The consumption of Tofu and other plant foods that contain a lot of Isoflavones, seems to be connected particularly in women with a lower risk for heart disease. People who ate at least once a week, Tofu, diseased with 18 percent less likely to get heart disease than those in which the Tofu was not on the dining plan.
Researchers analyzed dietary data from more than 200,000 people from the three health and nutrition studies and found that a weekly consumption of Tofu with a 18 percent lower risk for cardiovascular diseases associated. In people who ate less than once per month Tofu, was the risk to 12 percent. Especially clear the connection in women was before the change of years, and in women who had begun menopause no hormone replacement therapy.
Rather vegetable than animal Eiweiß
The researchers attribute the effect to the high content of Isoflavanoids. These are herbal substances that are found in other fruits and nuts, such as chickpeas, beans, pistachios, and peanuts. "Other studies on humans and animal studies involving isoflavones and Tofu also have a positive impact on cardiovascular diseases gezeigt", study author Dr. Qi Sun of the Harvard’s T. H. Chan School of Public Health in Boston, USA, says.
Sun recommends that all people who upgrade often unhealthy foods such as red meat, sugary drinks and refined carbohydrates eat, to healthier Alternatives. Tofu and other isoflavone food plant-based excellent sources of protein and a good Alternative to animal proteins are rich. "Despite these results I do not think that Tofu is a miracle cure. The quality of the total diet is of vital importance, and Tofu can sein" a healthy part;, Sun says.