Research suggests that eating tofu and other soy-based foods may improve heart health. New research suggests that eating tofu and other soy-based foods may reduce the risk of coronary heart disease.
The findings, which feature in the journal Circulation, give more information on the health benefits of “isoflavones,” a type of compound that occurs naturally in some plant-based foods.
Soy-based foods, such as tofu, are rich in isoflavones. In 1999, the Food and Drug Administration (FDA) approved labeling on soy-based products that stated that eating soy-based foods reduced the risk of coronary heart disease.
However, since the approval, studies on the health benefits of soy-based foods have shown mixed results. As a consequence, in 2007, the