In a study published in the journal, Circulation in March 2020, researchers at Harvard Medical School and Brigham and Women’s Hospital in Boston found that eating tofu at least once a week reduces the risk of developing heart disease by 18%. Isoflavones, found in tofu counteract inflammation, act as an antioxidant and reduce LDL (bad) cholesterol which in turn, decreases the risk of atherosclerosis and high blood pressure.
View Doctors
