Soy+Lecithin-Ensure

Robert Nurse

Lecithin is any of a group of yellow-brownish fatty substances occurring in animal and plant tissues, and in egg yolk, composed of phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglycerides, and phospholipids.

Phosphatidylcholine occurs in all cellular organisms being one of the components of the phospholipid portion of the Cell Membrane. Lecithin is regarded as a well-tolerated and non-toxic surfactant The only proven benefit and suggested use is for those taking niacin to treat high cholesterol. Niacin treatment can deplete choline, necessitating an increased amount of lecithin or choline in the diet. Egg-derived lecithin may be a concern for those following some specialized diets. Egg lecithin is not a concern for those on low-cholesterol diets, but, if not purified before being used as a food ingredient, it could significantly raise the overall cholesterol content of the food.