Soy lecithin, a compound made from soybean oil, is found in many foods and supplements. It may have positive effects on cardiovascular health, athletic performance, liver function, and fetal development. However, it may also cause mild side effects and allergic reactions in some people. It is not regulated by the US FDA for safety.
Soy lecithin is a compound made from soybean oil and is found in many commercially produced foods and dietary supplements. There are some known mild side effects from the use of soy lecithin, but overall health reports are positive. Some scientists believe that soy lecithin contains nutrients that may help the body improve cardiovascular health, athletic performance, liver function, and fetal development. A doctor should always be consulted before using dietary supplements, although herbal supplements containing soy lecithin can be found without a prescription. In the United States, soy lecithin has not been tested and is not regulated by the US Food and Drug Administration for safety.
Lecithin is an essential fat that can be found naturally in egg yolks and soybeans. Commercially, lecithin is extracted from refined soybean oil and used as an emulsifier and stabilizer in a number of products, such as candy bars, baking mixes, and batters for fried foods, to prevent fats from separating. Soy lecithin is a compound made up of three different phospholipids and contains the nutrient choline, which is a major component of the body’s cell membranes. Choline prevents cell membranes from stiffening, making it possible for nutrients to move in and out of cells.
Proponents of soy lecithin claim that this cellular function also helps the body prevent cholesterol and other fatty buildups from forming deposits in the arteries, which is important for efficient cardiovascular function. This connection to the breakdown of fats leads to the claim that soy lecithin supplements can aid weight loss. Soy lecithin is also credited with helping blood flow more efficiently through the vascular system by making it less “sticky.” There have also been claims that the choline in soy lecithin may be beneficial in preventing memory loss and improving liver function; These claims are based on the fact that lecithin is converted by the body to acetylcholine, which is used to transmit nerve impulses, but this has not been formally evaluated.
There have been concerns that soy lecithin may be dangerous for people with soy sensitivities or who are allergic to soy. Allergic reactions can include difficulty breathing, hives, and swelling of the face, tongue, and lips. However, data on the allergenic properties of soy lecithin is limited, and soy supporters insist that the allergenic proteins in commercially processed foods are processed or used in amounts too small to pose a threat. Other side effects have been reported from the use of large amounts of soy lecithin, including mild dizziness or fainting and low blood pressure.
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