Eating soy foods such as tofu can benefit the cardiovascular system and reduce the risk of coronary heart disease

According to new research, eating soy foods like tofu may benefit the cardiovascular system and reduce the risk of coronary heart disease.

The findings, published in the journal Circulation, provide more information on the health benefits of “isoflavones” — compounds that occur naturally in some plant-based foods, and are found in soy-based foods such as tofu. Rich in isoflavones.

In addition to tofu, sources of isoflavones include edamame, chickpeas, fava beans, pistachios, and peanuts.

Three main studies

The study drew on data from three separate studies that included a total of 168,474 women and 42,226 men, each of which followed participants for at least 20 years. None of the participants had heart disease or cancer at the start of the study.

Every 2-4 years, participants will undergo a nutritional survey. The researchers obtained heart disease information from medical records or, in the case of a person’s death, from death certificates.

The study considered various confounding factors that may affect heart disease to try to determine exactly how isoflavones affect heart health.


Benefits of Soy Isoflavones

After analyzing the data, the study found that, in general, higher intake of isoflavones was associated with a modest reduction in heart disease risk. Also, tofu intake When the team looked at the food independently, so did tofu.

The study also found that the benefits of eating tofu were especially pronounced for premenopausal women. For postmenopausal women, the researchers noted that eating tofu also reduced the risk of heart disease in women who were not taking hormone therapy.

A plant-based diet high in dietary fiber, low in salt, low in sugar, and low in saturated and trans fats is unquestionably good for the body. Also, most of the foods listed in the U.S. Department of Health and Human Services’ dietary recommendations are plant-based.