Eating tofu once a week linked to 18% lower risk of heart disease
Eating tofu and other plant foods rich in isoflavones could reduce the risk of heart disease, according to new search from Harvard Medical School and Brigham and Women’s Hospital in Boston, MA. The study analyzed data collected from more than 200,000 participants who were all initially free from cancer and heart disease. Participants were asked to complete dietary surveys every two to four years and their medical data was collected from medical records. The results showed that after taking into account the factors that potentially increase the risk of heart disease, eating tofu more than once a week was associated with an 18% lower risk of heart disease, compared to a lower risk of heart disease. 12% lower for those who ate it less than once. a month. This link was found to be stronger in young participants and in postmenopausal women who did not take hormones.
Lead author of the study, Qi Sun, MD, ScD, said the results are consistent with statistics from countries like China and Japan, where individuals traditionally consume a diet rich in isoflavones, however, others factors can also influence the development of heart disease, including exercise, family history and lifestyle. “If their diet is filled with unhealthy foods, such as red meat, sugary drinks, and refined carbohydrates, they should switch to healthier alternatives,” Sun said. “Tofu and other plant-based foods high in isoflavones are great sources of protein and alternatives to animal protein.”
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