How does eating a little fermented bean curd and tofu affect blood fat, cancer, and stroke?

Citing a study based on data from more than 1.66 million people conducted by a research team from the West China Hospital of Sichuan University and Southwest Medical University (China), it shows that consuming this bean is very beneficial in fighting many modern diseases, thanks to improving metabolic efficiency and eliminating some adverse factors.

Soy foods in general are rich in isoflavones, flavonoids, and other beneficial bioactive compounds, mainly with anti-inflammatory and antioxidant properties.

Soybeans are very good for health - Illustration photo from the Internet

Thanks to that, they can improve muscle glucose uptake and insulin sensitivity, reduce blood fat in general, especially triglycerides, reduce blood sugar, regulate pancreatic function, enhance endothelial function, reduce blood pressure...

A range of effects have been associated with a reduced risk of cardiovascular and metabolic diseases in general for soy eaters.

More specifically, we can mention high blood pressure, stroke, dyslipidemia, type 2 diabetes. The risk of cancer is also reduced.

However, scientists have also discovered that isoflavones are easily broken down and their effects are reduced under the influence of heat in unfermented soy foods such as soy milk and tofu.

On the contrary, fermented soybeans are a better choice because they help preserve isoflavones and many other biological compounds. Fermented soybeans include chao, natto, miso...

Scientists hope to apply this to a new level by extracting beneficial substances from this head such as protein peptides, isoflavones... to create a method to support the treatment of the above mentioned groups of diseases.

Thu Anh

Source: https://nld.com.vn/suc-khoe/an-mot-chut-chao-dau-hu-tac-dong-the-nao-den-mo-mau-ung-thu-dot-quy-20230319111824189.htm