Soy consumption negatively associated with heart disease

This systematic review evaluated the evidence on the association between consumption of soy and the risk of cardiovascular disease (including stroke and coronary heart disease). The researchers found a significant negative association between soy intake and risk of cardiovascular disease, stroke, and coronary heart disease risk. Subgroup analyses found that soy had a protective effect in case-control studies and Asian populations. Tofu alone had a borderline significant association with a reduced risk of cardiovascular disease. Overall, the review found that soy consumption is strongly negatively associated with the risk of stroke and coronary heart disease.