteins and requires less water and land
to produce. In addition, compared to
animal-based proteins, soy protein results
in no methane emissions and can be grown
with limited use of fertilizers.[40]
BENEFITS SUMMARY
For more than 50 years, DuPont has demonstrated leadership in driving research to support
the health benefits of soy protein. Our isolated soy proteins have been studied extensively
in human clinical research, providing sound scientific evidence supporting their protein
quality and benefits to human health.
• Providing High-Quality, Plant Protein
- SUPRO® Soy Protein, part of the DuPont™ Danisco® family of ingredients,
is comparable in protein quality to milk and eggs. Soy protein is the only commercially
viable plant-based source that is a high-quality, complete protein.
• Supporting Cardiovascular Health
- SUPRO® Soy Protein has been shown to lower LDL cholesterol, total cholesterol
and triglycerides, without lowering cardio-protective HDL cholesterol.
- Soy protein helps lower blood pressure in hypertensive individuals, while also
supporting blood vessel health, contributing to reduced atherosclerosis progression.
• Supporting Satiety and Weight Management
- In addition to the strong body of evidence that indicates high-quality SUPRO®
Soy Protein is satiating, there are also many studies in adults that demonstrate
high-protein diets help preserve lean body mass (i.e., muscle) during weight loss,
and improve the cardiometabolic profile of dieters.
- Soy protein may also support abdominal fat loss in post-menopausal women.
• Balancing Muscle Growth and Recovery
- SUPRO® Soy Protein provides the proper amount of essential amino acids required
for muscle maintenance, helps in the retention of lean muscle mass and contains
antioxidants that may reduce muscle soreness.
- Combining SUPRO® Soy Protein with dairy proteins (whey and casein) following
resistance training has been shown to extend amino acid delivery needed for muscle
growth, longer than whey protein alone.
FIGURE 8: Individual Changes In Lean Mass (LM) Favor Soy-dairy Blend
While all groups showed
improvements in lean
body mass beyond what
would be expected from
exercise alone, the group
consuming the soy-dairy
blend saw the greatest
muscle gains.
-1
6
5
4
3
2
1
0
MDP PB WP
LM(kg)
average
change
expected gain
from exercise
baseline
PB = Soy-Dairy Protein Blend
WP = Whey Protein
MDP = Maltodextrin Placebo
%with1.5kgchange
% Responders
0.0
20
40
60
80
100
MDP PB WP
50%
87%
77%
Adapted from Reidy, et al. J Nutr. 2016

8. 8
REFERENCES
1. FAO/WHO, Protein Quality Evaluation; Report of a Joint FAO/
WHO Expert Consultation, United Nations 1991: Rome, Italy.
2. Hughes, G.J., et al., Protein Digestibility-Corrected Amino Acid
Scores (PDCAAS) for Soy Protein Isolates and Concentrate:
Criteria for Evaluation. Journal of Agricultural and Food
Chemistry, 2011. 59(23): p. 12707-12712.
3. Petersen, K.S., et al., Healthy dietary patterns for preventing
cardiometabolic disease: the role of plant-based foods and animal
products. Current Developments in Nutrition, 2017, 1(11).
4. CINDI Dietary Guidelines, in Document EUR/00/5018028,
W.H.O. (WHO), Editor 2000, WHO Regional Office
for Europe: Copenhagen.
5. U.S. Department of Health and Human Services and U.S.
Department of Agriculture. 2015-2020 Dietary Guidelines
for Americans. 8th Edition.
6. Thomas, D.T., et al., American College of Sports Medicine
Joint Position Statement. Nutrition and Athletic Performance.
Med Sci Sports Exerc, 2016. 48(3): p. 543–568.
7. The Australian Dietary Guidelines, National Health and Medical
Research Council, 2013: Canberra.
8. Dutch dietary guidelines 2015, in publication no. 2015/24E,
H.C.o.t. Netherlands, Editor 2015, The Hague: Health Council
of the Netherlands.
9. The Eatwell Guide, P.H. England, Editor 2016.
10. Benjamin, E.J., e.a., Heart Disease and Stroke Statistics 2017
At-a-Glance, in Circulation 2017, American Heart Association
Statistics Committee and Stroke Statistics Subcommittee.
11. Cardiovascular diseases (CVDs). Fact Sheet 2017 May, 2017
[cited 2017; Available from: http://www.who.int/mediacentre/
factsheets/fs317/en/].
12. Song, M., et al., Association of Animal and Plant Protein Intake
With All-Cause and Cause-Specific Mortality. JAMA Intern
Med. , 2016. 176(10): p. 1453-1463.
13. Anderson, J.W. and H.M. Bush, Soy protein effects on serum
lipoproteins: A quality assessment and meta-analysis of
randomized, controlled studies. J Am Coll Nutr, 2011. 30(2):
p. 79-91.
14. Jenkins, D.J., et al., Soy protein reduces serum cholesterol
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