Soy is a low-cost source of protein that has been consumed in Asian countries for many centuries. Regular intake of this food is thought to be partially responsible for the lower rates of heart disease, stroke, and cancer observed in Asian populations. Plant-based foods, such as soy, can provide the body with beneficial compounds including vitamins, minerals, fiber, and flavonoids. According to the American Heart Association and the U.S. Food and Drug Administration (FDA), soy products have beneficial nutrient profiles. Daily consumption of 25 grams or more of soy protein with isoflavones can help lower cholesterol levels in individuals at high risk for heart disease. An average serving of soy foods provides 6.25 grams of soy protein, so an individual who is trying to lower his or her cholesterol should aim for eating four servings of high-quality soy foods, not supplements, a day. High quality soy foods include edamame or soybeans, tofu, and soymilk. If a breast cancer patient, or a person who is at high risk for this disease, enjoys eating soy, occasional consumption does not appear to pose any risk; however, these individuals should consult their physicians before adding soy to their diets.