Trade Meat for Tofu to Lower Heart Disease Risks

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Trade Meat for Tofu to Lower Heart Disease Risks JoAnn Guest May 20, 2003

12:08 PDT

 

Trade Meat for Tofu to Lower Heart Disease Risk

 

 

 

 

Thursday January 25 1:47 PM ET

By Suzanne Rostler

 

NEW YORK (Reuters Health) - What you eat for lunch just might save your

life, results of a recent study suggest.

 

According to researchers, individuals who replaced lean meat with tofu

cut their risk of heart disease by reducing levels of cholesterol and

other fatty substances in the blood called triglycerides, and slowing

the rate at which LDL ( " bad " ) cholesterol is oxidized.

 

When LDL is oxidized, or modified, it is more likely to deposit in

arteries and form artery-clogging plaque that can lead to heart disease.

Studies have shown that patients with heart disease have higher levels

of oxidized LDL in their blood.

 

Therefore, slowing the rate at which LDL cholesterol is oxidized " would

be expected to be associated with a decrease in coronary heart disease

risk, " Dr. Emma L. Ashton, of Deakin University in Prahran, Victoria,

Australia, and colleagues report in the December issue of the Journal of

the American College of Nutrition.

 

" This study indicates that the replacement of lean meat with the same

amount of protein as tofu beneficially alters a number of coronary heart

disease risk factors, " the authors write.

 

The researchers explain that estrogens, including plant-based forms of

the hormone known as phytoestrogens found in soy products such as tofu,

may lower a person's susceptibility to LDL oxidation. These compounds

contain antioxidants that are thought to prevent cholesterol from

oxidation.

 

But more studies on the mechanisms involved are needed, Dr. Madeline

Ball, a study author, told Reuters Health.

 

" The overall diet to reduce heart disease should be one with appropriate

calories to achieve or maintain ideal body weight, low in saturated fat

and with a good variety of foods, including plenty of fruits and

vegetables, " Ball said. " Using soy products like tofu may also help to

reduce fat intake. This could allow a greater improvement of the lipid

profile. "

 

SOURCE: Journal of the American College of Nutrition 2000;19:761-767.

 

 

 

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