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.
Link:
Isoflavones, in tofu and plant proteins, associated with lower heart disease risk
March 23, 2020 · by · in Nutritional News · Tags: ate-tofu, developing-heart, foods, foods-containing, heart-attack, moderately-lower, nutrition, oncalldietitian.com, oncalldiets
