Isoflavones, in tofu and plant proteins, associated with lower heart disease risk

People who regularly ate tofu and other foods containing isoflavones had a moderately lower risk of developing heart disease. However, people who eat isoflavones and adhere to a healthier diet in general are already considerably less likely to die from a heart attack compared to those who did not.

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Isoflavones, in tofu and plant proteins, associated with lower heart disease risk

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