Tofu and Plant‑Based Proteins Linked to Heart Health and Longevity

A range of plant‑based foods—including lentils, spirulina, soy milk, potatoes, soybeans, tofu, cauliflower and chia seeds—provide high levels of protein and essential nutrients. Studies published in the American Journal of Clinical Nutrition and the journal Circulation, covering over 210,000 participants, found that regular consumption of tofu and other soy products is associated with an 18% lower risk of coronary heart disease and significant reductions in mortality among diabetic patients.

Japanese adults eat about 80 g of tofu per day, a habit linked by the World Health Organization to the country’s low heart‑disease death rate—roughly one‑third that of many other nations. The research suggests that plant proteins help lower bad cholesterol, improve insulin sensitivity, reduce inflammation, support gut motility, and contribute to overall longer, healthier lives.