Soya is one of the oldest and most nutritious foods in the world. Around the 11th century BC, it was predominantly eaten in Northern China, spreading to the west and the U.S.A. in the middle of the 18th century and has only recently found its way to Europe. Soya is mainly used industrially and for animal feed purposes. The fact that it is the third most important crop worldwide today and less than 3% is consumed by humans.

Soya has many nutritional advantages as it contains protein, fibre and isoflavones which have positive effects on cholesterol, bone density, menstrual and menopausal symptoms as well as preventing certain cancers. It is thought to be a wonder-meal by the Asians who believe it can cure kidney disease, water retention, common colds, Anaemia and leg ulcers.

The recommended daily amount of soya protein by the UK Joint Health Claims Initiative in 2002 is 25g as part of a low-fat diet to help reduce cholesterol level. In orser to achieve this RDA of Soya to promote a healthy heart and reduce cholesterol it is necessary to consume three portions of a Soya based food each day. This can be easily achieved by using Soya milk on cereal each morning, adding soya milk to tea and coffee and choosing a dessert made from soya milk eg. custard or fruit smoothies yoghurt etc.,

If more people included Soya into their daily diet the risk of developing Heart disease would be reduced which would have a significant impact on the incidence of mortality caused by Coronory Heart Disease today.