The use of functional foods in the diet is one of the latest trends in a strategy of intervention to reduce risk factors for the development of cardiovascular diseases. Soybeans and derived foods has attracted much attention of health professionals since its consumption is associated with a reduction of cholesterol levels in blood and other risk factors. In spite of the mechanisms and components responsible for the potential effect of soy foods for the prevention of cardiovascular diseases are not yet completely identified, the most recent studies suggest that several factors are inter-related, such as the functional composition of soybeans, the synergism between components in food, individual metabolism and genetics as well as other risk factors. © 2010 by Nova Science Publishers, Inc. All rights reserved.