ABSTRACT
The US Food and Drug Administration recommends including four servings of at least 6.25 g each (25 g/day) of soy protein into a diet low in saturated fat and cholesterol to reduce the risk of heart disease. Patients are more likely to comply with this dietary change if they have their physician’s support. The author discusses how the clinician can help patients incorporate soy protein into a low-cholesterol, low-fat diet.
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