23 Mar 2020 --- Consuming tofu and foods rich in isoflavones – such as plant proteins – has been linked to lower risk of heart disease, especially for younger women and postmenopausal women not taking hormones. This is according to observational research, published in Circulation, the flagship journal of the American Heart Association (AHA). However, the researchers flag that the study should be interpreted with caution because their observations found a relationship, but did not prove causality.
