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.
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