Eating tofu may help reduce LDL (bad cholesterol) levels and increase HDL (good cholesterol) levels. A meta-analysis of 46 studies found that soy protein significantly reduces LDL cholesterol by 3-4% in adults.
Several studies suggest that isoflavones in soy can help prevent bone loss and increase bone mineral density, promoting stronger bones. Additionally, tofu is rich in calcium and vitamin D, which are beneficial for joint and bone health.
Although tofu is a nutritious food, it may not be suitable for certain individuals.
Who Should Avoid Tofu?
1. People with Hypothyroidism
Tofu is high in isoflavones, which may not be suitable for individuals with thyroid disorders. Consuming excessive tofu can inhibit peroxidase enzymes, which are essential for iodine absorption and the production of thyroid hormones, potentially worsening thyroid conditions.
2. People with Gastritis
Tofu is high in protein, which can increase stomach acid secretion, leading to bloating and digestive discomfort. Additionally, tofu may interfere with iron absorption, potentially causing severe stomach pain in individuals with gastritis.
3. People with Kidney Problems
Individuals with kidney disease should avoid excessive tofu consumption, as it can strain the kidneys by increasing nitrogen waste, which the kidneys must filter out, potentially worsening kidney function.
4. People with Cardiovascular Disease
Tofu contains methionine, an amino acid that, when metabolized into cysteine in the stomach, may damage the endothelial cells in arterial walls. This process can promote platelet aggregation, cholesterol buildup, and triglyceride deposition, leading to atherosclerosis and worsening heart conditions.
5. People with Gout
Individuals with gout should limit tofu intake, as it can increase uric acid levels in the blood, which may exacerbate gout symptoms and lead to more severe flare-ups.
