A Harvard expert has said that his family eats the “very healthy food” three times a week as it’s also been shown to potentially lower a person’s risk of cardiovascular disease
A Harvard nutrition guru has spotlighted the health benefits of a food that is a ‘primary source’ of isoflavones. This surprisingly nutritious grub could potentially reduce your risk of heart disease.
Qi Sun, an associate professor in the departments of nutrition and epidemiology at Harvard, revealed that his own family tucks into this “very healthy food” three times a week, while discussing its health perks. Tofu, a product crafted from soybeans, involves pressing pulped beans into a firm block that can be incorporated into numerous recipes.
Not only is it a rich source of protein and nutrients, but it also serves as a primary source of isoflavones, according to Qi Sun. Studies suggest that naturally occurring isoflavones may have a positive effect on vascular inflammation and cholesterol levels.
Qi Sun played a key role in a study involving 210,000 U.S. healthcare professionals. The research found that those who consumed tofu at least once a week “had an 18 per cent lower risk of heart disease,” reports the Mirror US.
The study compared participants who rarely ate tofu with those who did, revealing that a “higher intake of isoflavones and tofu was associated with a moderately lower risk” of developing heart disease. Qi Sun stated: “It (tofu) is a very nutritious food. For the vast majority of people, it should be reasonable to incorporate tofu in their daily diet without any issues.”
The National Heart, Lung, and Blood Institute (NHLBI) has revealed that “tofu might protect against heart disease”. A study funded by the NHLB discovered that “a diet rich in soy products, such as tofu, may lower your risk of developing heart disease”, according to research led by Qi Sun.
The NHLBI commented on the study: “The researchers said the findings suggest that tofu and other soy products could be included in an overall healthy diet to help prevent heart disease.” However, not all soy products seem to offer this heart protection.
Soy milk wasn’t linked with a reduced risk of heart disease. Yet, those who consumed tofu at least once a week had a lower risk than those who ate it less than once a month.
“In women, the protective effect of tofu was primarily seen in younger women and older women who were postmenopausal but had not used hormone therapy.” The NHLBI further noted that “researchers analysed data from more than 200,000 men and women participating in three National Institute of Health-funded studies”.
Their analysis determined that “over a 20-year period, those who had the highest intake of isoflavone, a compound in soy products, had the lowest risk of heart disease”.
Besides tofu, other sources also made from soybeans that have the same health benefits include tempeh – a hard block which incorporates the whole soy bean into the foodstuff, tofu yogurt is also an option, or miso – a fermented soybean paste – often used in soups.
You can also munch on green Edamame beans (young soy beans) or nibble on dry roasted soy beans to include this nutritious food in your diet.