Tofu for meat can live a long life.

Original title: Tofu for meat longevity
days ago, the internationally renowned medical journal American Medical Association Journal of Internal Medicine published a study that said tofu for meat can live longer.
The study, led by Japan's National Cancer Center, was conducted by authors Sanjeev Budatoki and Ichiro Tsukzu among Japanese over the age of 40, collecting diets every five years through questionnaires and obtaining information about their deaths from the residential registry. Eventually, data from more than 70,000 people were included in the study after participants with a history of cancer, stroke, ishemia or kidney disease were excluded.
main sources of animal protein in Japan are fish, red meat, dairy products, and plant protein is mainly from grains and soy products. After analysis, the researchers found that there was no significant relationship between total protein intake and animal protein intake and overall mortality and mortality for specific causes, while plant protein intake was associated with reduced mortality. The top 1/5 participants who ate the most plant protein had a 13 percent lower risk of death and a 27 percent lower risk of cardiovascular disease death than the least 1/5. This result remained unchanged even after the effects of dietary quality and medical history of high blood pressure, hyperlipidemia, diabetes, etc. were excluded. The researchers estimate that replacing animal protein in red meat with plant proteins with 3 percent of total food energy in everyday life reduces the overall risk of death by 34 percent, cancer by 39 percent, and cardiovascular disease by 42 percent. Therefore, the researchers recommend replacing red meat with healthy plant proteins such as tofu.
Xingguo, director of nutrition at Dalian City Center Hospital, told the Life Times that the study coincides with the recommended nutritional intake methods in China at this stage. Although animal protein is more easily absorbed and utilized by the human body, its sources are mostly meat, milk, eggs, but also easy to eat too many calories and saturated fat, increase the risk of obesity, and thus increase the risk of cardiovascular disease, diabetes and other diseases. Soy is also a high-quality protein, Wang said. Processed tofu, protein is more conducive to human absorption. And the fat content of tofu is low, of which 80% are unsaturated fatty acids, can prevent cardiovascular diseases, such as atherosclerosis, hypertension, hyperlipidemia, coronary heart disease and so on.
At the same time, tofu also has many red meat does not have nutrients: such as soy isoflavones, antioxidant, anti-aging effects, but also to prevent cardiovascular disease and breast cancer, lecithin, can enhance memory, prevent Alzheimer's disease, soybean polysaccharides, good for gastrointestinal health. In addition, tofu is also rich in calcium, phosphorus, magnesium and other essential trace elements of the human body.
Wang Xingguo suggests that replacing some red meat with tofu in the diet is suitable for most adults, especially obese and chronic diseases. For infants and young children, children, anemia, the elderly, pregnant women and other special groups, the role of red meat is very important, can not be blindly replaced with tofu.
to be especially reminded that vegetarians should not be less tofu and other soy products. Vegetarians should eat the equivalent of 50 to 80 grams of soy products per day, and egg and milk farmers should eat 25 to 60 grams per day. 50 grams of soybeans equivalent to north tofu (hard) 145 grams, south tofu (tender) 280 grams, internal ester tofu 350 grams, soy milk 730 grams, tofu dried 110 grams, 40 grams of rotten bamboo and so on. These values mean that vegetarians eat at least two meals a day of soy products.