Effect of freeze-dried soybean curd (tofu) on various bodily functions

The present study was designed to examine the effect of freeze-dried soybean curd (tofu) on various bodily functions. The dietary experiment consisted of 4days of a non-prescribed ordinary diet, 10days of an experimental diet that contained 190g of meat contributing about38g of protein (hereinafter referred to as the "meat period"), and39days of an experimental diet that contributed vegetable protein, i.e., freeze-dried tofu, corresponding to the protein that190g of meat would provide (hereinafter referred to as the "freeze-dried tofu period"). Three eggs (about150g) and 180ml of cow's milk were prescribed for the daily diet, and staple and other foods were dispensed freely during both the meat and the freeze-dried tofu periods. The results showed that serum cholesterol levels and diastolic blood pressure significantly decreased in the freeze-dried tofu period as compared with the meat period. Freeze-dried tofu was found to be a valuable food for preventing lifestyle-related chronic diseases.

データ元 : http://medical.med.tokushima-u.ac.jp/jmi/