Effect of Soy Milk and Red Ginger Combination on Serum Cholesterol in Hypercholesterolemic Patients

Abstract

Cardiovascular diseases (CVDs) are the leading cause of death globally, responsible for over 17.9 million deaths annually according to the World Health Organization. In Indonesia, hypercholesterolemia remains a major CVD risk factor, affecting approximately 35.9% of the population. Although statins are effective in lowering cholesterol, they are associated with adverse effects such as myopathy and memory disturbances in older adults. Therefore, natural alternatives such as soy milk and red ginger, both widely available and rich in bioactive compounds, warrant further investigation. Soy protein is linked to a 3–5% reduction in LDL cholesterol, while red ginger contains phenolic antioxidants, particularly gingerol, with hypocholesterolemic and anti-atherogenic properties through HMG-CoA reductase inhibition. This study aimed to determine the effect of soy milk combined with red ginger on serum cholesterol levels in hypercholesterolemic patients. A pretest–posttest control group design was conducted with 30 participants selected through purposive sampling. The intervention group received 25 g soy in 500 mL soy milk combined with 3 g of red ginger powder daily for 14 days, while the control group received calorie-free syrup. Mean cholesterol levels in the intervention group significantly decreased from 223.2 ± 8.7 mg/dL to 184.0 ± 7.9 mg/dL, representing a 17.5% reduction. In contrast, the control group showed no significant change (217.9 ± 9.4 mg/dL to 216.4 ± 8.8 mg/dL). Statistical analysis confirmed a significant reduction in the intervention group (p < 0.001). In conclusion, the combination of soy milk and red ginger demonstrated a significant cholesterol-lowering effect within a short intervention period, highlighting its potential as an accessible, safe, and non-pharmacological option for primary healthcare strategies to manage hypercholesterolemia.