Eating tofu and other soy-based foods with high levels of isoflavones may lower the risk of heart disease, according to a new study from Harvard T.H. Chan School of Public Health.
The study, led by Qi Sun, associate professor in the Department of Nutrition, analyzed data from more than 200,000 participants in existing health studies, including the Nurses’ Health Study and the Health Professionals Follow-up Study. The researcher found that those who ate tofu more than once a week lowered their risk of heart disease by 18%. The reduced risk was most pronounced in young women and postmenopausal women who were not taking hormones.
“Despite these findings, I don’t think tofu is by any means a magic bullet,” said Sun in a March 23, 2020 article in The Beet. “Overall, diet quality is still critical to consider, and tofu can be a very healthy component.”
Read an article from Healio: Tofu, isoflavones decrease CHD risk