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

(American Heart Association) 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.
Source: EurekAlert! - Medicine and Health - Category: International Medicine & Public Health Source Type: news