Eating tofu more than once a week reduces the risk of coronary heart disease by 18 percent, according to a Harvard study

Recently, Harvard University in the United States published a new research report: tofu can protect the heart.

Those who ate tofu more than once a week had an 18% lower risk of coronary heart disease than those who ate tofu less than once a month, according to the study, which involved more than 200,000 participants and recorded more than 4.8 million clinical follow-up visits a year.

In what You Eat determines How long You Live, Michael Greger, MD, states that a healthy diet can reverse heart disease.

Unhealthy diet will affect the structure and function of the arteries and certain foods such as meat, may contain bacteria toxin, which cause inflammation in your arteries, under appropriate conditions, the body will repair itself, heart disease patients to stop to eat food can cause clogged arteries, and adopt a plant-based diet, can partly reverse heart disease.

Regular consumption of tofu and other plant-based foods rich in isoflavones has at least three benefits:

The first is to reduce the long-term risk of fatal or non-fatal coronary heart disease (CHD).

The second aspect is the estrogen-like effect, which is particularly beneficial for women before and after menopause.

The third area is: antioxidant, improve blood lipid, insulin resistance and inflammation. Isoflavones and their metabolites have been shown in many studies in animals and humans to be potent antioxidants that improve blood lipids, insulin resistance and inflammation.

Soy foods with high isoflavones include tofu, bean sprouts, fermented bean curd, fermented black beans and natto, etc. The following points should be noted when choosing soy products:

  1. In comparison, the isoflavones in bean sprouts are highest when they are first germinated, while the isoflavones in the long bean sprouts sold on the market are much lower. So, choose bean sprouts to choose just grow the germ of the bean sprouts, it is best to send at home, their sprouts do not have additives, eating rest assured.
  2. In soy foods, the content of isoflavones in fermented soy products is higher than that in unfermented soy products. Fermented soy products, such as beancurd, should be eaten less because they contain more salt and other additives.

Soy Milk in Soy Products: Soy Milk was excluded from heart-healthy foods because its sugars and other additives masked the effects of isoflavones, according to researchers at Harvard University.

4, in the cooking of tofu to cold, stew the best, and fried or fried will damage the nutritional effect of isoflavones.

Of course, people who want to prevent heart disease, or those who already have heart disease, want to improve their heart health in addition to moderate consumption of soy products containing isoflavones every week, pay attention to avoid smoking, reduce red meat intake, eat more fruits and vegetables and exercise. Finally, be optimistic.