Heart attacks occur when the heart is starved of oxygen and blood. The blockage is most often a buildup of fat, cholesterol and other substances, which form a plaque in the arteries that feed the heart. This harmful process is called coronary heart disease (CHD).
Eating tofu and other soy-based foods with high levels of isoflavones was found to lower the risk of heart disease, according to a study conducted by Harvard T.H. Chan School of Public Health.
Isoflavones are part of a group of plant-based compounds called phytoestrogens.
The study, led by Qi Sun, associate professor in the Department of Nutrition, analysed data from more than 200,000 participants in existing health studies, including the Nurses Health Study and the Health Professionals Follow-up Study.
The researcher found that those who ate tofu more than once a week lowered their risk of heart disease by 18 percent.
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Heart attack: Include this superfood in your diet to lower your risk - Express.co.uk
